HOUSEHOLD RECIPES.

Evening Star, Issue 17928, 25 March 1922, Page 11

HOUSEHOLD RECIPES.

‘Let’s Eat More Nuts’ is the title of an ißuminating article on tho value of foodstuffs, as tvritten for the Christmas number of tho ‘Ladies’ Home Journal,’ and I have taken .some of the simpler recipes for this week’s column. Remember always, when adding nuts to a dish of any sort,_ that a cupful of those varieties containing a large percentage of fat is equal to two-fifths of a cupful of butter, and you will not only better appreciate tho food value of tho nuts, but you will understand how to balance your recipes wisely and economically.

A nut moat loaf which calls for one and a-half cupfuls of lean Hamburg steak or left-over meats, a cupful of breadcrumbs soaked in cold water, then pressed dry, half a cupful of finely-chopped peanuts (other nuts may bo used if preferred), ono well-beaten egg, and a, teo-

spoonful of grated onion, with salt, pepper, and paprika to taste, will he hearty and tempting if baked in a hot oven for thirtylfivo minutes, and served) with a tasty brown gravy. It will be economical as well, for it wifi serve six people amply, which is a point worth considering. Half a cupful of chopped nut meats added to tho stuffing for roast chicken, veal, or lamb will not only add to its richness, but will supply an extra bit of fat if tho meat is lacking in this essential.

Nut croquettes form a savory lunch or supper dish, whether peanuts, Brazil nuts, or walnuts are used in their malting. A cupful of rather thick white sauce forma their foundation, and while it is hot a cupful of soft breadcrumbs, half a cupful of chopped meat nuts, and a sprinkling of ground maco are added; then tho mixture is seasoned with salt, popper, and a toaspoonful of chopped parsley, and tho same quantity of lemon juico, and tho whole is permitted to cook for two or three minutes. Then it is turned into a flat dish to cool, when it is made into croquettes, dipped in beaten egg, and fine crumbs, and fried in deep fat. Serve garnished with crisps of lettuce or cress, and accompanied by a tartar sauce, and this is a truly appetising dish. Nut biscuits are particularly good and uncommon. -Sift two cupfuls of flour, one toaspoonful of salt, and throe teaspoonfuls of baking powder together; then rub in one and a-half tablespoonfuls of lard or other shortening, and add half a cupful of chopped nuts. Moisten with a cupful of milk and water mixed, and roll out half an inch thick; cut into rounds, brush with milk, and bake in a hot oven.

And nut crullers! Make them by creaming together two tablespoonfuls of butter and one cupful of sugar, then add one well-beaten egg and three-fourths of a cupful of milk; flavor with a quarter of a teaepoonful each of ground cinnamon and nutmeg. Sift two cupfuls of flour, two and a-half teaspoonfulsj- of baking powder, and half a toaspoonfnl of salt together, and mix with one-fourth of a cupful of chopped nut meats; add to the butter and sugar mixture with more flour, if the dough is not stiff enough to handle; then roll, cut, and fry in hot fat, which must bo deep and hot. When the crullers are cold sprinkle them with powdered sugar. HINTS. Paint stains, no matter how hard and dry, can bo taken out of woollen clothing with equal parts of turpentine and ammonia. Try tho following hint for removing bloodstains: —Take some white starch, and mix it with water to a thick paste, and lay over tho stains. Leave till dry, and when it is brushed off the stains will have disappeared. To Clean a Mincing Machine.—After you have used the machine run a piece of dry bread through it. This will not only prevent tho moat being wasted, but will also free the machine of all traces of fat.

When washing Pongee silk never wring, it at all. Simply hang it on the line and let the water drip out. Iron with a, warm iron when dry, and it, will look equal to new.

Yellow Piano Keys (by requcat).--Try dipping aclcaii rag first of all in methylated spirits, and then in finely powdered bath brick. Rub this thoroughly into tho keys, being very careful not to let any of tho hath brick get between them. Polish finally with a perfectly clean soft duster, or me half a lemon dipped in salt. Do not make tho keys too moist.