For Using Nuts in the Simplest Ways
A good nut butter mill is an excellent thing to have, but butter can be made with the food cutters found nowadays in almost every home. If the machine has a nut butter attachment, so much the better; otherwise the nuts will need to be ground repeatedly until the desired fineness is reached.
For almond butter, blanch and dry the almonds according to directions, adjust the nut butter cutter, not too tight, put two or three nuts into the mill at a time, and grind. When the almonds are thoroughly dried they will work nicely if the mill is not fed too fast.
Brazil nuts and filberts need to be very dry for butter.
Pine nuts are usually dry enough as they come to us.
All nuts grind better when first dried.
Raw peanut butteris a valuable adjunct to cookery. To make, grind blanched dried nuts; pack in tins or jars and keep in a dry place.
For steamed butter, put raw butter without water into a double boiler or close covered tins and steam 3–5 hours. Use without further cooking in recipes calling for raw nut butter.
Or, grind dried boiled nuts the same as raw nuts. For immediate use, boiled nuts may be ground without drying.
Whenroasted nut butteris used, it should be in small quantities only, for flavoring soups, sauces or desserts.
My experience is that the best way to roast nuts for butter is to heat them, after they are blanched and dried, in a slow oven, stirring often, until of a cream or delicate straw color. By this method they are more evenly colored all through. Do not saltthe butter, as salt spoils it for use with sweet dried fruits as a confection, and many prefer it without salt on their bread.
The objection to roasted nuts is the same as for browning any oil. Raising the oil of the nuts to a temperature high enough to brown it, decomposes it and develops a poisonous acid.
Hardly too much can be said of the evil effects of the free use of roasted nut butter.
“There are many persons who find that roasted peanuts eaten in any quantity are indigestible in the sense of bringing on pain and distress.... Sometimes this distress seems to be due to eating peanuts which are roasted until they are very brown.”
—Mary Hinman Abel, Farmers’ Bulletin, No. 121, U.S. Department of Agriculture.
Nut meal is made the same as nut butter except that the nuts are ground fewer times through the finest cutter of the mill, or once only through the nut butter cutter loosely adjusted. Either cooked or raw peanuts may be used, but a cooked peanut meal is very desirable. The nuts may be cooked, dried and ground, or cooked without water, after grinding, the same as steamed nut butter.
When one has no mill, meal of many kinds of nuts may be made in the following manner:
Pound a few at a time in a small strong muslin bag; sift them through a wire strainer and return the coarse pieces to the bag again with the next portion. Be sure that not the smallest particle of shell is left with the meats.
A dear friend of mine used to keep jars of different nut meals prepared in this way on hand long before any manufactured ones were on the market.
One writer says: “The children enjoy cracking the nuts and picking out the meats, and it is a short task to prepare a cupful.”
Cooked nuts and some raw ones may be rubbed through the colander for meal.
Nut meals are used for shortening pie crust, crackers and sticks; and all except peanut, are delightful sprinkled over stewed fruits or breakfast foods.
Nut butters (except raw peanut) may be used on bread as they are ground; but are usually stirred up with water to an agreeable butter-like consistency, and salt added.
Strained tomato may be used instead of water for a change. This is especially nice for sandwiches. With peanut butter made from boiled or steamed nuts it has a flavor similar to cheese.
Nut butter is more attractive for the table when pressed through a pastry tube in roses on to individual dishes. Use a cloth (not rubber) pastry bag.
While pure nut butter, if kept in a dry place, will keep almost indefinitely, it will sour as quickly as milk after water is added to it.
Add water to nut butter until of the desired consistency, for cream; then still more, for milk.
Almond milk makes a delightful drink and can be used by many who cannot take dairy milk. It may be heated and a trifle of salt added.
If you have not a cocoanut scraper, grate fresh cocoanut, one with milk in it, or grind it four or five times through the finest cutter of a mill. Pour over it an equal bulk or twice its bulk, of boiling water, according to the richness of the milk desired or the quality of the cocoanut. Stir and mix well and strain through cheese cloth or a wire strainer. Add a second quantity of hot water and strain again, wringing or pressing very dry. Throw the fibre away.
Use cocoanut milk or cream for vegetable or pudding sauces or in almost any way that dairy milk and cream are used. Stir beforeusing. To break the nut in halves, take it in the left hand and strike it with a hammer in a straight line around the center. It may be sawed in two if the cups are desired for use.
Place milk on ice for a few hours when the butter will rise to the top and can be skimmed off.
Is delightful on breakfast cereals, or eaten with bread in place of butter. The brown covering of the meat should first be taken off.
Put any left-overs of prepared cocoanut on a plate and set in the sun or near the stove to dry. Keepin glass jars in a dry place. This unsweetened cocoanut can be used for shortening and in many places where sweet is not desirable.
May be prepared the same as cocoanut milk, except that cold or lukewarm water is used instead of hot.
To raw nut meal (not butter) add one half more of water than you have of meal. Mix and beat well, strain through a thin cloth, squeeze as dry as possible. Let milk stand in a cool place and a very rich cream will rise which may be used for shortening pie crust, crackers and sticks, or in place of dairy cream in other ways. The skimmed milk will be suitable for soups, stews or gravies. It may be cooked before using if more convenient. The pulp also may be used in soups. It should be thoroughly cooked.
Different nut butters and meals may be combined in varying proportions. For instance, 2 parts Brazil nuts, 1 part each pine nuts and almonds; or 1 part each Brazil nuts, almonds, pecans, and pine nuts. Dry nuts well and grind all together or combineafter grinding. Press into tumblers or small tins and stand in cool place. Unmold to serve. The relish may be used in combinations suggested for whole nuts, and it is a great improvement over cheese, with apple pie.
When blanched almonds are thoroughly dried, put them into a slow oven and let them come gradually to a delicate cream color, not brown. These may be served in place of salted almonds.
Sweetmeats of fruits and nuts will be found among confections.
1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1½ tablespn. oil or melted butter, salt, sage. Mix, shape into rolls about 1 in. in diameter and 2½ in. in length. Egg and crumb; bake in quick oven until just heated through and delicately browned, 8 to 10 m. Serve plain or with any desired sauce or vegetable.
1 cup chopped nuts, 1 cup cooked rice, any desired seasoning or none, salt; mix.
Sauce—
Heat but do not brown the oil, add half the flour, then the milk, and when smooth, the salt and the remainder of the flour, and combine with mixed nuts and rice. Cool, shape, egg, crumb, bake. Crumb also before dipping in egg the same as Trumese croquettes, if necessary. Bake only until beginning to crack. Serve at once.
1 cup stale, quite dry, bread crumbs, ½ cup (scant) milk orconsommé, ¼–½ level teaspn. powdered leaf sage or winter savory, ½ cup black walnut or butternut meats, salt. Mix, shape, egg, crumb, bake.
1 cup chopped mixed nuts may be used and celery salt or no flavoring. Hickory nut meats alone, require no flavoring.
Mix while warm. Pack in brick-shaped tin until cold. Unmold, slice, egg, crumb or flour. Brown in quick oven or on oiled griddle. Serve plain or with sauce16or17.
After picking out the pieces of shell, pour boiling water over 2 lbs. of pine nuts in a fine colander. Rinse in cold water and put into the bean pot, with 2 large onions sliced fine, 1–1⅓ cup strained tomato and 2–2½ teaspns. salt. Heat quite rapidly at first; boil gently for a half hour, then simmer slowly in the oven 10–12 hours or longer. Leave just juicy for serving.
Mix 1 qt. nicely seasoned, well beaten mashed potato, ½–1 cup chopped black walnut meats and 2 or 3 tablespns. grated onion. Pile in rocky mound on baking pan or plate. Sprinkle with crumbs or not. Bake in quick oven until delicately browned. Garnish and serve with sauce6or16.
1–2 cups chopped nuts, one kind or mixed (no English walnuts unless blanched), 2 cups boiled or steamed rice, 1½–3 tablespns. oil or melted butter, salt.
Mix ingredients and put into well oiled timbale mold or individual molds or brick shaped tin. Bake covered, in pan of water ¾–1½ hr. according to size of mold. Uncover largemold a short time at the last. Let stand a few minutes after removing from oven, unmold, and serve with creamed celery or peas or withsauce 16(cocoanut cream if convenient) or34.
Loaf may be flavored, and served with any suitable sauce.
The quantity of liquid will depend upon the crumbs and other conditions. Put into oiled mold or can, cover, steam 3 hours. Or, have peanuts cooked tender, form into oval loaf, bake on tin in oven, basting occasionally with butter and water or salted water only. Serve withsauce 9,10,57,59, or69. Loaf may be served cold in slices, or dipped in egg, and crumbed, and baked as cutlets.
Other nuts may be substituted for peanuts.
One-half cup black walnuts and 1½ cup cooked peanuts, chopped, make a good combination. A delicate flavoring of sage, savory or onion is not out of place with these.
Put blanched, shelled peanuts into boiling water and boil continuously, for from 3–5 hrs., or until tender. (When the altitude is not great it takes Virginias 4 or 5 hours and Spanish about 3 to cook tender).
Drain, saving the liquid for soup stock, and use when boiled peanuts are called for.
Use the liquid, well diluted, poured off from boiled peanuts, for soups. Large quantities may be boiled down to a jelly and kept for a long time in a dry place. If paraffine is poured over the jelly, it will keep still better. Use 1 tablespn. only of this jelly for each quart of soup.
Boil 1 cup blanched peanuts 1–2 hrs., drain off the water and save for soup. Put fresh water on to the peanuts, add salt and finish cooking. Just before serving add 1 pt. of drained, canned peas. Heat well. Add more salt if necessary, and serve. Or, 1 pt. of fresh green peas may be cooked with the nuts at the last. Small new potatoes would be a suitable addition also.
Mix browned flour, tomato and salt, put into bean pot with the nuts and a large quantity of boiling water. Boil rapidly ½ hr., then bake in a slow oven 8–14 hours. Add boiling water without stirring, when necessary. When done the peanuts should be slightly juicy.
Small dumplings steamed separately, may be served with baked peanuts sometimes.
Pile peanuts in center of platter or chop tray. Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves.
Cook peanuts in bouillon with bay leaf and onions. Just before serving, add cooked noodles or vermicelli.
Use boiled peanuts instead of nutmese and raw nut butter, and rice (not too much) in place of potato, in Nut Irish Stew.
Simmer sliced or chopped onion in butter; add 1 pt. stewed okra; simmer 5–10 m. Add 1 pt. strained tomato, then ¾–1 qt. of baked or boiled peanuts. Turn into a double boiler and add ½ cup boiled rice. Heat 15–20 m.
Put layers of sliced onion, sliced potatoes and boiled peanuts into baking dish with salt and a slight sprinkling of sage. Cover the top with halved potatoes. Stir a little raw nut butter with water and pour over all. Cover with a plate or close fitting cover and bake 2 hours. Remove cover and brown.
Cooked peanuts, chopped very little if any, may be used in place of trumese with potatoes or rice for hash.
Bread, cracker or zwieback crumbs may be substituted for potatoor rice.
Split biscuit and brown slowly in the oven. Slice or chop carrots and onions and mix together; mix thyme, broken pieces of bay leaf, both kinds of flour and salt, and pour into them gradually, stirring, the milk and broth.
Put a little oil in the bottom of a baking dish, then layers of the vegetables, peanuts and twice baked biscuit and pour some of the liquid over. Repeat layers, leaving biscuit on top. Pour remaining liquid over all. Sprinkle with what remains of the chopped parsley. Cover and bake 1½–2 hrs. in a moderate oven. Uncover and brown on top at last. Serve in the dish in which it was baked.
With care, the chowder may be cooked in a kettle by using more oil at the bottom, standing where the heat is not too intense, and replenishing with water when necessary.
Serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired.
The flavorings may be varied; savory and marjoram are sometimes used, garlic for some tastes, also a little tomato. The herbs may be omitted entirely. Crackers may take the place of biscuit. Nut milk only, may be used.
Chop nuts very little if at all. Mix all ingredients. Shape, egg, crumb, bake. Serve plain or withsauce 6,44,57, or75.
Universal crust of ¾–1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley.
Sauce—
Mix butter and flour, pouring boiling water over, boil up, add salt, and half of onion and parsley; pour into oiled baking dish, put peanuts in, sprinkle remainder of onion and parsley over, cool to lukewarm, lay crust on, let rise, bake.
A pastry, rice or mashed potato crust (without eggs) may be used: if pastry, put a cup in the center of the pie to support the crust; with potato crust it would be better to simmer the onion in the oil of the sauce first.
Bake or boil peanuts (leaving quite dry when done) with sliced onion and a little carrot, browned flour and a little tomato, parsley, salt and celery salt, a trifle of thyme and garlic if desired. Thicken slightly, turn into baking dish, cover with mashed turnip, sprinkle with crumbs and chopped parsley, dot with butter or oil. Bake until top is nicely browned.
Cups or pastry shells may be used in place of large dish forNut Scallops.
½ lb. peanuts, boiled, ground; 5–5½ tablespns. Nut French soup or consommé which has been cooked down thick; 4 eggs, 1 teaspn. salt, a trifle of sage if desired. Mix all ingredients and put into well oiled porcelain or glass jars (if glass, follow directions for cooking trumese in glass), cover close and steam 1½–2 hrs.
Steam 3–4 hrs.
Steam 3–4 hrs.
1 cup fine chopped nuts—shell barks, almonds, pine nuts, cashews and English walnuts or other combinations; 1 cup banana pulp, ¼ teaspn. salt; mix all together, pack in mold, steam 3 hours. Serve cold in slices, with gems, wafers, sweet fruits or cakes. Nice for travelling lunches.
Cook almonds 5 hours; grind through nut butter cutter, or press through fine colander; add other ingredients, mix well, steam 1½–2 hrs.
Bake 1–2 hours (according to size of loaves) in slow oven. Cherries and citron may be ground through food cutter—finest knife.
⅔ cup very finely-cut raisins and ½ cup hickory nut meats, in pieces, may be used instead of citron and cherries.
Mix. Bake 1½–2 hours in very slow, just warm, oven, on pad.
Many years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the gluten. From former experiments I knew it would be a difficult problem, but it was finally solved and has resulted in giving to the world a valuable food product, which gives me great joy.
I give directions (the results of my own experimenting) for making this food as perfectly as it can be made in our homes without the aid of special machinery.
Whether it pays to make it or not depends on the value of our time or whether we can procure similar foods all ready prepared. (Similar manufactured foods on the market are called “protose,” “nutfoda” and “nut cero”, according to where they are made).
A part of the process will be entirely new to many but it is not at all difficult, and if directions are carefully followed the result will be success and soon the making of a quantity of “trumese,” as I have called it for convenience, will not be considered a greater task than baking a batch of bread.
The first thing of importance in making trumese is securing a goodfresh bread flourone that is called a heavy flour, not a blended or a light flour.
A good bread flour will yield about two pounds of gluten to each seven pounds of flour: but in trying a brand with which you are not familiar, take ½–1 lb. more if you wish to have two pounds of gluten.
I give the recipe for two pounds of gluten, but if you are making trumese for the first time it may be well to take half that quantity.
The following suggestions will enable you to substitute measures for weights if you have no scales, and to calculate the recipe for trumese:
1 scant qt. of bread flour, laid lightly in the measure, equals 1 lb.
1 scant qt. of washed gluten equals 2 lbs.
1 scant pt. of blanched, dried, Virginia peanuts, before grinding, equals ½ lb.
1 scant half pt. of Virginia butter equals ½ lb.
1 good ¾ pt. blanched, dried, Spanish peanuts, before grinding, equals ½ lb.
1 good ⅜ pt. of Spanish butter equals ½ lb.
1 large ¾ qt. of pine nuts equals 1 lb.
Spanish peanuts require 3 hours for cooking.
Virginia peanuts require 4–5 hours for cooking.
In mixing flour and water, calculate a little over 1 cup of water to each pound of flour, or 8½–9 cups for 7 lbs.
The starch from the first one or two washings of the gluten dough may be used wherever thickening is required; and for blanc mange, by adding it to boiling (sweetened or unsweetened) milk until of the right consistency to mold; or, for starching clothes. It is much better than whole flour for any of these purposes. It may also be used in place of the corn starch inCorn Starch Nutmese. No exact rule can be given for that, but a trial or two will enable one to calculate the quantity, andthe nutmese is superior to that made with corn starch.
Make consommés double strength when using them for liquid in trumese. As a rule, it is better to make trumese plain and season as desired when preparing for the table.
If cans containing trumese do not leak, cook in a kettle of water with something beneath the cans, otherwise use a steamer. Ifglassjars are used, start incold waterand afterwards put into steamer, if preferring not to leave in kettle.
Trumese from peanuts is more satisfactory in flavor as well as cheaper, but to meet all cases I give recipes for making it of different kinds of nuts. The general directions will apply to all.
If not sure of a pure cereal coffee use 4 teaspns. browned flour with 2 cups of water.
Steam 6–12 hrs., or steam 5 hrs. and bake 1 hr. in a very slow oven.
The cooked peanuts are boiled and drained and the liquid saved for soups.
When sifted flour is weighed or measured, spread about ⅓ of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the dough when kneaded with the flour on the board will be very stiff. Stir the soft dough well, turn it on to the board and knead in the remaining flour. If dough is too soft it will waste in washing, and if too stiff (of which there is not much danger) it will be more difficult to wash.
After kneading return the dough to the pan, cover with cold water (or with several thicknesses of towel wrung out of cold water) and let it stand ½ hr. only.
Now, set the pan in the sink with a large fine colander in the dish drainer beside it. Let water run from the faucet to nearly fill the pan (if the water from the faucet is very cold, have a teakettle of hot water at your right hand to take off the chill) and work the dough with the hands until the water is thick with starch. Pour that through a strainer into some vessel where it can settle, to be used for any of the purposes mentioned. Continue to wash the dough, draining the water through the colander (so as to catch any particles of gluten) into the sink, until no starch remains in the water. You now have the part of the wheat which gives strength, the proteid element. Put the mass of gluten into a bowl, cover and let stand in a cold place about an hour (no longer,) draining occasionally.
Weigh out the 2 lbs. of gluten, run it through the food cutter with the finest knife, add the cooked and raw nuts which have been ground into butter and mixed together with the salt, and put all through the machine five or six times. If desired very fine, use the nut butter cutter the last time. Now mix with the cereal coffee, put into oiled cans with close fitting covers and steam. Sealed glass jars may be used if it is necessary to keep the trumese for some time, but it cannot be taken out of them in as good shape.
Anotherway to fill the cans is to divide the nut and gluten mixture into equal parts, put equal parts of the liquid into as many different cans, and run each part of the mixture through the mill again into the separate cans, or drop it into the cans in the shreds in which it comes from the mill. This may give a little better fibre.
Anotherway of preparing the whole. Cut the gluten into pieces with the shears; mix the cooked and uncooked nuts without grinding; put a piece of gluten into the mill, then a few nuts,grinding, until all are through. Sprinkle salt over the mass and put it through the mill five or six times more, the last time with the nut butter cutter. This gives a coarser grained trumese, but is an easier way.
A still easier way is to use all cooked nuts, but the trumese is a little tasteless to eat as it comes from the can. In making it, use 4½ teaspns. of salt and 2 cups of liquid only.
Larger proportion of nuts
Steam 6–12 hrs., or steam 5 hrs. and bake 1 hr. When baked 1 hr., use about 1½ cup cereal coffee.
Cook beans until tender and dry, rub through colander, combine with other ingredients and finish as for nut trumese.
With both Almond and Pine Nut trumese it is better to grind the gluten and nuts together first.
Trumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice;Chili, chutney, apple or gooseberry sauce or jelly.
When serving trumese to any one for the first time, prepare it in some of the hot ways, either broiled with a nice sauce, or in cutlets or pie perhaps, since many people would not be favorably impressed with it cold, until their taste had been educated to it.
“Taste is a matter of education.” We naturally like what we have been accustomed to.
Mix dry ingredients, add oil, then lemon juice slowly, stirring. Pour this over 1 lb. of trumese which has been cut in suitable shapes and laid in a flat pan. Let stand 2 hrs. or longer. Serve on lettuce leaves or with garnish of tomato and lemon.
Lay slices of trumese on a well oiled hot, not burned, griddle and brown delicately on both sides. Or, brush lightly with oil, lay in a shallow pan and put into a hot oven. Or, broil in a wire broiler over coals or over or under a gas blaze. Serve withsauce 6,12,16,17,51,54,57, or73or with almost any of the meatand vegetable sauces; with apple sauce, baked apples, lemon apples or jelly; with green peas, string beans, creamed corn or any creamed vegetables; with cabbage or celery in tomato or with stewed onions. It may also be served on or around a mound of boiled rice with lentil or brown gravy, or with pilau or mashed Irish or sweet potatoes.
Add jelly or jelly and lemon juice to melted butter in a sauce pan and when hot dip slices of broiled trumese in the sauce, lay them on a platter and pour sauce over.
Lay steamed dumplings or split biscuit on platter, pour hot sauce over and cover or surround with slices of broiled trumese.
Broil round slices of trumese and serve with a nicely poached egg on each slice. Do not forget the parsley garnish. The trumese and soft poached egg make a delightful combination. Cream sauce poured over the slices of trumese before the eggs are put on makes a very rich dish.
Mix nut butter smooth with water or tomato, add chopped ripe olives. Spread round slices of broiled trumese with the mixture, just warm in oven and slide a nicely poached egg on to each.
Lay slices of broiled trumese on platter with crisp toast points surrounding. Place broiled mushrooms on trumese, pour hot (not browned) melted butter over and serve.
Cook together chopped onion and carrot and fine sliced celery, drain and spread over slices of broiled trumese which have beenlaid on an agate baking pan. Add a little fresh or stewed tomato, a trifle of fresh or powdered thyme and a very little chopped fresh mint. Sprinkle with chopped parsley. Mix salt, a little celery salt, browned flour, butter or oil and hot water and pour over all. Bake in a slow oven, covered part of the time. In serving, lay trumese carefully on platter, cover with vegetables remaining in pan and pour liquid, if any, over.
Parsley and sliced carrots make an appropriate garnish, but the dish is well garnished of itself.
A whole brick-shaped loaf, or halves of round loaves laid the flat side down in a pan, may be used instead of slices of trumese.
Vegetables may be put under as well as over the trumese.
The following combinations may be substituted for the one given:
Chopped raw carrots and onion, thyme, bay leaf, browned flour, butter and oil and consommé. Bake, covered most of the time, when the raw vegetables are used. A gravy of nut butter, tomato and water, thickened, may be used instead of the consommé.
Celery, carrots, turnips, onions, bay leaf, parsley, salt, browned and white flour, oil or butter, water.
Onion, tomato, garlic, parsley, butter or oil, browned flour, salt, water. This sauce may be thickened a little and the whole served on boiled rice, the Mexican way.
This is one of the most satisfying preparations and is just as good cold as warm.
Pour enough slightly salted, strained or unstrained stewed tomato over the bottom of a granite pan to cover it well. Lay ¾ in. slices of trumese in the tomato and heat all in a moderate oven until the trumese has absorbed the tomato and is well dried. If too moist, the character is not developed. The pulp in the pan is all the sauce that is required. Ripe olives are an excellent accompaniment.
Lay slices of broiled trumese in baking pan, cover with sliced onions and sprinkle with salt mixed with browned flour. Pour a little oil, melted butter or nut cream over. Add a little water when necessary. Cover and bake until onions are tender. Remove cover at the last. Make gravy of the remains in the pan after trumese is removed by adding water and thickening. Strain into a bowl or over trumese. May serve on boiled rice.
Cover “Trumese with Onions” with stewed, or raw sliced, tomatoes about ½ hour before it is done and make gravy the same.
Cover slices of broiled trumese with sliced bananas, sprinkle lightly with salt, pour a little lemon juice over and bake until bananas are soft. Serve hot or cold.
Place layers of broiled trumese in a pan with a little water, cover with a dressing made in the proportion of 2 cups bread crumbs, 2 chopped onions, 1 level tablespn. butter or oil and 2 beaten eggs. Bake, covered, ½ hour, uncover and brown on top grate. Make gravy in pan by adding consommé and thickening, after the trumese and dressing are removed. Or, lay slices of stale bread over trumese, cover with sliced onions and a little oil, sprinkle with salt and bake 1 hour covered.
Dip slices of trumese in egg beaten with salt and water, 1 teaspn. of water to each egg. Roll in fine zwieback, cracker or bread crumbs. Brown in hot oven. Serve at once, plain or with any desired sauce.
The yolk or white of egg only with salt and a teaspoon of water may be used. Sometimes, substitute lemon juice for water with the yolk.
Again, stir 2 level tablespns. raw nut butter with 1¾–2 tablespns. of water and add to 1 egg with salt and chopped onion or any desired flavoring.
1–1½ tablespn. cream to an egg makes a rich dipping mixture.
Cream butter, add finely-chopped parsley and place paste in pyramids in the center of thick slices of lemon; serve with plain cutlets. Paste to be spread on hot cutlet and lemon squeezed over by each individual. Many enjoy a mince of green onions and garlic in the parsley butter.
Dip trumese in batter of 1 egg, 1 level tablespn. thick tomato pulp, a little grated onion, browned flour and salt; then in crumbs. Bake and serve with string beans or greens.
Use salt, a trifle of sage and 1 tablespn. grated or chopped onion (no water) with the egg. Crumb; bake, and serve on or around mound of mashed potato with drawn butter.