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.
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