2-3 tablespns. raw nut butter 1 medium onion, sliced fine 1/2 cup carrot in small pieces

(fancy shapes if convenient) 1/2 cup finely-sliced celery 1 cup stewed tomato 1 cup nutmese, shredded or in dice

1/2 - 1 cup trumese, shredded or in dice 2 hard boiled eggs, shredded parsley, chopped or picked into small pieces 1/2 - 1 cup cream water salt

Rub nut butter smooth with water, add the tomato and more water; cook 1/2 hour. Cook together carrots and onion and add without draining to nut butter stock. Cook celery till perfectly tender and add with the water in which it was cooked; add salt, nutmese and trumese, eggs, parsley and cream, with more water if required. Let stand a few minutes and serve.

One cup of oyster plant with the water in which it was cooked is a great improvement. 1/2 cup of turnip in dice, cooked by itself and drained, and a few pieces of cooked red beet, in fancy shapes, may be added just as the chowder goes to the table.