Peanut Milk

Make like the peanut cream, only add more water. The amount of nut butter to be used depends upon the richness of the milk desired.

Almond Milk

Dissolve 1 tablespoonful of almond butter in 1 pint of warm water, adding a little at a time.

Hickory Milk

Crack the hickory-nuts and pick out the kernels; grind them through the mill, being careful not to grind them too fine or they will be oily. Then to each heaping cupful of the nut meal add 1 1/2 cups of lukewarm water and beat thoroughly, rubbing the mixture against the side of the-dish with the back of the spoon. Then line a large bowl with two thicknesses of clean, strong cheese-cloth, pour in the nuts, and squeeze out the milk. After the milk is taken out, the remainder can be made into sausages or gravy.

Pine-Nut Milk

Grind the pine-nuts through the mill, and then add about 1 1/2, cups of water to I cup of the butter or meal; beat well and press all the milk through a cloth. The remainder- that is, the part that is left in the cloth--can be used in making sausages, soups, or in roasts. The milk can be used in vegetables or in making gravies, while the cream that rises on top is excellent for making crisps, rolls, cakes, and pie crust.

Chufas Milk

Select good, fresh chufas, wash them well in several waters, and grind quite fine; then pour over them hot water enough to wet well, but not to make them too watery; rub well, pressing them against the dish, with the spoon, and pour into a jelly-bag made of two thicknesses of cheese-cloth. Then press with the hands to squeeze out the milk.

Cocoanut Milk

Select a cocoanut that has milk in it, cut a hole in the eye of the nut, and let out the milk. Then break the nut with a hammer, remove the meat, and with a sharp knife peel off the hard, brown, woody coat, being careful to take as thin a peeling as possible, as the most of the oil is next to the skin. Then grate through a cocoanut-shredder, or 0:1 any grater, or grind through the mill, then for each cocoanut, add 2 cups of boiling water, and with a tablespoon beat and work for ten or fifteen minutes. Place a clean new cheese-cloth over a large bowl, and pour the cocoanut into it. Work well with the hands, and squeeze out all the milk possible, then empty the cloth into a stew-pan, pour boiling water over it the same as before, work well again, and squeeze through the cloth the second time. You will then have all the milk that can be taken out, but the cocoanut can be cooked in water for twenty or thirty minutes and then strained, and the water used for making pie, the same as in cocoanut-pie recipe.