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(Vegetables) - (The International Jewish Cook Book)

Mix two cups of soft bread crumbs and one cup of chopped walnut meats
with six tablespoons of butter or any butter substitute, one-half cup of
hot water, one and one-half teaspoons of salt, one-quarter teaspoon of
pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and
bind with one egg; shape into a loaf. Place in a greased baking-dish and
bake in a moderate oven one hour. As the liquor boils out of the loaf it
may be used for basting. A brown sauce may be made in the dish in which
the loaf is cooked.

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Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
an equal quantity of bread crumbs. Add level teaspoon of salt and
one-half saltspoon of black pepper. Stir in one cup of chopped
nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one
egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan
into baking-pan and bake slowly three-quarters of an hour. Serve with
cream sauce or purée of peas.

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2 Nut Loaf

Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint of

stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix

well, add sufficient boiling water to moisten, cover closely and let

stand for 10 minutes to swell. Now add another cupful of hot water and

turn into a well-greased loaf-pan. Bake for one hour in a moderate oven

and serve hot with a brown sauce or serve cold with mayonnaise "Table

Talk," Phila.

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Pecan Nut Loaf

1 cup hot boiled rice

1 cup pecan nut meat (finely chopped)

1 cup cracker crumbs

1 egg

1 cup milk

1 1/4 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

1 1/2 cups milk.

Season and strain.

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Oatmeal Nut Loaf

Oatmeal nut loaf can be served cold in place of meat for Sunday night

tea. Put two cups of water in a sauce pan; when boiling add a cupful of

oatmeal, stirring until thick; then stir in a cupful of peanuts that

have been twice through the grinder, two tablespoons of salt, half a

teaspoon of butter, and pack into a tin bucket with a tight fitting lid

and steam for two hours; slice down when cold. This will keep several

days if left in the covered tin and kept in a cool place. A delicious

sandwich filling can be made from chopped raisins and nuts mixed with a

little orange or lemon juice. Cooked prunes may be used instead of


Rastus: "So you wife am one of dem Suffragettes?

Why don't yo show her de evil ob sech pernicious

doctrine by telling her her place am beside de


Sambo: "Huh! She dun shoot back sayin' dat if it

wasn't foh her takin' in washin' dere wouldn't be

any fireside."--Puck.

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