Take 2 cups of left-over beans and two cups of cold mashed potatoes. Put in a kettle with a pint of water, and let boil until warmed through. Put through a colander and season with salt and nut butter and thin with water to the desired thickness. Thyme or parsley may be added to flavor if desired.
Soak 1 pint of kidney-beans overnight, and in the morning put them to cook in boiling water. When perfectly tender put through a colander and season with 1 grated onion, salt and peanut butter to taste. Add enough boiling water to make 2 quarts in all. Thicken with 2 teaspoonfuls of flour or gluten.
String and cut in small pieces enough string-beans to make 1 pint. Wash well and put to cook in boiling, salted water. When tender, rub through a colander, then return to the stove. Season with salt and raw peanut cream to suit the taste, and thicken by adding finely grated zwieback
Boil 5 small beets. Let them get cold and grate them. Add 1 quart of nut milk, part nut cream if desired. Heat to boiling, and salt and thicken with a little white flour. 1 cup of raw peanut cream and 3 cups of water make a nice milk for this soup.
Slice 1 onion, place on an oiled tin, and bake in the oven until of a rich brown color. Place in a stew-pan, add to them 1 sliced carrot and 1 sliced turnip, and cook for an hour. Then add 1/2 cup of rice, cook one hour more, and press through a sieve. After pressing through the sieve, return to the stove. Add nut milk enough to make of the right consistency and salt to taste. Just before serving, burn a little brown sugar and stir through it. This gives it a nice flavor and a rich color.
Wash thoroughly 1/2 pound of rice after picking out all the dark and colored ones. Put into a saucepan, and add 2 quarts of water. Boil slowly for one hour, then rub through a sieve twice. Return to the stove. Season with salt, raw peanut cream, and a very little grated onion if desired. Serve at once, with one poached egg in each soup-plate.
Boil 2 tablespoonfuls of washed rice in 1 quart of water until quite soft. Add more boiling water to make up for evaporation, and 4 or 6 grated Brazil-nuts (4 large or 6 small), cover closely and keep boiling at least fifteen minutes. Serve with crisps.
Take 1 head of cabbage sliced fine, and cooked until perfectly tender, which will require two or three hours. Rub through a colander to make smooth. Thin with water and raw peanut cream and season with salt. Thicken with a teaspoonful of white flour rubbed smooth in a little cold water.
Take 2 large heads of fresh, crisp celery, cut in finger lengths, and cook in boiling water until very tender; then add 2 cups of cold mashed potatoes. Sift all through the colander and place on the stove to reheat. Season with 1 level tablespoonful of nut butter (almond is best), and salt to taste. Add enough water to make the desired thickness, and serve.