Chapter V: Part 5

Mix equal parts chopped nuts, currants and fine cut citron with two parts raisins cut fine and a little sugar. Fill hollowed and drained tomatoes. Bake, serve plain or with cream or whipped cream. Raisins and cocoanut with sugar, may be used, or either one alone.

=Stuffed Green Tomatoes=

Mixture of onion, garlic, salt, sage, a trifle of thyme and the chopped pulp of tomato in bottom of hollowed out tomatoes; then each tomato partly filled with dice of nutmese, covered with some of the mixture, and the top finished with a slice of ripe tomato or pieces of canned tomato. Bake covered 1½ hour or until tomatoes are tender. Serve on crisped large crackers with Tomato Cream sauce or Chili sauce sprinkled with chopped parsley. Use large tomatoes turned a little white.

=Peeled Tomatoes Baked=

Set whole peeled tomatoes in pudding dish, sprinkle generously with salt, cover with buttered crumbs and bake: or, omit crumbs and when tender, pour over them a thin cream sauce; sprinkle with parsley and leave in oven 10-15 m.

=Rich Baked Sliced Tomatoes=

Cut tomatoes that are not too ripe into thick slices (halves if thin), sprinkle with salt, chopped onion and garlic if liked, and pour a little melted butter over. Bake. After laying slices of tomato on to rounds of toast, add butter and flour to liquid in pan, then a little cream; boil up and pour around tomatoes on toast.

Oil and nut milk or cream may be used instead of butter and dairy cream.

=Broiled or Baked Tomatoes=

Dip thick slices of not too ripe tomatoes in Mayonnaise or Improved Mayonnaise dressing, then in fine sifted bread or cracker crumbs. Brown in wire broiler or lay in agate pan and bake in hot oven.

=Tomato Short Cake=

Cover layers of split hot short cake crust of universal dough with Cream of Tomato sauce and serve. Or, prepare unstrained tomatoes the same as for sauce and serve over the crust.

=Pilau--stewed rice=

1 cup rice
3-5 tablespns. oil or melted butter
1 onion
2-4 cups tomato
3-5 cups water
1½-2½ teaspns. salt

Simmer sliced onion in oil (without browning), add salt, boiling water and rice. Cook until rice is about half done, then add tomato hot, and finish cooking slowly without stirring. If convenient, set into the oven after the tomato is added. When the larger quantity of tomato is used, the smaller quantity only of water will be required.

1½ cup sliced celery may be substituted for the onion.

Spanish rice calls for 2-3 cloves of garlic in addition to Pilau with six cups of water and one only of tomato.

=Macaroni with Onion or Celery, and Tomato=

Substitute 1¼-1½ cup of macaroni for the rice in pilau. Hominy also may be used in place of rice.

=Parsnip and Potato Stew=

Cut potatoes in quarters lengthwise, then across the center, and cut parsnips into about the same size; cook separately or together and drain; add both to cream sauce, heat, and serve on toast, or put small slices of toast (zwieback) in the stew. This is a delightful dish though simple.

=Succotash--Corn and Beans=

In the summer cook shelled Lima or other beans until tender. Add corn which has been cut from the cob, boil 10-15 m., pour in a little heavy cream, heat but do not boil; add more salt if necessary. Succotash is one of the dishes which calls for cream. Just a few spoonfuls is all that is required for a large quantity of succotash, but that little perfects it.

Corn and beans may be cooked separately, combined and seasoned. All sorts of corn and all sorts of beans may be combined with great satisfaction, but the richest and most delightful of all is nice dried corn (the yellow sweet corn is best) and dry common white beans. Raw nut butter cooked to a cream is good with the dry bean succotash.

=Dried and Hulled Corn=

A very near relative (which some prefer) to succotash is the combination of dried and hulled corn; 2 parts dried and 1 part hulled corn, finished with cream the same as succotash.

=Vegetable Hashes=

My first experience with a vegetable hash was at a hotel in one of the new towns in North Dakota where the landlady herself did the cooking. The hash was made from the different vegetables left from a boiled dinner chopped and heated, and was one of the happy gastronomic surprises.

Just such a surprise is in store for the vegetarian who utilizes the remains of the trumese boiled dinner.

One rule with few exceptions to be followed in hashes, is not to chop the ingredients too fine; they should be distinguishable one from another.

Always finish hashes in the oven when possible, either in frying pan or baking dish.

Cold baked potatoes or those boiled in jackets are preferable for hash, but steamed or plain boiled ones will do if not too soft. Rice may be substituted for potato. Do not be skeptical in regard to these dishes; try them.

=Acushnet Hash=

Heat chopped onion in oil or butter, add 2 parts chopped potatoes and ½-1 part coarse zwieback crumbs or granella, with salt. Pour a little nut milk or dairy cream, and water over. Cover and heat well, then brown in oven uncovered. A little sage may be used sometimes, or both onion and sage may be omitted.

=Cabbage and Potato Hash=

1 or 2 parts cold boiled or steamed cabbage and 2 parts potato, with cream, or butter and water makes a very meaty flavored combination. Do not brown this hash. Heat slowly, covered.

Use parsnips or carrots in place of cabbage for other varieties. Cream is used to advantage in these dishes. The recipes given are merely suggestive of the many combinations possible.

=Hash with Poached Egg=

Nicely poached eggs, one for each serving, may be laid on to any of the hashes spread on a platter.

=Savory Hash=

Equal quantities mashed or whole stewed lentils and rice or chopped potato, with sage and onion, cream, or butter and water, salt.

=Toasts=

We learn from Dr. Vaughn of the Michigan University, and other eminent authorities, that yeast bread browned on the two cut surfaces only, is as unwholesome as when fresh baked, the slice being soggy and indigestible on the inside. So, for all dishes where the ordinary toast is usually used, we recommend the following:

=Zwieback=

Cut slices of light yeast bread into any desired shape or size. (Square slices cut diagonally across are convenient and attractive). Lay in a flat pan or wire dish drainer and put into a warm oven. Dry well, then increase the heat of the oven gradually and bake to a cream color all through. This process partially digests the starch and renders the bread crisp, tender, and nutty in flavor. Keep zwieback in a paper sack hanging near the fire and it will not loose its crispness. Eaten dry with porridge and other soft foods it furnishes material for mastication. It is also a suitable and delightful accompaniment to fruits and nuts, and may be used when toast points are called for as a garnish. A recipe for special zwieback bread will be found among the yeast recipes. Salt rising bread makes especially tender zwieback.

When moist toast is desired, dip the crust part of the slice into the liquid first, then drop the whole slice in, taking it out quickly with a skimmer so that it will not be mushy, and lay it in a covered dish to steam for a few minutes.

Always salt the water for dipping.

When cream or milk are the liquids for dipping, do not have them quite boiling as boiling milk toughens the toast. Do not moisten toast when the dressing is thin enough to soften it.

Prepared toast and dressing may be sent to the table separate and served on individual dishes.

With many, acid or sub-acid fruit dressings served over moistened toast cause acidity in the stomach.

Never use milk for moistening toast for fruit dressings, always water or cream.

When delicate fruits are to be used, strain off the juice, bring it to the boiling point and thicken it a very little with cornstarch. When perfectly boiling add the fruit, heat carefully and dip over toast.

Many little left-overs of foods may be made into dainty and satisfying dishes by being served on toast.

=Blueberry Toast=

The blueberry is one of the most suitable fruits for toasts. The slightly sweetened stewed fruit may be thickened without straining, as the berries do not break easily. Serve with Brazil nuts or dried blanched almonds, or with chopped or ground nuts.

=Prune Toast=

Use sweet California prunes stewed without sugar, whole stoned with juice, or in marmalade. Serve with halves of English walnuts on or around slices when required.

=★ Sister Betty Saxby’s Toast=

Moisten white or graham zwieback according to directions and put in layers in a tureen with the following dressing. Cover and let stand in a warm place 10-15 m. before serving.

_Dressing_--To a pint of milk take about 1⅓ tablespn. graham (not white) flour, or for skimmed milk, 1½ tablespn. flour, add salt and cook in a double boiler 15 m. to ½ hour.

=Old-Fashioned Milk Toast=

Lay slices of zwieback in a deep dish with salt and bits of butter. (Butter is not a necessity if the milk is rich). Pour hot milk over and send to the table at once.

=Cream Toast=

Use hot thin cream without butter or salt in above recipe.

=Creamed Toast=

1-2 tablespns. butter
1½ tablespn. flour
1 pt. milk
salt

Heat butter, stir in flour, add milk hot, and when smooth a trifle of salt. Dip slices of zwieback in sauce, lay in deep dish and pour remaining sauce over. Set in a warm place for a few minutes before serving.

=Cream of Corn Toast=

Thicken cream of corn soup a little more if necessary, or, add corn to thin cream sauce, and serve on toast. Left-overs of all sorts of cream soups may be utilized for toast: celery, asparagus, string bean, oyster plant and spinach, also succotash and other stewed or creamed vegetables.

=Lentil and Other Legume Toasts=

Use any lentil gravy or thickened lentil soup, cream of peas or peas and tomato soup thickened, red kidney beans purée or thickened soup, on moistened slices of zwieback.

=Toast Royal=

1 cup drawn butter sauce
3 eggs
1 cup minced trumese or nutmese or ½ cup chopped nuts

Add meat to hot sauce and pour all over beaten salted eggs; cook as scrambled eggs. Serve immediately on moistened slices of zwieback, with baked tomatoes when convenient.

_The following toasts_ are of a different nature (though slices of zwieback may be used instead of bread), but they are good emergency dishes.

=French Toast=

Add ½ cup of milk with salt to 2 or 3 beaten eggs. Dip slices of stale bread or moistened zwieback in the mixture and brown delicately on both sides on moderately hot buttered griddle or in quick oven, or in frying pan covered. Serve plain or with any suitable sauce.

Drain slices after dipping in egg mixture; crumb, bake, and serve with honey, maple syrup or jelly for Breaded French Toast.

=German Toast=

Add grated or fine chopped onion to egg mixture and finish the same as French toast.

=Spanish Cakes=

Batter--2 eggs, 2 tablespns. flour, 1 teaspn. of oil, milk for smooth thin batter. Nut milk may be used and oil omitted.

Cut thin slices of bread into any desired shape (round with biscuit cutter), spread each one of half the pieces with jelly, jam or marmalade and press another on to it; dip in the batter, lay on oiled baking pan, stand 15 m. or longer in a cold place. Bake in a quick oven, serve with a bit of the preserve on top and half of a nut pressed into each, or, dusted with powdered sugar.

=Mamie’s Surprise Biscuit=

Inclose small cakes of nicely seasoned mashed potato in pastry crust; bake, serve with milk gravy, drawn butter or cream sauce, or with celery only. This is the original recipe which leads to the following variations:

Mix finely-sliced celery with the potato.

Use the mixture of black walnut and potato stuffing, or mashed lentils or mashed peas for filling.

Serve peas biscuit with tomato or tomato cream sauce.

Serve lentil biscuit with cream, cream of tomato or mushroom sauce.

Lentil biscuit with fresh mushroom or Boundary Castle sauce, with or without celery, might constitute one course at a dinner.

Make a filling of minced trumese, salt, oil, chopped parsley, onion and mushrooms into small cakes or balls, inclose them in universal crust, and when light, steam 25-30 m. Serve with drawn butter, flavored with onion and parsley, or as garnish for a meat dish. Make balls quite small for garnish.

=Yorkshire Pudding=

½ cup flour
salt
1⅓ cup milk
2 eggs
1 teaspn. oil

Beat eggs, add milk and pour gradually into flour mixed with salt; add oil, beat well, turn into well oiled, or oiled and crumbed gem pans; bake in moderate (slow at first) oven.

Serve as garnish or accompaniment to ragout, or if baked in flat cakes, with slices of broiled or à la mode meats laid on them, and gravy poured around. The pudding may be baked in a flat pan and cut into any desired shape for serving. Whites and yolks of eggs may be beaten separately. A large onion chopped may be used in the pudding.

=Rice Border=

Pack hot boiled rice into well oiled border mold and let stand in a warm place (over kettle of hot water) for 10 m. Turn on to serving dish carefully.

Or, parboil 1 cup of rice in salted water 5 m.; drain and cook in a double boiler with 2½-3 cups of milk and salt, until the rice is tender and the milk absorbed, then pack into the mold.

1 tablespn. of butter and the yolks of 2 eggs may be added to the rice about 2 m. before it is taken from the double boiler.

=Oyster Plant and Potato Omelet--without eggs=

With nicely seasoned, not too moist, mashed potato, mix slices of cooked oyster plant which have been simmered in cream or butter. Spread in well oiled frying or omelet pan. When delicately browned on the bottom, fold, omelet fashion, turn on to a hot platter, garnish. Serve plain or with cream sauce or with thin drawn butter. Or, grind oyster plant, cook in a small quantity of water, add cream or butter and mix with plain potato. Finely-sliced raw celery or chopped raw onion and parsley may be used in the potato sometimes.

=Baked Potatoes and Milk=

Wash potatoes well, scrubbing with vegetable brush. Cut out any imperfect spots. Bake until just done. Break up, skins and all, into nice rich milk and eat like bread and milk for supper. A favorite dish of some of the early settlers in Michigan.

=Bread and Milk with Sweet Fruits=

Add nice ripe blueberries to bread and milk for supper, also ripe black raspberries or baked sweet apples. They are all delicious.

=★ Apples in Oil=

Simmer finely-sliced onion in oil 5-10 m. without browning; add salt and a little water, then apples which have been washed, quartered, cored and sliced without paring. Sprinkle lightly with salt. Cover and cook until apples are just tender, not broken. Serve for breakfast or supper, or with a meat dish instead of a vegetable, for luncheon or dinner.

The onion may be omitted. Use a little sugar when apples are very sour.

=Onion Apples=

Simmer sliced onions in oil, with salt, in baking pan. Place apples, pared and cored, on top of the onions; sprinkle with sugar and put ¼ teaspn. in each cavity. Cover, bake; uncover and brown. Serve for luncheon, or as garnish for meat dish.

TRUE MEATS

“And God said, Behold I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for _meat_.” Gen. 1:29.

“The food which God gave Adam in his sinless state is the best for man’s use as he seeks to regain that sinless state.

“The intelligence displayed by many dumb animals approaches so closely to human intelligence that it is a mystery.

“The animals see and hear and love and fear and suffer.

“They manifest sympathy and tenderness toward their companions in suffering.

“They form attachments for man which are not broken without great suffering to them.

“Think of the cruelty to animals that meat eating involves and its effect on those who inflict and those who behold it. How it destroys the tenderness with which we should regard these creatures of God!”

The high price of flesh foods, the knowledge of the waste matter in the blood of even healthy animals which remains in their flesh after death, and the well authenticated reports of the increasing prevalence of most loathsome diseases among them, causes a growing desire among thinking people to take their food at _first hand_, before it has become a part of the body of some lower animal.

So, the great food question of the day is--“_What shall we use in the place of meat?_”

Nuts, legumes (peas, beans, lentils and peanuts) and eggs contain as do flesh meats, an excess of the proteid or muscle-building elements (nuts and legumes a much larger proportion than flesh), so we may combine these with fruits, vegetables and some of the cereals (rice, for instance) and have a perfect proportion of food elements.

It must be borne in mind, however, that _proteid foods must be used sparingly_, since an _excess_ of these foods causes _some of the most serious diseases_.

The _bulk_ of our foods should be made up of fruits and vegetables and some of the less hearty cereals and breads.

NUTS

As nuts occupy the highest round of the true meat ladder, we give a variety of recipes for their use, following with legumes and eggs in their order.

With nuts, as with other foods, the simplest way to use them is the best. There are greater objections to foods than that they are difficult of digestion, and in the case of nuts, that objection is overcome by thorough mastication; in fact, they are an aid to the cultivation of that important function in eating.

For those who are not able to chew their food, nuts may be ground into butter.

Another aid to the digestion of nuts is the use with them of an abundance of acid fruits. Fruits and nuts seem to be each the complement of the other, the nuts as well, preventing the unpleasant effects felt by some in the free use of fruits.

“No investigations have been found on record which demonstrate any actual improvement in the digestibility of nuts due to salt.”--_M. E. Jaffa, M. S., Professor of Nutrition, University of California._

Be sure that nuts are fresh. Rancid nuts are no better than rancid butter. Shelled nuts do not keep as well as those in the shell.

=Almonds= stand at the head of the nut family. It is better to buy them in the shell as shelled almonds are apt to have bitter ones among them. Almonds should not be partaken of largely with the brown covering on, but are better to be blanched.

_To Blanch Almonds_--Throw them into perfectly boiling water, let them come to the boiling point again, drain, pour cold water over them and slip the skins off with the thumb and finger. Drop the meats on to a dry towel, and when they are all done, roll them in the towel for a moment, then spread them on plates or trays to dry. They must be dried slowly as they color easily, and the sweet almond flavor is gone when a delicate color only, is developed. For butter they must be very dry, really brittle.

=Brazil Nuts=--castanas--cream nuts, do not require blanching, as their covering does not seem to be objectionable. They are rich in oil and are most valuable nuts. Slice and dry them for grinding.

=Filberts=--hazelnuts--cobnuts--Barcelonas, also may be eaten without blanching, though they may be heated in the oven (without browning) or put into boiling water and much of the brown covering removed. They are at their best unground, as they do not give an especially agreeable flavor to cooked foods. They may be made into butter.

Brazil nuts and filberts often agree with those who cannot use English walnuts and peanuts.

=English Walnuts=--The covering of the English walnut is irritating and would better be removed when practicable. This is done by the hot water method, using a knife instead of the thumb and finger. The unblanched nuts may however, be used in moderation by nearly every one.

Butternuts and black walnuts blanch more easily than the English walnut.

When whole halves of such nuts as hickory nuts, pecans or English walnuts are required, throw the nuts into boiling water for two or three minutes, or steam them for three or four minutes, or wrap them in woolen cloths wrung out of boiling water. Crack, and remove meats at once. Do not leave nuts in water long enough to soak the meats.

=Pinenuts= come all ready blanched. When they require washing, pour boiling water over them first, then cold water. Drain, dry in towels, then on plates in warm oven.

=Peanuts=--ground nuts, because of their large proportion of oil, and similarity in other respects to nuts are classed with them, though they are truly legumes.

The Spanish peanut contains more oil than the Virginia, but the flavor of the Virginia is finer and its large size makes it easier to prepare. The “Jumbos” are the cheapest.

To blanch Spanish peanuts the usual way, heat for some time, without browning, in a slow oven, stirring often. When cool rub between the hands or in a bag to remove the skins. The best way to blow the hulls away after they are removed is to turn the nuts from one pan to another in the wind.

Spanish peanuts can be obtained all ready blanched from the nut food factories.

The Virginias, not being so rich in oil must always be blanched the same as almonds. Be sure to let them boil well before draining. I prefer to blanch the Spanish ones that way, too, the results are so much more satisfactory.

When peanuts are partly dried, break them apart and remove the germ, which is disagreeable and unwholesome: then finish drying.

A FEW SUGGESTIVE COMBINATIONS

For Using Nuts in the Simplest Ways

Brazil nuts, filberts or blanched almonds with:--

Fresh apples, pears or peaches;

Dried, steamed or stewed figs, raisins, dates, prunes, apple sauce, baked apples or baked quinces;

Celery, lettuce, cabbage, tender inside leaves of spinach, grated raw carrot or turnip;

Breakfast cereals, parched or popped corn, well browned granella, crackers, gems, zwieback, Boston brown and other breads;

Stewed green peas, string beans, asparagus, corn, greens, potatoes, squash, cauliflower, all vegetables;

Pies, cakes and different desserts when used.

=Nut Butter=

A good nut butter mill is an excellent thing to have, but butter can be made with the food cutters found nowadays in almost every home. If the machine has a nut butter attachment, so much the better; otherwise the nuts will need to be ground repeatedly until the desired fineness is reached.

_For almond butter_, blanch and dry the almonds according to directions, adjust the nut butter cutter, not too tight, put two or three nuts into the mill at a time, and grind. When the almonds are thoroughly dried they will work nicely if the mill is not fed too fast.

Brazil nuts and filberts need to be very dry for butter.

Pine nuts are usually dry enough as they come to us.

All nuts grind better when first dried.

_Raw peanut butter_ is a valuable adjunct to cookery. To make, grind blanched dried nuts; pack in tins or jars and keep in a dry place.

_For steamed butter_, put raw butter without water into a double boiler or close covered tins and steam 3-5 hours. Use without further cooking in recipes calling for raw nut butter.

Or, grind dried boiled nuts the same as raw nuts. For immediate use, boiled nuts may be ground without drying.

When _roasted nut butter_ is used, it should be in small quantities only, for flavoring soups, sauces or desserts.

My experience is that the best way to roast nuts for butter is to heat them, after they are blanched and dried, in a slow oven, stirring often, until of a cream or delicate straw color. By this method they are more evenly colored all through. Do not salt the butter, as salt spoils it for use with sweet dried fruits as a confection, and many prefer it without salt on their bread.

The objection to roasted nuts is the same as for browning any oil. Raising the oil of the nuts to a temperature high enough to brown it, decomposes it and develops a poisonous acid.

Hardly too much can be said of the evil effects of the free use of roasted nut butter.

“There are many persons who find that roasted peanuts eaten in any quantity are indigestible in the sense of bringing on pain and distress.... Sometimes this distress seems to be due to eating peanuts which are roasted until they are very brown.”

--_Mary Hinman Abel, Farmers’ Bulletin, No. 121, U.S. Department of Agriculture._

=Nut Meal=

Nut meal is made the same as nut butter except that the nuts are ground fewer times through the finest cutter of the mill, or once only through the nut butter cutter loosely adjusted. Either cooked or raw peanuts may be used, but a cooked peanut meal is very desirable. The nuts may be cooked, dried and ground, or cooked without water, after grinding, the same as steamed nut butter.

When one has no mill, meal of many kinds of nuts may be made in the following manner:

Pound a few at a time in a small strong muslin bag; sift them through a wire strainer and return the coarse pieces to the bag again with the next portion. Be sure that not the smallest particle of shell is left with the meats.

A dear friend of mine used to keep jars of different nut meals prepared in this way on hand long before any manufactured ones were on the market.

One writer says: “The children enjoy cracking the nuts and picking out the meats, and it is a short task to prepare a cupful.”

Cooked nuts and some raw ones may be rubbed through the colander for meal.

Nut meals are used for shortening pie crust, crackers and sticks; and all except peanut, are delightful sprinkled over stewed fruits or breakfast foods.

=Nut Butter for Bread=

Nut butters (except raw peanut) may be used on bread as they are ground; but are usually stirred up with water to an agreeable butter-like consistency, and salt added.

Strained tomato may be used instead of water for a change. This is especially nice for sandwiches. With peanut butter made from boiled or steamed nuts it has a flavor similar to cheese.

Nut butter is more attractive for the table when pressed through a pastry tube in roses on to individual dishes. Use a cloth (not rubber) pastry bag.

While pure nut butter, if kept in a dry place, will keep almost indefinitely, it will sour as quickly as milk after water is added to it.

=Nut Cream and Milk=

Add water to nut butter until of the desired consistency, for cream; then still more, for milk.

Almond milk makes a delightful drink and can be used by many who cannot take dairy milk. It may be heated and a trifle of salt added.

=Cocoanut Milk=

If you have not a cocoanut scraper, grate fresh cocoanut, one with milk in it, or grind it four or five times through the finest cutter of a mill. Pour over it an equal bulk or twice its bulk, of boiling water, according to the richness of the milk desired or the quality of the cocoanut. Stir and mix well and strain through cheese cloth or a wire strainer. Add a second quantity of hot water and strain again, wringing or pressing very dry. Throw the fibre away.

Use cocoanut milk or cream for vegetable or pudding sauces or in almost any way that dairy milk and cream are used. Stir before using. To break the nut in halves, take it in the left hand and strike it with a hammer in a straight line around the center. It may be sawed in two if the cups are desired for use.

=Cocoanut Butter=

Place milk on ice for a few hours when the butter will rise to the top and can be skimmed off.

=Ground or Grated Cocoanut=

Is delightful on breakfast cereals, or eaten with bread in place of butter. The brown covering of the meat should first be taken off.

=Shredded Cocoanut=

Put any left-overs of prepared cocoanut on a plate and set in the sun or near the stove to dry. Keep in glass jars in a dry place. This unsweetened cocoanut can be used for shortening and in many places where sweet is not desirable.

=Milk and Rich Cream of Raw Peanuts=

May be prepared the same as cocoanut milk, except that cold or lukewarm water is used instead of hot.

To raw nut meal (not butter) add one half more of water than you have of meal. Mix and beat well, strain through a thin cloth, squeeze as dry as possible. Let milk stand in a cool place and a very rich cream will rise which may be used for shortening pie crust, crackers and sticks, or in place of dairy cream in other ways. The skimmed milk will be suitable for soups, stews or gravies. It may be cooked before using if more convenient. The pulp also may be used in soups. It should be thoroughly cooked.

=Nut Relish=

Different nut butters and meals may be combined in varying proportions. For instance, 2 parts Brazil nuts, 1 part each pine nuts and almonds; or 1 part each Brazil nuts, almonds, pecans, and pine nuts. Dry nuts well and grind all together or combine after grinding. Press into tumblers or small tins and stand in cool place. Unmold to serve. The relish may be used in combinations suggested for whole nuts, and it is a great improvement over cheese, with apple pie.

=Toasted Almonds=

When blanched almonds are thoroughly dried, put them into a slow oven and let them come gradually to a delicate cream color, not brown. These may be served in place of salted almonds.

Sweetmeats of fruits and nuts will be found among confections.

COOKED NUT DISHES

=Nut Croquettes=

1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1½ tablespn. oil or melted butter, salt, sage. Mix, shape into rolls about 1 in. in diameter and 2½ in. in length. Egg and crumb; bake in quick oven until just heated through and delicately browned, 8 to 10 m. Serve plain or with any desired sauce or vegetable.

=Nut Croquettes No. 2=

1 cup chopped nuts, 1 cup cooked rice, any desired seasoning or none, salt; mix.

_Sauce_--

2 tablespns. oil
½ cup flour
1-1¼ cup milk
1 egg or yolk only or no egg
salt

Heat but do not brown the oil, add half the flour, then the milk, and when smooth, the salt and the remainder of the flour, and combine with mixed nuts and rice. Cool, shape, egg, crumb, bake. Crumb also before dipping in egg the same as Trumese croquettes, if necessary. Bake only until beginning to crack. Serve at once.

=Savory Nut Croquettes=

1 cup stale, quite dry, bread crumbs, ½ cup (scant) milk or consommé, ¼-½ level teaspn. powdered leaf sage or winter savory, ½ cup black walnut or butternut meats, salt. Mix, shape, egg, crumb, bake.

1 cup chopped mixed nuts may be used and celery salt or no flavoring. Hickory nut meats alone, require no flavoring.

=Nut and Sweet Potato Cutlets=

1 cup chopped nut meats
2 cups chopped boiled sweet potato
1 tablespn. butter
1 egg
salt

Mix while warm. Pack in brick-shaped tin until cold. Unmold, slice, egg, crumb or flour. Brown in quick oven or on oiled griddle. Serve plain or with sauce 16 or 17.

=★ Baked Pine Nuts=

After picking out the pieces of shell, pour boiling water over 2 lbs. of pine nuts in a fine colander. Rinse in cold water and put into the bean pot, with 2 large onions sliced fine, 1-1⅓ cup strained tomato and 2-2½ teaspns. salt. Heat quite rapidly at first; boil gently for a half hour, then simmer slowly in the oven 10-12 hours or longer. Leave just juicy for serving.

=Black Walnut and Potato Mound=

Mix 1 qt. nicely seasoned, well beaten mashed potato, ½-1 cup chopped black walnut meats and 2 or 3 tablespns. grated onion. Pile in rocky mound on baking pan or plate. Sprinkle with crumbs or not. Bake in quick oven until delicately browned. Garnish and serve with sauce 6 or 16.

=Nut and Rice Roast or Timbale=

1-2 cups chopped nuts, one kind or mixed (no English walnuts unless blanched), 2 cups boiled or steamed rice, 1½-3 tablespns. oil or melted butter, salt.

Mix ingredients and put into well oiled timbale mold or individual molds or brick shaped tin. Bake covered, in pan of water ¾-1½ hr. according to size of mold. Uncover large mold a short time at the last. Let stand a few minutes after removing from oven, unmold, and serve with creamed celery or peas or with sauce 16 (cocoanut cream if convenient) or 34.

Loaf may be flavored, and served with any suitable sauce.

=Loaf of Nuts=

2 tablespns. raw nut butter
⅓ cup whole peanuts cooked almost tender
½ cup each chopped or ground pecans, almonds and filberts
(or butternuts, hazelnuts, and hickory nuts)
2 cups stale bread crumbs pressed firmly into the cup
salt
¾-1 cup water or 1 of milk

The quantity of liquid will depend upon the crumbs and other conditions. Put into oiled mold or can, cover, steam 3 hours. Or, have peanuts cooked tender, form into oval loaf, bake on tin in oven, basting occasionally with butter and water or salted water only. Serve with sauce 9, 10, 57, 59, or 69. Loaf may be served cold in slices, or dipped in egg, and crumbed, and baked as cutlets.

Other nuts may be substituted for peanuts.

One-half cup black walnuts and 1½ cup cooked peanuts, chopped, make a good combination. A delicate flavoring of sage, savory or onion is not out of place with these.

=To Boil Peanuts=

Put blanched, shelled peanuts into boiling water and boil continuously, for from 3-5 hrs., or until tender. (When the altitude is not great it takes Virginias 4 or 5 hours and Spanish about 3 to cook tender).

Drain, saving the liquid for soup stock, and use when boiled peanuts are called for.

=Nut Soup Stock=

Use the liquid, well diluted, poured off from boiled peanuts, for soups. Large quantities may be boiled down to a jelly and kept for a long time in a dry place. If paraffine is poured over the jelly, it will keep still better. Use 1 tablespn. only of this jelly for each quart of soup.

=Peanuts with Green Peas=

Boil 1 cup blanched peanuts 1-2 hrs., drain off the water and save for soup. Put fresh water on to the peanuts, add salt and finish cooking. Just before serving add 1 pt. of drained, canned peas. Heat well. Add more salt if necessary, and serve. Or, 1 pt. of fresh green peas may be cooked with the nuts at the last. Small new potatoes would be a suitable addition also.

=★ Peanuts Baked like Beans=

1 lb. (¾ qt.) blanched peanuts
¼ cup strained tomato
½-1 tablespn. browned flour
1¼-1½ teaspn. salt

Mix browned flour, tomato and salt, put into bean pot with the nuts and a large quantity of boiling water. Boil rapidly ½ hr., then bake in a slow oven 8-14 hours. Add boiling water without stirring, when necessary. When done the peanuts should be slightly juicy.

Small dumplings steamed separately, may be served with baked peanuts sometimes.

=Baked Peanuts--Lemon Apples=

Pile peanuts in center of platter or chop tray. Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves.

=Peanuts with Noodles or Vermicelli=

Cook peanuts in bouillon with bay leaf and onions. Just before serving, add cooked noodles or vermicelli.

=Nut Chinese Stew=

Use boiled peanuts instead of nutmese and raw nut butter, and rice (not too much) in place of potato, in Nut Irish Stew.

=Peanut Gumbo=

Simmer sliced or chopped onion in butter; add 1 pt. stewed okra; simmer 5-10 m. Add 1 pt. strained tomato, then ¾-1 qt. of baked or boiled peanuts. Turn into a double boiler and add ½ cup boiled rice. Heat 15-20 m.

=Hot Pot of Peanuts=

Put layers of sliced onion, sliced potatoes and boiled peanuts into baking dish with salt and a slight sprinkling of sage. Cover the top with halved potatoes. Stir a little raw nut butter with water and pour over all. Cover with a plate or close fitting cover and bake 2 hours. Remove cover and brown.

=Peanut Hashes=

Cooked peanuts, chopped very little if any, may be used in place of trumese with potatoes or rice for hash.

Bread, cracker or zwieback crumbs may be substituted for potato or rice.

=Peanut German Chowder=

1 pt. cooked peanuts
1 large onion
2 tablespns. chopped parsley
½ medium sized bay leaf
⅛ level teaspn. thyme
1 small carrot
1 level tablespn. browned flour
2 level tablespns. white flour
1 pint milk
1 pt. thin nut milk or broth
small biscuit of universal dough
oil or melted butter

Split biscuit and brown slowly in the oven. Slice or chop carrots and onions and mix together; mix thyme, broken pieces of bay leaf, both kinds of flour and salt, and pour into them gradually, stirring, the milk and broth.

Put a little oil in the bottom of a baking dish, then layers of the vegetables, peanuts and twice baked biscuit and pour some of the liquid over. Repeat layers, leaving biscuit on top. Pour remaining liquid over all. Sprinkle with what remains of the chopped parsley. Cover and bake 1½-2 hrs. in a moderate oven. Uncover and brown on top at last. Serve in the dish in which it was baked.

With care, the chowder may be cooked in a kettle by using more oil at the bottom, standing where the heat is not too intense, and replenishing with water when necessary.

Serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired.

The flavorings may be varied; savory and marjoram are sometimes used, garlic for some tastes, also a little tomato. The herbs may be omitted entirely. Crackers may take the place of biscuit. Nut milk only, may be used.

=Peanut and Rice Croquettes=

2 cups boiled or baked peanuts
2 cups boiled rice
1½ tablespn. oil
sage, savoury or chopped onion
salt

Chop nuts very little if at all. Mix all ingredients. Shape, egg, crumb, bake. Serve plain or with sauce 6, 44, 57, or 75.

=Peanut Pie=

Universal crust of ¾-1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley.

_Sauce_--

5 tablespns. oil and melted butter or all butter
6 tablespns. flour
1 qt. boiling water
salt

Mix butter and flour, pouring boiling water over, boil up, add salt, and half of onion and parsley; pour into oiled baking dish, put peanuts in, sprinkle remainder of onion and parsley over, cool to lukewarm, lay crust on, let rise, bake.

A pastry, rice or mashed potato crust (without eggs) may be used: if pastry, put a cup in the center of the pie to support the crust; with potato crust it would be better to simmer the onion in the oil of the sauce first.

=Peanut Pie with Turnip Crust=

Bake or boil peanuts (leaving quite dry when done) with sliced onion and a little carrot, browned flour and a little tomato, parsley, salt and celery salt, a trifle of thyme and garlic if desired. Thicken slightly, turn into baking dish, cover with mashed turnip, sprinkle with crumbs and chopped parsley, dot with butter or oil. Bake until top is nicely browned.

Cups or pastry shells may be used in place of large dish for _Nut Scallops_.

=★ Peanut Cheese=

½ lb. peanuts, boiled, ground; 5-5½ tablespns. Nut French soup or consommé which has been cooked down thick; 4 eggs, 1 teaspn. salt, a trifle of sage if desired. Mix all ingredients and put into well oiled porcelain or glass jars (if glass, follow directions for cooking trumese in glass), cover close and steam 1½-2 hrs.

=Pine Nut Cheese=

½ lb. coarse pine nut butter
4 tablespns. thick tomato pulp, either red or yellow tomatoes
3-4 tablespns. water
1-1½ teaspns. salt

Steam 3-4 hrs.

=Pine Nut and Banana Cheese=

½ lb. coarse pine nut butter
5 tablespns. banana pulp
1-2 tablespns. water
1½ level teaspn. salt

Steam 3-4 hrs.

=Fruit and Nut Relish=

1 cup fine chopped nuts--shell barks, almonds, pine nuts, cashews and English walnuts or other combinations; 1 cup banana pulp, ¼ teaspn. salt; mix all together, pack in mold, steam 3 hours. Serve cold in slices, with gems, wafers, sweet fruits or cakes. Nice for travelling lunches.

=Almond Cheese=

½ lb. blanched almonds
4 tablespns. tomato pulp
2 eggs
½-¾ teaspns. salt

Cook almonds 5 hours; grind through nut butter cutter, or press through fine colander; add other ingredients, mix well, steam 1½-2 hrs.

=Almond Confection=

½ lb. almond butter
½ level teaspn. salt
5⅓ tablespns. banana pulp
3 tablespns. water
⅔ cup fine cut citron
16 candied cherries cut fine

Bake 1-2 hours (according to size of loaves) in slow oven. Cherries and citron may be ground through food cutter--finest knife.

⅔ cup very finely-cut raisins and ½ cup hickory nut meats, in pieces, may be used instead of citron and cherries.

=★ Nesselrode Confection--Peanut=

½ lb. raw Virginia peanut butter
5⅓ tablespns. banana pulp
4 tablespns. water
½ teaspn. salt
3 tablespns. raisins cut fine with shears
1½ tablespn. well washed and dried currants
1½ tablespn. fine cut citron
2 tablespns. pieces hickory nut, black or English walnut meats

Mix. Bake 1½-2 hours in very slow, just warm, oven, on pad.

TRUMESE

Many years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the gluten. From former experiments I knew it would be a difficult problem, but it was finally solved and has resulted in giving to the world a valuable food product, which gives me great joy.

I give directions (the results of my own experimenting) for making this food as perfectly as it can be made in our homes without the aid of special machinery.

Whether it pays to make it or not depends on the value of our time or whether we can procure similar foods all ready prepared. (Similar manufactured foods on the market are called “protose,” “nutfoda” and “nut cero”, according to where they are made).

A part of the process will be entirely new to many but it is not at all difficult, and if directions are carefully followed the result will be success and soon the making of a quantity of “trumese,” as I have called it for convenience, will not be considered a greater task than baking a batch of bread.

The first thing of importance in making trumese is securing a good _fresh bread flour_ one that is called a heavy flour, not a blended or a light flour.

A good bread flour will yield about two pounds of gluten to each seven pounds of flour: but in trying a brand with which you are not familiar, take ½-1 lb. more if you wish to have two pounds of gluten.

I give the recipe for two pounds of gluten, but if you are making trumese for the first time it may be well to take half that quantity.

The following suggestions will enable you to substitute measures for weights if you have no scales, and to calculate the recipe for trumese:

1 scant qt. of bread flour, laid lightly in the measure, equals 1 lb.

1 scant qt. of washed gluten equals 2 lbs.

1 scant pt. of blanched, dried, Virginia peanuts, before grinding, equals ½ lb.

1 scant half pt. of Virginia butter equals ½ lb.

1 good ¾ pt. blanched, dried, Spanish peanuts, before grinding, equals ½ lb.

1 good ⅜ pt. of Spanish butter equals ½ lb.

1 large ¾ qt. of pine nuts equals 1 lb.

Spanish peanuts require 3 hours for cooking.

Virginia peanuts require 4-5 hours for cooking.

In mixing flour and water, calculate a little over 1 cup of water to each pound of flour, or 8½-9 cups for 7 lbs.

The starch from the first one or two washings of the gluten dough may be used wherever thickening is required; and for blanc mange, by adding it to boiling (sweetened or unsweetened) milk until of the right consistency to mold; or, for starching clothes. It is much better than whole flour for any of these purposes. It may also be used in place of the corn starch in Corn Starch Nutmese. No exact rule can be given for that, but a trial or two will enable one to calculate the quantity, and the nutmese is superior to that made with corn starch.

Make consommés double strength when using them for liquid in trumese. As a rule, it is better to make trumese plain and season as desired when preparing for the table.

If cans containing trumese do not leak, cook in a kettle of water with something beneath the cans, otherwise use a steamer. If _glass_ jars are used, start in _cold water_ and afterwards put into steamer, if preferring not to leave in kettle.

Trumese from peanuts is more satisfactory in flavor as well as cheaper, but to meet all cases I give recipes for making it of different kinds of nuts. The general directions will apply to all.

=Trumese=

2 lbs. gluten
½ lb. raw Virginia peanut butter
½ lb. Virginia peanuts cooked 4 hrs.
3½ teaspns. salt
2-2½ cups very strong cereal coffee

If not sure of a pure cereal coffee use 4 teaspns. browned flour with 2 cups of water.

Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. in a very slow oven.

The cooked peanuts are boiled and drained and the liquid saved for soups.

TO PREPARE THE GLUTEN

When sifted flour is weighed or measured, spread about ⅓ of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the dough when kneaded with the flour on the board will be very stiff. Stir the soft dough well, turn it on to the board and knead in the remaining flour. If dough is too soft it will waste in washing, and if too stiff (of which there is not much danger) it will be more difficult to wash.

After kneading return the dough to the pan, cover with cold water (or with several thicknesses of towel wrung out of cold water) and let it stand ½ hr. only.

Now, set the pan in the sink with a large fine colander in the dish drainer beside it. Let water run from the faucet to nearly fill the pan (if the water from the faucet is very cold, have a teakettle of hot water at your right hand to take off the chill) and work the dough with the hands until the water is thick with starch. Pour that through a strainer into some vessel where it can settle, to be used for any of the purposes mentioned. Continue to wash the dough, draining the water through the colander (so as to catch any particles of gluten) into the sink, until no starch remains in the water. You now have the part of the wheat which gives strength, the proteid element. Put the mass of gluten into a bowl, cover and let stand in a cold place about an hour (no longer,) draining occasionally.

Weigh out the 2 lbs. of gluten, run it through the food cutter with the finest knife, add the cooked and raw nuts which have been ground into butter and mixed together with the salt, and put all through the machine five or six times. If desired very fine, use the nut butter cutter the last time. Now mix with the cereal coffee, put into oiled cans with close fitting covers and steam. Sealed glass jars may be used if it is necessary to keep the trumese for some time, but it cannot be taken out of them in as good shape.

_Another_ way to fill the cans is to divide the nut and gluten mixture into equal parts, put equal parts of the liquid into as many different cans, and run each part of the mixture through the mill again into the separate cans, or drop it into the cans in the shreds in which it comes from the mill. This may give a little better fibre.

_Another_ way of preparing the whole. Cut the gluten into pieces with the shears; mix the cooked and uncooked nuts without grinding; put a piece of gluten into the mill, then a few nuts, grinding, until all are through. Sprinkle salt over the mass and put it through the mill five or six times more, the last time with the nut butter cutter. This gives a coarser grained trumese, but is an easier way.

A still easier way is to use all cooked nuts, but the trumese is a little tasteless to eat as it comes from the can. In making it, use 4½ teaspns. of salt and 2 cups of liquid only.

=Trumese No. 2=

Larger proportion of nuts

1 lb. gluten
¼ lb. raw nuts or butter
¾ lb. cooked nuts or butter
3 teaspns. salt
about 1¼ cup cereal coffee

Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. When baked 1 hr., use about 1½ cup cereal coffee.

=Red Kidney Bean Trumese=

1 lb. gluten
½ lb. raw nut butter
½ lb. (1⅓ cup) red kidney beans
3½-4 teaspns. salt
7 tablespns. (large half cup) cereal coffee

Cook beans until tender and dry, rub through colander, combine with other ingredients and finish as for nut trumese.

=Pine Nut Trumese=

1 lb. gluten
1 lb. pine nuts, raw
3 teaspns. salt
3-4 teaspns. browned flour
about 2½ cups water or cereal coffee and no browned flour

=Almond Trumese=

1 lb. gluten
1 lb. almonds, raw, blanched
2½-3 teaspns. salt
2 cups water, scant

With both Almond and Pine Nut trumese it is better to grind the gluten and nuts together first.

=English Walnut Trumese=

1 lb. gluten
1 lb. English walnut butter
2½ teaspns. salt
1½-1¾ cup water

=Brazil Nut Trumese=

1 lb. gluten
1 lb. Brazil nut butter
2½-3 teaspns. salt
about 2 cups cereal coffee

=Cashew Nut Trumese=

1 lb. gluten
1 lb. cashew nuts, ground
3 teaspns. salt
about 2⅔ cups cereal coffee
A little sage or savory if desired

TRUMESE DISHES

Trumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice; Chili, chutney, apple or gooseberry sauce or jelly.

When serving trumese to any one for the first time, prepare it in some of the hot ways, either broiled with a nice sauce, or in cutlets or pie perhaps, since many people would not be favorably impressed with it cold, until their taste had been educated to it.

“Taste is a matter of education.” We naturally like what we have been accustomed to.

=Trumese Salad Entrée. Better than Sardines=

1 tablespn. chopped parsley
¾ tablespn. chopped onion
¾-1 teaspn. salt
¾-1 teaspn. celery salt
½ cup olive oil
⅓ cup lemon juice

Mix dry ingredients, add oil, then lemon juice slowly, stirring. Pour this over 1 lb. of trumese which has been cut in suitable shapes and laid in a flat pan. Let stand 2 hrs. or longer. Serve on lettuce leaves or with garnish of tomato and lemon.

=Broiled Trumese=