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

is to use all cooked nuts, but the trumese is a little tasteless to eat as it comes from the can. In making it, use 4½ teaspns. of salt and 2 cups of liquid only. =Trumese No. 2= Larger proportion of nuts 1 lb. gluten ¼ lb. raw nuts or butter ¾ lb. cooked nuts or butter 3 teaspns. salt about 1¼ cup cereal coffee Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. When baked 1 hr., use about 1½ cup cereal coffee. =Red Kidney Bean Trumese= 1 lb. gluten ½ lb. raw nut butter ½ lb. (1⅓ cup) red kidney beans 3½-4 teaspns. salt 7 tablespns. (large half cup) cereal coffee Cook beans until tender and dry, rub through colander, combine with other ingredients and finish as for nut trumese. =Pine Nut Trumese= 1 lb. gluten 1 lb. pine nuts, raw 3 teaspns. salt 3-4 teaspns. browned flour about 2½ cups water or cereal coffee and no browned flour =Almond Trumese= 1 lb. gluten 1 lb. almonds, raw, blanched 2½-3 teaspns. salt 2 cups water, scant With both Almond and Pine Nut trumese it is better to grind the gluten and nuts together first. =English Walnut Trumese= 1 lb. gluten 1 lb. English walnut butter 2½ teaspns. salt 1½-1¾ cup water =Brazil Nut Trumese= 1 lb. gluten 1 lb. Brazil nut butter 2½-3 teaspns. salt about 2 cups cereal coffee =Cashew Nut Trumese= 1 lb. gluten 1 lb. cashew nuts, ground 3 teaspns. salt about 2⅔ cups cereal coffee A little sage or savory if desired TRUMESE DISHES Trumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice; Chili, chutney, apple or gooseberry sauce or jelly. When serving trumese to any one for the first time, prepare it in some of the hot ways, either broiled with a nice sauce, or in cutlets or pie perhaps, since many people would not be favorably impressed with it cold, until their taste had been educated to it. “Taste