The Barre daily times. (Barre, Vt.) 1897-1959, 1914-03-19
Nut Dishes Are Economical.

Nuts, like cheese supply a very con-
centrated food. Az a rule they are not
expensive, so their use in dishes makes
for economy. Following are some sim
ple ways of using nuts as given in the
Newark News
| Potato and Nut Loaf.--Chop a cupful
OF nuts and put them into bowl Add
cupful of very fine white bread crumbs.
a cupful of hot mashed potatoes. a Ia
| blespoonful of -four and about half a
cupful of milk. Stir together to mix
thoroughly and put into a mold that
has been well buttered and snrinkled
with fine crumbs. Put the mold in a
hot oven to bake for IS minutes When
ready to serve. nvert the mold on a
hot serving dish and let II rest for a
few moments. Then lift the mold off
carefully. pour little cream sauces
around the loaf and send to the table
with the remainder of the sauce in a
bowl
To make the cream sanee put table.
spoonful each of butter and flour in
suitable saucepan on the stove. Stir
and cook a little. Then add a generous
cupful of boiling milk. Stir until il is
smooth and boiling and use as directed
Nut Croquettes.-Pu half a small on
ion, cut very fine in saucepan on
the stove Add tablespoonful each
of butter and -four and let all cook to-
gether very slowly until the onion is
tender and the flour Just beginning TO
take color. Then add cupful OF hot
mashed potatoes lido not put milk with
the mashed potatol a eupful and
half Of naon,,fa a fa,p efra ms
each OF grated nutmeg and white pepper
and a teaspoonful of chopped parsley.
Stir over slow fire until the mixture
is very hot Then tip it out on an oiled
platter and put aside until cool enough
to handle. Form into croquettes. Dip
each in flour, dry white bread crumbs.
Smooth with the blade of large knife.
Put aside until ready to use.
When about to cook the eroquettes,
have on the stove a wide frying pan
containing about half an inch of frying
medium. When hot enough to emit
thin blush vapor. put the croquettes in,
few at time, using large fork or
the CAKE turner. Immediately begin to
turn the croquettes over, to get them
Drowned evenly. When Drowned take
from the pan and put in paper-lined
pan. Put this pan in the oven so that
the croquettes viii be kept hot while
the rest are being fried. When all are
fried arrange them on a hot platter
and send to the table with bowl of
tomato sauce.
To make the sauce. put half can of
tomatoes in a saucepan on the stove,
with half shredded onion. one Glove,
one bay leaf and few leaves of thyme.
Let boil slowly. thickening with what
remains of the batter in which the Gro
quettes were dipped to bread. Then rub
all through fine sieve and use as d.
rected.
To make the batter put three table
spoonfuls of sifted flour in small bowl
and gradually add to it cupful OF tepid
water.
Nut Cream Cheese.-Put half pound
of potcheese in a bowl, add to it half
a cupful of cream, a cupful of chopped
walnuts, few grains of salt and pep
per and tablespoonful of chopped pars
ley Stir to mix thoroughly, form into
small balls or. cakes and serve very cold
with celery, or lettuce and saltines.
German Nut Loaf--Put into a bowl
a cupful each of chopped Sultana raisins |
and chopped walnuts. Add teaspoon.
full of salt, half cupful of sugar, three
cupfuls Of -four and three tablespoon
fuIs Of baking powder. stir all togeth- |
or to mix thoroughly, Then add about |
two cupfuls of cold sweet milk, stir Wig |
orously again to mix. and pour into
well creased bread pan. Then put it in
Il fairly hot oven to bake for an hour.
Dorothy Dexter