When sifted flour is weighed or measured, spread about 1/3 of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the dough when kneaded with the flour on the board will be very stiff. Stir the soft dough well, turn it on to the board and knead in the remaining flour. If dough is too soft it will waste in washing, and if too stiff (of which there is not much danger) it will be more difficult to wash.
After kneading return the dough to the pan, cover with cold water (or with several thicknesses of towel wrung out of cold water) and let it stand 1/2 hr. only.
Now, set the pan in the sink with a large fine colander in the dish drainer beside it. Let water run from the faucet to nearly fill the pan (if the water from the faucet is very cold, have a teakettle of hot water at your right hand to take off the chill) and work the dough with the hands until the water is thick with starch. Pour that through a strainer into some vessel where it can settle, to be used for any of the purposes mentioned. Continue to wash the dough, draining the water through the colander (so as to catch any particles of gluten) into the sink, until no starch remains in the water. You now have the part of the wheat which gives strength, the proteid element. Put the mass of gluten into a bowl, cover and let stand in a cold place about an hour (no longer,) draining occasionally.
Weigh out the 2 lbs. of gluten, run it through the food cutter with the finest knife, add the cooked and raw nuts which have been ground into butter and mixed together with the salt, and put all through the machine five or six times. If desired very fine, use the nut butter cutter the last time. Now mix with the cereal coffee, put into oiled cans with close fitting covers and steam. Sealed glass jars may be used if it is necessary to keep the trumese for some time, but it cannot be taken out of them in as good shape.
Another way to fill the cans is to divide the nut and gluten mixture into equal parts, put equal parts of the liquid into as many different cans, and run each part of the mixture through the mill again into the separate cans, or drop it into the cans in the shreds in which it comes from the mill. This may give a little better fibre.
Another way of preparing the whole. Cut the gluten into pieces with the shears; mix the cooked and uncooked nuts without grinding; put a piece of gluten into the mill, then a few nuts, grinding, until all are through. Sprinkle salt over the mass and put it through the mill five or six times more, the last time with the nut butter cutter. This gives a coarser grained trumese, but is an easier way.
A still easier way is to use all cooked nuts, but the trumese is a little tasteless to eat as it comes from the can. In making it, use 4 1/2 teaspns. of salt and 2 cups of liquid only.
2 lbs. gluten
1/2 lb. raw Virginia peanut butter
3 1/2 teaspns. salt 2 - 2 1/2 cups very strong cereal coffee
1/2 lb. Virginia peanuts cooked 4 hrs.
If not sure of a pure cereal coffee use 4 teaspns. browned flour with 2 cups of water.
Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. in a very slow oven.
Larger proportion of nuts
1 lb. gluten 3/4 lb. cooked nuts or butter
1/4 lb. raw nuts or butter 3 teaspns. salt about 1 1/4 cup cereal coffee
Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. When baked 1 hr., use about 1 1/2 cup cereal coffee.
1 lb. gluten
1/2 lb. raw nut butter
1/2 lb. (1 1/3 cup) red kidney beans
3 1/2 - 4 teaspns. salt 7 tablespns. (large half cup) cereal coffee
Cook beans until tender and dry, rub through colander, combine with other ingredients and finish as for nut trumese.
1 lb. gluten
1 lb. pine nuts, raw
3 teaspns. salt
3-4 teaspns. browned flour about 2 1/2 cups water or cereal coffee and no browned flour
1 lb. gluten 2 1/2 - 3 teaspns. salt
1 lb. almonds, raw, blanched 2 cups water, scant
With both Almond and Pine Nut trumese it is better to grind the gluten and nuts together first.
1 lb. gluten 2 1/2 teaspns. salt
1 lb. English walnut butter 1 1/2 - 1 3/4 cup water
1 lb. gluten 2 1/2-3 teaspns. salt
1 lb. Brazil nut butter about 2 cups cereal coffee
1 lb. gluten 3 teaspns. salt
1 lb. cashew nuts, ground about 273 cups cereal coffee
A little sage or savory if desired