FOUNDATION LOAF
This loaf can be made and kept in readiness for use, as it will remain fresh for several days if it is left in the covered mould in which it cooked and is kept in a cool place. Put 2 cups of water in a saucepan, and when the water boils stir into it 1 cup of a finely ground cereal, preferably gluten flour or meal, or Scotch oatmeal, and stir until thick; then add 2 teaspoons of salt, ½ teaspoon of pepper, 1 tablespoon of butter, and 1 cup of shelled peanuts which have been put through a vegetable grinder twice. Pack the mixture into a loaf-shaped mould, or large round tin with a tight-fitting lid, almost immerse it in water, and let it steam for two hours. Use when cold, either for nut hash or croquettes, or with an equal amount of bread crumbs and the seasoning to make Michaelmas or Christmas loaf.