Nut And Tomato Soup Recipe

• 1 pint of strained tomatoes
• 1 pint water
• 1 pint milk
• 2 tablespoons of peanut butter

1. Put the nut butter in a dish and add a little water; rub smooth with a spoon and add a little water; rub smooth with a spoon and add a little more water until it is of the consistency of thick cream.
2. Put the tomatoes, water, and prepared butter on the heat and let boil ten minutes.
3. When ready to remove from heat, add the milk, and season with salt and cayenne.

Instead of the nut butter, 1 pint roasted and shelled peanuts may be used, or one-half chestnuts or pecans.

1. Remove the brown husks from the peanuts, pound to a paste in a mortar with a little hot water, add a little cream or milk, blending thoroughly; then proceed the same as with the nut butter.

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