only require to be known to be appreciated. Grate 1/4 lb. shelled
walnuts--this is best and easiest done by running through a nut-mill, but
these are not expensive, as they may be had from 1s. 6d.--or Brazil nuts,
and add to them two teacupfuls bread crumbs, mix in 1/2 oz. butter,
spoonful onion juice, and a little mace, white pepper, salt or celery salt.
Melt 1/2 oz. butter in saucepan. Mix in a teaspoonful flour, and add by
degrees a gill of milk. When it thickens add the other ingredients. Mix
well over the fire. Remove and stir in a beaten egg and teaspoonful lemon
juice. Mix all thoroughly and turn out to cool. Form into cutlets, egg,
crumb, and fry. Serve with bread sauce or tomato sauce.
Brazil Omelet.
Take 2 ozs. shelled Brazil nuts and rub off the brown skin. If they are
put in slow oven for 10 minutes, both shell and skin will come off easily.
Flake in a nut-mill or pound quite smooth. Add the yolk of hard boiled egg,
a teaspoonful ground almonds, or almond meal, and make into a paste. Then
add some grated onion, a tablespoonful baked or mashed potato, the same of
bread crumbs, and seasoning to taste. Mix well, and add the yolks of two
eggs beaten up, and after mixing thoroughly, stir in lightly the two whites
beaten quite stiff, butter a shallow tin or soup-plate, and pour in the
mixture. Cover and bake gently, till set--about an hour. When cool, cut
into neat shapes, egg, crumb, and fry. The same mixture will also make a
delicious
Brazil Souffle.
Add another white of egg stiffly beaten, and steam gently for 30 minutes.
Brazilian Quenelles.
Add another two tablespoonfuls bread crumbs, and leave out the potato; use
three eggs, but beat yolks and whites together. Butter one large or a
number of small moulds, fill with the mixture, and steam gently for 20 to 40
minutes, according to size; turn out, and serve, if large, with slices of
tomatoes baked or fried, arranged round. If small ones, have tomatoes piled
up in centre and quenelles placed round.
A number of other savouries, in which nuts form a part, can be made by
substituting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas,
&c., for peas, beans, lentils, &c., in the previous recipes. As they are
highly nutritive and concentrated, they must be used sparingly, however,
along with plenty of bread crumbs, rice, and the like. There is no need to
detail these, but I will give one to show what I mean.
Walnut Pie.
Run 4 ozs. shelled walnuts through the nut-mill--this will give about a
teacupful. Have some whole rice boiled as for curry, and put a layer of
that in buttered pudding dish. Put half of the grated nuts evenly on the
top, then a layer of tomatoes seasoned with grated onion, parsley, salt,
pepper, pinch mace, ketchup, &c. Repeat. Cover thickly with bread crumbs,
pour some melted butter over and bake till a nice brown. If rather dry,
pour some tomato sauce, diluted extract, gravy, &c., over. Serve with
tomato or other sauce.
The same ingredients may be put in a buttered mould and steamed, or the
whole may be mixed together, a beaten egg added, then made into one large or
a number of small rolls, place in baking tin, put some butter on the top and
bake, basting and turning now and then.
Prepared Nut Meats.
Of late years since the food value of nuts has been recognised, the
attention of specialists has been turned in their direction with very
practical results. Quite a number of excellent "Nut Meats" are now upon the
market, and each year adds to their variety, so that one's storeroom can be
supplied in a way that was impossible only a few years ago. For a cold
luncheon dish Mapleton's Fibrose, Almond Nut Meat, and