Show we never know the true value ot friends while they live e are too sensitive to their faults when we have lost them we think only of their bues tues hare NUT DISHES nuts to use as a main course FOR in combination with vegetables ege tables the following will be chopped nuts with vegetables mix one third of a cupful of bread brumba with one third of a cupful of chopped nuts add one and one half tablespoonfuls of melted butter and mix thoroughly on top of creamed cauliflower cabbage onions or sweet potato put into a hot oen and bake a delicate brown vegetable roast cook one cupful of vermicelli in boiling water using one and one half cupfuls chop three small onions finely cook in three tablespoonfuls of tat until bellow add one egg well beaten one cupful each of bread crumbs and chopped nuts one half teaspoonful of poultry dressing and salt to taste mix well with the vermicelli and turn into a loaf bread pan shape and pack until nell molded then turn out on a baking pan and bike one hour basting frequently with the melted fat serve with a brown sauce peanut crisps mix equal parts of butter and pea nut butter until creamy add hot wa ter to moisten spread on small crack ars and bake in a slow oven until crasp sere with soup or salad auts added to ajeet potato using peanuts makes a delicious potato croquette add chopped nuts to french or mayonnaise dressing to serve on plain lettuce salad sene with cream cheece in balls and decanted decon ted with half of a nut meat with any green sulad brazil nut salad crack and peel eight brazil nuts cut into small thin slices add one half cupful of celery one apple dicea diced two of pineapple also dicea diced one h alf cupful of canned white cherries or tresh white grapes two tablespoonfuls of lemon juice one half cupful of mayonnaise one fourtly cup ful of heavy creim mix all and sene in nests of head lettuce toasted nut and cheese sandwiches mix one half cupful of rich soft cheese with three tablespoonfuls ol 01 french dressing spread graham bread with butter then with th cheese and sprinkle generously with chopped nuts put together in pairs cut into finger sized pieces and toast well on each side pile log cabin fashion on a fancy plate and serve with salad fyd 1928 western newspaper union |