Take 2 ozs. sh.e.l.led Brazil nuts and rub off the brown skin. If they are put in slow oven for 10 minutes, both sh.e.l.l and skin will come off easily.

Flake in a nut-mill or pound quite smooth. Add the yolk of hard boiled egg, a teaspoonful ground almonds, or almond meal, and make into a paste. Then add some grated onion, a tablespoonful baked or mashed potato, the same of bread crumbs, and seasoning to taste. Mix well, and add the yolks of two eggs beaten up, and after mixing thoroughly, stir in lightly the two whites beaten quite stiff, b.u.t.ter a shallow tin or soup-plate, and pour in the mixture. Cover and bake gently, till set--about an hour. When cool, cut into neat shapes, egg, crumb, and fry. The same mixture will also make a delicious

Brazil Souffle.

Add another white of egg stiffly beaten, and steam gently for 30 minutes.

Brazilian Quenelles.

Add another two tablespoonfuls bread crumbs, and leave out the potato; use three eggs, but beat yolks and whites together. b.u.t.ter one large or a number of small moulds, fill with the mixture, and steam gently for 20 to 40 minutes, according to size; turn out, and serve, if large, with slices of tomatoes baked or fried, arranged round. If small ones, have tomatoes piled up in centre and quenelles placed round.

A number of other savouries, in which nuts form a part, can be made by subst.i.tuting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas, &c., for peas, beans, lentils, &c., in the previous recipes. As they are highly nutritive and concentrated, they must be used sparingly, however, along with plenty of bread crumbs, rice, and the like. There is no need to detail these, but I will give one to show what I mean.

Walnut Pie.

Run 4 ozs. sh.e.l.led walnuts through the nut-mill--this will give about a teacupful. Have some whole rice boiled as for curry, and put a layer of that in b.u.t.tered pudding dish. Put half of the grated nuts evenly on the top, then a layer of tomatoes seasoned with grated onion, parsley, salt, pepper, pinch mace, ketchup, &c. Repeat. Cover thickly with bread crumbs, pour some melted b.u.t.ter over and bake till a nice brown. If rather dry, pour some tomato sauce, diluted extract, gravy, &c., over. Serve with tomato or other sauce.

The same ingredients may be put in a b.u.t.tered mould and steamed, or the whole may be mixed together, a beaten egg added, then made into one large or a number of small rolls, place in baking tin, put some b.u.t.ter on the top and bake, basting and turning now and then.

Prepared Nut Meats.

Of late years since the food value of nuts has been recognised, the attention of specialists has been turned in their direction with very practical results. Quite a number of excellent "Nut Meats" are now upon the market, and each year adds to their variety, so that one's storeroom can be supplied in a way that was impossible only a few years ago. For a cold luncheon dish Mapleton's Fibrose, Almond Nut Meat, and

Savoury Nut Meat

Are very good. The latter is put up in air-tight gla.s.s dishes. Tomatoes or any vegetable may be served with it. Then Meatose, Nut-Meatose, Vejola, Nutvego, &c., are all excellent. The

"F.R." Meatose

Is specially fine. These "Meats" are all ready for use, and may be made up in any of the ordinary recipes for Stews, Pies, Sausage Rolls, &c. One dish which most people would like is

Curried Nut Meat.

Melt 1 oz. b.u.t.ter in stewpan, and into that put a tablespoonful finely shred or grated onion, a few slices of tart apple or a little rhubarb, and, if possible, some tomatoes--fresh ones peeled and sliced are best, but the tinned ones will do very well. Stir in a dessert-spoonful flour and curry powder to taste, and pour on boiling water, stock, or gravy as required.

Slice the nut meat and lay it in. Cover, and cook gently for about half an hour. Serve with plain boiled rice.

I have not s.p.a.ce to give further recipes, but would just add a word of caution--use very sparingly. They are highly concentrated and nutritious foods, and a large quant.i.ty is not only unnecessary, but harmful.

In addition to above, there are the products of the International Health a.s.sociation, "the pioneer manufacturers of health foods," who have within the past year removed their works into the country (Stanborough Park, Watford, Herts). Then Messrs Winter, Birmingham, "Pitman," Birmingham, and Messrs Chapman, Liverpool, have a number of excellent nut meats, fuller reference and recipes for which will be found in the chapter on "Health Food Specialties" at end of book.

CHEESE SAVOURIES.

Many excellent cheese dishes, such as macaroni cheese, &c., are to be found in the category of every household, so it will be needless to detail those which are most generally known. Cheese is highly nutritious, and not indigestible for those in ordinary health, if taken in moderation and combined with other lighter and bulkier foods. Cheese with rice, bread crumbs, macaroni, tomatoes, &c., is exceedingly good. It should be used very sparingly, or not at all, in dishes which contain pulse, nuts, or eggs.

It should always be grated so that it can be mixed thoroughly with the other ingredients.

Rice and Cheese.

Half teacupful rice, 2 ozs. grated cheese, one egg. Wash rice and put on with cold water to barely cover, and pinch salt. When that is absorbed, add milk enough to swell and cook the rice thoroughly without making it sloppy.

Remove from the fire and stir in the cheese, seasoning of salt, pepper, or made mustard, pinch cayenne, and the egg beaten up. Turn into b.u.t.tered baking dish and bake gently till set and of a pale brown--cheese dishes must never be done in too hasty an oven, as they acquire an unpleasant flavour if in the least burnt. Turn out on hot ashet, and serve garnished with slices of hard-boiled egg or fried tomatoes.

Cheese and Semolina.

Four ozs. cheese, breakfast cup milk, 1 oz. semolina, 2 eggs. Bring milk to boil and stir in semolina. Cook till it thickens; remove from fire and stir in the cheese, pinch cayenne, and yolks of eggs beaten up, beat up whites stiffly, and mix in lightly. Turn into b.u.t.tered pudding-dish and bake gently till ready--about half-an-hour. This mixture, and the previous one, may also be steamed for about 40 minutes. Serve with fried tomatoes or tomato sauce.

I may say here that tomatoes go very well with cheese in almost any form. A nice variety of rice and cheese can be contrived as follows:--Put half of the cooked rice in pudding dish, put breakfastcupful tomatoes in saucepan with a little b.u.t.ter, the cheese and seasoning, and just stir over the fire till quite mixed. Put half over the rice, then the rest of the rice, and the other half of the tomato mixture. Coat thickly with crumbs, put some b.u.t.ter on top, and bake.

Cheese Souffle.

Two tablespoonfuls grated cheese, 2 eggs, 1-1/2 gills milk. Beat yolks of eggs and mix in cheese, milk, pepper, salt, pinch cayenne, and, lastly, the whites beaten quite stiff. Make souffle tin very hot, pour in mixture, and bake in quick oven till set--15 to 20 minutes. Serve very hot.

Scotch Woodc.o.c.k.

This is a favourite savoury in many non-vegetarian households. There are numerous different recipes, which will doubtless be well known, but the following is quite new and original. Prepare some slices of b.u.t.tered toast or fried bread, take about 1 lb. fresh tomatoes or a large cupful tinned ones drained from the liquor, put in saucepan with a little b.u.t.ter and grated onion, and stew gently till the tomatoes are pulped. If at all stringy, put through a sieve. Add 2 ozs. grated cheese, seasoning to taste, and stir over gentle heat till quite thick. Spread a layer of this mixture on each slice of toast and pile on the top of each other. Reserve a little of the mixture and to it add some tomato juice or milk, mushroom ketchup, or diluted extract. Make very hot and pour right over, sprinkle with chopped parsley, and garnish with slices of hard-boiled eggs--or these might have the whites chopped up and the yolks grated over the top. Serve very hot. A very tasteful effect is made by having the slices of toast, which may be round, oblong, &c., graduating pyramid-wise from a large one at the bottom to a small one at the top.

Cheese Straws (1).

Rub 2 ozs. b.u.t.ter into 4 ozs. flour. Add 2 ozs. grated cheese, a little mustard and cayenne, and make into a stiff paste, with the yolks of 2 eggs or one whole egg beaten up. Roll out thin, cut into straws, lift on to baking sheet carefully with a knife, placing them a little apart, and bake a pale brown--about 10 minutes in moderate oven. Another way is to break off small bits of the paste and roll into thin pipes on a floured board.

Savoury

Cheese Biscuits

are made by cutting above paste, rolled very thin, into oblong or diamond shapes, with pastry cutter. Bake in same way. Serve either hot or cold.

Spread with a little Marmite and savoury tomato mixture, or sandwich this between two biscuits.

Cheese Straws (2).

Two ozs. cheese, same of batter, flour and fine white crumbs. Add seasoning, and make into paste with one egg, roll out, stamp out a few rings, make the rest into straws, bake and put a bundle of straws into each ring.

Parmesan Puff Pie.

Prepare some cheese pastry, as for "Straws No. 1," and with it line a round shallow tin or tart ring. Common short or puff pastry will do, but the cheese pastry is nicer. Fill in with rice or crusts to keep in place. Bake rather briskly, and remove from the tin. Fill in with the following mixture:--In a saucepan melt 1 oz. b.u.t.ter, and into that stir 1 oz. flour and 1 oz. flaked or ground rice. Add gradually a teacupful milk, and when it thickens, 2 ozs. grated cheese and seasoning, cayenne, and made mustard.

Pour into pastry case. Sprinkle a few browned crumbs or shredded wheat biscuit crumbs on the top. Dot over with bits of b.u.t.ter, and bake in moderate oven for about 20 minutes. Put a little more grated cheese on the top and serve very hot.