Healthful cookery

some strong hand-mill. If nothing of this sort is available, the cocoanut may be grated. To each cup of the prepared nuts add one cup of hot water, stirring and beating with a spoon to extract as much of the juice as possible. Drain off the liquid, and add a similar quantity of hot water, and after beating again very thoroughly, strain through a cloth or very fine sieve, pressing out all the liquid possible. This may be used at once as a substitute for milk, to be eaten with rice or other grains, or to prepare puddings or sauces. It is excellent served with Granose Flakes or eaten with Zwieback. If placed on the ice for a few hours, the cream will rise to the top, and may be taken off, making a pure cocoanut butter. * Almond Cream. — Thicken one cup of boiling water with two teaspoonfuls of flour. Stir into this four rounded tablespoonfuls of Almond Butter. Add one and one-fourth cups of distilled water and one-fourth teaspoonful of salt. Keep warm. *Nut Cream. — Take one tablespoonful of Nuttolene, Peanut Butter, or Almond Butter, and add slowly, mixing and beating meanwhile, a pint or more of cold water, according to the consistency of the cream desired. Pine nuts, pulverized fine, may be made into an excellent Nut Cream by mix- Gravies and Relishes 165 ing with warm water, adding the water a little at a time, until the consistency desired is obtained. The Peanut Cream, with a little salt, is especially palatable in place of roast-beef gravy ; also on steamed or boiled rice, when served as a vegetable ; and the Almond Cream is delicious on Granose Flakes, baked sweet apples, and apple dumplings. *Mint Sauce. — Mix a short time before serving one part of chopped mint, one part of sugar, and two parts of lemon juice. Serve warm, but not hot. Do not use any water. Salt to taste. *Sauce Imperial. — 1 can tomatoes, 2 bay leaves, 2 sprigs thyme, 1 tablespoonful grated onion, l/2 a lemon, 1 tablespoonful Nut Oil. Cook the tomatoes, two large bay leaves, two large sprigs of thyme, and one tablespoonful of grated onion for twenty minutes; then strain. Heat the oil until just hot, but do not brown. Add to it one rounded tablespoonful of flour. Stir until smooth, add the strained tomato mixture and lemon juice, slowly stirring until creamy and well cooked. *Chili Sauce. — 1 can tomatoes, 1 onion, ]/2 teaspoonful salt, 1 teaspoonful celery salt, ] Z2 teaspoonful sugar, 1/3 cup lemon juice. Salads Protose Salad. — Cut half a pound of Protose into small cubes. Pour over it a mayonnaise dressing, and serve. *Protose Salad, No. 2. — Cut one cup of Protose into small cubes; add to this one half as much minced celery, one hard-boiled egg, and three small radishes cut in various shapes ; pour over these ingredients the juice of two lemons, and sprinkle with salt to taste. Let it stand one-half hour before serving. Garnish with radishes which have been cut so as to represent tulips. Mayonnaise dressing may be used instead of lemon juice.