are for table use also. They have the distinct flavour of the nuts from
which prepared--walnut, almond, hazel, cocoanut, &c. The latter is, I
believe, an exclusive specialty, and is useful in practically every variety
of cakes, scones, puddings, and sweets. It supplies the place both of
butter and flavourings. Recipes for Cocoanut Sauce, Cocoanut Icing,
Cocoanut Custard, &c., will be found in the book, but it can be used in any
other recipes at discretion.
Cooking Nutter, a soft, white fat, and Nutter Suet, a hard make suitable for
baking, are among the other notable products of this firm.
Nuttene,
manufactured by Messrs Chapman, Liverpool, is another fat of undoubted
excellence. It can be used in all departments of cookery in place of lard,
dripping, suet, or butter. This firm also produces Cashew, Walnut, Almond,
and Nut Table Butter of great delicacy and fine flavour.