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 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.