NUTTOSE by Mrs. M. H. Dunmead

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Jan 7, 1902

NUTTOSE

By Mrs. M. H. Dunmead

MRS. M. H. DUNMEAD.

(Adams Mills, Ohio.)

One cup peanut butter, one-half cup cornstarch, one and one-half cups water; salt, finely minced or grated onion, and sage to taste. Mix by adding the water a little at a time, and rubbing smooth. Steam for three hours in tightly covered tin cans, set in a kettle of boiling water, also covered. Raise the cans so that water may pass underneath, or, if preferred, steam in a double boiler. This is nice sliced cold, with a little lemon juice added. Or it makes a good stew by cutting in dice and stewing with potato, flavored with a little onion, and thickened with flour that has been slightly browned. It is also good cut in slices, and browned on an oiled tin, and makes a good sandwich when placed between thinly sliced bread.