Boil the macaroni as in the recipe for boiled macaroni, then drain and put a layer of it in the bottom of a pudding dish, then put over it a layer of nutmeato which has been grated or put through a sieve or vegetable press, then a sprinkle of minced parsley leaves, then another layer of macaroni, and so on, finishing with nutmeato on top. Pour over it enough nut milk to moisten it, and bake in the oven.
Soak together equal quantities of hominy and blanched peanuts in water overnight. Put on the stove early in the morning in the same water, and when they have boiled an hour or two, or until the water begins to thicken, put them in a double boiler, and let them cook eight or nine hours.
Take mush that is left from the previous day and cut into slices about one-half inch thick; dip first in a beaten egg to which has been added 1 tablespoonful of nut milk, then roll in a mixture of corn-meal, pine-nut butter, and a little salt, thoroughly mixed. Place on a tin, and bake in a quick oven.
Any cold cereal, as rice, barley, hominy, grits, etc., chopped with an equal quantity of hazelnut meal, and a little water added, cooked in the oven for an hour, makes a good change. Use Brazil-nuts with rice or sago, almonds with tapioca or pearl barley, pecans with hominy or grits.
Unleavened breads are those made light without the use of yeast, baking-powder, or soda. Since the}' arc the most healthful of all breads, it would be of benefit to mankind if they were in more general use.
The principle in making these breads is to incorporate as much air as possible into the dough, that when it is baking the air may be expanded by the heat, and cause the bread to be light and porous.
Bread which is raised with baking-powder or soda should never be eaten, as it is alkali, and destroys the effect of the gastric juice, thus preventing it from doing its work of digesting the food. Unleavened breads are better than breads raised by yeast; for they contain no yeast germs. The strong stomach can destroy these germs, but in the weak stomach there is danger of their increasing, and causing fermentation.
In making the unfermented breads, it will be found of great advantage to run the dough through the nut-butter mill twice or more, instead of kneading by hand as directed in the recipes. At first thought, it may seem that it would be a more tedious process; but experience will demonstrate that a half-hour with the mill will produce a much finer-grained and a more tender bread than the same time spent in kneading by hand.
For this work, adjust the mill more loosely than for grinding nuts.