Nuts as Food.

White Ribbon, Volume 12, Issue 141, 13 February 1907, Page 11

Nuts as Food.

A correspondent, teferring to the advocacy of nuts as an article of diet in the Home page of our January issue, asks us to give some recipes for dishes in which nuts are used. As anything that will decrease the far too extensive use of meat has our heartiest sympathy, we gladly comply with the request. Nut and Hean Soup.— l? cups dry lima l>eans, 1 small potato, 1 medium-sized onion, J-cup nut (or dairy) butter. J cup nut meal made by grinding almonds tine after blanching and drving them, a little salt. Wash the beans, and place to cook in cold water, slice potato and onion and add to l>eans, when partially cooked add butter and nut meal ; when the beans are thoroughly cooked rub the whole through a colander. Add water to make 2 quarts soup, re heat and serve. Colo Sliced P kotosk —Protose (a nut and cereal preparation to be obtained from many

grocers), sliced as it comes from the tin, is very convenient and enjoyable Formed into sandwiches, with brown bread and butter, it is usually acceptabh*.

P kotos t Outlets. — Out the protose into half circular slices about i-in. thick Dip into lieaten egg, and then into gluten meal or tinely-grated bread crumbs. Place in a buttered tin and bake about half an hour, turning. so that each side shall be browned. Nut Roast. —Mix together one cupful each peas pulp and haricot bean pulp and one cupful of finely chopped nuts. Season with sage and salt. Make a dressing of four slices of zwieback (i.e., rebaked bread) by pouring over it lioiling water and then covering. Let it stand a few minutes, then with a fork break it up and |x>ur over it one naif cupful of cream, and season to taste with salt, sage, and a little grated onion. Line an oiled baking dish with one half of the first mixture, put the dressing in, then cover with the remainder of the mixture with the nut in it. Pour over the top a little rich cream, and bake for an hour and ahalf. Serve in slices with red currant jelly and garnish with green. Peanuts and Haricots. —Shell one cup of peanuts, blanch, anil place with two cups of haricots in an earthenware jar, add two quarts of water. Cook slowly in the oven from six to eight hours. Salt alone is necessary as seasoning.

Photos ■ Halls — Half pound protose, one cup bread or biscuit crumbs, a little chopped onion, one teaspoonful nut (or dairy) butter mixed with a little water. Mix all well, and form into balls. Hake until nicely browned. Nuts and Lentils. cooked lentils, 1 pint stewed tomato, 1 cup walnuts ground, 1 tablespoonful nut butter. Mix all well together, pour into a baking dish and brown in the oven.

Yorkshire Pudding with Protose. — 1 pound protose, 1 pint milk, 1 table<poonfuls flour, 2 eggs, and salt to taste. Make the batter, cut protose into thick slices, and drop into batter just before placing in oven. Hake half an hour and serve with or without tomato or other sauce.

Coco a nut Crises. Take 1 cup each of dessicated cocoanut and pastry flour, add 1 dossertspc on sugar and only sufficient cold water to make a stiff dough. Roll very thin, cut any shape and bake in moderate oven.

Plum Pudding. — 3 cups zwieback crumbs, I! ozs. stoned raisins, i» ozs. sultanas, 3 large chopped apples, 3 ozs. blanched ground almonds 3 ozs. grated or ground Hraz.il nuts, t eggs, 1 cup water. Steam in buttered mould 5 or fl hours.

Nut Cake.— Mix 1J cups of sugar and 2 tablespoonfuls of butter to a cream, then add 2 well-beaten eggs and 1 cup milk. Sift 2 teaspoonfuls of baking powder into 2 cups of flour and stir into the mixture. Lastly, stir in 1 cupful of nuts crushed with a rolling pin or chopped very tine. Mix well, and bake in a moderate oven.

Nut Spong* Cake. — 5 eggs, $ cup flour, 1 enp gluten 1 cup ground walnuts, 1 cup sugar. Well beat the yolks of the eggs, add a little grated lemon rind, the sugar and the ground walnuts. Heat the whites in large basin until stiff and add 1 tablespoon lemon juice. Place yolks and whites together, and carefully mix in the flour ami gluten ; before placing in oven put a few half kernels of walnuts on top of the cake. Hake in moderate oven.

Sultanas and Almonds constitute a complete and well-balanced meal, very portable, easily assimilable, and exceedingly nutritious and strength giving. i - rated Cocoanut may l>e used in making lioiled puddings as a substitute for suet.