Reform Cookery Book Part 29

NUT MEATS.

Perhaps the greatest development of all in the way of extending the vegetarian bill of fare has been in the manufacture of nut meats. Every year sees a number of new and improved preparations put upon the market, so that there is now a very large variety to choose from. All these meats can be made use of in many ways-sliced and fried, in stews, curries, &c.

The London. Nut Food Company's are well known and of undoubted excellence.

There are several kinds--Meatose, Vejola, Nut-vego, &c.--all quite distinctive in flavour and suited to different tastes. Certain of these contain pea nuts, the flavour of which is objectionable to some, while others give such the preference. The

F.R. Nut Meat,

however, is free from pea nuts, and is a general favourite. It is now made up with pine-kernels, and when I served it up lately, one of those partaking of it with great relish would scarcely credit its being other than a galantine of veal. [Recipes--page 40.]

Protose, Nuttose, Nuttolene, &c.,

put up by the International Health a.s.sociation, Birmingham, are of a high standard of excellence. Protose will appeal to those who like the ordinary "meaty" flavours, for it is practically undistinguishable from meat. It is very good in pies, fritters, &c. The following is a favourite recipe.

Protose and Macaroni Pie.

Blanch 3 ozs. macaroni in salted boiling water for 20 minutes. Put half in bottom of b.u.t.tered pie-dish and add a little seasoning--pepper, salt, grated onion, &c. Put on a layer of Protose cut in small pieces, and repeat with macaroni, seasoning, and Protose. Fill nearly up with gravy or diluted "Extract," and cover with rough puff paste (page 75).

Quite a different type of "meats" are those put up by Chapman, Health Food Stores, Liverpool. They are exceedingly tasty and appetising, and being free from any peculiar flavour, will appeal to the popular taste for "Savoury Meats." There are some 5 or 6 varieties, among which I would specially recommend "Lentose"--a vegetable brawn. Walnut meat is also very fine. They are fully seasoned, and may be used hot or cold, and are excellent when sliced and lightly fried and served with fried tomatoes, tomato sauce (page 68), or brown gravy (page 68). Another point in favour of Chapman's "Meats" is that they are put up in air tight gla.s.s moulds.

Messrs Mapleton, Manchester, also prepare several Nut and other meats, quite different, again, from any of the foregoing. They also are mostly put up in gla.s.s moulds. But the production of this firm to which I would call special attention is the

Nut Meat Preparations,

whereby one can with very little trouble contrive Nut meats for one's self.

There are four different kinds--walnut, white, and brown almond (free from pea nuts), and another containing pea nuts. This preparation is in the form of a meal, and consists of grated nuts blended with certain cereals, &c.

These preparations can be used in place of grated nuts in all the dishes where these form an item. (See pages 38, 39, 99, &c.)

"Pitman" Savoury Nut Meat

bears a name which guarantees its excellence. It is free from pea nuts, and is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins.

Quite the biggest development of the last year or two in this direction are the nut meats manufactured by

R. Winter, Birmingham

of "Pure Fruit Food" fame. They are put up in no fewer than nine varieties--all excellent--but of distinctive flavours. Nos. 1, 2, 3, 8 and 9 are known as

Nutton.

These are very savoury, do not contain pea nuts, are very rich in proteid, and therefore exceedingly nourishing. They comprise Blended Nuts, Almond, Cashew, Pine Kernel, and Walnut. Nos. 4, 5, and 6 are cla.s.sed as

Legumon.

These are very fine pea nut meats, and are of three different kinds--"savoury," "plain," and "fibrine." All of the above are put up in sample tins (3 1/2d.), 1/2-lb., 1-lb., 1-1/2-lb., and 4-lb. tins. A range of sample or 1/2-lb. tins (the latter cost from 5-1/2d. to 7d.) could be had for but little outlay, and would make a very welcome addition to the store cupboard. Several very good "Nutton" recipes are given (p. 102), and other ways of utilising these "meats" will suggest themselves to the practical housekeeper. They are also very good cold with salad or vegetables, and so form a handy stand-by in hot weather.

FRUITARIAN CAKES.

These are another luxury which has been added to the Reform bill of fare within the last year or two, but they are one which will appeal equally to the "unregenerate." Of these, also, there is a practically unlimited variety, and it would seem as if every month or so added some novelty to the number.

It is not possible even to name the different kinds, but they are mostly alike in being composed of uncooked fruits and nuts, thoroughly cleaned and free from stones, skins, &c., but otherwise in their natural state. They are compressed into small cakes or slabs, and put up in a handy size for the pocket--about 1/2-lb.--and also in small penny cakes.

The "Pitman" Co. Birmingham--the largest health food dealers in the world, by the way--have no fewer than 20 varieties of these cakes, some put up in wafer form. They also supply 12 samples post free for 8d., and those who are as yet unacquainted with these dainties should lose no time in sampling them. For a cyclist's luncheon there could, be nothing more suitable than the "Bananut" outfit put up by this firm, consisting of these fruitarian cakes, chocolate, banana biscuits, &c., and all for the modest price of 6d.

The London Nut Food Co.

have several varieties of very dainty small fruit and nut cakes covered with chocolate, especially suitable for a dessert sweet. Very nice also for a "pocket" luncheon.

Mapleton, Manchester,

has no fewer than 25 varieties of fruitarian cakes, put up in 1/2-lb.

packets ranged from 3d. to 7d. each, also in penny packets. The "Pear and Walnut," "Apricot," &c., are very fine. Those put up by

Chapman, Liverpool,

are somewhat different from the others, but especially good. They are of different varieties of fruits and nuts, and iced over with chocolate, &c., and some as Italian Pine stuck over with pine kernels. The "Swiss Milk"

Cake, a new one, is as toothsome as it is nutritious and sustaining.

VISITORS TO EDINBURGH SHOULD PATRONISE The New "REFORM" LUNCHEON and TEA ROOMS,

73 NORTH HANOVER STREET.

BEVERAGES.

Those who find ordinary coffee too stimulating, or otherwise unsuitable, may be glad to know of some of the good cereal coffees now to be had. They strongly resemble coffee in appearance and flavour, are very refreshing and appetising, but are free from caffeine, and quite innocuous. They are prepared by a certain roasting and grinding process from various grains, so that their source is both simple and wholesome. Caramel Cereal, prepared by the International Health a.s.sociation, is one of the best, as I believe it is one of the oldest, on the market. Sip It (London Nut Food Co.) is also excellent; while yet another is Lapee, prepared by Mapleton, Manchester. These, while similar in nature and composition, differ somewhat in flavour, so that various tastes can be suited. They can be prepared as ordinary coffee, but are, I think, better to have a few minutes' boiling. Full directions are, however, given with each. Mapleton has recently added Banana Coffee and Nut Coffee--both very good.

Fruit Syrups, Wine Essences, &c.,