14 Bulletin of the University of Texas 



if required. Put into a buttered tin or mold, bake for one hour 

 in a moderate oven, covering the first half of the time. During 

 the cooking baste three times with melted butter. Turn out 

 on a hot dish, sprinkle with chopped nut meats on top and serve 

 with brown sauce. 



NUT LOAF II. 



1 c. chopped (not ground) 4 eggs beat whites 



nut meats separately 



iy 2 c. milk 2 tbsp. butter or peanut oil 



2 c. bread crumbs or Salt and seasoning to 



shredded wheat taste 



Make a loaf about the size of a small baker's loaf of bread. 

 Bake tw r enty to thirty minutes in a pan of water. 



NUT CROQUETTES. 



1 c. stale bread crumbs 1 tsp. salt 



1/2 c. milk 2 egg yolks, beaten 



1 c. chopped nuts 



Mix together the ingredients, shape, dip in egg, bread 

 crumbs, egg again, and fry in deep fat. 



MOCK FISH. 



1 cup ground pecan nuts 1 tbsp. orated onion 



1 cup ground black walnuts 1 tsp. salt 



2 cups cold boiled hominy 2 hard cooked eggs chopped 

 !/2 cup bread crumbs fine 



1 tbsp. chopped parsley 1 well beaten egg 



Mix the ingredients together and bake. This dish is most 

 attractive when baked in a buttered fish mold. It requires half 

 an hour in a moderate oven. Decorate with quartered lemons 

 and serve with sauce Hollandaise. 



MACARONI CROQUETTES. 



1 cup cooked macaroni 1 cup chopped nuts 



1 cup thick white sauce salt, pepper 



Chop fine cold cooked macaroni. Make a thick sauce by rub- 

 bing together 2 tablespoonfuls of flour with 1 tablespoonful of 



