To 1 cup of hickory-nut meal, add 1 egg, a pinch each of salt and sage, and 2 teaspoonfuls of gluten. Mix well, adding the well-beaten egg the last, form into round cakes with the hands, and bake until brown. Serve hot on a platter, with a hickory-nut gravy poured over. This can be made from what is left after the milk has been extracted, but less gluten will be required.
Take 1 tablespoonful peanut butter, 3 tablespoonfuls gluten or dry bread-crumbs, a little salt, sage, and parsley. The parsley should be minced very fine. Dissolve the nut butter in 2 tablespoonfuls of water, add the gluten, sage, salt, and parsley, mix well together, and form into small cakes with the hands. Place on an oiled tin, and bake in the oven, or cook on top of the stove; cook on both sides. When done, place in a platter and pour over them Peanut Gravy No. 1. (See Index.)
Take 4 tablespoonfuls of finely ground zwieola, 2 tablespoonfuls of pine-nut meal, 1/2 cup water, a little sage, celery, and salt. Pour the water on the zwieola, and let it soak for ten or fifteen minutes; then add the other ingredients and mix well; if too dry, add more water, but be careful and have it as dry as can be handled well; form with the hands into small cakes, and bake on oiled tins. When done, place in a platter, and pour over them the following gravy :
Take I cup boiling water, 1 `tablespoonful pine-nut meal, and 1 tablespoonful white flour rubbed smooth in a little cold water.
Take 4 tablespoonfuls zwieola and soak in 3/4 cup of cold water for a few minutes, then add 2 tablespoonfuls of filbert meal, a pinch of sifted sage, 1 teaspoonful of grated onion, salt to taste; mix well, and if too dry, add a little more water, but as little as possible and have it stick together. Make into small cakes with the hands, place on an oiled tin, and bake in the oven or cook on top of the stove, and turn over when brown on one side. When done, place on a platter, and pour over them a gravy made of filbert meal as follows :-
Take 1 cup water, 1 heaping tablespoonful filbert meal, and 1 tablespoonful white flour, a little grated onion, and a little salt.
Heat the water to boiling; dissolve the meal in a little warm water, put in the flour and salt, and rub it smooth, then stir all into the boiling water, and cook for a few minutes.
Take 3 tablespoonfuls of finely ground zwieola and soak in 1/2 cup water until quite soft, but not mushy; then add 2 small tablespoonfuls of pecan meal, a pinch of sage, and a little grated onion; salt to taste. Mix all together and form into round pancakes about one-half inch thick. The mixture should be as thick as can be handled conveniently. Put them on oiled tins, and bake in the oven or on top of the stove until nicely browned on both sides. Place in a platter and pour over them a gravy made of pecans. (See Pecan Gravy.)