Salted Almonds

1 cup almonds (shelled)

1 tablespoon butter

1 teaspoon salt

Cover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry for several hours, or over night; melt butter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp.

Peanut Butter

2 quarts lightly roasted peanuts

1 teaspoon salt

Cream or melted butter

Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste.

To Shell Chestnuts

Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell.

Baked Chestnuts

1 pint chestnuts

1 1/2 cups hot ham stock

1 tablespoon butter 1/8 teaspoon pepper

Shell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk.

Celery, Nut, And Potato Loaf

2 cups celery cut in half-inch pieces 1/2 cup chopped nut meats 2 cups hot mashed potato

2 tablespoons butter 1 egg slightly beaten 1 teaspoon salt 1/2 teaspoon paprika

1 teaspoon grated onion

Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203).

Nut Loaf

2 cups soft stale bread crumbs 1 cup nut meats finely chopped 1 teaspoon salt

1/2 teaspoon poultry seasoning 1/4 teaspoon paprika 1 egg slightly beaten 3 tablespoons sausage fat or butter

1/2 cup boiling water

Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188).