Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1923-05-11


of the many appetizine dishes that can
be made with Grape-Nuts. Read them
over, try some of them, and then you
will find it easy TO work out new Rec
ipe or think of new use for Grape-Nuts,
that we may purchase. And remember,
your Recipe or suggestion for new use
of Crape-Nuts may also merit one Of
the large awards.
GRAPE-NUTS Ice Cream
Prepare plain favored ice cream in the usual WY
Just before the cream hardens in freezinE- add
CrEpe-Nuts as II comes from the package, IN
the proportion of one half cup of Crzpe-Nuts
to one quart of ice cream II you buy ice cream
ready made. add Crape-Nut in place of nut
meats You'll fad the resulting favor unique
GRAPE-NUTS Salad
cup Grspe-Nuis 2 onbed bananas
'lI eso O sabss PING ;sies lemon
apple Cream Salad Dressing
Cut up the fruis add lemon juice mix with Grape
Nuts. and serve bed Of lettuce with Cream
Salad Dressink- Makes four to six portions
GRAPE-NUTS Six Minute Pudding
suR uo. :ssdsS milk tsSlss 5ss sHfAr
Cover Grape Nuts with scalded nilk. Add sugar,
rsisins. and little nutmeg Cook six minutes
directly over the heat. stirring constantly. and
serve with any food pudding sauce. Makes four
to six portions.
GRAPE-NUTS Cookies
cup Grape-Nuts "a cups -four
X cup shortening teaspoons baking
IL cups light brown powder
sugar / teaspoon cinnamon
u cup milk X teaspoon cloves
well-bcs.en cfzs teaspoon salt
| cup chopped seeded raisins
Cream shortening and sugar Add milk and we'll
beaten eggs Add weil-sifted dry ingredients,
and raisins that have been busted with part of
the -four. and then the Grape-Nuts- Beat thor
ouzhly and drop from 8 spoon on baking sheet
one ard one-half inches apart Bake in amodcr-
ate oven for fifteen minutes
CRAPE-NUTS Cheese Casserole
IL cups milk IA cups chopped
i tablespoon butter American cheese
u teaspoon sodx ef6s
l teaspoon salt Few trains psprika
sessoninfs and combine with the cheese and eggs.
the latter slightly beaten. Pour into a butfered
bakinf dish, surround with hot wster and bake
slowly for forty FIVE minutes in a slow Serve
the main course At luncheon, supper. or Q
mestiess dinner Makes four to six portions
CRAPE-NUTS Fruit Pudding
cup Grippe Nut. pint boiIins water
1psckafe lemon Jel-O " cup seeded rsisirs
or lemon favored chopped dates
Add the boiling water to the JeII-O or lemon fs-
vored featine and stir until il is dissolved Pour
into . mould. and after the mixture has cooled
slightly. add the Grape-Nuts and fruit: then al
low the mixture to chill and harden Makes four
to SIX portions.
GRAPR-NUTS Meat Loaf
pound veal. mutton u tablespoon lemon
or beef Juice
y pound salt pork z tablespoons tomato
1 teaspoon salt cxrSup
y teaspoon pepper X tablespoon chopped
tablespoons milk parsley
u minced onion
Pot the meat throufh food chopper. add season.
infs. Brown minced onion in q little fat before
adding Grippe Nuts. milk. snd slightly beaten
effs Pack IN baking dish. shaping like loaf
OF baked bread and smooth evenly on top. Bake
for forty-sse minutes. bssfinf frequently usinG
one-hzH cup OF hot ~sfer tablespoon Al a time.
Just before taking from over brush with some Of
the beaten white OF ekz and little mix Brown
for one minute Makes four portions
CRAPE-NUTs Loaf Cake
eup Crsoe-Nuts ~ cups Pastry foor
n cup butter teaspoons baking
Us cups sexcr powder
ek4s teaspoon sak
cup milk y traspooz vanilla
Csesn butter sad ssear; sdd ess-yolks sell 1
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