This butter is a thoroughly sterilized product of edible nut meats, a more than perfect substitute for butter, as it makes blood as well as fat. Makes a perfect emulsion with water. It is recognized as a great delicacy wherever used. Keeps perfectly. Put up in tins of different sizes.
Place the desired quantity of nut butter in a bowl, add a few drops of water and beat with a fork until smooth. For nut cream, prepare the same as above, add a little more water until of the consistency desired. For nut milk add four or five parts of water to one of nut butter.
W. T. M.
Cut a loaf of bread in two in the center, spread the cut surface of each half with nut butter, and sprinkle with salt if desired. Cut off a thin slice from each half with a sharp knife, and lay the two spread surfaces together. Continue to spread and cut the slices until you have the required number of sandwiches. Thin slices of protose, or a lettuce leaf with salad dressing, or both, may be laid between the slices. U. P. A.
Vegetable meat. It resembles animal food in appearance and composition, but is far more nourishing. D. B. M.
Put alternate layers of sliced protose and finely sliced onion, with salt, in a small tin or dripper. Cover with water and bake slowly for two or three hours, adding water as required. When ready to serve, remove the protose from the tin, add more water to that left in the tin, if necessary, and thicken with a mixture of brown and white flour stirred up with water. This may be served with peeled baked potatoes, or the potatoes may be baked with the protose. I. T. O.
Break up protose slightly with a fork, add salt, a very little sage, and, if necessary, a little water to make the protose hold together. Pack it into an oiled tin, put a weight on it, press firmly, and let it stand in a cool place several hours. When ready to serve, run a knife blade around from the edge of the tin, turn the contents out carefully, slice with a thin, sharp knife, and serve with onion points, cranberry sauce, jelly, or celery. A little Nuttolene may be used with the protose. Minced yolks of hard-boiled eggs are an improvement in the loaf. Seasoning with celery salt and a little lemon juice instead of the sage, salt and water makes another variety. Minced onion with or instead of the sage gives a different dish. This may be broiled before serving if desired and served with sour-apple sauce. C. A. T.
Dip thin slices of protose (which can be procured at the grocer's), with any flavor you prefer, into beaten egg and bread-crumbs and broil. Serve with a brown or tomato sauce. Garnish with parsley. A. C. F.
Three large or four small eggs, a scant cupful of granulated sugar, one tablespoonful of lemon juice, one tablespoonful of ice water, one cup of sifted nut meal, one-half cupful of sliced citron, if desired, one-half to two-thirds of a cupful of pastry flour, sifted once before measuring; salt. Have the ingredients as nearly ice-cold as possible. Sift the sugar; sift the flour twice and leave it in the sifter. Beat the yolks of three eggs, adding sugar gradually. When stiff add part of the water and more sugar. Beat, add more water, sugar, and one-half the lemon juice until all the sugar is in. Stir into this mixture one-half the nut meal, a good pinch of salt and the citron. Beat the whites of the eggs to a moderately stiff froth, with a pinch of salt. Add the remainder of the lemon juice, and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle part of the nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour; chop; continue until the flour is all in. Take care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle carefully when taking from the oven. If a gasoline oven is used, the fire may be turned off and the cake allowed to cool in the oven. M. E. P.
The peanuts must be shelled and blanched. Put them in a pan with a little butter and fry them quickly. Remove them to a colander and sprinkle them with fine salt, shaking them constantly. They may be served in little trays at each plate. E. J. A.
A dish closely resembling baked beans is afforded by taking the Vir-gina shelled raw peanuts. Pour boiling water over them and boil for five minutes. When cool slip the brown skins off, with the fingers. Put in the bean pot about one and one-half teaspoonfuls of salt to each pound of nuts and a large quantity of boiling water. Let them boil fast for one hour or so, then place them in a slow oven where they will gently simmer for from eight to fourteen hours. If the water evaporates, add boiling water and let it settle through them without stirring them. They should be slightly juicy when done. Mrs. Adelaide Haigh.
Salted nuts are served with dinner, and are eaten at any time during the meal.
Shell and remove the skins from one cupful of freshly-roasted peanuts; chop very fine, mix with one tablespoonful of mayonnaise dressing. Spread with butter and cut thin slices of white bread, remove crusts and spread the peanut dressing between the slices. Anna Hill.