Nut Scrapple Recipe

On a crisp winter morning a dish of nut scrapple is very appetizing and

just as nutritious as that made of pork. To make it, take two cupfuls of

cornmeal, one of hominy and a tablespoon of salt and cook in a double

boiler, with just enough boiling water until it is of the consistency of

frying. While still hot add two cupfuls of nut meats which had been put

through the chopper; pour into buttered pan and use like other scrapple.



Peanut omelet is a delicious way to serve nuts. Make a cream sauce with

one tablespoon of butter, two tablespoons of flour and three-quarters of

a cupful of flour and three-quarters of a cupful of milk poured in

slowly. Take from the fire, season, add three-quarters of a cupful of

ground peanuts and pour the mixture on the lightly beaten yolks of three

eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and

bake for 20 minutes.

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