To Brown Flour

Spread flour on a pie-tin about one fourth of an inch thick, and place in a very hot oven. When it begins to color, stir constantly until browned clear through, but not burned. Put it in glass jars. It is excellent for gravies and coloring soups, and should be kept on hand.

Nut Gravy No. 1

Heat 1 pint of water to boiling. Take a little of the boiling water and I tablespoonful of nut butter, and rub smooth; then add to it the water. To this add 2 level tablespoonfuls of flour which has been lightly browned, rubbed smooth in a little cold water. Salt to taste, and let boil a few minutes.

Nut Gravy No. 2

Take 1 pint of water, 1/2 pint of strained tomatoes, 1 table-spoonful of nut butter emulsified with cold water, and a little salt. Heat and thicken with browned flour rubbed smooth in a little cold water.

Almond Cream Gravy

Take 1 pint of hot water, and 1 level tablespoonful of almond butter dissolved in a little of the water; then stir into the water, and when boiling, thicken with 1 tablespoonful of white flour rubbed smooth in a little cold water. Salt to taste and serve with vegetables.

Asparagus Gravy

Select good tender asparagus, cook until tender, and rub through a colander. To 2 cups of the sifted asparagus add 1 cup of water and I teaspoonful of almond butter dissolved in a little of the hot water or 1 tablespoonful of raw peanut cream. The taste of roasted peanut butter does not blend well with asparagus. Add salt to taste, and thicken with white flour to the right consistency. Serve on toast or vegetables.

Celery Gravy

Take very brittle celery and cook in water until perfectly tender; then rub through a colander or fine sieve to make it smooth. Take out all the strings and hard pieces, if there should be any. To 1 cup of the sifted celery add 1 1/2 cups of water, or the water in which it was cooked, if there is any. Salt and flavor with almond butter or raw peanut cream to taste, and thicken with white flour. This is excellent on toasts and vegetables.

Egg Gravy

To 1 pint of water use 1 level tablespoonful of nut butter, dissolve in the water, and thicken with white flour until it is a nice thin gravy. Add I egg well beaten the last thing before removing from the stove. The white of the egg may be omitted if desired.

Hard-Boiled Egg Gravy

Take 2 hard-boiled eggs and put them through a sieve, both whites and yolks, then add them to a thin cream gravy, and serve with vegetables.

Lentil Gravy

To 1 cup of sifted lentils add 1 pint of water and a few slices of onion. Let boil ten minutes and skim out the onions. Flavor with peanut butter, and salt to taste; thicken with 1 teaspoonful of white flour rubbed smooth in a little cold water. If too thick, thin with more water.

Nutmeato Gravy

Take 1/2 pound of nutmeato, grated fine, 1/2 cup of strained tomatoes, 1/4 teaspoonful of salt, and 1/4 cup of water. Cook in a double boiler or on the back of the stove. Stir all the time until smooth and thick. Serve on hot dipped toast or vegetables.