One reason for the tardy appreciation of the nutritive value of nuts is their reputation of indigestibility. The discomfort from eating them is often due to insufficient mastication and to the fact that they are usually eaten when not needed, as after a hearty meal or late at night, whereas, being so concentrated, they should constitute an integral part of the menu, rather than supplement an already abundant meal, says the Philadelphia Ledger. They should be used in connection with more bulky carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.; too concentrated nutriment is often the cause of digestive disturbance, for a certain bulkiness is essential to normal assimilation.
Pecan Nut Loaf
| 1 cup hot boiled rice 1 cup pecan nut meat (finely chopped) 1 cup cracker crumbs 1 egg 1 cup milk 1¼ teaspoons salt pepper to taste 1 teaspoon melted butter |
Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk, salt and pepper.
Turn into buttered bread pan; pour over butter, cover and bake in a moderate oven 1 hour.
Put on hot platter and pour around same this sauce:
Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring constantly. Add 3 tablespoons flour; stir, pour in gradually 1½ cups milk.
| "I am in earnest. I will not equivocate—I will not excuse—I will not retreat a single inch—AND I WILL BE HEARD." Wm. Lloyd Garrison. |