appetizing accompaniment to cereals and will be appreciated on warm days. It may be served for breakfast and also with a good luncheon dish. Pit the fruit carefully so as not to destroy the shape and place about a dish of whipped cream heaped in the center. 2ia. Figs and Rhubarb. — Wash half a pound pulled figs and cook in boiling water to cover until the water is nearly absorbed. Skin and cut a pound of rhubarb in inch pieces. Put a layer in a baking dish, sprinkle with sugar, add a layer of figs, repeat until all is used ; put in one-fourth cup of hot water✪ Figs and Rhubarb and bake in a slow oven until the rhubarb is soft. Dates or raisins may be used in the same manner. NUTS. 22. Nut Loaf. — Put' through the food chop- per sufficient nut meats to measure one and one-half cupfuls ; almonds, English walnuts, hazel and hickory nuts may be used in any proportions according to taste, also butter nuts and black walnuts, but the latter should be taken in sparing quantity because of their pro- nounced flavor. Add to the chopped nuts one pint of stale bread crumbs, one teaspoonful of salt. Mix well, add enough boiling water to moisten, cover closely and let stand for ten 146 THE PHYSICAL CULTURE COOK BOOK. minutes. Now add another cupful of hot water✪ Nut Loaf and turn into a well-greased loaf pan. Bake for an hour in a moderate oven and serve hot with a brown sauce. 23. Boiled Chestnuts. — Remove the hard shells from the chestnuts and throw in boiling water for ten minutes ; take out and rub off the thin dark skins and cook in boiling water until tender. Drain, season to taste, add a lump of butter and a little hot milk, and mash very fine. 24. Lyonnaise Chestnuts. — Shell and blanch one pint of chestnuts. Put a tablespoonful butter in pan, and when hot add the nuts ; add a teaspoonful minced onion and brown quick- ly; season to taste. 25. Creamed Walnuts. — Blanch one pound of shelled English walnuts. Cook slowly twenty minutes in well-seasoned white stock, or in water containing a small slice of onion, a clove, a bit of bay leaf and a stalk of celery. Drain and cover with a rich cream sauce. Serve in a deep vegetable dish, and garnish with red begonia blossoms, in a bunch. 26. Vegetable Turkey. — Mix together three cupfuls of chopped nuts, three cupfuls of dry bread crumbs, three cupfuls of milk, one table- THE PHYSICAL CULTURE COOK BOOK. 147 spoonful of nut butter dissolved in some of the milk, one and one-half teaspoonfuls of finely powdered sage, and three teaspoonfuls of salt. Lastly, stir in six well-beaten eggs. Bake twenty minutes in a brisk oven, and serve hot with cranberry jelly and brown gravy. Brown Gravy. — To each cupful of water take three tablespoonfuls of peanut meal, add when boiling; thicken with browned flour. Season to taste. ✪ Vegetable Turkey

AI-modernized reading of the original text

appetizing accompaniment to cereals and will be appreciated on warm days. It may be served for breakfast and also with a good luncheon dish. Pit the fruit carefully so as not to destroy the shape and place about a dish of whipped cream heaped in the center. 2ia. Figs and Rhubarb. — Wash half a pound pulled figs and cook in boiling water to cover until the water is nearly absorbed. Skin and cut a pound of rhubarb in inch pieces. Put a layer in a baking dish, sprinkle with sugar, add a layer of figs, repeat until all is used ; put in one-fourth cup of hot water and bake in a slow oven until the rhubarb is soft. Dates or raisins may be used in the same manner. NUTS. 22. Nut Loaf. — Put through the food chopper sufficient nut meats to measure one and one-half cupfuls ; almonds, English walnuts, hazel and hickory nuts may be used in any proportions according to taste, also butter nuts and black walnuts, but the latter should be taken in sparing quantity because of their pronounced flavor. Add to the chopped nuts one pint of stale bread crumbs, one teaspoonful of salt. Mix well, add enough boiling water to moisten, cover closely and let stand for ten minutes. Now add another cupful of hot water and turn into a well-greased loaf pan. Bake for an hour in a moderate oven and serve hot with a brown sauce. 23. Boiled Chestnuts. — Remove the hard shells from the chestnuts and throw in boiling water for ten minutes ; take out and rub off the thin dark skins and cook in boiling water until tender. Drain, season to taste, add a lump of butter and a little hot milk, and mash very fine. 24. Lyonnaise Chestnuts. — Shell and blanch one pint of chestnuts. Put a tablespoonful butter in pan, and when hot add the nuts ; add a teaspoonful minced onion and brown quickly; season to taste. 25. Creamed Walnuts. — Blanch one pound of shelled English walnuts. Cook slowly twenty minutes in well-seasoned white stock, or in water containing a small slice of onion, a clove, a bit of bay leaf and a stalk of celery. Drain and cover with a rich cream sauce. Serve in a deep vegetable dish, and garnish with red begonia blossoms, in a bunch. 26. Vegetable Turkey. — Mix together three cupfuls of chopped nuts, three cupfuls of dry bread crumbs, three cupfuls of milk, one table- spoonful of nut butter dissolved in some of the milk, one and one-half teaspoonfuls of finely powdered sage, and three teaspoonfuls of salt. Lastly, stir in six well-beaten eggs. Bake twenty minutes in a brisk oven, and serve hot with cranberry jelly and brown gravy. Brown Gravy. — To each cupful of water take three tablespoonfuls of peanut meal, add when boiling; thicken with browned flour. Season to taste.

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Figs and RhubarbNut LoafVegetable Turkey

Physical culture cook book