Nut Fricassee

Put equal quantities of trumese and nutmese in small pieces into baking dish. Pour nut and tomato bisque, p. 93, over and bake in moderate oven until nicely browned.

Nut Fricassee with Rigatoni

1 - 1 1/4 cup rigatoni 1 lb. nutmese 3/4 - 1 lb. trumese

2 or 3 inferior stalks of celery with tops on nut butter, flour salt, water, cream

Make a thin nut gravy, simmer in it the stalks of celery, bruised and tied together (for convenience), and the cooked rigatoni. When the sauce is well flavored, remove the celery and add the nut meats cut into convenient pieces; and lastly, a little cream.

Rigatoni is macaroni in large, round, corrugated pieces.

A few green peas may be served on each plate with the fricassee.

Nut Corn Pudding

Put layers of sliced trumese and nutmese in baking dish and sprinkle finely-sliced celery between. Cover with green corn pudding, p. 116, sprinkle with crumbs and bake 20-30 m. in moderate oven. If canned corn is used bake only long enough to heat through and brown over the top. Serve at once.