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

salt Mix butter and flour, pouring boiling water over, boil up, add salt, and half of onion and parsley; pour into oiled baking dish, put peanuts in, sprinkle remainder of onion and parsley over, cool to lukewarm, lay crust on, let rise, bake. A pastry, rice or mashed potato crust (without eggs) may be used: if pastry, put a cup in the center of the pie to support the crust; with potato crust it would be better to simmer the onion in the oil of the sauce first. =Peanut Pie with Turnip Crust= Bake or boil peanuts (leaving quite dry when done) with sliced onion and a little carrot, browned flour and a little tomato, parsley, salt and celery salt, a trifle of thyme and garlic if desired. Thicken slightly, turn into baking dish, cover with mashed turnip, sprinkle with crumbs and chopped parsley, dot with butter or oil. Bake until top is nicely browned. Cups or pastry shells may be used in place of large dish for _Nut Scallops_. =★ Peanut Cheese= ½ lb. peanuts, boiled, ground; 5-5½ tablespns. Nut French soup or consommé which has been cooked down thick; 4 eggs, 1 teaspn. salt, a trifle of sage if desired. Mix all ingredients and put into well oiled porcelain or glass jars (if glass, follow directions for cooking trumese in glass), cover close and steam 1½-2 hrs. =Pine Nut Cheese= ½ lb. coarse pine nut butter 4 tablespns. thick tomato pulp, either red or yellow tomatoes 3-4 tablespns. water 1-1½ teaspns. salt Steam 3-4 hrs. =Pine Nut and Banana Cheese= ½ lb. coarse pine nut butter 5 tablespns. banana pulp 1-2 tablespns. water 1½ level teaspn. salt Steam 3-4 hrs. =Fruit and Nut Relish= 1 cup fine chopped nuts--shell barks, almonds, pine nuts, cashews and English walnuts or other combinations; 1 cup banana pulp, ¼ teaspn. salt; mix all together, pack in mold, steam 3 hours. Serve cold in slices, with gems, wafers, sweet fruits or cakes. Nice for travelling lunches. =Almond Cheese= ½ lb. blanched almonds 4 tablespns. tomato pulp 2 eggs ½-¾ teaspns. salt Cook almonds