The Healthy Life Cook Book, 2d ed. | Page 8

should be the one
chosen, as it can also be used for vegetables, breadcrumbs, etc. The
nut-mill proper flakes the nuts, it will not macerate them, and is useful
for nuts only. But flaked nuts are a welcome and pretty addition to fruit
salads, stewed fruits, etc.
If the nuts to be milled or ground clog the machine, put them in a warm
oven until they just begin to change colour. Then let them cool, and
they will be found crisp and easy to work. But avoid doing this if
possible, as it dries up the valuable nut oil.
15. NUT ROAST.
2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2
tomatoes, 2 breakfast cups ground nuts, nutter.
Any shelled nuts may be used for this roast. Some prefer one kind only;
others like them mixed. Almonds, pine-kernels, new Brazil nuts, and
new walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed
with pine-kernels. A good mixture is one consisting of equal quantities
of blanched almonds, walnuts, hazel nuts, and pine-kernels; where
strict economy is a consideration, peanuts may be used. Put a few of
each kind alternately into the food chopper and grind until you have
enough to fill two cups. Mix with the same quantity breadcrumbs.
Grate the onions, discard all tough pieces, using the soft pulp and juice
only with which to mix the nuts and crumbs to a very stiff paste. If
onions are disliked, skin and mash two tomatoes for the same purpose.
Or one onion and one tomato may be used.

Well grease a pie-dish, fill it with the mixture, spread a few pieces of
nutter (or butter) on the top, and bake until brown.
Another method.--For those who use eggs, the mixing may be done
with a well-beaten egg. The mixture may also be formed into an oblong
roast, greased, and baked on a tin. Serve with brown gravy or tomato
sauce.
16. NUT RISSOLES.
Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs
if liked. Form into small, flat rissoles, roll them in white flour, and fry
in deep fat or oil. Serve hot with gravy, or cold with salad.
17. NUT PASTE.
A nourishing paste for sandwiches is made by macerating pine-kernels
with the "nut butter" attachment of the food chopper, and flavouring
with a little fresh tomato juice. This must be used the same day as made
as it will not keep.
Another method.--Put equal quantities of pea-nuts and pine-kernels into
a warm oven until the latter just begin to colour. The skins of the
pea-nuts will now be found to rub easily off. Put the mixed nuts
through the macerator and mix to a stiff paste with some tomato juice.
Put in a saucepan and heat to boiling point. Pour melted butter over top.
This may be kept until the next day, but no longer.
18. NUT AND LENTIL ROAST AND RISSOLES.
Proceed as for nut roast or rissoles, but use cold stewed lentils (see
recipe) in the place of bread-crumbs.
19. PINE KERNELS, ROASTED.
Put on a tin in a warm oven, bake until a very pale golden colour. On
no account brown. Serve with vegetable stew.
20. RICE, BOILED.

1 cup unpolished rice, 3 cups water.
Put the rice on in cold water, and bring it gradually to the boil. Boil
hard for 5 minutes, stirring once or twice. Draw it to the side of the
stove, where it is comparatively cool, or, if a gas stove is used, put the
saucepan on an asbestos mat and turn the gas as low as possible. The
water should now gradually steam away, leaving the rice dry and well
cooked. Serve plain or with curry.
21. RICE, SAVOURY.
Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in
very little fat. Add this to the cooked rice with butter the size of a
walnut, and a pinch of savoury herbs. Shake over the fire until hot.
Serve with peeled baked potatoes and baked tomatoes.
22. RICE AND EGG FRITTERS.
Mix any quantity of cold boiled rice with some chopped parsley and
well-beaten egg. Beat the mixture well, form into small fritters, roll in
egg and bread-crumbs or white flour, and fry to a golden brown. Serve
with egg sauce.
23. TOAD-IN-THE-HOLE.
Grease a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small
peeled mushrooms. Make a batter as for Yorkshire pudding and pour
over. Bake until golden brown.
24. VEGETABLE MARROW, STUFFED.
1 medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage,
2 medium onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or
water.
Chop the onion small and mix with the bread-crumbs, sage, and milk or
water. Peel the marrow and scoop out the