NUTRITIOUS AND CHEAP

New Zealand Herald, Volume LXXII, Issue 22226, 28 September 1935, Page 7 (Supplement)

NUTRITIOUS AND CHEAP

TASTY WAYS WITH NUTS Besides being; a highly-coucentrnted food- nuts can bo made inu nil kinds of appetising dishes, and arc well worthy of more attention from cooks. They contain a largo proportion of oil, together with a considerable amount of° protein material. Peanuts, really leguminous seeds, contain about 50 pur cent oil and 25 per cent nitrogenous matter. Hero is a nut menu which is tasty, nutritious and simple to mako. Peanut Soup.—This is a soup which is served commonly in tho East, where peanuts grow. Take ono tablespoonful peanut butter and mix with two cuds warm water, adding the water slowly at first until the mixture becomes creamy. Then place in a saucepan with a small onion cut fine, a little pepper and salt, cook half an hour (strain if liked smooth), add one 1 arize rup milk, and thicken with ono tablespoonful ordinary flour.

Nut Roast. —Take slb. breadcrumbs, lib. mixed nuts, salt, cayenne, a small onion, ilb. cooked potatoes, one largo tomato, ono egg and dripping. Skin th • nuts and put them through a mincer, then mix in (he crumbs, potatoes, chopped tomato and onion, and season well. Mix in the beaten egg, adding a little mil)* if necessary to bind it. Form into a roll, using a littlo flour, then have ready isomo hot fat in tho baking dish, and put in the roll. Bake in a hot oven, bf.sting frequentlv, and when evenly browner! remove from fat and serve on hot dish with vegetables and gravy.

Almond Pudding.—Tako Jib. almonds, half piufc milk, two eggs, loz. butter, ono tablespoonful sugar, loz. broadcrumbs, lemon juice, short crust. Melt the butter, tidd the almonds, sugar, lemon juice and well-beaten eggs. Boil the milk, pour on to the other ingredients, stir in the crumbs, and leave till cold. Line a pie-dish with the short crust, pour in the custard mixture and hake in a slow oven till centre is set. Serve hot or cold.

Peanut Loaf. —Take four cups selfraising flour, one cup sugar, one egg,two tablespoonfuls butter, one and a-half cups milk, one cup chopped peanuts, quarter tea spoonful salt. Cream the lnitter and isugar, add egg, then milk, lastly sifted flour and mils. Pour into well-greased loaf tin and bako in a moderate oven 40 to 50 minutes. Turn r.n to cake cooler, and when cold cut into slices and butter. Nut Sandwiches. Put walnuts through the mincing machine, moisten well with istilf mayonnaise and with shredded hearts of lettuce, eudivo or romaine. The following proportions make a gooc! filling:—To each half-cup-ful of the ground nuts allow one lettuce heart shredded and one-quarter cupful of the mayonnaise. Butter thin slices of ■white bread and spread them with the filling. Cut each sandwich in halves or triangular shape, and servo at once before the salad material begins to wilt.

Honey Nut Biscuits. —Take quarter cup butter, loz. chocolate, two eggs, half teaspoonful vanilla essence, half cup each o:r honey, sugar, flour and raits. Melt chocolate and butter topetlier, add beatein eggs, honey, sugar, fiour and clnpped nuts. Drop on a cold greased tray, and bake in a moderate even for about 17 minutes. '1 t* =======