id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433078975293	Lambert, Almeda.	Guide for nut cookery; together with a brief history of nuts and their food values. 	1898		.txt	text/plain	86474	6978	90	nut butter add ij cups of water, adding a little at a time, Take 4 tablespoonfuls of finely ground zwieola, 2 tablespoonfuls of pine-nut meal, J cup water, a little sage, celery, 1 cup of raw peanut butter, 1^ cups of water, I cup of cornstarch, a little salt and sugar to suit the taste. almond butter, 1 hard-boiled egg, \ teaspoonful sage, 1 teaspoonful grated onion, \ teaspoonful salt; add just a little fifteen minutes ; then stir into it 1 cup of nut butter after moistening it with enough water to make it creamy; salt, and bake Mix thoroughly together 2 cups of corn-meal, 2 tablespoonfuls of white flour, and 1 pint of warm water. Take J cup of pine-nut meal, 1 cup of white or wholewheat flour, a little salt, and enough cold water to make a	./cache/nyp.33433078975293.pdf	./txt/nyp.33433078975293.txt