NUT AND RIPE OLIVE SOUP.
Slice the “San Juan” ripe pickled
olives and cook fifteen minutes in three-
fourths of a cup of water. Combine the
blended stock and cooked olives, heat
to boiling, stir in the arrowroot, let all
boil up well, and salt and serve. The
nut soup stock may be had at your
grocer’s, or you can make it, using
one-half cup of nut butter, rubbing it
smooth, adding water slowly.
Yz c. nut butter,
2 c. tomato,
5 c. water,
salt to taste.
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