CREAM NUT LOAF
- Dried bread crumbs, 2 cups.
- Ground sweet corn, 1 cup.
- Ground Brazil nuts, 1 cup.
- Eggs, 2.
- Sage.
- Mashed peas, 1 cup.
- Mashed potatoes, 1 cup.
- Cream, ½ cup.
- Salt.
Mix all thoroughly together, press in a deep bread-pan, and bake a nice brown. Serve with a sauce made of one part sweet cider and two parts grape juice, thickened with a little corn starch.
IMPERIAL NUT ROAST
- Pea pulp, 1½ cups.
- Chopped walnuts, 1½ cups.
- Bread crumbs, 1 cup.
- Sage.
- Lentil pulp, 1½ cups.
- Egg, 1.
- Salt.
- Milk to moisten.
Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, and salt. This should be just stiff enough to spread easily. Cover with the remaining pea and lentil mixture. Baste with cream, put in the oven, and brown.
WALNUT LOAF
- Chopped walnut meats, ½ cup.
- Egg, 1.
- Boiling water, 2 cups.
- Olive oil or butter, ½ tablespoonful.
- Bread crumbs, 2 cups.
- Salt to taste.
Mix walnut meats and crumbs together, pour over the boiling water, mix well, add the raw egg, butter, and salt, stir thoroughly, press into buttered bread-pan, and bake.