Part 24 (2/2)

It may be served as it is, but is much nicer if put in a baking tin, basted with hot fat, and baked till brown and crisp. Serve with brown sauce or nut gravy.

This may be divided into a number of small puddings. These are particularly good if allowed to cool, and then brushed over with a little white of egg before being toasted.

Hasty Oatmeal Pudding.

Make some vegetable fat very hot. Add a little onion, grated or very finely chopped, and stir till nearly cooked. Allow a teacupful oatmeal to each tablespoonful of fat, and stir in along with a little salt and pepper. Cook over very moderate heat till crisp and brown all over, turning about almost constantly as it is very ready to burn. Shredded Wheat Biscuit crumbs, Granose Flakes, or Kornules may be used in place of the oatmeal. Less fat will be required.

Walnut Mince.

Six ozs. grated nuts, 4 ozs. breadcrumbs, 1 oz. Nut b.u.t.ter. Make fat hot in saucepan, add nuts, and stir till lightly browned, taking great care not to burn. Add breadcrumbs and seasoning to taste--large spoonful grated onion, pinch herbs, &c.--also ketchup or vegetable extract--”Carnos” or ”Marmite”--with boiling water to make up 2 gills--rather less if a dry consistency is preferred. Simmer slowly for 15 minutes. Serve with sippets of toast or fried bread. Brazil, peccan, or hazel nuts may be used instead of walnuts.

Savoury Lentil Pie.

With the help of the above mince quite a number of delicious savouries can be contrived with but little extra trouble. The following pie will be found delicious:--Wash well 8 ozs. red lentils, and put on to cook with 2 ozs.

each of chopped or flaked carrot, turnip, and onion, 1 oz. b.u.t.ter, pinch herbs, ditto curry powder, teaspoonful sugar, and usual seasonings. Cover with just as little water as will cook the lentils without burning, and simmer or steam closely covered for about half-an-hour till lentils a thick puree. Some ketchup, ”Extract,” or tomato is an improvement; add nut mince prepared as above, mix well and simmer a few minutes longer. It should be of the consistency of a thick mush. Put in pie-dish, and set aside to cool.

Cover with

Batter Paste

made with 6 ozs. self-raising flour, 2 eggs, 1-1/2 gills milk, 3 ozs.

b.u.t.ter or vegetable fat. Rub the b.u.t.ter into the flour, and make into stiff batter, with the eggs well beaten, and the milk. Pour over contents of pie-dish and bake till well risen and a nice brown in fairly brisk oven.

Nutton Pie.

One-and-half lbs. ”Nutton,” [Footnote: A very fine Nut Meat, put up by R.

Winter, City Arcades, Birmingham.] cut in dice, 1/2 lb. tomatoes, 1/4 lb.

cooked macaroni, 1-1/2 lbs. cooked potatoes, sliced. Dust with pepper and salt, pour in stock to within 1/2 inch of top; cover with good whole-meal crust, made with Winter's cooking ”Nutbut”; bake.

Nutton Chops.

One lb. No. 1 ”Nutton,” minced through a food chopper, 3/4 lb. zweiback bread crumbs, 2 ozs. macaroni, cooked and finely chopped, pepper and salt to taste. Mix with egg and form into chops; use a piece of uncooked macaroni for the bone; brush with egg and bread crumbs and bake, or fry, with nutbut--this quant.i.ty should make 8 chops.

Nutton Meat for Mock Sausage Rolls.

One lb. No. 8 ”Nutton,” put through a food chopper, 1/2 Spanish onion boiled and finely chopped, 2 teacupsful zweiback bread crumbs, a little sage, salt to taste. Have quant.i.ty required of puff pastry, roll out and divide into squares, putting a little sausage meat in the centre, wet the edges and fold over. Place in a hot oven and bake 10 minutes to 1/4 hour.

Stewed Onions.

Select about a dozen good hard onions, as nearly of a size as possible, and weighing 6 or 8 to the lb. Make 2 ozs. or so vegetable fat--”Nutter” is very good--smoking hot in large stewpan, add the onions, and stir about till nicely browned all over; be careful not to burn; if fat not all absorbed pour it away. Cover with boiling water, add seasoning, pinch herbs, &c., cover and stew gently till cooked--about an hour. There should be a rich brown gravy, so that this makes a most appetising dish to serve with a dry savoury.

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