Baked Rice

1/2 pint rice

1/2 pound cheese

1/2 pint milk

1/2 teaspoonful salt

A dash of cayenne

Wash the rice, boil it rapidly twenty minutes and drain. Chop the cheese. Put a layer of rice in the bottom of a baking-dish, then a layer of cheese with a dusting of salt and cayenne; then another layer of rice and cheese until you have the ingredients used. Pour in the milk, cover the pan, and bake in a quick oven twenty minutes.

Rice la Italienne

Follow the recipe for baked rice, using a pint of strained tomatoes in place of the half pint of milk.

Rice l'Anglaise

1/2 pint rice

1/2 pint pecan meats

1 pint strained tomatoes

1 teaspoonful salt

1 saltspoonful pepper

Wash the rice, boil and drain. Chop the nut meats rather fine; do not grind them. Add salt and pepper to the tomatoes. Put a layer of rice in the bottom of a baking-dish, a layer of the nuts, then a layer of the rice, then nuts, and so continue until you have the dish full, having the last layer of rice. Pour over the tomatoes and bake in a moderate oven thirty minutes.

Peanut Butter

Roast the peanuts to a nice brown, or buy them already roasted. Remove the shells and the skin or bran. Be careful that the nuts are in good condition and have a fine flavor or they will grow rancid quickly. Put a few at a time in the mill, tighten the screw and grind rapidly. Add, from time to time, a little salt, if you like. Pack the butter in tumblers and stand at once in a cool place.

To Make Peanut Meal - Put raw peanuts, after they have been shelled and the skins taken off, through the meat-grinder or through a nut-mill, loosely geared.

All nut butters and nut meals are made after these two recipes.

Pecan Sausages

1 pint pecan meats

1 egg

1/2 teaspoonful salt

1 cup cooked farina or cream of wheat

A dash pepper

1 tablespoonful sage

Put the nuts through a meat-chopper, add the farina, all the seasoning, and at the last the egg, beaten. Make into round cakes, place these on paper in the bottom of a baking-dish. Bake twenty minutes in a quick oven. Serve on a hot plate with either white or tomato sauce.

This recipe will answer for all kinds of nut sausages.

Nut Cheese

Mix sufficient nuts of various kinds to make one quart.

1 pint bread-crumbs

2 raw eggs

1 teaspoonful salt

1 saltspoonful pepper

Chop the nuts, mix them with the bread-crumbs, add the eggs, beaten, and the seasoning. Put this mixture into small baking-powder cans and steam for two hours. When cold, stand in the refrigerator until wanted. Serve cold cut into thin slices.

This is very nice for sandwiches, or may be served with tomato salad for supper or luncheon.

Nut Croquettes

1/2 pint pecans or English walnuts

1 pint mashed potato

Yolks of 2 eggs

1 teaspoonful salt

1 teaspoonful onion juice

1 tablespoonful chopped parsley

1 saltspoonful pepper

1/4 nutmeg, grated

Chop the nuts, add them to the potato with the yolks of the eggs and all the seasoning. Form into cylinders. Beat the whites of the eggs with two tablespoonfuls of water until well mixed, not light; roll the croquettes in this, then in bread-crumbs and fry in hot fat. Serve with nicely seasoned peas.


1 pint flageolets

1/2 cup cream

1 teaspoonful salt

1 saltspoonful pepper

Wash the flageolets and soak over night. Next morning, cover them with fresh boiling water, bring slowly to boiling-point, drain and throw the water away; cover with fresh boiling water and simmer gently about one hour until tender; drain, add the cream, salt and pepper. Shake them a minute over the fire and serve in a border of rice.

Mock Oysters

4 parsnips or 6 salsify

1/2 pint nuts

1/2 pint boiled rice

2 eggs

4 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Chop the nuts and mix with the rice; add all the seasoning. Boil the salsify or parsnips until tender; press through a colander and add to the other ingredients; add the flour, mix, and add the eggs, beaten. If this is too thick to drop from a spoon, add just a little milk or nut cream. Drop by tablespoonfuls into a little hot fat; when brown on one side, turn and brown on the other. Serve hot with chili sauce.

Potato Roll

Boil sufficient potatoes to make one quart of mashed potatoes. Add to them a half pint of chopped pecan meats, a teaspoonful of salt, a saltspoonful of pepper, a half pint of finely chopped celery, or a saltspoonful of celery seed. Mix together and form in a roll six inches long. Lay this on a piece of oiled paper, baste with melted butter, and bake in a quick oven until brown (twenty minutes). Serve with white sauce.