1 1/2 - 2 1/2 level tablespns. raw nut butter

2/3 cup chopped onion

1 cup strained tomato

2 1/4 level tablespns. browned flour

2-3 cloves of garlic crushed 1 1/2 level tablespn. salt water

Mix browned flour, salt, nut butter and tomato, add water, onion and garlic. Cook 1/2 - 1 hour and strain. Add water for 3 pts. If cleared (p. 77), there will be 1 qt. only. Use in proportion of 4 cups to the 1/4 oz. of gelatine.

Light Stock for Jelly

1/4 cup raw nut butter 1 cup chopped onion 1 level tablespn. celery seed or salt water

3/4 level teaspn. sage 2-2 1/2 bay leaves 1 1/4 level tablespn. salt 1/8 level teaspn. thyme

Simmer 1/2 - 1 hour, strain and clear (p. 77). 3 1/2 - 4 cups after clearing. Use in proportion of 3 3/4 cups to the 1/4 oz. of gelatine.

Dark Stock for Jelly

1/4 cup raw nut butter or meal 1 cup chopped onion 3 cloves of garlic crushed 1/2 cup strained tomato 1 level teaspn. celery salt

1/2 level teaspn. sage, 1/8 - 1/4 level teaspn. thyme, 1 1/2 level tablespn. salt, 1 level tablespn. browned flour, water

Mix dry ingredients, add tomato with nut butter which has been stirred smooth with water, then onion, garlic and water. Cook 1/2- 1 hour; strain and add water for 3 pts. This may be used uncleared, but if cleared (p. 77) there will be 1 qt. only. Use in proportion of 4 cups to the 1/4 oz. of gelatine.