at most food-reform stores. It also has an
attachment which macerates the nuts so as to produce "nut butter." The
larger size at 5s. is the more convenient for ordinary use. If only one
machine can be afforded, the food chopper 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.
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