Take 2 cups of almond butter made from the roasted almonds, 2 cups of water, 2 1/2 teaspoonfuls of salt, 1 cup of corn-starch. Mix all the ingredients thoroughly, and cook in cans or in a bag for two hours. The roasting of the nuts gives it a more meaty flavor, and is very good.
Take 2 cups of raw peanut butter, 2 tablespoonfuls of grated onions, 2 cups of water, 2 teaspoonfuls of salt, and 1 cup of corn-starch. Dissolve the butter and starch with the water, add the other ingredients, and beat thoroughly. Pour into tin cans, and cook for three hours.
Take 2 cups of raw peanut butter, 1 cup of corn-starch or flour, 2 cups of tomato juice, 2 teaspoonfuls of salt. Dissolve the butter and starch in the tomato juice, add the salt, and beat for five minutes. Then pour into cans, and steam for four or five hours.
Take 1 cup of pecan butter, 1 1/4cups of raw peanut butter, 2 cups of water, 2 teaspoonfuls of salt, 1 cup of cornstarch or flour. Add the salt to the water, and dissolve the starch and butter in the water, adding a little water at a time to keep it from getting lumpy. Beat for five minutes, and pour into cans. Steam for four or five minutes.
Cook the prunes until they are tender and quite dry. Rub them through a colander; to 1 cup of sifted prunes add 1 cup of raw peanut butter, 1 1/2 cups of water, 1 cup of cornstarch, a little salt and sugar to suit the taste. Mix the ingredients by first dissolving the butter and starch in the water, and adding the rest. Beat for five minutes, and steam in cans for three hours.
Take good, ripe bananas, peel them, and mash with a silver fork. Then to 2 cups of the mashed bananas, add 1 cup of raw peanut butter, 1 cup of water, 1/2 cup of sugar, 1/2 cup of corn-starch, and a little salt. Mix all together well, and beat for five or ten minutes. Pour into cans, and steam for three hours.
This changes its color if exposed to the air for any great length of time. Therefore keep it well covered until needed.
Take 1 cup of nut butter, 2 cups of water, 1/2 cup of flour (Pillsbury's or Gold Medal). Rub the butter perfectly smooth by adding the water slowly, then add the flour, and lastly the salt. Pour into tin cans with a tight-fitting cover, and steam in a steam-cooker or in a kettle of water with something in the bottom of the kettle to set them on. Cook from two to three hours. This can be varied by adding sage, celery salt, or caraway seed ground fine.