Sandwiches, Sauces, and Cakes It is curious, writes a correspondent of "The Times' how far we are behind both Germany and America in our use of nuts. I suspect that they come to America by way of the hyphenated, for German receipts show a plentiful use of them.
They figure in salads, in sand-wishes, in sauces, and in every varied ty of of cake, and they never come addicted: to resntvion thaw we are; Americans are much more
in fact, we do not use sandwiches much, unless it be for dance or supper parties, for travelling, or for picnics; but the American receipts can be very effectively adapted by using puff pastry instead of bread, when the sandwich is transformed into an original outrement. Here, for instance, is one:—
Take 4lb.* of filberts and pound them with 4lb. of raising, lb. of dates, and the juice of an orange and a lemon, spread on a layer of puff pastry and cover with another.
Or, for a savoury, pound the nuts well, slightly season with salt and mix with cream into a paste, then spread on pastry croutons.
For an unusual savoury, there is nut cheese to which vegetarians are much addicted, and which is very delicious made with a variety of nuta:—Half-a-pound of filberts, }1b. of; walnuts, 3lb. of Brazil nuts, and 4lb. of almonds. The nuts are shelled and blanched and thoroughly pounded together, then well kneaded till soft. The mixture is then moulded in tumbler or small tin and kept in a cool place till it is wanted, when, like any other mould, each can be released by being plunged into warm water.
Text read from the printed page and cleaned; old type leaves the occasional error.