BRAZIL NUT. RECIPES

Dominion, Volume 28, Issue 210, 3 June 1935, Page 4

BRAZIL NUT. RECIPES

Easy to Make and Have Delicious Flavour > The following are American recipes in which Brazil nuts, figure prominently Brazil Nut Waters.

Take 2 tablespoons butter, 1| cups brown sugar, 1 egg, 2 tablespoons water, i cup flour, lj cups . sliced Brazil nuts.

Cream butter, stir in sugar, add egg and water. Add flour mixed with the nuts. Drop by teaspoonfuls on a baking sheet, grease with unsalted fat or oil, at leasj: two inches apart. Bake about 7 minutes in a moderate oven, or until brown. Remove from oven, let stand a minute and remove from baking sheet with a spatula. If last wafers get too hard to remove easily, return to the oven for a minute and then remove. Hermits. Take 1-3 cup butter, 1 cup brown sugar, 1 egg, 1-3 cup sour milk, 2} cups bread flour, 1 cup chopped raisins, | teaspoon soda, ■) teaspoon salt, J teaspoon cinnamon, } teaspoon cloves, i teaspoon nutmeg, I cup chopped Brazil nuts. Cream butter and sugar together. Add beaten egg, then the milk and the flour sifted with the soda, salt and spices and mixed with the nuts and raisins. Roll thin. Cut in rounds or fancy shapes and bake in a moderate oven about 10 minutes. When cool, ice and sprinkle at once with sliced Brazil nuts. Brazil Nut Peiniche. , Take 2 cups brown sugar, 1 cup milk, 1 cup crushed Brazil nuts, 1 cup cut Brazil nuts. Put the sugar and the milk into a heavy saucepan and stir until the sugar is melted. Boil over a medium flame until a soft ball is formed when a little of the mixture is dropped into cold water. Put pan in cold water and cool until lukewarm. Add crushed nuts and stir until it begins to thicken and lose its shine. If too hard to stir, grease the hands and knead. Pour into wet pan upon which the cut Brazil nuts have been sprinkled. Cool and cut into squares.