The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

While pure nut butter, if kept in a dry place, will keep almost indefinitely, it will sour as quickly as milk after water is added to it. =Nut Cream and Milk= Add water to nut butter until of the desired consistency, for cream; then still more, for milk. Almond milk makes a delightful drink and can be used by many who cannot take dairy milk. It may be heated and a trifle of salt added. =Cocoanut Milk= If you have not a cocoanut scraper, grate fresh cocoanut, one with milk in it, or grind it four or five times through the finest cutter of a mill. Pour over it an equal bulk or twice its bulk, of boiling water, according to the richness of the milk desired or the quality of the cocoanut. Stir and mix well and strain through cheese cloth or a wire strainer. Add a second quantity of hot water and strain again, wringing or pressing very dry. Throw the fibre away. Use cocoanut milk or cream for vegetable or pudding sauces or in almost any way that dairy milk and cream are used. Stir before using. To break the nut in halves, take it in the left hand and strike it with a hammer in a straight line around the center. It may be sawed in two if the cups are desired for use. =Cocoanut Butter= Place milk on ice for a few hours when the butter will rise to the top and can be skimmed off. =Ground or Grated Cocoanut= Is delightful on breakfast cereals, or eaten with bread in place of butter. The brown covering of the meat should first be taken off. =Shredded Cocoanut= Put any left-overs of prepared cocoanut on a plate and set in the sun or near the stove to dry. Keep in glass jars in a dry place. This unsweetened cocoanut can be used for shortening and in many places where sweet is not desirable. =Milk and Rich Cream of Raw Peanuts= May be prepared the same as cocoanut milk, except that cold or lukewarm water is used instead