Healthful cookery

*Nut and Tomato Gravy. — 1 tablespoonful Nut Butter, 1^4 cups water, i tablespoonful browned flour, CUP tomato, i medium-sized leaf mint, i to 2 y2 teaspoonfuls white flour. Blend the Nut Butter and browned flour with the tomato and water. Add the mint, simmer together for five or ten minutes. Thicken with the white flour which has been blended with a little water. Add one teaspoonful of salt. Let all boil up well, and it is ready to serve. Nut Butter. — Nut Butter as it comes from the can is very palatable eaten with sweet fruits, as raisins, figs, or dates. It also makes a very acceptable addition to Pure Gluten Biscuit for diabetics, and to bread or wafers. When used as butter, it is usually preferred prepared as follows : — Nut Butter for Bread. — • Put half the quantity of butter desired into a cup or bowl. Add to it a very little water, rub in thoroughly with a spoon, then add a little more water, and rub that in ; continue adding water, scraping out the spoon occa- Healthful Cookery sionally, of course, until the butter is perfectly smooth. If salt is desired, it is better sprinkled on after the bread is spread; but without the salt, it reminds one of the celebrated Devonshire cream. Nut Meal. — May be eaten in a great variety of ways. It is delicious in the form of gruel or puree. Combined with fruit in various ways, it is delicate and wholesome. *Tomato Sauce. — ]/2 can tomato, i stalk celery, 2 tablespoonfuls Nut Meal. Stew one pint of tomato with a bit of onion or a stalk of celery. Strain, add salt to season, and two tablespoonfuls of Nut Meal. Lentil Dressing. — Cook some good lentils with a few slices of onion for flavoring. When tender, rub through a colander, and add one-half as much stewed and strained tomato as there is of the lentils. Add salt to season and a tablespoonful of Nut Butter to each quart of dressing. This makes an excellent dressing for baked potatoes, vegetable roast, and also for toast. *Brown Gravy. — i y2 cups water, i tablespoonful browned flour, I tablespoonful white flour, i tablespoonful Nut Butter. Dissolve the Nut Butter in the water. Season with salt, and heat to boiling. Thicken with flour, Gravies and Relishes 163 which should be well blended and rubbed smooth in a little cold water. Nuttolene Sauce. — y2 pound Nuttolene, 1 pint stewed Tomato, 1 quart water, y cup Gluten. Rub the Nuttolene through a fine colander, add to it the water, a pint of strained stewed tomato, and salt to season. Then add three fourths of a cup of 20-per-cent Gluten. Boil together, and serve. Brown Sauce. — -2 tablespoonfuls Nut Oil, 2 tablespoonfuls of white flour, 1 tablespoonful of browned flour, 2 cups water, salt. Heat the oil, but do not brown. Add the flour, rub smooth, then add the water, a part at a time, stirring smooth. Boil thoroughly, add salt to taste, and serve. *Nut Cheese. — 1 cup Peanut Butter, y2 cup corn-starch, 1 cup tomato juice, 1 teaspoonful salt. Dissolve the peanut butter and corn-starch in one cup of tomato juice. Add one teaspoonful of salt, and beat for five minutes. Turn into a granite dish ; cover, and steam for four or five hours. Dry it off in the oven, and turn from the bowl. Use the same as ordinary cheese. This also makes good sandwiches. Cocoanut Cream. — Cut fresh cocoanut into thin slices, and grind the nut very fine in a chopper or Healthful Cookery