Evening Republican, Volume 17, Number 301, Rensselaer, Jasper County, 18 December 1913 — TAKE PLACE OF MEAT [ARTICLE]

TAKE PLACE OF MEAT

NOURISHING AND CHEAP MEALM| MADE OF NUTS. s ? Turkey Roast One. of the Most AjM proved Methods of Serving Them —Meat Loaf Also Is an Excellent Recipe.

Nut Turkey Roast. —Thoroughly! wash one cupful of German lentils! and soak over night. The next morning boil slowly until tender, then rum through a colanddr. Add one-half! cupful of chopped walnut meats, on& well-beaten egg. a quarter cupful oft minced onion and one cupful of mincedl celery that have been browned together in a little olive oil. Add salt) and sage to season and thicken withi bread crumbs. Dip thin slices of breads in a mixture of one egg and a cupfull of milk beaten together. Now in a< well buttered casserole or baking pan; make alternate layers of the two mixtures. Surround with any dressing preferred and bake from forty to sixty minutes in a moderate oven. v

Nut Meat Loaf.—One-half cupful of chopped or ground pecans, one-half cup of walnut meats, one cupful ot dry bread or cracker crumbs, two eggs and one tablespoonful of melted butter. Wet the crumbs with milk„ and as the crumbs soak ad more milk if necessary. It should be a little too thick to run. Butter well a small! bread pan. Turn in the mixture after stirring well and cover with dots ot butter. Bake in the oven a halt hour.) Cut in slices and serve hot. The next; day slices can be covered in thickened and strained juice from a can of! tomatoes and fried. Served with) creamed potatoes meats a good combination. All walnut meats make ai roast a trifle dry, but can be used it pecans are' too expensive. Nut and Vegetable Roast —Take cooked beans or peas, press through; a colander to remove the skins and| mix with an equal quantity of finely chopped nut meats. Season to taster and put one-half the mixture in a buttered baking dish. Spread , over it a dressing made in this wise: Take four slices of zwieback and pour boiling) water over it to cover. Let stand ten> or twelve minutes, break up with a fork and pour over it one-half cupful! of sweet cf®am. Season with salt, a bit of pepper and, if liked, a touch ot sage. Cover the dressing with the remainder of the nut mixture, pour over all one-half cupful of cream and bake slowly an hour and a half in a moderate oven. Serve in slices with Cranberry sauce.—The Delineator.