'Nuts and Their Uses as Food 15 



butter .and add 1 cup cold milk. Stir over fire until thick and 

 smooth, and add 1 teaspoonful of salt and dash of pepper. 



When the sauce is cold, add chopped nuts and the cooked 

 and chopped macaroni. Add onion juice if desired. Proceed as. 

 with other croquettes, and serve with nut or tomato sauce. 



MOCK GOOSE. 



1 pint dry bread crumbs 1 pint cold boiled rice 



1 pint water 1 tbsp. salt 



6 hard boiled eggs 1 tbsp. grated onion 



1 pint chopped or ground 1 tbsp. finely powdered 

 pecans, hickory, or black sage 



walnut meats 3 well beaten eggs 



Cook the dry bread crumbs in water until boiling hot. Take 

 from fire, add hard boiled eggs, finely chopped; the chopped 

 or ground pecan, hickory, or black walnut meats, the cold boiled 

 rice, salt, grated onion and finely powdered sage. Mix thor- 

 oughly and add the well beaten eggs. Place on oiled paper in 

 a baking pan, form into shape of a goose, reserving some for legs 

 and wings. Form the legs, stick in each a piece of dry macaroni 

 for the bone and press close to the side of the body. Form the 

 wings and press them down near the back of the paper. This 

 may be done the day before cooking. One hour before serving, 

 brush the goose with melted butter or cottonseed oil, dust thickly 

 with fine bread crumbs and bake in quick oven for an hour, 

 basting several times with melted butter or oil. Serve with 

 apple or gooseberry sauce. In serving, cut off the legs and wings 

 and cut the body into slices cross-wise. 



NUT CHOPS. 



4 tbsp. peanut butter 1 egg and cracker crumbs 



6 tbsp. cream 6 slices bread 



Trim all crusts off the bread; spread the bread with peanut 

 butter, cut into three oblong pieces; beat the eggs and add the 

 cream. Dip the bread into the egg and cream, then into cracker 



