ace of meat at
dinner. Mix two cups of rolled oats, a cupful each of celery and milk,
two cups of bread crumbs and two eggs, season and shape, then bake 20
minutes. Serve with a gravy made like other gravy, with the addition of
a teaspoon of rolled nuts.

Nut Scrapple

On a crisp winter morning a dish of nut scrapple is very appetizing and
just as nutritious as that made of pork. To make it, take two cupfuls of
cornmeal, one of hominy and a tablespoon of salt and cook in a double
boiler, with just enough boiling water until it is of the consistency of
frying. While still hot add two cupfuls of nut meats which had been put
through the chopper; pour into buttered pan and use like other scrapple.

Peanut omelet is a delicious way to serve nuts. Make a cream sauce with
one tablespoon of butter, two tablespoons of flour and three-quarters of
a cupful of flour and three-quarters of a cupful of milk poured in
slowly. Take from the fire, season, add three-quarters of a cupful of
ground peanuts and pour the mixture on the lightly beaten yolks of three
eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and
bake for 20 minutes.

Nut Roast

3 eggs (beaten with egg beater)
2 cups English Walnut meats
milk to moisten it
4 cups of bread crumbs (grated)
1 small tablespoon butter
pinch salt.

1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups.
A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of
shelling is saved.

Melt butter and pour over mixture, salt, then add enough milk to
moisten, so as to form the shape of a loaf of bread. Too little milk
will cause the loaf to separate, likewise, too much will make it mushy.
Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered
bread pan or baking dish. A small slice goes very far as it is solid and
rich. Serve with hot tomato sauce.

This makes a delicious luncheon dish, served with peas and a nice
salad.

Oatmeal Nut Loaf

Oatmeal nut loaf can be served cold in place of meat for Sunday night
tea. Put two cups of water in a sauce pan; when boiling add a cupful of
oatmeal, stirring until thick; then stir in a cupful of peanuts that
have been twice through the grinder, two tablespoons of salt, half a
teaspoon of butter, and pack into a tin bucket with a tight fitting lid
and steam for two hours; slice down when cold. This will keep several
da