Nut Loaves

Nut Loaf

Three cupfuls of stale bread-crumbs, one and one-half cupfuls of chopped hickory nuts, one and one-half cupfuls of seeded raisins, one-half teaspoonful of salt. Mix, adding sufficient hot water to moisten. Cover and let stand ten minutes. Add one cupful more of hot water and turn into buttered pan. Bake one and one quarter hour in moderate oven and serve cold. A. A. C.

Nut Loaf - No. 2

The most delightful combinations may be made with left-over foods combined with bread-crumbs, soups, nut preparations, with or without tomato or browned flour. The seasoning may be varied with onion, mint, thyme, sage, savory, marjoram, caraway, celery seed or leaves or stalks. In using protose, take equal quantities of that and very dry but not too fine bread-crumbs (if they are moist, twice the quantity will be required), chopped onion, and a trifle of mint (not over one-eighth of a teaspoonful to a good-sized loaf), with a little strained tomato, and water and salt. The mixture should be quite dry, after standing a few minutes for the crumbs (if dry) to become moistened. It should not seem watery when pressed together with the hand, but should be just moist enough to hold together; if too moist, the loaf will be solid and soggy when baked; or if not baked long enough it will be too soft to slice nicely. When prepared, press the mixture into an oiled, brick-shaped tin and bake in a moderate oven about one hour, or until it feels rather firm when pressed with the fingers. Loosen the sides, turn out on a board, and slice carefully with a thin, sharp knife. Serve with brown gravy or tomato sauce. E. J. S.

Vegetables

Their Importance

IT MAY seem superfluous to give directions about the cooking of vegetables, for to many housewives it is the simplest matter in the world to wash and cook them in scores of appetizing ways. Yet, now that vegetables are beginning to form the main diet of hundreds of thinking men and women, it is not out of place to learn that more is involved in their cooking than sometimes seems. Even the potato, with which all are familiar, when brought to the table in a sticky, soggy condition, will neither gladden the eye, tempt the appetite, nor furnish the nourishment it otherwise would.

Suggestions On The Cooking Of Vegetables

The greatest care should be taken in preparing and boiling vegetables. If taken from the garden, they ought to be gathered in the morning while still wet with the dew and if from the market they should be put in cold water until crisp, before cooking. Never boil them longer than until just done. Put them on in an abundance of fresh water, slightly salted, that is just beginning to boil. Water that has boiled for some time is flat. Care should be taken that the water does not cease to boil until the vegetables are done; drain immediately after.

For onions, cabbage, turnips, etc., it is best to change the water, especially when used during the winter, since the flavor, then, is much stronger. Dried peas, beans and lentils should be previously soaked and put on to boil with cold water. Boil spinach and kale in an abundance of water in an uncovered pot, to retain the color.

Never thicken vegetables of any kind by adding flour mixed with cold water. Always put butter in a saucepan, to this add the flour, mix well, then add to the vegetables. This improves not only the looks, but also the taste to such an extent that the little extra work will not be taken into consideration by those who believe in doing things right.

The best water to use for the cooking of vegetables is pure well water. In cities where spring water cannot be procured, lake water will answer, but should first be filtered to take out the sediment.

Baked Salsify

Scrape the roots, wash thoroughly, cut crosswise and boil till tender. Make a cream sauce of one tablespoonful each of butter and flour rubbed together, one pint of rich milk, salt and pepper and heat to boiling point. Butter a baking pan, put in a layer of bread-crumbs, a layer of cream sauce, a layer of salsify and so on till the dish is nearly filled. Pour cream sauce over the last layer, then bread-crumbs and bits of butter and bake brown. Mrs. E. A. B.

Vegetables Au Gratin

Boil separately in salted water a head of cabbage, cut into pieces; use any cold vegetables, green peas, asparagus, and the like. Lay some butter into a tin pan, then cabbage, then grated cheese; again butter, peas, cheese, and again until all is used, having the last layer of cheese. Bake for one hour in a moderate oven. Emily Brooks.

Stewed Okra With Tomatoes

Wash twelve pods of okra and slice thin. Peel four tomatoes and cut into slices; put in a granite saucepan, add salt and set over the fire to simmer slowly for one-half hour. Add a tablespoonful of butter with a dash of cayenne and serve. Mrs. L. P. M.

Baked Macaroni And Cheese

Break it into one-inch pieces, put it on the stove in cold water to which a little salt has been added and boil twenty minutes, stirring lest it adhere to the bottom of the pan. Then take a deep dish, butter it well, and place a layer of macaroni, then a layer of grated cheese, adding salt, pepper and butter to each layer. Continue these layers until the dish is full, then cover with sweet milk. Beat two eggs in milk, and pour over Bake three-quarters of an hour. If you shave the cheese very thin it will answer as well as to grate it. Use old strong cheese.