A practical cook and text book for general use

Nut Puree. To one heaping table-spoonful of any kind of nut meal or paste add a little warm water and reduce to a creamy emulsion ; then add slowly one-half pint or more of hot water, according to the richness of the nut being used. If thickening is required use flour or com starch wet into a smooth paste and slowly added to the liquid, which should cook five minutes. Nut Sauce for Vegetables, Two large table-spoonfuls of pine nut (pegnolia) or Brazil nut made into a cream with warm water, to which add one pint of hot water very slowly, stirring at the same time ; now add one-half teacup of stewed and strained tomato ; let it come to a boil and thicken with a heaping table-spoonful of flour or less of corn starch and cook five minutes. For a change in this sauce omit the tomato and season with a little grated celery, a small thin slice of onion, a few drops of onion juice or a sweet herb. The less salt the better. Almond and Fruit Sauce. One heaping table-spoonful of almond butter reduced to a fine emulsion with a little hot water, then slowly add one pint of boiling fruit juice. Thicken with a rounding table-spoonful of potato starch and cook two minutes. It should be rich and creamy and flow readily from a spoon. Serve on cereals, mushes and puddings. If a richer sauce be desired add one-half cup of chopped dates or raisins. Nut Substitute for Milk. To one-half teacupful of freshly grated cocoanut add one cup of hot water ; stir and press with a spoon to remove as much of the juice as possible, then add another cup of water and strain through a fine wire strainer or thin cloth, pressing out the liquid and leaving only the dry fibre. This milk may be eaten hot or cold with bread, toast, gems or crackers. A good supper dish for the children. Pecans, peanuts, Brazil nuts or any other kind of nuts may be finely crushed and substituted, but will not require straining. This milk, which is free from "germs and bacteria," is recommended in place of the old style bread-and-milk diet, and changes can be made by using sweet apples, pears, peaches or berries with the bread, and still further by substituting berry juice for the water used in preparing the nuts. Nut Butter. There seems no end to novelties by way of food preparations, and nut butter for table use is one of the latest. It may be used not only on bread, but makes delicious gravies, soups and purees, and is also a. fine substitute for milk where bread and milk is desired,, and may be reduced to a thin cream for cereals and berries. SANDWICHES. With Dates. Wash Fard dates and let them stand tilf somewhat softened ; remove the stones and any bits of the skin that will come off. Have ready the slices of bread spread with almond nut butter. Over this sprinkle freely crushed pine nuts (pegnolias), lay the dates on face down and cover with buttered slices. Nut Filling for sandwiches may also be made as follows : Use equal parts of crushed or ground nuts and granula after it has been softened in water ; flavor with parsley, chopped very fine, sage or thyme, and salt if desired. Spread the slices of bread with nut butter and lay on the filling rather thickly. Chestnut Filling can be used in their season. Take off the shells with a sharp-pointed knife and rub off the skins with a stiff brush or a dry crash towel. Boil one pint of nuts with a half teaspoonf ul of summer savory and a pinch of celery salt in as little water as possible, allowing it to boil almost entirely away at the last, but keep closely covered in the beginning. When the nuts are soft and the water reduced to two spoonfuls remove from the fire, crush the nuts in the kettle and mix thoroughly with the water. When cool add two table-spoonfuls of chopped hickory nuts or pecans and spread on the bread.