NUT CHEESE.— Put Ya lb. almonds, ^ lb. pine-nuts, J^ lb. of pecans, J^ lb. of filbert or hazel nuts, J/2 lb. of roasted peanuts through the nut grinder. Knead the mixture until it becomes a little soft, pack closely into tumblers, or into baking powder boxes, and stand at once in a cold place. When wanted for use, hold the boxes in hot water, until the nuts are sufficiently warm to slip out easily; cut the cheese down into slices, and serve in place of meat. —Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. NUT CROQUETTES.— Mix 1 cup of bread crumbs with 1 cup of finely chopped nuts; season with J^ teaspoon of salt, and a dash of pepper; drop in 1 unbeaten tgg✪ Nut Croquettes, and mix thoroughly; roll in tgg, then in bread crumbs, and fry in hot oil or fat. Vegetar- ians would use either olive or cottonseed oil, or cocoanut butter. Serve with tomato sauce. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. NUT HASH. — Use cold steamed nut loaf, and the same amount of cold boiled potatoes. Chop the potatoes and the loaf sepa- rately, and add to them, after mixing, % as much chopped onion, or less. Turn into a frying-pan which contains melted butter, well 430 CHEESE, MACARONI, NUTS & RICE, ETC. covering the bottom, dredge with salt and pepper, and stir fre- quently with a knife during the first 10 minutes' slow cooking; let the hash brown on the 'bottom, shaking the pan vigorously from time to time, and turn out with the browned portion on the top. — Dr, Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. APRIL NUT LOAF.— Put 1 cup of Brazil nuts through the mill. To this add 1 cup of potatoes, 1 cup of hot boiled rice, 2 eggs, beaten light, the grated rind of 1 lemon, 1 onion, chopped fine, a small piece of butter, a sprig of parsley, chopped fine, and 2 tablespoons of cracker crumbs✪ April Nut Loaf. Mould into a loaf, pour over all 2 tablespoons of olive oil and bake in a slow oven. — Mrs, C. Car- son, 205 S. 5th Ave., Maywood, 111. NUT LOAF. — Mix 3 cups of stale bread or cracker crumbs, 1J4 cups of chopped hickory nuts, Ij^ cups seeded raisins, Yt. tea- spoon of salt. Add enough hot water to moisten. Cover and let stand 10 minutes, add 1 cup of hot water, and turn into buttered pan. Bake 1^ hrs. in moderate oven, and serve cold. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. OTHER USES OF NUTS.— Chopped almonds, pecan-nuts, and pine-nuts, or any nut or nuts desired, instead of specified nut, may be sprinkled over lettuce and covered with French dressing for a dinner salad. Pine-nuts may be stuffed into fboned meats, in place of other stuffings. They may also be added to made meat dishes. Or they may be sligluly dusted with salt and served the same as salted almonds. Nuts may be added to the cream vegeta- ble soups; for instance, asparagus soup may be made after the ordinary recipe, omitting the butter and flour, and adding 4 table- spoons of peanut meal, or 4 tablespoons of pine-nut butter; or one may add the mixed butters, and in this way make many varieties. An inventive mind will create from these recipes from 50 to 60 soups. Potato soup, cream of corn soup, cream of pea or bean soup, salsify, turnips or carrots, may be used ^ with combinations of nuts. Diabetics may use soups made from such vegetables as spinach, lettuce, celery and turnip; thicken and flavor them witlh almond, pine-nut or desired nut butter. — Dr. Elijah G.

AI-modernized reading of the original text

NUT CHEESE.— Put Ya lb. almonds, ^ lb. pine-nuts, J^ lb. of pecans, J^ lb. of filbert or hazel nuts, J/2 lb. of roasted peanuts through the nut grinder. Knead the mixture until it becomes a little soft, pack closely into tumblers, or into baking powder boxes, and stand at once in a cold place. When wanted for use, hold the boxes in hot water, until the nuts are sufficiently warm to slip out easily; cut the cheese down into slices, and serve in place of meat. —Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. NUT CROQUETTES.— Mix 1 cup of bread crumbs with 1 cup of finely chopped nuts; season with J^ teaspoon of salt, and a dash of pepper; drop in 1 unbeaten egg, and mix thoroughly; roll in egg, then in bread crumbs, and fry in hot oil or fat. Vegetarians would use either olive or cottonseed oil, or cocoanut butter. Serve with tomato sauce. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. NUT HASH. — Use cold steamed nut loaf, and the same amount of cold boiled potatoes. Chop the potatoes and the loaf separately, and add to them, after mixing, % as much chopped onion, or less. Turn into a frying-pan which contains melted butter, well covering the bottom, dredge with salt and pepper, and stir frequently with a knife during the first 10 minutes' slow cooking; let the hash brown on the 'bottom, shaking the pan vigorously from time to time, and turn out with the browned portion on the top. — Dr, Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. APRIL NUT LOAF.— Put 1 cup of Brazil nuts through the mill. To this add 1 cup of potatoes, 1 cup of hot boiled rice, 2 eggs, beaten light, the grated rind of 1 lemon, 1 onion, chopped fine, a small piece of butter, a sprig of parsley, chopped fine, and 2 tablespoons of cracker crumbs. Mould into a loaf, pour over all 2 tablespoons of olive oil and bake in a slow oven. — Mrs, C. Carson, 205 S. 5th Ave., Maywood, 111. NUT LOAF. — Mix 3 cups of stale bread or cracker crumbs, 1J4 cups of chopped hickory nuts, Ij^ cups seeded raisins, Yt. teaspoon of salt. Add enough hot water to moisten. Cover and let stand 10 minutes, add 1 cup of hot water, and turn into buttered pan. Bake 1^ hrs. in moderate oven, and serve cold. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. OTHER USES OF NUTS.— Chopped almonds, pecan-nuts, and pine-nuts, or any nut or nuts desired, instead of specified nut, may be sprinkled over lettuce and covered with French dressing for a dinner salad. Pine-nuts may be stuffed into boned meats, in place of other stuffings. They may also be added to made meat dishes. Or they may be slightly dusted with salt and served the same as salted almonds. Nuts may be added to the cream vegetable soups; for instance, asparagus soup may be made after the ordinary recipe, omitting the butter and flour, and adding 4 tablespoons of peanut meal, or 4 tablespoons of pine-nut butter; or one may add the mixed butters, and in this way make many varieties. An inventive mind will create from these recipes from 50 to 60 soups. Potato soup, cream of corn soup, cream of pea or bean soup, salsify, turnips or carrots, may be used ^ with combinations of nuts. Diabetics may use soups made from such vegetables as spinach, lettuce, celery and turnip; thicken and flavor them with almond, pine-nut or desired nut butter. — Dr. Elijah G.

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Nut CroquettesNut LoafApril Nut Loaf

The Cook County cook book