Nuts Are Nourishing

Southland Times, Issue 23942, 7 October 1939, Page 13

Nuts Are Nourishing

Now that warmer days are here we can say good-bye to the heavier foods of the winter and turn to something lighter. Nuts make a very pleasant change from more ordinary foods, and are nourishing as well. NUT SAVOURY MACARONI Take 2 cupfuls macaroni, 1 cupful grated cheese, 1 cupful chopped walnuts, 2 cupfuls tinned tomatoes, 1 teaspoonful salt, -J teaspoonful pepper, j tablespoonful minced onion. Break macaroni into pieces, and boil in salted boiling water until soft. Drain and arrange in a greased casserole in alternate layers with cheese and nuts. Season tomatoes with salt and pepper, and add onion; pour over macaroni, cover, and bake in a moderate oven for 30 minutes, or until cheese is melted. Serve at once. NUT BLANCMANGE Take 2J cupfuls hot milk, £ cupful chopped walnuts, two-thirds cupful cold milk, 3 tablespoonfuls sugar, J teaspoonful vanilla, 5 tablespoonfuls cornflour, pinch of salt. Mix the cornflour, sugar and salt together in a double boiler with twothirds of a cupful of cold milk to a smooth paste. Stir into this two and a-half cupfuls scalded milk, and cook, stirring constantly over boiling water until mixture thickens. Cook slowly for eight to 10 minutes, stirring frequently. Remove from the heat. Add the vanilla and chopped walnuts. Pour into a cold, wet mould and chill thoroughly.

Garnish with halved walnuts and cream if liked. NUT FRUIT BATTER Take <loz almonds, 4oz seeded raisins, 2 eggs, Jib flour, 1 pint milk, pinch of salt. Sieve the flour and salt into a basin. Make a well in the centre and pour in the eggs. Mix these with some of the flour, then take-half of the milk and add gradually and mix to a smooth batter. Beat well, then stir in the remainder of the milk, and leave the batter to stand for an hour or so. When ready to bake, stir in the almonds (which have been blanched and cut up) and the raisins. Turn into a wellgreased pie-dish and bake for about half an hour. Serve with castor sugar. WALNUT AND CARROT LOAF Take 1| cupfuls cooked peas, 1| cupfuls cooked carrot, i cupful chopped walnuts, cupful minced onion, cupfuls soft breadcrumbs, Ig cupfuls milk, 1J tablespoonfuls melted butter, 3 eggs (well beaten), 1| teaspoonfuls salt, 1-8 teaspoonfuls pepper, tomato sauce. Mix all the ingredients well together, add the well-beaten eggs; pack into a greased loaf tin and bake in a moderate oven for one hour. Serve with tomato sauce.