White Stock

1/4 cup raw nut butter or meal, 1 large onion, sliced

1 1/2 level teaspn. celery salt or seed, 1/4 level teaspn. powdered sage

1/8 level teaspn. thyme, 1 medium bay leaf, 1 1/2 - 2 teaspns. salt, 2-3 qts. water

Mix dry ingredients, add nut butter which has been stirred with water, simmer all together 1 1/2 - 2 hours, strain, and add water to make 2 1/2 pints, heat, serve.

Dark Stock

1/4 cup raw nut butter or meal, 1 level tablespn. browned flour

1 medium bay leaf, 1 cup sliced onion

1 level teaspn. celery salt, 1 clove garlic

1/2 level teaspn. powdered sage, 2 1/2 qts. water

1/4 level teaspn. thyme, 1/2 cup strained tomato

1 level tablespn. salt

Finish the same as white stock, leaving 2 1/2 pts. of stock.