1 c. boiling water
1 c. smooth peanut butter
2 med. onions, minced
2 1/2 c. tomato juice
Salt to taste
Pinch of sage

Mix all ingredients thoroughly. Pour into top of double boiler. When mixture is to the boiling point (bubbly around edges), mix 3/4 cup cornstarch in small amount of cold water and stir into the mixture in double boiler. Stir thoroughly, every 10 minutes, for 1/2 hour. Then cook for 1 hour longer. When cool, place in refrigerator overnight. The next day it will be solid and can be sliced for sandwiches, or mashed and a filling be made from it.