The Barre daily times. (Barre, Vt.) 1897-1959, 1913-11-21

! That nuts can be eaten instead OF
meat by some persons, that there are
those who find them excellent in remedy
ing constipation and other digestive dis
orders, that often they are less trying
| than sweets to the gastric powers no
open minded person will deny. On the
other hand, it is equally true that there
are many stomaehs which can stand
them not at all, or only in small
amounts, that they often induce tlatu-
lence and intestinal discomfort, and that
there are even those to whom nuts of
any kind are almost poisonous.
/ The only safe course to follow with
regard to them is to consult the indiyid-
ual taste and digestion.
Mixed Nut Croquettes.Sh Shell and chop
walnuts, pecans, or hickory nuts, or a
mixture of all three; put with them
an equal quality of fine bread crumbs,
and mix with white sauce as directed
in the preceding recipe. When cold,
shape into croquettes and let them be-
come cool and stiff before frying them.
These are good if garnished with thin
slices of crisp bacon.
Chestnut Croquettes (1).-Shell large
chestnuts enough to give you two cup
fuls, boil them, and remove the skin.
Put them through a colander, rub into
them a tablespoonful of butter, few
drops of lemon juice, little salt and
dash of paprika. Make them hot in
a double boiler, turn out on a plate,
and when cool enough TO handle make
into croqucttes and proceed as in pre-
ceding recipes.
Chestnut Croquettes (2l.-Bol a quart
of chestnuts, remove the shells and
skins, and put the nuts through colan-
der or vegetable press. Work to
paste with tablespoon of butter, few
drops of onion juice, two tablespoons
of fine crumbs, the yolk of an egg,
dash of paprika, and salt to taste. Make
the whole mixture hot in a double boil
err when cold form into croquettes, let
stand two hours in the refrigerator and
fry in deep fat.
Walnut Croquettes--Crack and she'll
a pound of English walnuts, or enough
to give you full cup of the meats;
put these through your meat chopper. |
Mix with them half teaspoonful OF
salt, the same amount of lemon Juice, |
and two teaspoonfuls of chopped pars-
ley. Put a teaspoonful of butter into |
one of -four, cook together until they
bubble, and pour on them one cupful
of hot milk. Stir the mixture of nuts |
and seasoning into this, add a beaten |
egg, cook two minutes longer, take from |
the fire and set aside to cool. When |
perfectly cold form. into croquettes with |
the hands, roll in crumbs, then in egg, |
then in crumbs again, and leave for at |
least an hour before frying to deli
cate brown in deep boiling fat.
Nuts Stewed in Gravy.-Boil and peel
your chestnuts, the large variety; have
ready full pint of well seasoned gravy
or stock which you have thickened to
the consistency of gravy. Drop your
chestnuts into this, set it at the side
of the stove and summer for 10 min
utes, never letting the gravy boil hard
Serve hot. These are especially good
if cooked in the gravy of poultry and
are delicious to serve with roast chick
en-, turkey, or duck
Nut Gravy for Poultry.-To the gravy
made and thickened for poultry add a
cup of boiled chestnuts, cut into little
pieces. Let them stand in the gravy
about five minutes before serving. This
is good when rice is one of the vege-
tables offered with the poultry.
Nut Bread.-Dissolve yeast cake in
D half cup of boiling water, put with
it one cup of hot milk and one cup of
hot water, one tablespoon each of short
ening and of sugar, add to it three cups
Of whole wheat -four and one of white
ilour-enough to make a soft dough.
knead for 10 minutes, set to rise until
It has grown to twice its original bulk,
put with it cup of chopped English
walnut meats, form into small loaves,
let it rise an hour longer, or until quite
puffy, and bake.
Nut Sandwiches.-Chop the kernels OF
English walnuts, butternuts, pecans, or
hickory nuts, and to every tablespoon
Of these allow half as much cream
,heese. Season to taste with salt, soft /,
an with cream until it will spread easily
ind use with thin slices of white or
brown or whole wheat bread.
Nut and English Cheese Sandwiches
hop English walnuts fine; put with
hem an equal quantity of grated Eng
ish cheese; mofsten with thick cream
n butter to consistency which will
spread, season to taste, and spread on