When the water boils, add the salt and stir in the grits, continuing to stir until it boils; let it boil gently for a few minutes, and then place in a steam-cooker, and steam for three or four hours. Make a stuffing of 2 tablespoonfuls of zwieola, 1 tablespoonful gluten No 3, 2 tablespoonfuls pecan meal, and 1 tablespoonful peanut butter, 1 tablespoonful almond butter, 1 hard-boiled egg, 1/4 teaspoonful sage, 1 tea-spoonful grated onion, 1/4 teaspoonful salt; add just a little water until the mixture makes a stiff batter. Mix thoroughly. When the corn grits are done, oil a bake tin and put some of the cooked grits on it, spreading them in the form of a fish, making it as long as can be easily served on the platter you intend to serve it on. Then put some of the dressing the whole length of the fish. Make a little trough in the dressing, and put in the yolks of two eggs, chopped and seasoned with celery salt, then cover the egg with the dressing paste, and cover that with the cooked grits. Form more perfectly into the shape of a fish, and spread with a diluted nut butter, using the slices of the white of egg for the gills and mouth, and filberts for the eyes. Press in a row of blanched Jordan almonds down the center of the back to represent the dorsal fins, also use the almonds to make the tail. Lard it across the back (see cut) by sticking in pine-nuts. Bake in a moderate oven for half an hour; if it browns too fast on top, cover with a brown paper, until ten minutes before taking from the oven. Garnish with parsley and curled celery, bank the sides with potato balls made by cutting them from raw potatoes with a scoop made for the purpose, or make balls of mashed potatoes. Roll them in pine-nut butter and bake in the oven until nicely browned. To make the curled celery, take some nice crisp celery, split it into four parts from both ends, leaving about one inch in the center to hold it. Place it into ice-cold water for twenty minutes and it will be curled nicely. If the water is not very cold, leave it in longer.
Take I cup of raw nut milk, 1 level tablespoonful of white flour, 1 egg, a little celery, and a pinch of salt. Heat the milk in a double boiler, when boiling, stir in the flour, which should be rubbed smooth in a little cold water, and let it cook for fifteen or twenty minutes. Then add the well-beaten egg, the celery, and the salt; stir until the egg is set, but not curdled. If desired, a hard-boiled egg cut into small pieces may be added just before serving. Serve a ladleful on one side of each portion of fish. Lemon or tomato juice may be added if a sour gravy is desired.
Take 2 cups of nut butter, 1 cup of tomato juice without the pulp, 1 teaspoonful of salt, 1 cup of water, 1 tablespoonful of corn-starch. Mix thoroughly; cook in cans.