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.