whereby one can with very little trouble contrive Nut meats for one's self. There are four different kinds—walnut, white, and brown almond (free from pea nuts), and another containing pea nuts. This preparation is in the form of a meal, and consists of grated nuts blended with certain cereals, &c. These preparations can be used in place of grated nuts in all the dishes where these form an item. (See pages 38, 39, 99, &c.)
"Pitman" Savoury Nut Meat
bears a name which guarantees its excellence. It is free from pea nuts, and is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins.
Quite the biggest development of the last year or two in this direction are the nut meats manufactured by
R. Winter, Birmingham
of "Pure Fruit Food" fame. They are put up in no fewer than nine varieties—all excellent—but of distinctive flavours. Nos. 1, 2, 3, 8 and 9 are known as
Nutton.
These are very savoury, do not contain pea nuts, are very rich in proteid, and therefore exceedingly nourishing. They comprise Blended Nuts, Almond, Cashew, Pine Kernel, and Walnut. Nos. 4, 5, and 6 are classed as
Legumon.
These are very fine pea nut meats, and are of three different kinds—"savoury," "plain," and "fibrine." All of the above are put up in sample tins (3 1/2d.), 1/2-lb., 1-lb., 1-1/2-lb., and 4-lb. tins. A range of sample or 1/2-lb. tins (the latter cost from 5-1/2d. to 7d.) could be had for but little outlay, and would make a very welcome addition to the store cupboard. Several very good "Nutton" recipes are given (p. 102), and other ways of utilising these "meats" will suggest themselves to the practical housekeeper. They are also very good cold with salad or vegetables, and so form a handy stand-by in hot weather.