Nut Roast Recipe

3 eggs (beaten with egg beater)

2 cups English Walnut meats

milk to moisten it

4 cups of bread crumbs (grated)

1 small tablespoon butter

pinch salt.

1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups.

A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of

shelling is saved.

Melt butter and pour over mixture, salt, then add enough milk to

moisten, so as to form the shape of a loaf of bread. Too little milk

will cause the loaf to separate, likewise, too much will make it mushy.

Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered

bread pan or baking dish. A small slice goes very far as it is solid and

rich. Serve with hot tomato sauce.

This makes a delicious luncheon dish, served with peas and a nice

salad.