Part 7 (1/2)

Take 2 ozs. sh.e.l.led Brazil nuts and rub off the brown skin. If they are put in slow oven for 10 minutes, both sh.e.l.l and skin will come off easily.

Flake in a nut-mill or pound quite smooth. Add the yolk of hard boiled egg, a teaspoonful ground almonds, or almond meal, and make into a paste. Then add some grated onion, a tablespoonful baked or mashed potato, the same of bread crumbs, and seasoning to taste. Mix well, and add the yolks of two eggs beaten up, and after mixing thoroughly, stir in lightly the two whites beaten quite stiff, b.u.t.ter a shallow tin or soup-plate, and pour in the mixture. Cover and bake gently, till set--about an hour. When cool, cut into neat shapes, egg, crumb, and fry. The same mixture will also make a delicious

Brazil Souffle.

Add another white of egg stiffly beaten, and steam gently for 30 minutes.

Brazilian Quenelles.

Add another two tablespoonfuls bread crumbs, and leave out the potato; use three eggs, but beat yolks and whites together. b.u.t.ter one large or a number of small moulds, fill with the mixture, and steam gently for 20 to 40 minutes, according to size; turn out, and serve, if large, with slices of tomatoes baked or fried, arranged round. If small ones, have tomatoes piled up in centre and quenelles placed round.

A number of other savouries, in which nuts form a part, can be made by subst.i.tuting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas, &c., for peas, beans, lentils, &c., in the previous recipes. As they are highly nutritive and concentrated, they must be used sparingly, however, along with plenty of bread crumbs, rice, and the like. There is no need to detail these, but I will give one to show what I mean.

Walnut Pie.

Run 4 ozs. sh.e.l.led walnuts through the nut-mill--this will give about a teacupful. Have some whole rice boiled as for curry, and put a layer of that in b.u.t.tered pudding dish. Put half of the grated nuts evenly on the top, then a layer of tomatoes seasoned with grated onion, parsley, salt, pepper, pinch mace, ketchup, &c. Repeat. Cover thickly with bread crumbs, pour some melted b.u.t.ter over and bake till a nice brown. If rather dry, pour some tomato sauce, diluted extract, gravy, &c., over. Serve with tomato or other sauce.

The same ingredients may be put in a b.u.t.tered mould and steamed, or the whole may be mixed together, a beaten egg added, then made into one large or a number of small rolls, place in baking tin, put some b.u.t.ter on the top and bake, basting and turning now and then.

Prepared Nut Meats.

Of late years since the food value of nuts has been recognised, the attention of specialists has been turned in their direction with very practical results. Quite a number of excellent ”Nut Meats” are now upon the market, and each year adds to their variety, so that one's storeroom can be supplied in a way that was impossible only a few years ago. For a cold luncheon dish Mapleton's Fibrose, Almond Nut Meat, and

Savoury Nut Meat

Are very good. The latter is put up in air-tight gla.s.s dishes. Tomatoes or any vegetable may be served with it. Then Meatose, Nut-Meatose, Vejola, Nutvego, &c., are all excellent. The

”F.R.” Meatose

Is specially fine. These ”Meats” are all ready for use, and may be made up in any of the ordinary recipes for Stews, Pies, Sausage Rolls, &c. One dish which most people would like is

Curried Nut Meat.

Melt 1 oz. b.u.t.ter in stewpan, and into that put a tablespoonful finely shred or grated onion, a few slices of tart apple or a little rhubarb, and, if possible, some tomatoes--fresh ones peeled and sliced are best, but the tinned ones will do very well. Stir in a dessert-spoonful flour and curry powder to taste, and pour on boiling water, stock, or gravy as required.

Slice the nut meat and lay it in. Cover, and cook gently for about half an hour. Serve with plain boiled rice.

I have not s.p.a.ce to give further recipes, but would just add a word of caution--use very sparingly. They are highly concentrated and nutritious foods, and a large quant.i.ty is not only unnecessary, but harmful.

In addition to above, there are the products of the International Health a.s.sociation, ”the pioneer manufacturers of health foods,” who have within the past year removed their works into the country (Stanborough Park, Watford, Herts). Then Messrs Winter, Birmingham, ”Pitman,” Birmingham, and Messrs Chapman, Liverpool, have a number of excellent nut meats, fuller reference and recipes for which will be found in the chapter on ”Health Food Specialties” at end of book.

CHEESE SAVOURIES.

Many excellent cheese dishes, such as macaroni cheese, &c., are to be found in the category of every household, so it will be needless to detail those which are most generally known. Cheese is highly nutritious, and not indigestible for those in ordinary health, if taken in moderation and combined with other lighter and bulkier foods. Cheese with rice, bread crumbs, macaroni, tomatoes, &c., is exceedingly good. It should be used very sparingly, or not at all, in dishes which contain pulse, nuts, or eggs.