Evening Republican, Volume 22, Number 13, Rensselaer, Jasper County, 15 January 1919 — Make Use of Nut Supply. [ARTICLE]

Make Use of Nut Supply.

Nuts may be had for the gathering Im most parts of r ttie country and nut

own as a foods Many people are just beginning to find out that nuts are a valuable source of food. Most varieties have a high nutritive value, due to their fat and protein content. Chestnuts stand in a class by themselves, being largely carbohydrate in -composition. mashed. Serve as potatoes or use as stuffing for a fowl. Butternuts, black walnuts, English walnuts, filberts, hazel nuts, hickory nuts, pecans and almonds all may be used as fat savers, for they are especially rich in fat. It is certain that if you have on hand a large supply of nuts, you can add attractive and varied dishes to your meals at little expense. The protein and fat are combined in the nut much as they are in meat, which makes it a good substitute for meat. Vegetarians have learned to make many attractive combination dishes from nuts, such as nut loaves, croquettes and souffles, which they serve in place of meat. This walnut roast is very palatable. Almost any hut can be used in place of the walnut if desired. Walnut Roast. 2 cupfuls whole 1 cupful walnut milk meats (ground) 1% cupfuls toasted 2 teaspoonfuls onion bread crumbs 2 eggs 1 salt Mix the ingredients; pack into a greased loaf pan and bake. We all know the place of nuts in salad making. The, ground nuts are also very good mixed with cottage cheese. Mold the mixture and slice. Another attractive dish which is deli-* cious served for a Sunday night’s supper is tomato, celery- and nut sandwich. Slice bread and toast until a delicate brown. Place a slice of tomato on a slice of the toasted bread, sprinkle with saltand cover with-fine-ly chopped celery mixed with finely ground nuts. Cover with another slice of the toasted bread. Some people prefer to toast the bread for such sandwiches on one side only, putting the toasted side out. In the pastry and cake recipes which follow, the nuts are used to re- . place the- fat -usually used. They also give a desirable flavor as well as richness to the products. Nut Pastry. Take equal weights of nut meats and flour sifted with a small amount of suit. Put the flour and nut meats through afood grinder together until the nuts are finely ground. Mix with just enough cold water to make, the massJtold together. Roll thin, cut in rounds or in strips and bake. These , may be spread with cream’cheese and used as a salad wafer or they may be served as a tart spread with jelly or lemon filling. NutCakes.. — — 8 ounces nuts 4 teaspoonfuls bak--I*4 cupfuls sugar ing soda 3' cupfuls flour. 4 egg whites 1 teaspoonful salt 1% cupfuls water *4 teaspoonful soda 1 teaspoonful cinnamon _ Mix and bake in muffin molds or in a loaf. ■ '