Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-10-04

remove the ll0 OF tne kettle ana allow 10
cool; when cold, turn from mold and
serve as cold meat. This is very appe-
tizing for lunches or picnics, and, sliced
thin, makes an excellent filling for sand
witches.
PECAN LOAF.
Rub pecan nuts through a sieve or
through the nut chopper. Take equal
parts of this nut meal and fine cracker
crumbs; season with salt, pepper and
the merest pinch of sage. Moisten with
hot water to stiff paste. When thor
Oughly mixed, put into buttered bak-
ing-dish; glace over the top with the
white of an egg and bake in moderate
oven.
NUT ROLLS.
Grind half a pound of nuts, add to
them two cupfuls of white soft bread
crumbs, four tablespoonfuls of peanut
butter, half cupful of grated or desic-
Gated cOcoanut, level saltspoonful of
salt, and one well beaten egg; mix thor
Oughly, form into oblong croquettes or
round balls, dip in egg and roll in bread
crumbs; fry in deep hot fat and serve
with nut sauce.
NUT SAUCE.
For half pint of sauce, take a coffee
cupful of any variety of nuts, chop them
fine, season with salt and pepper, and
fry in an ounce or SO of butter to gold
en-brOwn tint. Then pound them
smooth, add gill of clear stock, and
thickening consisting of One-quarter of
an ounce each of butter and -four mixed !;
blend together until the mixture is Of
the consistency of cream. Add to the
boiling sauce at the last moment a
couple of spoonfuls of cream, or the yolk
of an egg beaten up with spoonful of
milk. This sauce is pleasing change
in the way of sauces, and is excellent
served with game and poultry.
POULTRY DRESSING.
Grind fine a cupful of one kind of
assorted nuts. Add to them a small
onion chopped fine, half teaspoonful
each of chopped parsley, pepper and
salt, and one cupful of finely chopped
celery. Mash some potatoes fine, and to
one cupful add two tablespoonful of
cream; season with butter, pepper and
salt to taste. Mix all together and dress
the fowl. When almost done, sprinkle
the bird with rolled almonds, and finish
browning.
CHESTNUT MOLD.
Boil the chestnuts until tender and
peel them; press through sieve, then
add half pint of milk and cream and a
little sugar-twe teaspoonfuls-add a
little gelatine previously dissolved in
cold water; flavor with vanilla and stir
till quite cold. Place on ice in mold.
Individual molds, when turned out, are
very pretty, served on glass dishes, with
pink-tinted whipped cream.
PECAN BALLS.
Chop the nuts fine and stir in lit
tie of your favorite spice. Mix this in a
little cream, thickened a trihe with corn
starch, until the whole is of the con-
Sistency of paste and can be nodded into
balls. Lay these on buttered tins or
paper, allowing space for spreading,
and bake. They should be sweetened
with teaspoonful of sugar, and rolled
in powdered sugar, when taken from
the oven.
NUT BREAD.
AS served in fashionable New York
tea rooms. Scald half cupful of milk,
add half cupful of boiling water, and,
when lnkewarm, three-fOurths of cake
of compressed yeast softened previously
in little warm water, enough to cover;
add half a tablespoonful each of lard and
butter, two tablespoonfuls of molasses,
one cupful of nut meats chopped fine
either pecans or English walnuts are
best-half a cupful of flour, and enough
entire wheat flour to knead. Finish and
bake as ordinary bread. Let stand
twenty-four hours if sandwiches are
desired. Cut in thin slices and fanciful
shapes, and spread with butter and fill
ings of orange marmalade, jams or jelly,
they make pretty, delicious sandwiches.
NUT TARTs.
Filberts are nice for this purpose, or
the pine-nuts. Pound them to a fine
meal. To one cupful of this meal add a
cupful of granulated sugar and, gradual
ly, the well-beaten yolks of six eggs, and
a cupful of sifted flour. Beat thorough
ly, flavoring with teaspoonful of
orange flower water. At the last mo-
ment fold in the stiffly beaten whites;
spread the mixture on three or two
layer-cake tins, and bake in a quick
oven. When done, spread each layer
with finely chopped pineapple, sweeten-
ed, and ice the top. This is delicious.
NUT SALAD.
Mix nut meats with celery cut In small
pieces, place on lettuce leaves and serve
with mayonnaise dressing.
DATE AND ALMOND SALAD.
Remove the pits and white inner skins
from half a pound of dates, and cut them
in thin strips. Blanch a cupful of al
mOnds and cut in thin strips. Gradual
ly stir three tablespoonful of lemon
juice into three tablespoonfuls of salad
oil; pour this over the mixed dates and
nuts; let stand in a cool place until
ready to serve, then place on crisp let
tuce leaves, and cover with amayonnaise
dressing, or just a simple thick cream.
Small cream cheeses, the size of walnuts,
mixed with chopped nuts are also excel
lent served in this way.
APPLES STUFFED WITH NUTS.
Core the apples. Then fill the space
with mixture of finely chopped nuts,
sugar and cinnamon to taste. Bake and
serve with whipped cream.
HOMEMADE PEANUT BUTTER.
This should be made from freshly
roasted peanuts, made into a paste.
First grind them fine, then mix this meal
with good salad oil mayonnaise. Spread
between folds of buttered bread for
sandwiches.
To freshen old nuts, put them into a
kettle of hot water, and boil for fifteen
minutes. Crack them as soon as cool,
and it will be much easier to take out
the meats. To boil chestnuts properly,
make an incision in the shell of each one,
after washing them of. Always boil in
sailed water. Chestnuts may be eaten
whole, with cake or other dessert, after
peeling and removing the brown inner
skin.-New Idea.