RECOMMENDED RECIPES

Evening Post, Issue 88, 12 April 1924, Page 15

RECOMMENDED RECIPES

"NUTS."

JNuts, writes Mrs. Wethecellf "ire I most noumhingr,.. and. contain a'largo Quantity of proteid matter, which is good o r building fUp the tissues: and enricning sub«H °? U} ley £°rm- au ««*lfcnt meat substitute, and are easily digested if ibro-1 per y prepared. Most psople -imagine the>-are indigestible, but often the reason MmHl n (ms S<V S- ■ that:'thoy-ire- . too rapidly eaten, and insufficiently masticated , therefore, it is.much better to invpst m a uut fl n. 1, which is quite- inexpensive Most nuts should be slightly roasted and then ground and used as directed. There is quite a variety of nuts always procurable, such as walnuts, Brazils, almonds, .Barcelona!, pine-nuts, peccan huts, pea T,l 'i /f r S" and cashews. ,An excellent nut butter for sandwiches for tea is made with Brazil nuts. Shell them; remove all brown skin, and dry in a cool oven then grind m a mill and pound'to'a> smooth paste in a mortar, adding a liftlc honey, fapread it on thin brown or while bread, and cut this into fancy shapes. Walnut Mould.-4oz ground walnuts 4oz cooked rice, 2oz. bread crumbs, 2 cg K s 1 teaspoonful lemon juice, pinch mace, salt, pepper, bee that the rice is vcrv dry and quite cooked. Mix into it the" walnuts bread crumbs, season well with pepper ,and salt, lemon juice, and mace, and add the eggs well beaten. Turn into wellbuttered basin, cover with buttered paper, and steam for one hour eteadily. Turn on to hot dish, and serve with a good white sauce. --Time, 1± .hour.-.. Sufficient lor three; or four persons. Probable costIs 6d tq Is Bd. Nut Salad.—Shred the while part o r a head of celery, cut an apple into inateh shapes, and break i-pint of walnuts into small-pieces, and mix well together with either a inayonnaiso or cream dressing and serve in tomato or apple.cups, ami stand them om a bed of lettuce or watercross. Nut Croquettes, No; I.—loz butter ' 1 onion loz flour, ± packet stock, 4oz nuts, 2oz -bread- crumbs,-.salt/ pqpper, mked herbs. Melt the butter in saucepan, and try in it the onion that has been, chopped -it. must not brown— add. the flour and stock or milk; stir until'thick, and-then mix in the. nuts, either chopped or ground, and the bread crumbs. Mix well season to, taste with salt and pepper, and a little mixed herbs. Turn the mixture on plate and leave until cold, then divide into six portions, and shape each on floured board into cork or ball shapes. Egg and bread crumb and fry in boiling fat until a nice colour; drain well, serve hot with some good brown gravy. ' -. ■':>-.■ Nut and Potato Croquettes, -No 2—lib mashed potatoes, 2 tablespoonfuls- milk, i teaspoonful salt, yolk, egg, Jib .nuts,- pepper. Mix all. ingredients with a- fork until very light a nd shape as for croquettes. Brush with beaten e ff g and roll in bread crumbs and fry in deep boiling fat until golden brown: dram well, and serve.