22. Nut Loaf

Put through the food chopper sufficient nut meats to measure one and one-half cupfuls; almonds, English walnuts, hazel and hickory nuts may be used in any proportions according to taste, also butter nuts and black walnuts, but the latter should be taken in sparing quantity because of their pronounced flavor. Add to the chopped nuts one pint of stale bread crumbs, one teaspoonful of salt. Mix well, add enough boiling water to moisten, cover closely and let stand for ten minutes. Now add another cupful of hot water and turn into a well-greased loaf pan. Bake for an hour in a moderate oven and serve hot with a brown sauce.

23. Boiled Chestnuts

Remove the hard shells from the chestnuts and throw in boiling water for ten minutes; take out and rub off the thin dark skins and cook in boiling water until tender. Drain, season to taste, add a lump of butter and a little hot milk, and mash very fine.

24. Lyonnaise Chestnuts

Shell and blanch one pint of chestnuts. Put a tablespoonful butter in pan, and when hot add the nuts; add a teaspoonful minced onion and brown quickly; season to taste.

25. Creamed Walnuts

Blanch one pound of shelled English walnuts. Cook slowly twenty minutes in well-seasoned white stock, or in water containing a small slice of onion, a clove, a bit of bay leaf and a stalk of celery. Drain and cover with a rich cream sauce. Serve in a deep vegetable dish, and garnish with red begonia blossoms, in a bunch.

26. Vegetable Turkey

Mix together three cupfuls of chopped nuts, three cupfuls of dry bread crumbs, three cupfuls of milk, one tablespoonful of nut butter dissolved in some of the milk, one and one-half teaspoonfuls of finely powdered sage, and three teaspoonfuls of salt. Lastly, stir in six well-beaten eggs. Bake twenty minutes in a brisk oven, and serve hot with cranberry jelly and brown gravy.

Brown Gravy

To each cupful of water take three tablespoonfuls of peanut meal, add when boiling; thicken with browned flour. Season to taste.

27. Nuttose Timbales

Measure one-half cupful of stale bread crumbs and cook it with one cupful of milk for five minutes. Then add four level tablespoonfuls of butter, two cup-fuls of nuttose cut in small pieces, four beaten eggs, a little onion juice, and seasoning to taste. Turn the mixture into timbale molds and bake slowly in a pan of hot water until firm. Serve them with mushroom sauce. For this cut one dozen large mushrooms into strips with a silver knife. Cook them in four tablespoonfuls of butter for five minutes, dredge with three tabiesponfuls of flour and add two cupfuls of cream. Cook two minutes, add a tablespoonful of butter and seasoning to taste.

28. Roasted Almonds

Blanch the almonds and put them into a warm oven until they are thoroughly dried and crisp; then increase the heat of the oven moderately, and allow them to become a delicate cream color (not brown) throughout. If heated too rapidly, the nuts will be tough, and when browned, an irritating, poisonous acid is developed. These almonds are much sweeter, besides being more easily digested, than the salted almonds.