The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1913-12-04
MORE ABOUT NUTS.

Nuts may take the place Of meat In
many dishes and are a good change
to add variety to the menu.
Nut Loaf.-Crumble the inside of a
stale loaf Of bread and cut the crust
fine. Then dry slowly in the oven for
two hours, stirring often, not allowing
them to brown. To three pints OF the
crumbs measured before drying, add
one teaspoonful of salt, one table
spoonful of sage, a fourth OF a tea
spoonful Of cayenne. one-eighth OF a
teaspoon Of summer savory, one apple
cut in bits and a pint Of celery cut
fine or ground. Melt a third OF
pound of butter and fry in it for five
minutes a chopped onion. Pour this
over the other ingredients and mix
we'll. Beat three eggs, add a pint OF
milk and pour over the mixture. Let
stand to soften the crumbs. Grind to
gether a cup Of pecans, a cup OF nj
berts and cup of Brazil nuts. Re
serve one tablespoonful of ground
nuts for the sauce, and mix the rest
with the crumbs. Shape in loaf and
bake an hour and half. Serve on
hot platter with garnish of sliced
orange and sprig of parsley. Hall
of this recipe will be sufficient for an
ordinary family.
Sauce for Nut Loaf.-Melt three Ia
blespoonfuls of butter in an omelei
pan. Add a teaspoonful of chopped
onion and four tablespoonfuls of but
ter; cook until brown. Add a half OF
a chopped sour apple, pint Of milk and
cup of water poured from the bak
ing pan after dissolving the glaze
from the pan. Add the tablespoonful
of nut meats, one tablespoonful oi
lemon juice and a half teaspoon ot
salt.
Hickory Nut Cake.-Cream a hal
cup of butter, add a cup and hal
of sugar, two cups of flour, two tea
spoonfuls of baking powder, three
fourths Of cup of milk, the whites o.
four eggs and teaspoonful of vanilla
anu q cup vi UlOhCLI hui lhCalos
German Nut Loaf.-Sift together
four cupfuls of flour, four teaspoonfulE
of baking powder, a teaspoonful o.
salt and a half cupful Of sugar. Ado
one cupful of chopped walnuts, one
cup of Sultana raisins, one egg vel
beaten, and two cupfuls of milk. Mi2
we'll together and put into we'll but
tered pans and allow it to stand fol
twenty-five minutes. Bake in a SLOW
oven for forty-five minutes.
Nut Mince Pie.-Mix together hal
teaspoonful each of cinnamon
cloves, allspice and salt, then add
cup of chopped walnut meats, two cup
fuls of chopped apples, half cupfu
each of vinegar, fruit juice, and sugar
and a cupful of raisins. Mix we'll to
gether and bake in two crusts.
Nut and Celery Sandwiches.-Chol
together a bunch of celery and three
fourths of cupful of walnut meats
Mix the yolks of two eggs with TIVE
tablespoonfuls of sugar, one teaspoon
full of salt, a half teaspoonful of mus
tard, dash of red pepper and hal
cup of vinegar, very gradually. ADJ
enough of the dressing to the nuts anC
celery to moisten, and spread OF
slices of buttered bread.
Savory Loaf.-This is a good substi
tute for meat. 1t may be made int
croquettes, fried in deep fat AM
served with peas. Mix we'll four cup
fuls of bread crumbs, one cup o
chopped nuts, one hard cooked egi
chopped, one medium sized oniol
grated, half teaspoonful each o
sage and salt, sufficient milk to mois
ten the mixture to mold into a LOAF
A we'll creased single loaf bread pal
is good pan to bake it in, as it turn
out we'll nodded. Serve either no
or cold with peas or tomato sauce, o
simply without any sauce.