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

a batch of bread. The first thing of importance in making trumese is securing a good _fresh bread flour_ one that is called a heavy flour, not a blended or a light flour. A good bread flour will yield about two pounds of gluten to each seven pounds of flour: but in trying a brand with which you are not familiar, take ½-1 lb. more if you wish to have two pounds of gluten. I give the recipe for two pounds of gluten, but if you are making trumese for the first time it may be well to take half that quantity. The following suggestions will enable you to substitute measures for weights if you have no scales, and to calculate the recipe for trumese: 1 scant qt. of bread flour, laid lightly in the measure, equals 1 lb. 1 scant qt. of washed gluten equals 2 lbs. 1 scant pt. of blanched, dried, Virginia peanuts, before grinding, equals ½ lb. 1 scant half pt. of Virginia butter equals ½ lb. 1 good ¾ pt. blanched, dried, Spanish peanuts, before grinding, equals ½ lb. 1 good ⅜ pt. of Spanish butter equals ½ lb. 1 large ¾ qt. of pine nuts equals 1 lb. Spanish peanuts require 3 hours for cooking. Virginia peanuts require 4-5 hours for cooking. In mixing flour and water, calculate a little over 1 cup of water to each pound of flour, or 8½-9 cups for 7 lbs. The starch from the first one or two washings of the gluten dough may be used wherever thickening is required; and for blanc mange, by adding it to boiling (sweetened or unsweetened) milk until of the right consistency to mold; or, for starching clothes. It is much better than whole flour for any of these purposes. It may also be used in place of the corn starch in Corn Starch Nutmese. No exact rule can be given for that, but a trial or two will enable one to calculate the quantity, and the nutmese is superior to that made with corn starch. Make consommés double strength when using