p. 12 | Home-Made Nuttolene by ADDIE S. BOWEN

Review and Herald Publishing Association · Tacoma Park Station, Washington, D. C. · Oct 8, 1908

Home-Made Nuttolene

By ADDIE S. BOWEN

ADDIE S. BOWEN

3 cups raw nut meal 1 cup corn-starch 1 teaspoon salt 1 teaspoon pulverized and sifted sage 1 teaspoon grated onion 1 cup cold water 3 cups boiling water

Moisten the corn-starch with the cold water, add the boiling water, stirring constantly. Add the nut meal and seasonings. Mix thoroughly, strain into tin cans or pails with tightly fitting covers, leaving an inch or more space; otherwise the covers will be pushed off as the food swells while cooking. Put the cans, tightly covered, in a large kettle or wash-boiler, and boil six hours. Care must be used to have something under and around the cans, to keep them in place.

Nice nut meal is made by putting the raw meal dry into cans or pails, and cooking same as the other preparation. This, with hot water and a little salt, simmered a while, makes a butter good with vegetables and bread. It is excellent to enrich and season soups, and for sandwiches, in custards, and cake.

To make raw nut meal, blanch raw Spanish shelled peanuts, or guber peas, as Southerners call them, by placing in a moderate oven on tins, to dry the skins. Care must be taken not to roast them. When the skins are brittle, put into a cloth (salt or sugar sacks will do) and beat from side to side as you stand in a doorway, or knead as bread, to break up the skins, turn from one dish to another, in the wind, or rub around in a colander, till the skins are off. Grind the blanched nuts with a nut-mill, set loose enough to leave the ground nuts in the granular form, not in a paste. A food chopper can be used instead of a regular nut-mill.

The foregoing suggestions have been thoroughly tried, and have proved very satisfactory for home use.

Buffalo, N. Y.