Meat substitutes

A SMALL meat grinder, after it has been ** thoroughly cleansed, may be kept for grinding nuts, or a nut and vegetable grinder may be obtained for a moderate price. If you obtain almonds, English walnuts, filberts, pecans, Brazil and pistachio nuts, and put each kind, after it is ground, into a pint fruit jar, label it, and screw the cover on, you will have a most convenient store to call upon when preparing nut dishes ; and you can easily mix the various nuts when you wish to do so. Q It is best to grind the nuts moderately fine but not to a meal. If you wish a meal, as for soups, you can take some of the nuts out and grind them finer for the purpose. Q Nearly all of the nut recipes that have come to the author's notice result in dishes of a new flavor but which seldom have a recognizable nut taste. To a lover of nuts this is a disappointment. The use of both ground nuts and half nut meats, or of ground nuts and broken meats, is a method with happier results in this regard than that of using nut meal alone or manufactured nut combinations. May the cook send in vibrations of sweetness and good cheer with every dish she prepares NUT LOAF loaf should be baked in a medium-sized bread tin. The tin should be well greased, and, when done, a knife should be passed around the loaf, loosening the edges. A platter should then be placed over the top of the tin, and tin and platter firmly held together and reversed. When the tin is removed the loaf, nicely browned, will rest in the center of the platter. A sauce should be poured around the loaf before serving. Cold nut loaf is very good when sliced with a sharp knife and served the same as veal loaf. Garnish with parsley. q Nut Loaf No. 1 Three cups cracker crumbs, fine ; three and one-half cups of milk and water ; two eggs, well beaten ; one cup of nut meats ; three' fourths cup mixed ground nuts. Salt to taste. Q Nut Loaf No. 2 Two cups boiled rice ; one-half pint of milk ; two eggs, well beaten ; one and one-half cups ground Brazil nuts : one-half cup ground unroasted peanuts ; one-half cup English walnut meats. The Tragic Muse should never be invited into the dining room Nut Loaf No. 3 Three cups mashed or cold boiled potatoes very finely chopped ; two and one-half cups milk ; two eggs, well beaten ; one cup English walnut meats ; one-half cup mixed ground nuts; one teaspoonful peanut butter, diluted in a little of the milk; one-half small onion, finely minced. Salt. STUFFED TOMATOES TN each of the three following recipes * cut out the cores of the tomatoes used. Grease a flat tin and place the tomatoes in it, putting around them the stuffing that remains after filling the tomatoes, forming a nest for each one. Bake until they are tender and slightly browned. Upon removing from the oven butter the top and sides of each tomato. Q Tomatoes with Bean Stuffing Six large ripe tomatoes; two large cupfuls of boiled navy beans ; one medium-sized onion, minced fine ; one heaping tablespoonful of butter. Mix the beans, onion and butter together and season with salt and pepper. Q Tomatoes with Pea Stuffing Six large tomatoes ; two large cupfuls of boiled yellow split peas ; one green sweet pepper, minced. Be careful And now and then your men of wit Will condescend to take a bit. —Swift.