Take 1 cup of almond butter, made from good, sweet almonds, 2 cups of raw peanut butter, salt to taste, and 1 1/2 cups of water, or enough so it can be beaten, but it must be as stiff as possible. When thoroughly mixed, beat with an egg beater for five minutes or longer, and cook in cans for three hours or longer. This makes it very rich; if it is not desired so rich, add 1 1/2 cups more of water and 1 1/2 cups of corn-starch.
Take 2 cups of raw peanut butter, 1 cup of pine-nut butter, 3 cups of water, and salt to taste. Dissolve the butter with the water, adding a little at a time; then add salt to suit the taste, and beat with an egg beater for a few minutes; place in cans, and cook in the steamer for three or four hours. If the cans are sealed, they can be cooked in a kettle of water. If you desire it to be thick and firm like cheese, a little corn-starch or flour can be added - about 6 tablespoonfuls.
Take 1 cup of ground pine-nuts, 1 cup of beans or peas, 1 cup of water, salt to taste. Add the water, nut meal, and salt, and beat with an egg beater for five minutes or longer. Then add the peas or beans, mix thoroughly, put into cans, and cook for two hours or longer.
Take 1 cup of roasted pine-nut butter, 1 cup of raw peanut butter, 2 cups of water, 1 cup of corn-starch, or white flour. Dissolve the starch in a little of the water, pour it on the butter, and as soon as it is worked in, add the rest of the water, a little at a time, until all is smooth; add the salt, beat for a few minutes, and put into cans; this can be cooked in common baking-powder cans, but it will keep only a few days. If cooked in sealed cans for five hours, it will keep for any length of time before it is opened; after opening, it will spoil in a few days, unless kept very cold. This is a very good substitute for meat; the roasted pine-nuts give it a meaty flavor.
Take 2 cups of roasted pine-nut butter, 2 cups of water, 1 cup of corn-starch or white flour, 2 teaspoonfuls of salt. Add the corn-starch and salt to the butter, and dissolve in a little water, adding a little at a time; beat for five minutes, and cook in cans, or it may be cooked in a bag made of good, thick muslin. If the nutora is for making hash, or cooking, it is best to be made real solid, then do not give much room for swelling. Tie the bag tight, and steam, or it may be boiled if desired. It will not need to cook more than an hour. When done, rip the bag open, roll the contents, which should be solid, on a tin, brush with nut cream, a set in the oven to brown; serve hot or cold. This tastes almost like meat.
Take some good sweet almonds, - if any bitter almonds are used, it spoils the flavor, - blanch them, and put them in the oven to roast to a nice straw color. When perfectly cold, grind through a nut-butter mill. Take 1 cup of this roasted almond butter, 2 cups of water, 1 cup of raw peanut butter, 1 cup of corn-starch or white flour, and 2 teaspoonfuls of salt. Dissolve the butter and starch in the water, and add the other ingredients; then beat for five minutes, pour into cans, and steam for four hours. This has a nice meaty flavor.