Nut Cheese

Put 1/4 lb. almonds, 1/2 lb. pine-nuts, 1/2 lb. of pecans, 1/2 lb. of filbert or hazel nuts, 1/2 lb. of roasted peanuts through the nut grinder. Knead the mixture until it becomes a little soft, pack closely into tumblers, or into baking powder boxes, and stand at once in a cold place. When wanted for use, hold the boxes in hot water, until the nuts are sufficiently warm to slip out easily; cut the cheese down into slices, and serve in place of meat. - Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111.

Nut Croquettes

Mix 1 cup of bread crumbs with 1 cup of finely chopped nuts; season with 1/2 teaspoon of salt, and a dash of pepper; drop in 1 unbeaten egg, and mix thoroughly; roll in egg, then in bread crumbs, and fry in hot oil or fat. Vegetarians would use either olive or cottonseed oil, or cocoanut butter. Serve with tomato sauce. - Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111.

Nut Hash

Use cold steamed nut loaf, and the same amount of cold boiled potatoes. Chop the potatoes and the loaf separately, and add to them, after mixing, 1/4 as much chopped onion, or less. Turn into a frying-pan which contains melted butter, well covering the bottom, dredge with salt and pepper, and stir frequently with a knife during the first 10 minutes' slow cooking; let the hash brown on the 'bottom, shaking the pan vigorously from time to time, and turn out with the browned portion on the top. - Dr Elijah G. Harris, 1730 Forest Ave., Wilmette, 111.

April Nut Loaf

Put 1 cup of Brazil nuts through the mill. To this add 1 cup of potatoes, 1 cup of hot boiled rice, 2 eggs, beaten light, the grated rind of 1 lemon, 1 onion, chopped fine, a small piece of butter, a sprig of parsley, chopped fine, and 2 tablespoons of cracker crumbs. Mould into a loaf, pour over all 2 tablespoons of olive oil and bake in a slow oven. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Nut Loaf

Mix 3 cups of stale bread or cracker crumbs, 1 1/2 cups of chopped hickory nuts, 1 1/2 cups seeded raisins, 1/2 teaspoon of salt. Add enough hot water to moisten. Cover and let stand 10 minutes, add 1 cup of hot water, and turn into buttered pan. Bake 1 1/4 hrs. in moderate oven, and serve cold. - Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.