walnuts--this is best and easiest done by running through a nut-mill, but
these are not expensive, as they may be had from 1s. 6d.--or Brazil nuts,
and add to them two teacupfuls bread crumbs, mix in 1/2 oz. butter,
spoonful onion juice, and a little mace, white pepper, salt or celery salt.
Melt 1/2 oz. butter in saucepan. Mix in a teaspoonful flour, and add by
degrees a gill of milk. When it thickens add the other ingredients. Mix
well over the fire. Remove and stir in a beaten egg and teaspoonful lemon
juice. Mix all thoroughly and turn out to cool. Form into cutlets, egg,
crumb, and fry. Serve with bread sauce or tomato sauce.


Brazil Omelet.

Take 2 ozs. shelled Brazil nuts and rub off the brown skin. If they are
put in slow oven for 10 minutes, both shell and skin will come off easily.
Flake in a nut-mill or pound quite smooth. Add the yolk of hard boiled egg,
a teaspoonful ground almonds, or almond meal, and make into a paste. Then
add some grated onion, a tablespoonful baked or mashed potato, the same of
bread crumbs, and seasoning to taste. Mix well, and add the yolks of two
eggs beaten up, and after mixing thoroughly, stir in lightly the two whites
beaten quite stiff, butter a shallow tin or soup-plate, and pour in the
mixture. Cover and bake gently, till set--about an hour. When cool, cut
into neat shapes, egg, crumb, and fry. The same mixture will also make a
delicious


Brazil Souffle.

Add another white of egg stiffly beaten, and steam gently for 30 minutes.