Evening star., 1912-11-17

Mix together four cupfuis OF -four sifted
with tour teaspoonIu,s or baking powu.r.
one-Iiaii cuprui or sugar, one teaspoon
full of salt, two and quarter cup.u.s OF
sweet MILK. one egg Vel beaten anu one
eupiut OF cnOppeu waIndts or otiier nut
heats. MIX aIi these insreu.ents THOR
ousniy, Dat 40 not kneau. Let sad Ior
a na.I nour IN u VA III pace, alter lu. ai.ng
into the uah.ng pans, tnen DaAe for an
nour In very mouerate oven.
oatmeal and Peanuts for Breakfast
or Luncheon.
Cut cold cooked oatmeal or other break
fast cereal into squares. dip in beaten egg,
roll In nneiy chopped peanuts anu fry a
golden brown in vesetauie oil or bacon
ollppIngs.
Peanut Pick-Me-Up.
For a good 'bracer" when one comes in.
tired from shopping or even motoring or,
as a soiace just oefore bedtiiue, Try II
glass of milk thickened with chopped
peanuts.
Peanut Sandwiches.
There are several ways of making pea
nut sandwiches. They may be ground or
chopped fine, well sprinkled with salt.
and spread between thin slices Of plain
or buttered bread; may be powdered and
stirred with mayonnaise to make a filling:
mixed with cream cheese ana spread be-
tween crackers or slices of thin bultered
bread. or blend a cream cheese with two
or three tablespoonsfu.s of currant jelly
and spread round cut from LONG
French loaf. Spread a second round with
butter and chopped nuts and press to-
gether. Pistache nuts may be used in
nj nf ba nlf for
ira occasions.
Most food choppers are now furnished
with nut butter grinder. with whicn one
can easily make ones own nut butter. /
use the nut butter attachment screwed
on rather loosely for making nut meal.
Or the nuts may be rubbed through a
sieve. Nut cream or milk is made by
adding water. a few drops at time. to
nut butter or meal until thin as desired.
Chestnut Stufnng.
For plain forcemeat. shell and blanch !
two quarts of nuts and boil In water to
cover until tender. Drain and mash Add
to the nuts three tablespoonfuls of but
ter. a level teaspoonful OF salt, a salt
spoonful OF pepper. a teasI oonful or
m need onion, two tablespoonfuls or
bread crumbs and the yolks OF two eggs.
Mix thoroughly and stuff This makes
enough for turkey. II a richer force
meat is desired, add to the above Dress
ing two tablespoonfuis of minced ham,
veal or sausage. a tablespoonful OF pars-
ley and little powdered thyme and
grated lemon rind.
Pecan Kisses.
Very similar are the pecan kisses. Into
the wsites Of six eggs put fourteen little
more than level tablespoonfuls white !,
sugar and beat long md thoro,vb,,, ,,ct;, :
stin enough to stand alone Have ready /.
q small cup Of pecan kernels. having them 7
In as perfect halves as possible Beat in ).
iightiy. drop on creased brown Taper and J.
bake In moderate. oven. It is a good =
plan TO turn the baking pan upside down :.
for the baking. :
Chestnut Patties. ]:
Shell and blaneh pint of large chest :
nuts. Cover with boiling water. cook until !.
soft, drain and mash trough a colander. g
Add to the chestnut pulp two rounded =
nfuls creamed butter or a half :
cup cream, as preferred: two well beaten :
eggs, a cup and a half of milk a quarter :
and. having ined little patty :
tins with good paste. flll with the chest :
nut mixture and bake quickly. =
Hickory Nut Aacaroons. a
Beat one egg light add one cup Of {
sugar. then beat again thoroughly. Stir
in two tablespoonfuls of flour and one /.
cup Of nut meat chopped fine Have
ready well creased baking tins. busted
lure on by -teaspoonfuls. leaving room
for them to expand. Bake about twenty
minutes in a slow oven.
EMMA PADDOCK TELFORD.