Nut Loaf

2 cups soft bread crumbs

1 cup milk

2 cups chopped nuts 1/2 teaspoon salt

1 egg

1 teaspoon Kitchen Bouquet

1/8 teaspoon pepper

1 tablespoon butter or drippings

Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread-pan, baste with water or drippings, and bake one hour. Serve hot or cold with tomato sauce.

Nut And Cheese Roast

1 cup grated cheese 1 cup bread crumbs Juice 1/2 lemon 1 cup chopped nuts

1 tablespoon butter or drippings

2 tablespoons onion Salt


Cook chopped onion in the butter or drippings and a little water until tender. Mix other ingredients, moisten with water, using that in which onion was cooked. Pour into a shallow baking-dish and brown in the oven.

Nut Scrapple

2 quarts boiling water 2 cups corn meal

1 cup hominy 1 tablespoon salt

2 cups nut meats

Cook the corn-meal and hominy together in the boiling water in a double boiler. When it has been cooking 20 minutes, add the salt, and cook until the corn-meal and hominy have taken up all the water. Add chopped nuts and pour in a greased dish. Keep in a cold place. Cut in slices and fry. Serve with or without syrup.

Nut And Celery Salad. Mix equal parts of nut meats cut in pieces and celery cut in small pieces. Mix with French dressing. Serve with lettuce.

Nut Muffins (Without Eggs).

2 cups flour

1/4 cup sugar

4 teaspoons baking-powder

2 tablespoons butter or butter substitute

1 cup milk (scant) 1/2 cup nut meat 1/2 teaspoon salt

Mix and sift dry ingredients; work in butter or butter substitute with tips of fingers; add milk and nuts. Bake in muffin-pans for twenty to twenty-five minutes.