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

them for liquid in trumese. As a rule, it is better to make trumese plain and season as desired when preparing for the table. If cans containing trumese do not leak, cook in a kettle of water with something beneath the cans, otherwise use a steamer. If _glass_ jars are used, start in _cold water_ and afterwards put into steamer, if preferring not to leave in kettle. Trumese from peanuts is more satisfactory in flavor as well as cheaper, but to meet all cases I give recipes for making it of different kinds of nuts. The general directions will apply to all. =Trumese= 2 lbs. gluten ½ lb. raw Virginia peanut butter ½ lb. Virginia peanuts cooked 4 hrs. 3½ teaspns. salt 2-2½ cups very strong cereal coffee If not sure of a pure cereal coffee use 4 teaspns. browned flour with 2 cups of water. Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. in a very slow oven. The cooked peanuts are boiled and drained and the liquid saved for soups. TO PREPARE THE GLUTEN When sifted flour is weighed or measured, spread about ⅓ of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the dough when kneaded with the flour on the board will be very stiff. Stir the soft dough well, turn it on to the board and knead in the remaining flour. If dough is too soft it will waste in washing, and if too stiff (of which there is not much danger) it will be more difficult to wash. After kneading return the dough to the pan, cover with cold water (or with several thicknesses of towel wrung out of cold water) and let it stand ½ hr. only. Now, set the pan in the sink with a large fine colander in the dish drainer beside it. Let water run from the faucet to nearly fill the pan (if the water from the faucet is very cold, have a teakettle of hot water at your right hand to take