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 off the chill) and work the dough
with the hands until the water is thick with starch. Pour that through
a strainer into some vessel where it can settle, to be used for any of
the purposes mentioned. Continue to wash the dough, draining the water
through the colander (so as to catch any particles of gluten) into the
sink, until no starch remains in the water. You now have the part of
the wheat which gives strength, the proteid element. Put the mass of
gluten into a bowl, cover and let stand in a cold place about an hour
(no longer,) draining occasionally.
Weigh out the 2 lbs. of gluten, run it through the food cutter with
the finest knife, add the cooked and raw nuts which have been ground
into butter and mixed together with the salt, and put all through the
machine five or six times. If desired very fine, use the nut butter
cutter the last time. Now mix with the cereal coffee, put into oiled
cans with close fitting covers and steam. Sealed glass jars may be used
if it is necessary to keep the trumese for some time, but it cannot be
taken out of them in as good shape.
_Another_ way to fill the cans is to divide the nut and gluten mixture
into equal parts, put equal parts of the liquid into as many different
cans, and run each part of the mixture through the mill again into the
separate cans, or drop it into the cans in the shreds in which it comes
from the mill. This may give a little better fibre.
_Another_ way of preparing the whole. Cut the gluten into pieces with
the shears; mix the cooked and uncooked nuts without grinding; put a
piece of gluten into the mill, then a few nuts, grinding, until all
are through. Sprinkle salt over the mass and put it through the mill
five or six times more, the last time with the nut butter cutter. This
gives a coarser grained trumese, but is an easier way.
A still easier way 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=