Nut Soufflee.
A teacup each of grated walnuts, brown bread crumbs, and milk, a beaten egg,
pepper and salt. Mix well, grease a tin mould, pour in mixture, and steam
for an hour. Serve with Tomato Sauce. When cold, it can be cut in slices,
rolled in egg and bread crumbs, and fried a nice brown.
NOTE.--The above can be varied by using a different kind of nuts or
Mapleton's Nut-meat Preparation, and by the addition of a little grated
onion, minced parsley, and one or two teaspoonfuls Vegetable Extract.
Savoury Nut Omelette.
A large cup of grated walnuts or Brazil nuts, a cup of brown bread crumbs,
pepper and salt to taste, a little grated onion, 2 teaspoonfuls finely
chopped parsley; also 2 eggs well beaten, and a cup of milk. Mix all the
ingredients together. Have ready an omelette pan with a good layer of hot
fat or butter. Pour in the mixture, slowly brown on one side, cut in 4 or 6
pieces when they will be easily turned, then brown on the other side. Serve
hot, with brown sauce, vegetables and potatoes in the usual way. A still
simpler way is to bake in shallow baking tin in brisk oven 30 to 40 minutes.
Use plenty of fat.
NOTE.--The above can be very easily prepared by using Mapleton's Nut-meat
Preparation instead of the grated nuts. Walnut or brown Almond meal would
be especially suitable.
Sea Pie.
Cook together a variety of tender spring vegetables--carrots, turnips,
cabbage, pens, French beans, &c. First brown some onions with "Nuttene,"
add water with some vegetable extract--"Marmite" or "Carnos"--also some
ketchup and seasoning. When boiling, add the carrots and turnips--not too
small--then a fair-sized cabbage cut in four pieces, the peas shelled, or
French beans cut lengthwise. The carrots and turnips should be cooking for
some time before the cabbage, &c., is put in. See that there is plenty of
liquid to cover, and put on the following paste:--Take four heaped
tablespoonfuls self-raising flour, a piece of "Nuttene" or butter the size
of a small egg. Rub in very lightly with the tips of the fingers, add pinch
pepper and salt, and mix to a soft dough with a little water. Flour well
and roll out lightly to not quite the size of round stewpan to leave room
for swelling. Make a hole in centre, add quickly to contents of pan while
fast stewing, keep lid very close, and cook for 3/4 of an hour. Serve very
hot. Sea Pie may also be made with mushrooms stewed till tender, with
teaspoonful "Extract" and tablespoonsful ketchup. Have plenty of liquid.
NOTE.--The above is exceedingly good, very simple to prepare, and may be
varied in innumerable ways. For those who prefer to dispense with chemical
raising materials, I may say that the paste is very good made with ordinary
flour, or with a mixture of wholemeal and flour. An egg _may_ be
beaten and mixed in, but it rises very well without. The same paste can be
put over any stew--German Lentil, Haricot Bean, &c.--great care being taken
that there is plenty of liquid.
Scotch Oatmeal Pudding.
One lb. oatmeal, 1/4 lb. onions, 1/2 lb. vegetable suet or 1/4 lb. each
of suet and pine kernels; pepper and salt. Run the pine kernels through
nut-mill, and put with suet in frying-pan. When hot, add the onions finely
chopped, and after these have cooked for a few minutes add the oatmeal,
which should be crisp and not too fine. Cook all for some time, stirring
constantly to prevent burning. Wring a pudding cloth out of boiling water,
flour well, and put the oatmeal, &c., in, and tie up at each end in the form
of a roll, leaving a little room to swell. Plunge in fast-boiling water,
and boil for 3 to 4 hours. Turn out of cloth carefully so as not to break.
It may be served as it is, but is much nicer if put in a baking tin, basted
with hot fat, and baked till brown and crisp. Serve with brown sauce or nut
gravy.
This may be divided into a number of small puddings. These are particularly
good if allowed to cool, and then brushed over with a little white of egg
before being toasted.
Hasty Oatmeal Pudding.
Make some vegetable fat very hot. Add a little onion, grated or very finely
chopped, and stir till nearly cooked. Allow a teacupful oatmeal to each
tablespoonful of fat, and stir in along with a little salt and pepper. Cook
over very moderate heat till crisp and brown all over, turning about almost
constantly as it is very ready to burn. Shredded Wheat Biscuit crumbs,
Granose Flakes, or Kornules may be used in place of the oatmeal. Less fat
will be required.
Walnut Mince.
Six ozs. grated nuts, 4 ozs. breadcrumbs, 1 oz. Nut butter. Make fat hot
in saucepan, add nuts, and stir till lightly browned, taking great care not
to burn. Add breadcrumbs and seasoning to taste--large spoonful grated
onion, pinch herbs, &c.--also ketchup or vegetable extract--"Carnos" or
"Marmite"--with boiling water to make up 2 gills--rather less if a dry
consistency is preferred. Simmer slowly for 15 minutes. Serve with sippets
of toast or fried bread. Brazil, peccan, or hazel nuts may be used instead
of walnuts.
Savoury Lentil Pie.
With the help of the above mince quite a number of delicious savouries can
be contrived with but little extra trouble. The following pie will be found
delicious:--Wash well 8 ozs. red lentils, and put on to cook with 2 ozs.
each of chopped or flaked carrot, turnip, and onion, 1 oz. butter, pinch
herbs, ditto curry powder, teaspoonful sugar, and usual seasonings. Cover
with just as little water as will cook the lentils without burning, and
simmer or steam closely covered for about half-an-hour till lentils a thick
puree. Some ketchup, "Extract," or tomato is an improvement; add nut mince
prepared as above, mix well and simmer a few minutes longer. It should be
of the consistency of a thick mush. Put in pie-dish, and set aside to cool.
Cover with