Evening star., 1931-12-25
'wn. Other fruits may be used

If desired.
Nut Cookies-Cream half a pound of
sweet butter, add half pound Of finely
granulated sugar. three beaten egg
yolks, little salt, three-fourths pound Of
Eastry -four and half a pound of shelled
haZelnuts ground fine. Work the dough
thoroughly until 1t is neither sticky nor
crumbly and can be lifted easily from
the bowl in one mass. Then let it rest
in cool place for half an hour. Form
with your hands medium thick sticks
three inches long, paint the top with
egg yolk, place in buttered pan and
bake in a moderate oven.
Savory Nut Dishes.
Cheese and Nut Cutlets.-Mix one
cupful of grated cheese with two table
spoonfuls of chopped pimento pinch
of curry powder, che cupful of mashed
potatoes, half cupful of chopped nut
meats and one teaspoonful Of salt
Shape into outlets, dip in beaten egg
diluted with water, then in bread crumbs
and fry brown. Serve with tomato
sauce. To make the sauce, blend one
tablespoonful of flour with one table
spoonful of butter, add one cupful of
strained tomato juice and salt and pep
per to taste. Cool until thick.
Nut Spread.-Chop together 6 crisp
lettuce leaves, IL seeded olives, II Eng
lish Walnuts, 6 black Walnuts. II
blanched almonds and l tender stalk of
celery. Add one tablespoonful of melted
butter and one tablespoonful of whipped
cream and pinch of salt. Spread the
mixture over very thin slices of white
bread cut into fancy shapes.
Nut Soup.-Beat three eggs, then stir
them into quart of milk. season with
salt and pepper and cook until it starts
to thicken, stirring constantly. Do not
let 1t boil. When ready to serve, pour
it over pecan halves in bouillon cups.
Whipped cream may be added. one tea
spoonful to each cupful of soup.
Nut-Coated MarshmalIows.
Walnuts, pecans, blanched almonds or
a mixture of these may be used Chop
three cupfulS of the nuts very fine, then
shake them through sieve. so that the
pieces will be the same size. Mix half
teaSpoonful of salt with the nuts.
Boil two cupfuls of light brown sugar
in two-thirds cupful of water. without
stirring until the sirup reaches tenn
perature of 226 degrees F.. or until it
threads from the spoon, remove from
the flame, then set in a larger pan of
hot water. Brush the loose powder
from one and one-half pounds of
narshmalloWs and drop them one by one
into the hot sirup. Stir with work until
coated with sirup, lift out, drain, roll in
the chopped nuts and place on WaXed
paper to dry. If the sirup becomes too
thick, reheat, but do not allow it to
come to boil
Peanuts in the Menu.
Peanuts are not indigestible if prop
erly used. They have gained this repu-
tation because usually they have been
improperly prepared and eaten in large
quantities after hearty meal, or be-
tween meals, or late at night.
They are a valuable and convenient
food for school children. A peanut but
ter sandwich once or twice a week in
the lunch basket is better than thick
slice Of ham or fried pork. bowl of
hot peanut soup at noon at school will
go farther in giving strength to pre-
pare the afternoon recitations than the
customary cold meat. cold fried eggs
and soggy biscuits. If peanuts are used
in the dietary of children, they should
be ground or pounded to insure a thor
ough breaking up. Peanuts are good
substitute for meat. Meat should not
be eaten at every meal Eating too
much meat causes many ills.
Peanut Milk Toast.-Children like
this. To make, toast six slices of dry
bread. spread with peanut butter, make
a thin white sauce and turn it over the
bread. For the sauce, put two table
spoonfulS of fat in saucepan, stir until
melted and bubbling then add one and
one-haf tablespoonfuls of -four and
half tablespoonful of salt and stir
until well blended. Pour on gradually
one cupful of milk, adding about one
third at q fiy1o y,.iS,
beat until smooth and glossy. If wire
Whisk is used, all the milk may be
ADDED at one time.
Peanut Croquettes Combine one cup
ful of mashed sweet potato with one
cupful of finely ground parched pea
nuts, half teaSpOOnful of salt and a
little cayenne pepper Shape the mix
ture into croouettes. Roll them in bread
crumbs, beaten egg and crumbs again.
Fry in deep fat
Peanut Turnips-Slice some turnips
into rounds, throw them into rapidly
boiling water or meat stock and cook
until tender. Place a layer of turnips
In the bottom of buttered baking dish.
sprinkle over these chopped roasted
peanuts and pour over this some peanut
butter thinned with warm water to the
consistency OF cream. Repeat until the
Dish is filled. Cover with bread crumbs.
Season each layer with salt and pepper
Bake in the oven for about Is minutes,
hasting every little while with peanut
butter thinned with little hot water
Cheese and Nut Leaf-Mix two cup
fulS of cottage cheese with one cupful
OF chopped peanuts, one cupful of cold
leftover cereal of any kind one, cupful
OF dry bread crumbs, two tablespoonfuls
OF chopped onion or half a teaspeonful
OF onion juice, one tablespoonful of fat,
salt and pepper. one-third teaspoonful
or more OF baking soda to neutralize
acid, some sage or mixed herbs and
highly seasoned sauce if desired. Form
into a loaf and bake in a buttered
pan in a hot oven for Is minutes, or
until the top and sides are we'll Drowned.
Turn out onto hot platter. Serve
with a brown or tomato sauce, if liked
To make the peanut butter, substitute
for the cupful of chopped peanuts in
the rule above two tablespoonfuls of
peanut butter and half a cupful of
coarsely chopped peanuts and season
with half teaspoonful of ground sage
or with one teaspoonful of mixed poul-
try seasoning. If walnuts are used,
pimentos make good garnish.
Peanut Sandwiches.
!. Shell and peel off the inner skin
of some roasted peanuts, then chop
them very fine and stir them quickly
in mayonnaise dressing and spread be-
tween thin slices of bread.
2. Shell and peel off the inner skin
OF some roasted peanuts, then chop
them very fine and mix with enough
cream cheese to hold them together