WHOLESOME NUT DISHES.

New Zealand Herald, Volume LIX, Issue 18173, 19 August 1922, Page 4 (Supplement)

WHOLESOME NUT DISHES.

An idea 'is -widely prevalent that iftits are indigestible, but this is largely due to their being served as dessert, when, eaten after a solid meal, they are more or leas difficult to digest. Another reason for their indigestibility lies in their being hurriedly eaten and insufficiently masticated. To vegetarians nuts are almost indispensable, containing as they do all those elements for enriching the blood and building up the tissues -which makes them a good substitute for meat, besides being able lo supply the necessary fate. , Hat Pilling.—An excellent mixture for sandwiches, particularly suitable for anyone doing hard mental or manual work, i« made" by mixing together equal quantities of ground nuts and grated cheese, and making them into a past© with a little butter. Huts on Toast.—The despised pea-nut, commonly known as the " monkey-nut," is full of good value. In India and Chins, where they also grow, a method oif ;cooking them much favoured by Europeans is as follows:— SheH the nuts, put them for a minute or so in a hot oven; after which the outer husks will come off almost automatically. Rub the nuts In a little fine salt, and fry them in butter. Serred on or with toast they Are licious. \ ■'■'''. Hut and Cauliflower Rissoles!.—l teacupful chopped nuta (any kind), 1 teacupful breadcrumbs, 1 small boiled cauliflower (mashed), 2 small potatoes (mashed), 1 tablespoonful chopped parsley, 1 egg, pepper, salt* and grated onion to taste. Mix all ingredients together, make into balls, dip in egg and breadcrumbs, and fry in boiling fat. Serve with bread sauce. If liked, cold cooked lentils- can be used instead of the cauliflower.

Hut Roast.—Two cups of ground nuts, two cups of breadcrumbs, two onions, a little milk. Roast the nuts (either pine kernels, almonds, brazils, or -walnuts, or make a mixture). When cold put through the mill. Chop the onions very finely. Mix the ground nuts, onions, and breadcrumbs, and moisten with a little milk. Grease a piedish, put in the mixture, put a little butter on top, and bake until brown. For people with weak digestions the nuts should be macerated literally to a batter, and tomatoes 'can be used instead of onion. Kfa Marzipan.—l teacupful oif Demerara sugar, 1 teacupful of minced nuts, 1 egg. Mix all together into a thick paste, shape into pointed forms, and bake m a slow oven for 20 minutes on an oiled paper. Walnut Outlets.—4oz. shelled walnuts, 2oz. butter, soz. breadcrumbs, | gill milk, 1 dessertspoonful of cooked chopped onion, 1 egg, loz. flour, pepper and salt, 1 teaspoonful lemon juice. Chop the walnuts finely, stir them with the breadcrumbs, onion, flour, pepper and salt, butter (melted), lemon juice; then bind -with half the beaten egg and milk. Fork into nine or ten cutlet-shaped pieces, using the remaining beaten egg to brush them with. Lightly roll in breadcrumbs. Fry in hot fat. Serve -with bread sauce. Tins is a tested recipe, the cutlets being a splendid imitation of i chicken.

Nut Patti"s—2ozf. of walnuts, 2oz. of pine kernels, 1 dessertspoonful of chopped parsley, 1 tablespoonful of cream or unsweetened condensed milk, salt, pepper, short crust pastry, 1 teaspoonful of mushroom or tomato ketchup (if liked). Roll out the pastry on a floured boa.rd. Cut into rounds, and line some greased patty pans with it. Remove the shells from the nuts and put them through a mincer. Mix with the cream, parsley, seasoning, and ketchup. Tut a little of the mixture m each patty pan, cover with a lattice-work of thm strips' of pastry, put the patty pan, on a baking sheet, and bake in a fairly hot oven 10 to 15 minutes. Serve hot or cold.

Peanut Butter—Put the shelled peanut* in a pan mto a slow oven, leaving the door slightly ajar; Slow £ stay in till so dry that the hulls will rub off easily but in no case allow to brown in the least. Grind and cook for several hours m a double boiler with no water added to the nuts. Put away to use as occasion requires. For spreading mix the grand nute to a past? with g a litUe salad oil or melted buttec.