Part 12

One day we added some water drained from spinach to consommé, thickened it and added a little cream, the trumese and some nutmese, and we had a choice combination.

=Ragout of Trumese No. 2=

Trumese; onion, garlic, browned flour, tomato, bay leaf; juniper berries crushed, one teaspoon to a quart of stew.

=Stewed Hashed Trumese=

Simmer hashed trumese in bouillon or consommé until just moist. Serve on toast, thin crackers or rice: or put trumese into cream sauce and serve on toast with or without a poached egg on each slice of toast.

=Trumese for Luncheon or Second Course=

1 pt. trumese in dice 2 level tablespns. butter 2 level tablespns. flour ½ cup milk salt ½ cup cream 2 hard boiled eggs 1 tablespn. orange juice flavored with rind of orange ½-1 teaspn. vanilla

Rub butter and flour together over the fire, add milk and salt. Rub the yolks of the eggs to a paste with the cream and stir into the sauce, then add trumese and sliced whites of eggs. Heat to just boiling, remove from fire, stir in quickly the flavored orange juice and vanilla and serve at once. ½ cup mushrooms may be added with the trumese. In that case, the mushroom liquor may form a part of the liquid instead of the whole half cup of milk.

=Trumese with Truffles and Mushrooms=

2 tablespns. butter 3 tablespns. flour 1 pt. hot milk 1 teaspn. grated onion 2 truffles 2 mushrooms yolks of 2 eggs rings of green onion tops or shreds of lettuce ⅛-¼ teaspn. celery salt salt

Melt butter in saucepan, add flour and milk, stirring until smooth. Add the onion and yolks of eggs, then truffles and mushrooms which have been cut into small pieces and simmered (without browning) in butter, then the onion tops or shreds of lettuce and the celery salt. Let all come nearly to the boiling point and serve over broiled trumese without delay.

=★ Trumese and Mushrooms à la Crême=

1 lb. trumese 1 can (1 cup) mushrooms zwieback, cracker crumbs or granella 3-4 tablespns. oil 2 tablespns. chopped onion 4-5 tablespns. flour ¾ cup water ½ cup cream ¾ teaspn. salt

Simmer onion (without browning) in oil, add flour, water, cream and salt. When smooth, remove at once from fire and mix in lightly the mushrooms in halves or quarters and the trumese in small dice. Put into scallop dish, or pile in the center of shells. Sprinkle lightly with crumbs or granella and bake in a quick oven until a delicate brown and just heated through. When shells are used they should be set in a dripping pan and baked on top grate of oven. They must not bake too long. If the shells are the large silver ones, they can be prettily garnished. Serve on small plates, with delicate unfermented bread and celery if desired. Small patty pan shells of pie paste may be used.

When this dish was served at a diplomatic dinner in Washington, one of the guests pronounced it “sweetbreads” and could not be convinced to the contrary.

=Trumese and Celery à la Crême=--Substitute 1¼ cup (1¼ pt. before cooking) stewed celery for the mushrooms; or for

=Trumese and Macaroni à la Crême=--Use 1 cup small macaroni which has been cooked with a little garlic in the water; or for

=Trumese and Oyster Plant à la Crême=--Take 1¼ cup cooked oyster plant, and use the liquor in which it was cooked in place of water for the sauce.

=Trumese en Casserole=

1 qt. onions, sliced or quartered 1 pt. turnip diced 1 pt. carrots, quartered and sliced ¾-1 pt. celery, sliced 3 tablespns. raw nut butter or meal ¼ cup tomatoes 1¾ cup water 1-2 teaspns. browned flour 2½-3 teaspns. salt 1 bay leaf in small pieces slices of broiled trumese

Put vegetables in pudding dish in order given, with a piece of bay leaf occasionally. Mix butter, browned flour, salt, tomatoes and hot water and pour over them. Lay slices of broiled trumese over all; cover and bake in a rather hot oven 1-1¼ hour. Sprinkle with chopped parsley. Set dish on large plate or tray, pin folded napkin around and send to table. If preferred, thicken liquor slightly before pouring it over the vegetables, and bake 15 m. longer.

=★ ★ Trumese Pie=

Sprinkle fine chopped onion and parsley in baking dish and lay in slices of trumese (part nutmese if desired). Repeat the same until about 1 lb. of trumese has been used. Sprinkle last with onion and parsley.

_Sauce_--Rub together 5 tablespns. oil or melted butter and 5 or 6 tablespns. of flour. Add 1 qt. of boiling water, boil up, add salt and pour over trumese. When cool enough, cover with biscuit of universal crust. Cover and let stand in a warm place until crust is very light, then bake in a moderate oven about ¾ of an hour. Cover with paper or asbestos sheet if the crust becomes brown before baking is finished. It is well to have some extra sauce to serve with the pie. This dish is a general favorite. Finely-sliced celery or 1 teaspn. of celery salt or ¾ teaspn. of sage may be substituted for the onion.

=★ Rice and Trumese Pie=

Boil 1 cup of rice in salted water. When done add ½ cup of milk; spread over above pie instead of universal crust and bake at once, covered most of the time. Use the 6 tablespns. of flour in making sauce for rice crust.

Nicely seasoned, not too moist _mashed potato_, without egg, may be used for crust. A little chopped parsley mixed with the potato makes it more attractive.

_A pastry crust_ not quite so rich as for fruit pies is nice also; put a small cup or mold in the center of the dish to hold it up.

Savory Sauce or Vegetable Gravy may be poured over chopped or sliced trumese, and a nicely seasoned stuffing used for the crust, for a different pie. Slices of hard boiled eggs may be combined with trumese.

=All Ready Crusts=

When keeping house I nearly always have on hand crusts, either raised or pastry, baked on tins about the size of my pudding dish, so that I can lay them over the top of pie fillings or a nicely seasoned stew and just heat them through in the oven. Small pastry crusts, the size of individual dishes, are very convenient sometimes.

=Trumese Shortcake--Italian Sauce=

Add trumese in small dice to hot Italian sauce; heat to boiling and pour over split hot shortcake crust, in two layers.

Serve shortcake on chop tray or platter, suitably garnished.

Cream of mushroom or Boundary Castle sauce may be used the same.

=Trumese Scallop with Cracker Crumbs=

Sprinkle cracker crumbs in bottom of dish with chopped onion and the least bit of powdered sage. Pour a little sauce No. 41 over and cover with a thin layer of minced trumese. Continue these layers, pour a larger quantity of sauce over the last layer of trumese, then sprinkle with crumbs, dot with butter and bake till well heated through and delicately browned over the top.

Onion and sage may be omitted. Zwieback crumbs may be used instead of cracker, and sauce No. 8 or 46 in place of 41 for other scalloped dishes.

=Trumese Pot Pie=

Well oil the inside of a kettle. Place in it the filling and crust for trumese pie, making the sauce with 1 or 2 tablespns. less of flour. When crust is light, set the kettle covered tight, over a moderate fire, and when it comes to the boiling point let it just simmer for 30-35 m. without removing the cover. It may be necessary to very carefully place an asbestos pad under the kettle during the latter part of the cooking. Serve with dumplings around edge of platter, and trumese with gravy in center.

The dumplings may be steamed on a pie pan (perforated if convenient) and laid over the filling which has been baked in a pudding dish as for trumese pie.

A nicely seasoned trumese stew may be served with a border of small steamed dumplings, and other varieties of pot pie may be made according to taste and convenience.

=★ Trumese Boiled Dinner--New England Style=

Raw nut butter, a little browned flour and tomato, salt, carrots in 1-2 in. lengths, according to thickness, turnips in sections or thick slices, cabbage in quarters or eighths according to size, 1 beet (white if possible), pared and cut into four pieces, onions, whole, cut at right angles ⅓ of the way up from the root end, potatoes pared and cut into equal sizes, winter squash in large pieces, pared, slices of broiled trumese, parsley.

Oil the bottom of the kettle. Mix in it the nut butter, browned flour, salt and tomato, adding as much boiling water as necessary to cook the dinner. When the liquid is boiling put in the cabbage, carrots, turnips and beet. In about an hour, add the onions; then in ¾ of an hour the potatoes, with the squash laid inside down over the whole. When all are done, if you have a very large platter, lay pieces of squash around the edge with cabbage overlapping and the other vegetables in the center, with slices of broiled trumese around and sprays of parsley for garnish. The liquid remaining in the kettle, with a little water added if necessary, may be strained and served as gravy for the vegetables. The more nearly dry the vegetables can cook without scorching the better, _but do not let them scorch_. The squash need not be used, but it would not be a boiled dinner to a New Englander without it.

Steamed dumplings may be served with the dinner.

=Timbales of Rice--Trumese Stuffing=

Line a well oiled mold ½-1 inch deep (according to size of mold) with hot cooked rice. Fill nearly to top with mixture of Elsa’s roll, spread rice over top. Cover with oiled lid and steam ½-¾ of an hour. Serve with sauce 8, 12, 36 or 48, or any desired sauce.

Hot hominy grits (which have been cooked 2-3 hrs. in double boiler in proportion of 1 cup of grits to 3 of water) may be used in place of rice; also cold boiled macaroni chopped fine, with 1 egg added to each pint of macaroni.

=★ Trumese Timbale--Boundary Castle Sauce=

1¾ cup stale (or 1 good cup dry) bread crumbs 1 cup hot water ½ lb. trumese ¼ cup raw nut butter ¼ teaspn. powdered bay leaf ½ teaspn. powdered sage ½-¾ teaspn. salt 2 eggs

The nut butter may be omitted and 2 cups of stale (1¼ dry) crumbs used. Use the crust as well as the center of the loaf of bread. Soak crumbs in the water until soft, then stir over the fire until smooth and dry enough to leave the sides of the pan. Remove from the fire, add trumese chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs. Beat until well mixed and if convenient rub through a fine colander, then add the whites of the eggs beaten a little. Press into a well oiled mold, which may have been garnished with truffles, and steam 1½ hour. Let stand a moment after taking from the steamer, then invert upon the center of the platter. Serve with Boundary Castle sauce, which is the crowning feature of the dish.

The timbales may be made in a round mold, or in individual molds and served on a chop tray. Omit herbs if preferred. If truffles are used for garnishing, the cuttings may be chopped and added to the loaf.

=★ Trumese and Rice Timbale, Roast or Loaf=

This is one of the simplest and most convenient preparations, and is as delicious as it is convenient.

2 cups minced trumese 2 cups boiled or steamed rice ⅛-¼ cup of oil or melted butter salt

Mix the ingredients thoroughly and put into a timbale mold or brick shaped bread tin, a covered can, or individual molds; steam, or bake in pan of water (covered until the last) ¾-1½ hour according to size of loaf. Serve with creamed celery, peas, some of the mushroom sauces, a plain cream or any desired sauce.

=Rice Timbale--Trumese and Asparagus Tips=

Partly fill buttered timbale mold, round or oblong, with hot, nicely cooked rice. Unmold on to tray or platter, surround with slices of broiled trumese standing against the sides of the mold. Pour a little drawn butter around on the dish, and lay clusters of cooked asparagus tips around the edge. Serve with plenty of the sauce. Sauce may be flavored with onion and parsley.

=Elsa’s Roll of Trumese=

3 pts. minced trumese 2 eggs 1 cup cracker dust or granella ½ cup milk salt

Shape into a large roll; bake ½ hour, basting occasionally with oil or butter, and water. Serve with any desired sauce or accompaniment.

=Cannelon of Trumese=

1 pt. minced trumese (or part nutmese) 1⅓ tablespn. butter or oil 1-3 teaspns. chopped onion 1 teaspn. chopped parsley salt

Form into roll, cover with pastry crust, fastening well at the ends, and bake in moderate oven 20-30 m. Serve with 16, 34 or any desired sauce. Shelled whole hard boiled eggs may be put into the center of the roll for a novelty, when desired.

=Trumese Rissoles, Pasties or Turnovers=

Cut pastry crust into circles the size of a large saucer or small plate. Lay a spoonful of the filling of Cannelon of Trumese on one side of each; fold the other side over (after moistening edges) like a turnover. Bake. Nice for travelling lunches.

=★ Trumese Soufflé=

1 pt. chopped or ground trumese 1 cup milk 2 tablespns. flour 1 tablespn. butter 4 eggs 1 teaspn. salt

Stir flour smooth with part of the milk, heat the remainder to boiling, add flour and cook until thickened. Remove from fire and add butter, trumese, salt and beaten yolks of eggs; then chop in the stiffly-beaten whites. Put into baking dish, custard cups or molds. Set into pan of hot water and bake (covered part of the time with oiled paper) in slow oven 20-30 m., or until firm in the center. ¼ nutmese may be used.

=★ Trumese Croquettes=

½ lb. trumese ½ teaspn. celery salt, or 1½ tablespn. fine cut celery 1 tablespn. grated onion ½ teaspn. powdered sage 2 teaspns. chopped parsley

Chop trumese fine, mix with other ingredients, stand in cool place until sauce is made.

_Sauce_--

2 tablespns. oil ⅓ cup browned flour No. 1 ½ cup white flour 2 tablespns. grated onion 1 teaspn. browned flour No. 3 ¼ cup strained tomato 1 teaspn. salt

Mix onion, browned flour No. 3, salt and tomato in pint measure, fill the measure with boiling water. Heat the oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire. Remove from fire, chop in lightly the trumese mixture and cool. When cold, shape into rolls about three inches long and 1 inch in diameter, roll in fine toasted bread or cracker crumbs, dip in beaten egg and roll again in crumbs. Bake in quick oven 10 m., or until croquettes begin to crack a little and are a delicate brown. If baked too long, or if they stand long after baking they will lose their shape. Serve plain, or with mushroom sauce, or jelly, or jellied cranberries, or with peas creamed, or seasoned with butter and salt only. Well made croquettes require no sauce. I sometimes plan to have creamed potatoes with trumese croquettes.

This quantity will make twelve croquettes. They may be shaped into cones if preferred.

In making more than once the recipe, use a little extra flour, as the evaporation is less in proportion. One secret of success with croquettes is to have the mixture as soft as possible to shape. In shaping, drop the soft mixture on to the crumbs by spoonfuls, lift carefully from beneath (so as not to get any of the crumbs inside the croquettes), and shape deftly with the fingers; then roll in the crumbs, taking care that the ends are well covered. Drop from one hand to the other to remove the loose crumbs and lay croquettes on a plate or board until all are crumbed the first time. (With some mixtures, the fingers may be dipped in oil and the croquettes shaped neatly before putting into the crumbs). For dipping, have eggs beaten slightly with salt and water, 1 teaspn. of water to each egg. Dip the croquettes into the mixture with the left hand only, see that the ends are moistened with the egg, drop on to a flat dish of crumbs, with the right hand roll them until they are well covered, and lay on to the pans in which they are to be baked.

All ready croquettes may be kept in a cold place for a day or two before baking when necessary.

=★ Trumese Croquettes No. 2=

Chop or grind trumese to make ¾-1 qt. Add 1½-2 teaspns. salt, 2 tablespns. each chopped parsley and grated onion. Fine cut celery may be used instead of onion.

_Sauce_--Rub to a smooth paste 5½ tablespns. of flour and 2-3 of butter or oil. Pour 1 pt. of boiling milk over slowly, stirring. Boil well, add trumese, mix, cool. When cold, form into croquettes, dip in egg, roll in crumbs, bake.

=★ Brother Barnett’s Savory Trumese and Rice Croquettes=

Use recipe for Trumese and Rice Timbale, p. 170. Flavor with sage or winter savory, shape into croquettes, bake. Serve with sauce 4, 9, 12, 44 or 54. You will be surprised to see how nice these are. Cooked hominy grits or chopped boiled macaroni may be used in place of rice.

=Russian Croquettes=

Cover small rolls of Elsa’s roll, p. 171, or of filling for cannelon of trumese, p. 171, with pastry crust. Bake. Serve with eighths of red apples, sections of orange or with baked bananas, or with any suitable sauce or vegetable.

=★ Trumese and Potato Hash=

Put trumese and double the quantity of cold potatoes (those cooked in their jackets until nearly tender being ideal) through food cutter, using next to the coarsest cutter. (If chopping by hand, be sure not to chop too fine, especially the potatoes.) Mix carefully. Simmer _without browning_, chopped onion in oil. Add the mixed trumese and potato, pour consommé or nicely seasoned gravy over and set in the oven to heat, and brown over the top. If obliged to finish on top of the stove, set back, on an asbestos pad, and heat slowly, covered.

The onion may be mixed with the trumese and potato, all put into a baking dish, nut butter stirred to a cream with consommé poured over and the hash baked for ¾-1 hour. Finely-sliced celery, celery salt, or any of the sweet herbs, powdered, may be substituted for the onion. Sage may be used occasionally with the onion.

=Trumese and Rice Hash=

Use boiled or steamed rice in place of potato in the preceding recipe.

NUTMESE

½ lb. Virginia peanuts, raw 1 lb. Virginia peanuts, cooked 2 teaspns. salt ⅔ cup water

Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 hrs. or bake 1 hr. in slow oven on asbestos pad. May cook in sealed glass jars, following directions p. 156, for trumese in glass jars.

Use a trifle less water for Spanish peanuts.

Cereal coffee or consommé may be used in place of water.

All ready prepared foods similar to nutmese are variously named “nuttolene”, “nutmete”, “nutcysa” and “nut loaf,” according to where they are made.

=Tomato Nutmese=

¼ lb. Virginia peanuts, raw 1 lb. Virginia peanuts, cooked 2 teaspns. salt 5-5⅓ tablespns. thick tomato pulp (strained tomato cooked down)

Cook same as nutmese, having oven _very_ slow in baking.

=Cornstarch Nutmese=

The following recipe makes a very palatable preparation for those who can use the starch; but meat substitutes should be made without starch.

3 cups raw Spanish nut meal, or coarse butter 1 cup cornstarch 3-3½ teaspns. salt 1 cup cold water 3 cups boiling water

Stir dry ingredients with the cold water, then add the boiling water gradually, stirring. Cook the same as nutmese. Use a little more water with Virginia nuts. See suggestion p. 155, for using starch washed out of gluten dough, in place of corn starch.

NUTMESE DISHES

Nutmese of nuts only, is suitable to serve with breads of all kinds instead of butter. It takes the place of cheese nicely with apple pie and may be served sliced, with Chili, apple, grape and different fruit sauces or with jelly.

=Nutmese Cottage Cheese=

Take the broken pieces of nutmese left from slicing, press them through a wire strainer, add salt and enough lemon juice to give the slight tartness of cottage cheese. Use plenty of salt and not too much lemon juice. Mix well and press through the strainer again. Shape into balls and roll in chopped parsley.

Carefully =Broiled Nutmese= may be served with creamed parsnips or celery on toast, or with mint sauce, tomato and tomato cream sauce, and nearly all the sauces and vegetables with which trumese is served. It is especially nice with green peas.

=Tomato Nutmese and Eggs=

Lay ¼ inch slices of broiled tomato nutmese on thin pieces of toast of the same shape and place a soft poached egg on each. Garnish with parsley.

Use soft scrambled eggs instead of poached sometimes.

=Nutmese and Rice with Peas Sauce=

Add chopped parsley and cooked green peas to tomato cream sauce which has been flavored with onion, and pour sauce over a low, rocky mound of rice surrounded by broiled nutmese.

=Nutmese with Baked Beans=

Score nutmese of the desired shape, on one side. Broil the scored side carefully and set in the oven to just warm through. Place in center of platter, pile baked beans around and garnish with parsley and lemon. Nutmese made in an oblong, square-cornered tin would be very suitable in shape.

String beans which have been cooked whole with raw nut butter in the water may be used in place of baked beans, and French dressing or Sauce Amèricaine poured over.

=★ Nutmese Cutlets= are made the same as trumese cutlets, p. 162, except that nutmese cutlets are better with granella than with bread crumbs.

=★ Nut Irish Stew--a universal favorite=

In 2 qts. of salted water to which have been added 4 or 5 tablespns. of raw nut butter, cook from 4-6 large onions sliced thin, and 3 pts. to 2 qts. of potato cut into irregular pieces about an inch in diameter.

When the potatoes have cooked enough to give a little consistency to the stew, drop in pieces of nutmese in strips about 1½ in. long and ¾ in. thick. Heat without stirring. Serve.

=Nutmese in Cream of Tomato Sauce=

makes a delightful stew. It may be served alone, on toast, in rice border, or in mashed bean border. Cut nutmese into dice and add to sauce just long enough before serving to heat through. Do not stir.

Add nutmese to Cream of Spinach soup when you have some left over and you have an enjoyable meat dish with very little trouble.

=Nutmese and Green Peas with New Potatoes=

Serve in cream or drawn butter sauce. Old potatoes cut in small pieces may be used.

=Nutmese à la Crême=

¾ lb. nutmese 3 hard boiled eggs

Break nutmese into irregular pieces with a fork and mix it with the eggs, chopped coarse and ¾ teaspn. salt.

_Sauce_--

¼ cup oil or melted butter ¼-½ cup chopped onion ¾ cup flour water to leave stiff, about 1 pt. 1 egg, or the yolk only 1 teaspn. chopped parsley salt

Add onion to hot oil and simmer slowly without browning, for 10 m. Add flour, rub smooth, pour on hot water, stir until smooth and well cooked. Remove from fire, add parsley, salt and beaten egg. Put sauce, and nutmese with eggs, into pudding dish, in layers, with sauce on top. Sprinkle with crumbs, corn meal or browned flour No. 1. Bake in moderate oven until bubbling all through and delicately browned on top.

We sometimes use a little garlic, and sometimes a little cream with a very little strained tomato in the sauce. Another is made with the following sauce and finished the same as the preceding:

_Sauce No. 2_--Rub ⅞ cup pastry flour smooth with water; pour it gradually into 1 pt. of boiling milk, stirring until smooth. Pour this over 2 beaten eggs or yolks only. Add 1 teaspn. each chopped onion and parsley, and ¾-1 teaspn. salt.

The sauce must be very stiff or the character of the dish is spoiled.

A tablespn. of butter may be added when the sauce is taken from the fire, if desired richer.

=Nutmese and Oyster Plant in Shells=

Use nutmese and oyster plant in place of trumese and mushrooms, in Trumese and Mushrooms à la Crême, and the liquor in which the oyster plant was cooked instead of water in the sauce.

=Scallop of Nutmese and Tomato=