Nutmeatose No. 1

Take 2 cups of peanut butter, 2 1/2 cups of water, 3 table-spoonfuls of No. 3 gluten, and 1 teaspoonful of salt. Mix all the ingredients together very thoroughly, and cook in cans. (Sealed cans are preferable.) Cook from three to five hours.

Nutmeatose No. 2

Make like the foregoing recipe, and add 2 heaping tea-spoonfuls of ground sage, or 1 small white onion grated fine. Both onion and sage may be added if desired.

Nutmeatose No. 3

Take 1 cup of nut butter, 1 cup of sifted red kidney beans, 1 1/2 cups of water, 2 tablespoonfuls of corn-starch, and 1 teaspoonful of salt. Cook the beans until tender, and rub them through a colander. To 1 cup of this sifted pulp add the other ingredients; mix thoroughly, and cook like the preceding recipe.

Nutmeatose No. 4

Take 1 cup of nut butter, 1 cup of sifted Scotch peas, 1 1/2 cups of water, two tablespoonfuls of corn-starch, and 1 teaspoonful of salt.

First cook the peas as directed elsewhere, then sift through a colander, and use 1 cup after they are sifted; add the other ingredients, and cook the same as in Nutmeatose No. I.

Nutmeatose No. 5

Make like the preceding recipe, only use 1 cup of sifted lentils in the place of the Scotch peas.

Nutmeatose No, 6

Make like recipe No. 4, only use 1 cup of cooked split peas in the place of the Scotch peas, and leave out the starch.

Nutmeatose No. 7

Take 2 cups of chestnut meal, made by first removing them from the shell, then blanching them by pouring on boiling water and letting them stand a few minutes in it, and then grinding in a meat-chopper, or they may be dried and ground in a hand grist-mill or coffee-mill. To this add 1 cup of raw peanut butter, 2 cups of water, and salt to taste. Mix well, and cook as in Nutmeatose No. 1.