This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
3/4 cup pine nuts (Pignolias)
1 1/2 cups bread crumbs
1/2 teaspoon Savora
1 tablespoon hot water.
1/4 teaspoon salt.
1/2 teaspoon sage.
1/2 teaspoon summer savory.
1/2 teaspoon thyme.
1/2 tablespoon grated onion Roast the pine nuts slightly in the oven; roll but not too finely; dissolve the savora in the hot water, soak the bread crumbs in a little cold water, the amount varying with the dryness of the bread. Turn off the water and squeeze the bread crumbs quite dry. Add the beaten egg and the dissolved savora, also the other seasonings; then stir in the pine nuts. Turn all into an oiled bread tin and bake in a moderate oven about 20 minutes. Serve with any preferred sauce.
1 quart slightly toasted bread crumbs.
2 cups peanut butter.
2 medium-sized onions 1 cup milk.
2 teaspoons salt 2 tablespoons sage.
1 tablespoon summer savory.
2 cups mashed potatoes 4 eggs.
Prepare the bread crumbs by rubbing pieces of stale bread together, thus making fine, loose crumbs. Dry these out in a small oven and toast only slightly. Mix peanut butter with the milk, adding only a small portion at a time, and mixing thoroughly before adding more. "When all of the milk has been added, beat the eggs and add to the peanut butter. Stir in the crumbs, the finely chopped or grated onion, the hot mashed potatoes and the seasonings. Turn into a well oiled bread tin and bake one hour. To remove from the bread tin, turn upside down on a platter with a moist cloth over the tin. Let this remain five minutes or more, then loosen with a knife and turn out upon the platter. Garnish with parsley and moulds of cranberry jelly.
1 1/2 cups milk.
1/2 cup cream 1 teaspoon salt l 1/4 cups granola or 1 1/2 cups toasted bread crumbs.
1 cup walnuts, finely chopped or ground.
2 teaspoons grated onion, if desired.
Beat the eggs until light, add milk and cream and the granola. Let stand 20 minutes. Add the other ingredients, turn into a buttered bread tin and bake in a moderate oven about 30 minutes. Serve with any preferred sauce.
1 1/2 cups milk 3/4 cup nut meal or finely-chopped nuts 1 cup chopped celery.
1 1/8 cups granola (or 1 cup fine toasted crumbs) 1 teaspoon salt 1 tablespoon grated onion (or 1 teaspoon onion salt)
2 tablespoons butter.
Beat the eggs, add milk and butter, nut meal, salt, granola, onion, and celery. Let stand twenty minutes. Bake in an oiled tin about thirty minutes or until well browned. To remove turn upside down on a platter and cover with a cloth wrung out of cold water. Let stand a few minutes or until loosened from the pan. Garnish with parsley and serve with parsley or cream sauce.
1 1/2 cups chopped, shelled chestnuts 3 cups stale bread crumbs 1/2 cup cream.
3/4 cup milk 2 eggs.
1 teaspoon salt 1 teaspoon sage.
1 teaspoon grated onion.
To prepare the chestnuts boil 10 minutes; while still hot remove the shell and the inner skin with a sharp paring knife. Chop but not too finely. To prepare the bread crumbs use stale bread and rub the edges of two pieces together, thus producing fine crumbs. Beat the eggs slightly, add the milk and cream, the chopped chestnuts and the seasonings; fold in the bread crumbs at the very last. Turn into an oiled bread tin and bake in a moderate oven about 20 minutes.
1 quart of shelled chestnuts iy2 pints White Sauce y2 pint can of mushrooms Biscuit crust To shell the chestnuts place them in boiling water and boil 10 minutes. While hot remove the shell and inner skin with a sharp paring knife. Drain the liquid from the mushrooms and cut the latter into small pieces. Heat mushrooms in a tablespoon of buttfer in a double boiler; arrange the chestnuts and mushrooms in layers in a baking dish and pour over them the White Sauce. Roll biscuit dough about 14 inch thick and cover the chestnuts. Make several openings in the top of the crust. Bake in a quick oven until nicely browned.
1 quart Italian chestnuts 1 cup white sauce Plunge the chestnuts into boiling water and let boil for ten minutes. With a sharp paring knife remove both the outer and the inner skin. Prepare one cup of White Sauce and add the cooked chestnuts, also one-half teaspoon salt. Let cook a few minutes and serve.
Prepare the chestnuts as for Creamed Chestnuts and serve with Tomato Sauce instead of White Sauce.
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