=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.