1/2 lb. Virginia peanuts, raw 2 teaspns. salt
1 lb. Virginia peanuts, cooked 2/3 cup water
Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 hrs. or bake 1 hr. in slow oven on asbestos pad. May cook in sealed glass jars, following directions p. I 56, for trumese in glass jars.
Use a trifle less water for Spanish peanuts.
Cereal coffee or consomme may be used in place of water.
1/4 lb. Virginia peanuts, raw
1 lb. Virginia peanuts, cooked
2 teaspns. salt
5-5 1/3 tablespns. thick tomato pulp (strained tomato cooked down)
Cook same as nutmese, having oven very slow in baking.
The following recipe makes a very palatable preparation for those who can use the starch; but meat substitutes should be made without starch.
3 cups raw Spanish nut meal, or coarse butter 1 cup cornstarch
3-3 1/2 teaspns. salt
1 cup cold water
3 cups boiling water
Stir dry ingredients with the cold water, then add the boiling water gradually, stirring. Cook the same as nutmese. Use a little more water with Virginia nuts. See suggestion p. 155, for using starch washed out of gluten dough, in place of corn starch.