NUT AND FRUIT LOAF
Chop mixed nuts enough to make 2 cups, and add to them 6 bananas chopped fine and ½ teaspoon of salt; mix well together, and press into a plain mould. Stand the mould in a steamer, and let it steam for three hours. Serve ice-cold, sliced, with pickles or catsup.
FOUNDATION LOAF
This loaf can be made and kept in readiness for use, as it will remain fresh for several days if it is left in the covered mould in which it cooked and is kept in a cool place. Put 2 cups of water in a saucepan, and when the water boils stir into it 1 cup of a finely ground cereal, preferably gluten flour or meal, or Scotch oatmeal, and stir until thick; then add 2 teaspoons of salt, ½ teaspoon of pepper, 1 tablespoon of butter, and 1 cup of shelled peanuts which have been put through a vegetable grinder twice. Pack the mixture into a loaf-shaped mould, or large round tin with a tight-fitting lid, almost immerse it in water, and let it steam for two hours. Use when cold, either for nut hash or croquettes, or with an equal amount of bread crumbs and the seasoning to make Michaelmas or Christmas loaf.
NUT HASH
Use cold steamed nut loaf and the same amount of cold boiled potatoes. Chop the potatoes and the loaf separately, and add to them, after mixing, ¼ as much chopped onion. Turn into a frying pan which contains melted butter well covering the bottom, dredge with salt and pepper, and stir frequently with a knife during the first ten minutes’ slow cooking; then let the hash brown on the bottom, shaking the pan vigorously from time to time, season afresh, and turn out with the browned portion on top. One or 2 chopped green peppers can be added to the hash, if the flavour is liked.