MADE FROM NUTS

Otago Daily Times, Issue 23044, 21 November 1936, Page 25

MADE FROM NUTS

DISHES TO GIVE VARIETY

As well as being exceedingly wholesome, nuts are well worth using because of the delicious flavour which they impart to a dish. Most ox us have tried our hand at a nut loaf, or nut buns, but few of us know that delicious savoury as well as sweet dishes may be made with nuts. These would be welcome at the luncheon table when a heavy meal would not be appreciated. Recipes for unusual nut dishes, as well as those more commonly known, are given below. Nut Roast.—Take Jib breadcrumbs, lib mixed nuts, 1 small onion. Jib cooked potatoes, 1 large tomato or 1 tablespoonful tomato pulp, 1 large egg. salt and pepper. Mix the breadcrumbs and the potatoes, which should have been previously rubbed through a sieve. Skin the nuts and out them through a mincer. Add them to the potato mixture. Stir in the tomato and finely-chopped onion. Season well. Beat the egg. and add this, along with sufficient milk to bind, and roll together. Form into a roll. Roll in flour. Melt a good quantity of dripping in a tin. Add the roll. Baste frequently, and bake in a fairly hot oven till a good golden brown. Serve with a good brown sauce. Nut Cutlets—Take loz margarine; loz flour. 6oz shelled walnuts, 1 teaspoonful chutney, 4 pint milk or stock, small pinch mixed herbs, salt and P e PP® ) ', Melt the margarine in a saucepan. Add the flour. Stir in the milk or stock. Bring to boiling point. Chop the walnuts very finely. Add these to the pan. If necessary, chop the chutney. Add this, along with the herbs, salt, and pepper. Mix all the ingredients well together. Spread on a plate to cool. Form into six or eight cutlets. Dip in beaten egg, and roll in breadcrumbs. Fry in very hot fat. Nut Cookies.—Take 4oz butter. 4oz sugar, 4Joz flour, J cupful dates, 4 cupful seeded raisins. 4 cupful chopped walnuts, 1 teaspoonful cinnamon. 1 egg. j teaspoonful carbonate soda, 1 dessertspoonful boiling water. Cream butter and sugar together, then _ add the beaten egg. flour, chopped raisins, nuts, dates, cinnamon. Dissolve the carbonate of soda in boiling water, and add last, bake on a well-greased tin m small rocky lumps for about u Nut and Date Loaf. —Take 3 cupfuls flour, 1 cupful sugar, 14 cupfuls milk, 1 egg, 3 teaspoonfuls baking powder, 2oz butter, 1 cupful chopped walnuts, and dates, salt. Rub butter into the flour. Add the sugar, baking powder, salt to taste, walnuts and dates, and mix well together Beat the egg and add to the milk and mix with the dry Ingredients to a rather stiff mixture. Grease a nut loaf tin and fill about three-quarters full. Bake in a modeiNut °Rissoles.—Take 4oz rice, 1 pint vegetable stock. 1 teaspoonful mushroom ketchup, Boz mixed nuts, 1 egg for mixing, egg and breadcrumbs for coating, salt and pepper. Wash the rice thoroughly in cold water._ Bring the stock to boiling point. Sprinkle in the rice, adding salt and pepper._ Boil the rice rapidly for about five minutes. Then allow to simmer gently, stirring from time to time until all liquid is absorbed by the rice.. The consistency should be that of thick porridge Put the nuts through a mincing machine Add them to the rice, along with the mushroom ketchup. Beat up the egg and mix this well with the rice. Spread on a plate to cool. Form this into rissoles. Coat with beaten egg and breadcrumbs. Fry in hot fat till a golden brown. , , Nut Savoury.—Take 3oz chopped nuts, 4oz flour, 4 gill milk. 1 egg, breadcrumbs, thin bacon rashers. Melt the margarine in a saucepan. Add the flour. Stir in the milk. Bring to boiling point. Chop the nuts very finely and add to the mixture in pan. Season with salt and pepper. Spread the mixture on a plate and allow to become perfectly cold. Halve the bacon rashers. Cut the mixture into eight or 1 10 portions. Form these into small rolls the width of the rashers. Place the rolls in the bacon and roll round. Pinch firmly in place. Dip in beaten egg, roll in breadcrumbs, and fry In deep, hot fat. Nut Pie.—Take 1 cupful brown breadcrumbs, 1J cupfuls shelled Barcelona nuts, 2 eggs, loz butler, I tomatoes, 1 cupful white breadcrumbs, 1 onion, salt and pepper to taste. Melt the butter, Add the finely-chopped onion and skinned, sliced tomatoes, and fry. Add the breadcrumbs and nuts, finely chopped. Moisten with the beaten eggs. Season with salt and pepper. Press the mixture into a greased piedish, and bake for half an hour. Turn out and serve with apple sauce. Nut and Celery Salad.—Take 1 lettuce, 6oz shelled walnuts, 1 head celery, cream cheese, 10 or 12 prunes or dates,* oil and vinegar dressing, lemon juice. Chop the walnuts very finely. Mix two ounces of these with the cream cheese. Wash the dates or prunes and remove the stones. Fill the cavity with the cream cheese and nut mixture Take only the heart stalks of the celery. Chop these finely, also the nuts. Mix these with the celery Sprinkle well with lemon juice. Pile in the centre of a salad dish. Arrange a border of shredded lettuce. Garnish with the stuffed dates or prunes. Just before serving, sprinkle lightly with a dressing of oil and vinegar. Walnut Bread.—Take 1 cupful caster sugar, 3 cupfuls flour, 1 cupful chopped walnuts. 1 cupful milk, 3 teaspoonfuls baking powder, 1 teaspoonful salt. Mix the flour (sifted with the salt and baking powder) with the walnuts and sugar, then stir in the egg and milk. Put the dough to rise in a warm place for one hour, then bake in two greased tins for three-quarters of an hour in a moderate oven. Nut Butter for Sandwiches—Take the required quantity of butter and chopped nuts, salt and pepper to taste, few drops lemon juice. Beat up the butter and add the pounded nuts, a few drops of lemon juice, salt and pepper to taste. Place between slices of brown bread and butter, on which has been placed a few strips of finelyshredded lettuce. Nut Biscuits.—Take 3oz flour, 1 flat teaspoonful baking powder, loz cornflour. loz margarine, 1 egg yolk, milk and water. For the filling: 1 tablespoonful ground Brazil nuts, 3oz butter, 2 dessertspoonfuls caster sugar, vanilla flavouring. The filling should be made first. Sieve the flour with the cornflour and baking powder Rub in the margarine. Add the egg yolk, mixed with a spoonful of milk and water, and mix the ingredients to a dough, adding a little more milk and water as required. Turn the dough on to a lightly floured board and roll it out thinlv to rather an oblong shape. Turn the dough over and spread it with the filling. Roll it up like a Swiss roll and cut int( slices. Stand the slices on a greased baking sheet and put them into a fairly hot oven to bake. They should take about 10 or 15 minutes to cook.