Many years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the gluten. From former experiments I knew it would be a difficult problem, but it was finally solved and has resulted in giving to the world a valuable food product, which gives me great joy.

I give directions (the results of my own experimenting) for making this food as perfectly as it can be made in our homes without the aid of special machinery.

Whether it pays to make it or not depends on the value of our time or whether we can procure similar foods all ready prepared. (Similar manufactured foods on the market are called "protose," "nutfoda" and "nut cero", according to where they are made).

A part of the process will be entirely new to many but it is not at all difficult, and if directions are carefully followed the result will be success and soon the making of a quantity of "trumese," as I have called it for convenience, will not be considered a greater task than baking a batch of bread.

The first thing of importance in making trumese is securing a good fresh bread flour one that is called a heavy flour, not a blended or a light flour.

A good bread flour will yield about two pounds of gluten to each seven pounds of flour: but in trying a brand with which you are not familiar, take 1/2 - 1 lb. more if you wish to have two pounds of gluten.

I give the recipe for two pounds of gluten, but if you are making trumese for the first time it may be well to take half that quantity.

The following suggestions will enable you to substitute measures for weights if you have no scales, and to calculate the recipe for trumese:

1 scant qt. of bread flour, laid lightly in the measure, equals 1 lb.

1 scant qt. of washed gluten equals 2 lbs.

1 scant pt. of blanched, dried, Virginia peanuts, before grinding, equals 1/2 lb.

1 scant half pt. of Virginia butter equals 1/2 lb.

1 good 3/4 pt. blanched, dried, Spanish peanuts, before grinding, equals 1/2 lb.

1 good 3/8 pt. of Spanish butter equals 1/2 lb.

1 large 3/4 qt. of pine nuts equals 1 lb.

Spanish peanuts require 3 hours for cooking.

Virginia peanuts require 4-5 hours for cooking.

In mixing flour and water, calculate a little over 1 cup of water to each pound of flour, or 8 1/2 - 9 cups for 7 lbs.

The starch from the first one or two washings of the gluten dough may be used wherever thickening is required; and for blanc mange, by adding it to boiling (sweetened or unsweetened) milk until of the right consistency to mold; or, for starching clothes. It is much better than whole flour for any of these purposes. It may also be used in place of the corn starch in

Corn Starch Nutmese

No exact rule can be given for that, but a trial or two will enable one to calculate the quantity, and and the nutmese is superior to that made with corn starch.

Make consommes double strength when using them for liquid in trumese. As a rule, it is better to make trumese plain and season as desired when preparing for the table.

If cans containing trumese do not leak, cook in a kettle of water with something beneath the cans, otherwise use a steamer. If glass jars are used, start in cold water and afterwards put into steamer, if preferring not to leave in kettle.

Trumese from peanuts is more satisfactory in flavor as well as cheaper, but to meet all cases I give recipes for making it of different kinds of nuts. The general directions will apply to all.