Cover, and allow it to stand
fifteen minutes. Bake in a moderately quick oven a half hour. Pecans,
hickory nuts, peanuts, or English walnuts may be used.
Use the next day after it is baked. Cut thin, butter lightly, and press two
slices together. Serve whole, or cut into halves. Do not remove the crusts.
SUGGESTIONS FOR CHURCH SUPPERS
NUT MEAT ROLL
1 pound of chopped beef
1 quart of roasted peanuts in shells
1 teaspoonful of salt
1 saltspoonful of pepper
3 shredded wheat biscuits
2 eggs
1 tablespoonful onion juice
1 tablespoonful of parsley
Shell and chop the peanuts, mix them with the meat, and add the shredded
wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix
well. Beat the egg slightly, add three tablespoonfuls of water, and mix
this into the meat. Form in a roll about eight inches long, roll in oiled
paper, place it in a baking pan, add a half cupful of water to the pan and
bake in a moderate oven three-quarters of an hour. Remove the paper and
stand aside to cool. Serve in thin slices with either tomato or potato
salad.
This will serve eight persons at a cost of about four cents each.
JELLIED VEAL
3 knuckles of veal
4 onions
1 carrot
3 teaspoonfuls of salt
8 tablespoonfuls of vinegar
6 gherkins
1 teaspoonful of black pepper
Wash the knuckles, remove the meat and cut it in pieces.
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