er should be the one chosen, as it
can also be used for vegetables, breadcrumbs, etc. The nut-mill proper
flakes the nuts, it will not macerate them, and is useful for nuts only.
But flaked nuts are a welcome and pretty addition to fruit salads, stewed
fruits, etc.

If the nuts to be milled or ground clog the machine, put them in a warm
oven until they just begin to change colour. Then let them cool, and they
will be found crisp and easy to work. But avoid doing this if possible, as
it dries up the valuable nut oil.

15. NUT ROAST.

2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2
breakfast cups ground nuts, nutter.

Any shelled nuts may be used for this roast. Some prefer one kind only;
others like them mixed. Almonds, pine-kernels, new Brazil nuts, and new
walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed with
pine-kernels. A good mixture is one consisting of equal quantities of
blanched almonds, walnuts, hazel nuts, and pine-kernels; where strict
economy is a consideration, peanuts may be used. Put a few of each kind
alternately into the food chopper and grind until you have enough to fill
two cups. Mix with the same quantity breadcrumbs. Grate the onions,
discard all tough pieces, using the soft pulp and juice only with which to
mix the nuts and crumbs to a very stiff paste. If onions are disliked,
skin and mash two tomatoes for the same purpose. Or one onion and one
tomato may be used.

Well grease a pie-dish, fill it with the mixture, spread a few pieces of
nutter (or butter) on the top, and bake until brown.

_Another method_.--For those who use eggs, the mixing may be done with a
well-beaten egg. The mixture may also be formed into an oblong roast,
greased, and baked on a tin. Serve with brown gravy or tomato sauce.

16. NUT RISSOLES.

Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs
if liked. Form into small, flat rissoles, roll them in white flour, and
fry in deep fat or oil. Serve hot with gravy, or cold with salad.

17. NUT PASTE.

A nourishing paste for sandwiches is made by macerating pine-kernels with
the "nut butter" attachment of the food chopper, and flavouring with a
little fresh tomato juice. This must be used the same day as made as it
will not keep.

_Another method_.--Put equal quantities of pea-nuts and pine-kernels into
a warm oven until the latter just begin to colour. The skins of the
pea-nuts will now be foun