Nutmese of nuts only, is suitable to serve with breads of all kinds
instead of butter. It takes the place of cheese nicely with apple pie
and may be served sliced, with Chili, apple, grape and different fruit
sauces or with jelly.
=Nutmese Cottage Cheese=
Take the broken pieces of nutmese left from slicing, press them through
a wire strainer, add salt and enough lemon juice to give the slight
tartness of cottage cheese. Use plenty of salt and not too much lemon
juice. Mix well and press through the strainer again. Shape into balls
and roll in chopped parsley.
Carefully =Broiled Nutmese= may be served with creamed parsnips or
celery on toast, or with mint sauce, tomato and tomato cream sauce, and
nearly all the sauces and vegetables with which trumese is served. It
is especially nice with green peas.
=Tomato Nutmese and Eggs=
Lay ¼ inch slices of broiled tomato nutmese on thin pieces of toast
of the same shape and place a soft poached egg on each. Garnish with
parsley.
Use soft scrambled eggs instead of poached sometimes.
=Nutmese and Rice with Peas Sauce=
Add chopped parsley and cooked green peas to tomato cream sauce which
has been flavored with onion, and pour sauce over a low, rocky mound of
rice surrounded by broiled nutmese.
=Nutmese with Baked Beans=
Score nutmese of the desired shape, on one side. Broil the scored side
carefully and set in the oven to just warm through. Place in center of
platter, pile baked beans around and garnish with parsley and lemon.
Nutmese made in an oblong, square-cornered tin would be very suitable
in shape.
String beans which have been cooked whole with raw nut butter in the
water may be used in place of baked beans, and French dressing or Sauce
Amèricaine poured over.
=★ Nutmese Cutlets= are made the same as trumese cutlets, p. 162,
except that nutmese cutlets are better with granella than with bread
crumbs.
=★ Nut Irish Stew--a universal favorite=
In 2 qts. of salted water to which have been added 4 or 5 tablespns. of
raw nut butter, cook from 4-6 large onions sliced thin, and 3 pts. to
2 qts. of potato cut into irregular pieces about an inch in diameter.
When the potatoes have cooked enough to give a little consistency to
the stew, drop in pieces of nutmese in strips about 1½ in. long and ¾
in. thick. Heat without stirring. Serve.
=Nutmese in Cream of Tomato Sauce=
makes a delightful stew. It may be served alone, on toast, in rice
border, or in mashed bean border. Cut nutmese into dice and add to
sauce just long enough before serving to heat through. Do not stir.
Add nutmese to Cream of Spinach soup when you have some left over and
you have an enjoyable meat dish with very little trouble.
=Nutmese and Green Peas with New Potatoes=
Serve in cream or drawn butter sauce. Old potatoes cut in small pieces
may be used.
=Nutmese à la Crême=
¾ lb. nutmese
3 hard boiled eggs
Break nutmese into irregular pieces with a fork and mix it with the
eggs, chopped coarse and ¾ teaspn. salt.
_Sauce_--
¼ cup oil or melted butter
¼-½ cup chopped onion
¾ cup flour
water to leave stiff, about 1 pt.
1 egg, or the yolk only
1 teaspn. chopped parsley
salt
Add onion to hot oil and simmer slowly without browning, for 10 m.
Add flour, rub smooth, pour on hot water, stir until smooth and well
cooked. Remove from fire, add parsley, salt and beaten egg. Put sauce,
and nutmese with eggs, into pudding dish, in layers, with sauce on
top. Sprinkle with crumbs, corn meal or browned flour No. 1. Bake in
moderate oven until bubbling all through and delicately browned on top.
We sometimes use a little garlic, and sometimes a little cream with
a very little strained tomato in the sauce. Another is made with the
following sauce and finished the same as the preceding:
_Sauce No. 2_--Rub ⅞ cup pastry flour smooth with water; pour it
gradually into 1 pt. of boiling milk, stirring until smooth. Pour this
over 2 beaten eggs or yolks only. Add 1 teaspn. each chopped onion and
parsley, and ¾-1 teaspn. salt.
The sauce must be very stiff or the character of the dish is spoiled.
A tablespn. of butter may be added when the sauce is taken from the
fire, if desired richer.
=Nutmese and Oyster Plant in Shells=
Use nutmese and oyster plant in place of trumese and mushrooms, in
Trumese and Mushrooms à la Crême, and the liquor in which the oyster
plant was cooked instead of water in the sauce.
=Scallop of Nutmese and Tomato=
Layers of crumbs, thin slices of nutmese and tomato sauce or tomato
cream sauce, or slices of tomato and a thick cream sauce; have sauce on
top, sprinkle with crumbs, bake.
Use chopped or grated onion with tomato if desired. Sauce Imperial may
be used.
=★ Nutmese and Corn=
Place nicely seasoned, canned or grated fresh corn in layers with dice
or small pieces of nutmese. Sprinkle with cracker dust or browned flour
No. 1. Heat in moderate oven. This simple dish is very pleasing.
=Nutmese Pie with Potato Crust=
Prepare nutmese pie the same as trumese pie, p. 167. Cover with nicely
seasoned mashed potato. Pour a little cream, oil or melted butter over
and bake until top is delicately browned.
Sprinkle with chopped parsley, or, chopped parsley may be mixed with
the potato. Universal or rice crust may be used.
=Hashed Potato Crust for Nutmese=
Use sauce No. 9 with nutmese and cover with well seasoned hashed or
hashed creamed potatoes and brown in oven.
=Nutmese and Potato Pie with Pastry Crust=
Use sauce 43 or 14 with or without sage and onion, drop into it chunks
or slices of fresh boiled potato, lay thin slices of nutmese over,
cover with pastry crust and bake in moderate oven.
=Apple and Nutmese Pie=
Make the same as apple pie, using enough less apple to make room for a
layer of nutmese, and only about half as much sugar. Serve for luncheon
or early supper.
=Nutmese Croquettes or Patties=
Use nutmese in recipe of trumese croquettes, No. 2. Shape into patties
if preferred. Serve with green peas or on a bed of mashed turnip
sprinkled with chopped parsley.
Nutmese may be used instead of trumese in many dishes not mentioned.