Part 2

Light brown sugar, packed ⅔ cup Shortening ¼ cup Eggs 2 Flour, unsifted 2 cups Baking powder 2 teaspoons Baking soda ½ teaspoon Salt ½ teaspoon Milk 1 cup Candied fruit, chopped ¾ cup Lemon rind, grated 1 teaspoon Brazil nuts, English walnuts, or pecans, ½ cup chopped

_Preheat oven to 350° F. (moderate)._

_Grease a 9- by 5- by 3-inch loaf pan._

Beat sugar, shortening, and eggs until creamy.

Mix dry ingredients thoroughly.

Stir dry ingredients and milk alternately into egg mixture. Add fruit, lemon rind, and nuts to last portion of flour mixture before stirring into batter.

Pour into baking pan.

Bake about 1 hour or until toothpick inserted in center of loaf comes out clean.

Cool on rack 10 minutes before removing from pan. Finish cooling on rack.

_Calories per ½-inch slice:_ About 175.

VARIATIONS

_Coconut-orange bread._—Omit candied fruit, lemon rind, and nuts. Add 1 cup flaked coconut and 1 tablespoon grated orange rind. About 145 calories per ½-inch slice.

_Nut bread._—Omit candied fruit and lemon rind. Use 1 cup chopped nuts in recipe and add ½ teaspoon vanilla. About 165 calories per ½-inch slice.

_Using Nuts ... in Desserts_

Coconut cream pudding

_6 servings, ⅓ cup each_

Cornstarch 3 tablespoons Sugar ¼ cup Salt ½ teaspoon Milk 2 cups Egg yolks, beaten 2 Butter or margarine 2 tablespoons Vanilla 1 teaspoon Shredded or flaked coconut ½ cup Whipped topping If desired

Mix cornstarch, sugar, and salt in heavy saucepan.

Gradually blend in milk.

Stir over moderate heat about 7 minutes or until mixture thickens.

Stir a little of the hot mixture into egg yolks; then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly.

Mix in fat, vanilla, and coconut.

Serve warm or chilled. Add whipped topping, if desired.

Note: _For this recipe, use only clean eggs with no cracks in shells._

_Calories per serving:_ About 190 without topping.

EASY METHOD

Combine egg yolks with milk before stirring into cornstarch mixture. Pudding will not be quite as creamy.

VARIATION

_Coconut cream pie._—Fill a baked 8-inch pastry shell with pudding. Add whipped topping and sprinkle with toasted coconut. Cut into six servings. About 308 calories per serving without topping.

Toasted coconut pie shell

_8-inch pie shell, 6 servings_

Coconut (less moist type) 1½ cups Butter or margarine 3 tablespoons

Stir coconut in a large frypan over low heat until toasted.

Stir fat into toasted coconut.

Press mixture evenly into 8-inch piepan. Chill.

Note: Fill pie shell with a cooled pudding-type filling. Or fill with ice cream and place in freezer for a few minutes until set.

_Calories per serving of pie shell:_ About 160.

VARIATION

_Baked coconut pie shell._—Melt fat and mix with untoasted coconut. Press into piepan. Bake at 300° F. for 30 minutes or until browned.

Pecan chess pie

_9-inch pie, 8 servings_

Brown sugar, packed 1 cup Granulated sugar ½ cup Flour 1 tablespoon Eggs 2 Milk ¼ cup Butter or margarine, melted ½ cup Vanilla 1 teaspoon Pecans, chopped ¾ or 1 cup, as desired Pastry shell, unbaked 9-inch

_Preheat oven to 375° F. (moderate)._

Mix sugars and flour.

Beat in eggs and milk.

Stir in fat, vanilla, and nuts.

Pour mixture into pastry shell.

Bake 40 minutes or until a knife inserted in the center comes out clean.

Cool before serving.

_Calories per serving:_ About 475 with ¾ cup nuts; 500 with 1 cup nuts.

VARIATIONS

_Pecan tarts._—Divide dough for 9-inch pie into 12 parts. Roll into thin circles and fit into 2½-inch muffin tins. Add filling. Baking time will be slightly less than for pie. About 315 calories each with ¾ cup nuts; 330 with 1 cup nuts.

_Peanut pie or tarts._—Use roasted peanuts for the nuts. Calories will be about the same.

Peanut butter cookies

_4½ dozen cookies_

Shortening 1 cup Peanut butter 1 cup Granulated sugar 1 cup Brown sugar, packed 1 cup Eggs 2 Vanilla 1 teaspoon Flour, unsifted 2½ cups Salt ½ teaspoon Baking soda ¾ teaspoon Baking powder ½ teaspoon

_Preheat oven to 375° F. (moderate)._

Beat shortening and peanut butter together until creamy.

Gradually add sugars, beating thoroughly.

Beat in eggs and vanilla.

Mix remaining ingredients and stir into peanut butter mixture.

Shape dough into 1-inch balls. Place about 2 inches apart on an ungreased baking sheet.

Flatten each by pressing criss-cross with a fork.

Bake 10 to 15 minutes until lightly browned.

Remove from baking sheet while warm.

_Calories per cookie:_ About 110.

Sundae nut sirup

_About ¾ cup, 6 servings_

Butter or margarine 2 tablespoons Pecans or English walnuts, chopped ½ cup Brown sugar, packed ¼ cup Water 2 tablespoons Light corn sirup 2 tablespoons

Melt fat in a small frypan.

Add nuts and cook over low heat, stirring as needed, until nuts are lightly browned.

Stir in remaining ingredients. Simmer 2 minutes.

Note: Serve warm over ice cream.

_Calories per serving of sirup:_ About 150.

Nut meringue shells

_6 large or 12 small shells_

Cream of tartar ¼ teaspoon Egg whites 3 Salt ¼ teaspoon Sugar ¾ cup Pecans, chopped 1 cup

_Preheat oven to 250° F. (very slow)._

Add cream of tartar to egg whites and beat until foamy.

Add salt and continue beating until soft peaks form.

Add sugar gradually, beating constantly, until very stiff peaks form.

Fold in chopped nuts.

Drop meringue in 6 or 12 mounds, as desired, onto heavy brown paper or aluminum foil on a baking sheet.

Using the back of a spoon, form a hollow in the center of each mound.

Bake 1 hour. Turn off heat and let meringues cool in oven (1 to 1½ hours).

Note: Serve filled with ice cream or a cooled pudding.

_Calories per meringue shell:_ Large, about 240; small, about 120.

Fruit and nut sauce

_About 1½ cups, 6 servings_

Sweetened frozen fruit (strawberries, red 10-ounce package raspberries or mixed fruit), thawed, drained Liquid from frozen fruit plus water 1 cup Sugar ¼ cup Cornstarch 1 tablespoon Raisins, chopped 1 tablespoon, if desired Lemon juice 2 tablespoons Rum extract ¼ teaspoon, if desired Pecans, toasted, chopped ¼ cup

Cut large pieces of fruit into bite-size pieces.

Stir fruit liquid gradually into sugar, cornstarch, and raisins in a saucepan.

Cook over medium heat, stirring constantly, until clear and thickened.

Add lemon juice, rum extract, pecans, and fruit.

Note: Serve over ice cream or warm cake.

_Calories per serving of sauce:_ About 125.

VARIATION

_Coconut-fruit sauce._—Omit raisins and pecans. Toast ¼ cup flaked coconut; sprinkle over the fruit sauce. About 105 calories per serving.

SAUCES THAT BRIGHTEN VEGETABLES

Recipe for 6 servings How to serve

Chinese—Melt 3 tablespoons butter Mix with cooked drained cabbage, or margarine. broccoli, asparagus, or green beans. Stir in 4 teaspoons soy sauce, ¼ teaspoon onion salt, and ⅛ teaspoon white pepper. Heat. Add ¼ cup slivered, toasted almonds. Sour cream—Mix ⅔ cup sour cream, ¼ Serve over hot baked potatoes, teaspoon grated onion, ½ teaspoon asparagus spears, sliced cucumbers, salt, and ⅛ teaspoon white pepper. or beet salad. If desired, add 1 teaspoon horseradish and ⅛ teaspoon ground dill seed. Chill. Stir in ⅓ cup chopped, toasted almonds or pecans. Sweet-sour—Blend 2 tablespoons Combine with cooked drained onions, cornstarch, 3 tablespoons sugar, beets, or cabbage. and ½ teaspoon salt into 1 tablespoon melted butter or margarine. Gradually stir in 1 cup vegetable cooking liquid and water. Cook, stirring constantly, until thickened and clear. Blend in 3 tablespoons lemon juice or vinegar. Heat with vegetable. Sprinkle with ⅓ cup chopped almonds, English walnuts, or pecans. Lemon—Blend 2 tablespoons flour, ½ Serve over cooked drained teaspoon salt, and ⅛ teaspoon cauliflower, broccoli, asparagus, onion salt into 2 tablespoons or potatoes. melted butter or margarine. Gradually stir in 1 cup milk. Cook, stirring constantly, until thickened. Remove from heat. Blend in 2 teaspoons lemon juice and a few drops of yellow food coloring. Add ⅓ cup toasted almonds, cashews, English walnuts, or pecans.

_Other Nut Favorites_

Nippy cheese-nut dip

_About 1 cup_

Cream cheese, softened 2 packages, 3 ounces each Mayonnaise ¼ cup Onion salt ¼ teaspoon Hickory salt ¼ teaspoon Garlic salt Few grains Nuts (pecans, toasted almonds, cashews, or ½ cup roasted peanuts), finely chopped

Blend cream cheese with mayonnaise and seasonings. Stir in nuts.

Note: Serve with chips or crackers.

_Calories per tablespoon:_ About 90 with pecans or cashews; 95 with almonds or peanuts.

Sugar-and-spice nuts

_About 4 cups_

Butter or margarine, melted 1 tablespoon Egg white, slightly beaten 1 Unroasted almonds, English walnuts, and/or 2 cups pecans Sugar 1 cup Salt ½ teaspoon Cinnamon 1½ teaspoons Nutmeg ¾ teaspoon Allspice ¾ teaspoon

_Preheat oven to 300° F. (slow)._

Slowly stir melted fat into beaten egg white. Stir in nuts.

Mix sugar and spices.

Spread about one fourth of the sugar mixture in a 10- by 15-inch shallow baking pan.

Coat a few nuts at a time in remaining sugar mixture, and arrange in the pan.

Sprinkle rest of sugar mixture over nuts.

Bake 15 to 20 minutes, or until nuts are lightly browned.

Remove nuts from oven; stir gently to separate nuts.

Cool. Store in tightly closed container.

_Calories per tablespoon:_ About 35.

Cocktail nuts

_About 3½ cups_

Butter or margarine 2 tablespoons Salted mixed nuts with peanuts 1 pound Onion or hickory salt 1 teaspoon Paprika ½ teaspoon

_Preheat oven to 300° F. (slow)._

Melt fat in a shallow baking pan in the oven.

Remove pan from oven and stir nuts into fat. Sprinkle with seasonings.

Bake 15 to 20 minutes or until nuts are heated through, stirring occasionally.

Cool. Store in tightly closed container.

_Calories per tablespoon:_ About 55.

For Extra Flavor, Add Nuts

It takes only a little imagination to make “company fare” of plain food. Special recipes are not always needed. Many of your favorite foods are more delicious when you add nuts. Start with these suggestions:

• Serve sour cream with nuts on meat or baked potatoes.

• For waffles, biscuits, or muffins, stir nuts into blended dry ingredients before adding liquid.

• Mix honey or crisp bits of bacon with peanut butter for a sandwich filling; or use peanut butter and cheese slices for a grilled sandwich filling.

• Add nuts to meat, poultry, or seafood salads.

• Try slivered or sliced nuts in tossed vegetable salads.

• Mix coconut with food coloring for garnish.

• Roll ice cream balls in tinted or toasted coconut or chopped nuts. Freeze balls separately until set.

• Use toasted coconut or toasted, chopped nuts as a quick topping for cream pie or ice cream pie.

• Sprinkle cupcakes with nuts before baking and skip the frosting.

• For a spread on crackers or celery, add finely chopped roasted peanuts to cream cheese that has been blended with a little milk.

• Perk up your next vegetable souffle. Add finely chopped nuts along with the vegetable.

INDEX TO RECIPES

Page Breads: Coconut-orange bread 9 Fruit nut bread 9 Nut bread 9 Peanut butter muffins 8 Desserts: Baked coconut pie shell 10 Coconut cream pie 9 Coconut cream pudding 9 Coconut-fruit sauce 11 Fruit and nut sauce 11 Nut meringue shells 11 Peanut butter cookies 10 Peanut pie or tarts 10 Pecan chess pie 10 Pecan tarts 10 Sundae nut sirup 11 Toasted coconut pie shell 10 Main Dishes: Chestnut stroganoff 6 Chestnut stuffing 7 Gourmet chestnut sauce 6 Mediterranean chicken 7 Mediterranean tuna 7 Nut stuffing 6 Other Nut Favorites: Cocktail nuts 13 Nippy cheese-nut dip 13 Sugar-and-spice nuts 13 Salads: Chicken-nut in tomato cups 8 Golden cheese 7 Shrimp-nut in tomato cups 8 Stuffed date 7 Waldorf-date 8 Waldorf-grape 8 Sauces for Vegetables: Chinese 12 Lemon 12 Sour cream 12 Sweet-sour 12 Soups: Cream of cashew 8 Cream of peanut butter 8

U.S. GOVERNMENT PRINTING OFFICE: 1978 O-271-282

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.