1/3 cup roasted nut butter 3 cups water
1 cup rich strained tomato salt
Stir butter smooth with tomato, add boiling water, heat and add plenty of salt. This soup requires no flavoring, but onion, garlic, mint, caraway, or a delicate flavoring of thyme, are all nice with it.
2 tablespns. raw nut butter cooked in water 1/2 to 1 hr., instead of the roasted nut butter. Flavor with onion, garlic, or delicately with thyme, if desired.
2 qts. spinach
3 pts. milk
1 - 1 1/2 tablespn. oil or melted butter 1 1/2 tablespn. flour
1 1/2 tablespn. chopped onion
1-3 stalks celery
3/4 teaspn. celery salt salt
Heat milk, onion and celery in double boiler for 20 m., strain, pour liquid over oil and flour heated (without browning) in saucepan; add salt and celery salt and turn on to spinach (which has been cooked and chopped fine or rubbed through a colander) gradually, stirring. Serve hot.