NUTS ARE NOURISHING

Wairarapa Times-Age, 2 December 1938, Page 8

NUTS ARE NOURISHING

DISHES FOR WARMER DAYS. A PLEASANT CHANGE. Now that warmer days are here we can say good-bye to the heavier foods of the winter and turn to something lighter. Nuts make a very pleasant change from more ordinary foods, and are nourishing as well.

Nut Rissoles. Take ’lb shelled mixed nuts, Jib cooked potatoes, mixed herbs, cayenne pepner, salt, a little milk, flour, butter. Pound the nuts well. Take a sufficient quantity of peeled, cooked potatoes to bind the mixture. Add the freshly-chopped herbs, and season with cayenne pepper and salt to taste. Form into small rissoles, brush over with a little milk,' and dredge with flour. Fry in butter. Serve on a bed of spinach or with cucumber or tomato salad with French salad dressing. These rissoles may also be served cold with lettuce salad.

Nut Savoury Macarino. Take 2 cupfuls macaroni, 1 cupful grated cheese, 1 Cupful chopped walnuts, 2 cupfuls tinned tomatoes, 1 'teaspoonful salt, 1 teaspoonful pepper, J tablespoonful minced onion. Break macaroni into pieces, and boil in salted boiling water until soft. Drain and arrange in a greased casserole in alternate layers with cheese and nuts. Season tomatoes with salt and pepper, and add onion; pour over macaroni, Cover, and bake in a moderate oVen for thirty minutes, or until cheese is melted. Serve at once. Walnut and Carrot Loaf.

Take cupfuls cooked peas, 14 cupfuls cooked carrot,, J cupftil chopped walnuts, i cupful minced onion, 1J cupfuls soft breadcrumbs, 1J cupfuls milk, 1J tablespoonfuls melted butter, 3 eggs (well beaten), 1| teaspoonfuls salt, 1-8 teaspoonful pepper, tomato sauce.

Mix all the ingredients well together, add the well-beaten eggs; pack into a greased loaf tin and bake in a moder l ate oven for one’ hour. Serve with tomato sauce. . Tomato Sauce.

Take 1 small tin tomatoes, J teaspoonful salt, { teaspoonful pepper, 1 onion (sliced), 2 tablespoonfuls flour, 2 tablespoonfuls butter. Cook the tomatoes with seasonings and onion for ten minutes, rub through a sieve. There should be one cupful. Melt butter and stir in flour; gradually stir in strained tomato and stir until mixture boils and thickens, then cook three minutes longer, stirring occasionally, and use as desired.

Nut Stuffed Egg-Plant. Take 1 large egg-plant J cupful chopped nut meats, 1-8 teaspoonful pepper, 2 cupfuls breadcrumbs, 1 tablespoonful each of finely-chopped parsley and onion, { teaspoonful marjoram, 1 beat 1 en egg, butter. Cut the egg-plant in half lengthwise and parboil for fifteen minutes. Scoop out pulp to within half an inch' of skin. Mash the removed pulp and mix with the breadcrumbs, nuts, pepper, parsley, onion, marjoram, and the wellbeaten egg. Fill the shell with the mixture, sprinkle top lightly with a few crumbs, salt and pepper, and dot with a few pieces of butter. Bake in a moderately hot oven about thirty minutes, basting occasionally with a mixture of a quarter of a cupful of water and two tablespoonfuls melted buttef.

Cheese Nut Stuffed Peppers. Take 6 green peppers, J cupful grated cheese, 1> tablespoonfuls melted butter, 1 teaspoonful minced parsley, J cupful finely-chopped celery, -} cupful chopped blanched almonds, 3 hardboiled eggs, 1 cupful thick white sauce, salt and paprika to taste. Cut the peppers in half lengthwise, remove seeds, and parboil, uncovered, in plenty of boiling salted water for five to ten minutes. Mix together the parsley, almonds, melted butter, the hard-boiled eggs, and cupful of thick white sauce. Season to taste with saltand paprika. Fill the peppers with this mixture and sprinkle with the halfcupful of cheese. Bake in a moderate oven.

Nut Blancmange. Take 2J cupfuls hot milk, J cupfulchopped walnuts, two-thirds cupful cold milk, 3 tablespoonfuls sugar, J teaspoonful vanilla, 5 tablespoonfuls cornflour, pinch of salt. Mixed the cornflour, sugar, and salt together in a double boiler with twothirds of a cupful of cold milk to a Smooth paste. Stir into this two and a half cupfuls scalded milk, and cook, Stirring constantly over boiling water Until mixture thickens. Cook slowly for eight to ten minutes, stirring frequently. Remove from the heat. Add the vanilla and chopped walnuts. Pour into a cold, wet mould and chill thoroughly. Garnish with halved walnuts and cream if liked. Nut Fruit Batter.

Take loz almonds, 4oz seeded raisins, 2 eggs, Jib flour, 1 pint milk, pinch of salt.

Sieve the flour and salt into a -basin. Make a well in the centre and pour in the eggs. Mix these with some of the flour, then take half of the milk and add gradually and mix to a smooth batter. Beat Well, then stir in the remainder of the milk and leave the batter to stand for an hour or so. When ready to bake, stir in the almonds (which have been blanched and cut up) and the raisins. Turn into a well-greased piedish and bake for about half an hour. Serve with castor sugar.

Use Ribbohs discreetly. Ribbons can destroy a bouquet if unwisely used. The other day bouquets were made of flame-coloured Gerberas and Talisman roses. The colours were warm and harmonious until flame-coloured ribbons were added, and immediately the effect was crude. The colour of the ribbon matched the flowers as nearly as silk can match living petals, but it is not a question of matching. On the other hand, certain types of bouquets are improved by the judicious use of ribbon: it is a matter of restraint and taste.

Bouquets today tend to be smaller than they once were. They are an ornament and accessory to the dress and not a shield to hide it; and whether they be tailored, formal, or made in sweeping lines to fall from a curved arm to the hem of a dress, they should be a considered part of the whole effect.