The progress meatless cook book

TO FRESHEN STALE NUTS

Remove shells and soak over night in equal parts of water and milk, then dry in the oven, being careful not to burn.

TO BLANCH NUTS

Remove shells and pour boiling water over the nut meats. Allow them to soak a few minutes, then rub a few of them in a coarse crash towel and if the skins do not loosen readily, let them soak till they do.

TO CRACK NUTS WHOLE

Pour boiling water over nuts, boil for ten or fifteen minutes, remove from fire, let cool, and crack.

SALTED ALMONDS

Blanch the nuts, dry them in a towel, place them in a shallow pan and pour over them a teaspoonful of olive oil, stir them about, sprinkle with fine salt and put them in the oven to become light brown.

BOILED CHESTNUTS

Put in boiling water and cook till mealy. Serve in individual saucers, the nuts to be opened with sharp knives. The nuts may be sprinkled with salt.

Cut a slit in the shell of each nut and leave them in boiling water till the shells are easily removed. Put the meats in boiling water and cook till soft. Drain off the water, put the nuts through a potato masher, return to the kettle and stir in a little butter and salt. Serve hot like mashed potatoes.

NUT HASH

Take two parts chopped cold boiled potatoes and one part chopped nut roast. Mix well, put in a frying pan with small piece of butter and a little water. Cover for a few minutes, then remove cover, sprinkle with pepper and salt, stir till of the desired consistency, and serve hot. Chopped nuts may be added, if desired. Serve with sliced raw onions, or catsup.

NUT ROAST No. 1

Soak crumbs in milk for about one hour, stir in the beaten eggs, and seasoning, then add the chopped hard boiled eggs, nuts and rice. Press into a pan to shape, then turn into a buttered baking tin and bake from forty five to sixty minutes.

Soak crumbs in milk for one hour, add the other ingredients and mix thoroughly. Press into buttered baking powder cans, filling two-thirds full, steam three hours, remove covers, and serve hot, or let stand till cold, slice, dip in egg, then in bread crumbs, then again in egg and fry in a buttered frying pan. Serve with catsup.

NUT ROAST No. 3

Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. Press the mixture into a pan to mould it into the desired shape, then turn it into a buttered baking pan and bake from forty five to sixty minutes.

This roast is good served with sage cheese. Makes a small loaf.

NUT SCRAPPLE

Moisten the meal and hominy in cold water, then stir in gradually the boiling water, and cook in a double boiler till like mush. Then stir in the nuts and pour into a buttered baking tin. Set aside to cool. When cold, slice and fry in butter. Serve on a platter with green garnishings for a dinner dish.

ALMOND NUT FORCEMEAT

Add cream to beaten yolks. Blanch and chop the almonds to fill two-thirds of a cup and mix with the white of one egg. Stir crumbs and melted butter in a mixing bowl, add oil, then nuts, then the cream and yolk mixture, nutmeg, and finally the stiffly beaten whites. Press into a mould and bake carefully, or form into small balls and fry five minutes, and serve around a roast.

PEANUT BUTTER

Shell peanuts and remove inner skins. Put them through the finest chopper several times, and mix with olive oil till like a very thick cream, and keep in a covered glass jar.