Perhaps the greatest development of all in the way of extending the
vegetarian bill of fare has been in the manufacture of nut meats. Every
year sees a number of new and improved preparations put upon the market, so
that there is now a very large variety to choose from. All these meats can
be made use of in many ways-sliced and fried, in stews, curries, &c.
The London. Nut Food Company's are well known and of undoubted excellence.
There are several kinds--Meatose, Vejola, Nut-vego, &c.--all quite
distinctive in flavour and suited to different tastes. Certain of these
contain pea nuts, the flavour of which is objectionable to some, while
others give such the preference. The
F.R. Nut Meat,
however, is free from pea nuts, and is a general favourite. It is now made
up with pine-kernels, and when I served it up lately, one of those partaking
of it with great relish would scarcely credit its being other than a
galantine of veal. [Recipes--page 40.]
Protose, Nuttose, Nuttolene, &c.,
put up by the International Health Association, Birmingham, are of a high
standard of excellence. Protose will appeal to those who like the ordinary
"meaty" flavours, for it is practically undistinguishable from meat. It is
very good in pies, fritters, &c. The following is a favourite recipe.
Protose and Macaroni Pie.
Blanch 3 ozs. macaroni in salted boiling water for 20 minutes. Put half in
bottom of buttered pie-dish and add a little seasoning--pepper, salt, grated
onion, &c. Put on a layer of Protose cut in small pieces, and repeat with
macaroni, seasoning, and Protose. Fill nearly up with gravy or diluted
"Extract," and cover with rough puff paste (page 75).
Quite a different type of "meats" are those put up by Chapman, Health
Food Stores, Liverpool. They are exceedingly tasty and appetising, and
being free from any peculiar flavour, will appeal to the popular taste for
"Savoury Meats." There are some 5 or 6 varieties, among which I would
specially recommend "Lentose"--a vegetable brawn. Walnut meat is also very
fine. They are fully seasoned, and may be used hot or cold, and are
excellent when sliced and lightly fried and served with fried tomatoes,
tomato sauce (page 68), or brown gravy (page 68). Another point in favour
of Chapman's "Meats" is that they are put up in air tight glass moulds.
Messrs Mapleton, Manchester, also prepare several Nut and other meats, quite
different, again, from any of the foregoing. They also are mostly put up in
glass moulds. But the production of this firm to which I would call special
attention is the
Nut Meat Preparations,
whereby one can with very little trouble contrive Nut meats for one's self.
There are four different kinds--walnut, white, and brown almond (free from
pea nuts), and another containing pea nuts. This preparation is in the form
of a meal, and consists of grated nuts blended with certain cereals, &c.
These preparations can be used in place of grated nuts in all the dishes
where these form an item. (See pages 38, 39, 99, &c.)
"Pitman" Savoury Nut Meat
bears a name which guarantees its excellence. It is free from pea nuts, and
is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins.
Quite the biggest development of the last year or two in this direction are
the nut meats manufactured by