Take 1 pint of milk that has been extracted from raw peanuts, or 1 tablespoonful of raw butter in 1 quart of water, and place in the inner cup of the double boiler. When boiling, place in the outer part of the boiler, the water in which should be boiling, and cook for two hours. A sprig of parsley may be cooked in it and removed just before serving, or a little onion juice may be used instead. It will not need any thickening, as the milk thickens when it cooks.
Boil the peanuts as directed. (See index.) Sift through a colander to make them perfectly smooth. To 1 cup of sifted peanuts add 1/2 cup of sifted tomatoes, 1/2 cup of water, and salt to taste. Thicken with 1 teaspoonful of white flour to keep it from settling. If it is too thick, thin with water.
Pare and slice 4 medium-sized parsnips and put them to cook. After boiling one hour, add 4 medium-sized potatoes sliced, and let cook until tender. Rub through a colander. Put in enough nut milk to make it as thin as desired, and season with salt to taste. If desired, the parsnips and potatoes may be sliced very thin, or chopped, and not put through a colander. If this latter is done, thicken with 1 spoonful of white flour.
Select a good summer squash, the crookneck is the best flavored. Wash thoroughly, cut up in small pieces, and cook in a graniteware kettle or in one that will not color the squash. It is not necessary to peel, or remove the seeds. When tender, put through a sieve with the water in which it was boiled. Add salt and nut cream to taste, and thicken by putting in a little grated bread. The bread should be dried through, then make it fine by grating it on a grater. Serve with nut crisps or croutons.
Take one rather small onion and grate fine. Add 1 cup of sifted tomatoes, 1 cup of grated nutmeatose, 1 cup of water, and salt to taste. Thicken with a very little gluten. Serve hot.
Take 1 onion grated, 2 tomatoes, 1 celery head, 1 carrot sliced, 1 spoonful of brown sugar, and salt to taste. Cook until tender and serve with croutons.
Take 1 pint of stewed tomatoes, 1 teaspoonful of grated onion, 1 tablespoonful of pearl sago, 1 pint of water, 1 pint of thin nut cream, and salt to taste. Cover the sago with the pint of water and let soak for twenty minutes, then stand on the back part of the stove where it will cook very slowly until the sago is transparent and the water almost boiling. Place the tomatoes in a stew-pan, add the parsley and onion, and cook for ten minutes; then add to the tomatoes the nut 20 cream and put through a sieve. Return to the fire, add the salt and lastly the sago, and serve at once. Serve with white-flour crisps or rolls.
Take 1 pint of sifted tomatoes, 1 grated onion, 1 table-spoonful of minced parsley, I tablespoonful of minced celery, 1 pint of peanut milk or cream as may be desired. Serve hot with crackers or croutons; 1 teaspoonful of sugar and a little salt should be added to the above.