breakfast cups ground nuts, nutter.

Any shelled nuts may be used for this roast. Some prefer one kind only;
others like them mixed. Almonds, pine-kernels, new Brazil nuts, and new
walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed with
pine-kernels. A good mixture is one consisting of equal quantities of
blanched almonds, walnuts, hazel nuts, and pine-kernels; where strict
economy is a consideration, peanuts may be used. Put a few of each kind
alternately into the food chopper and grind until you have enough to fill
two cups. Mix with the same quantity breadcrumbs. Grate the onions,
discard all tough pieces, using the soft pulp and juice only with which to
mix the nuts and crumbs to a very stiff paste. If onions are disliked,
skin and mash two tomatoes for the same purpose. Or one onion and one
tomato may be used.

Well grease a pie-dish, fill it with the mixture, spread a few pieces of
nutter (or butter) on the top, and bake until brown.

_Another method_.--For those who use eggs, the mixing may be done with a
well-beaten egg. The mixture may also be formed into an oblong roast,
greased, and baked on a tin. Serve with brown gravy or tomato sauce.


16. NUT RISSOLES.

Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs
if liked. Form into small, flat rissoles, roll them in white flour, and
fry in deep fat or oil. Serve hot with gravy, or cold with salad.