Special Recipes
GRAPE-NUTS IN SOUP, SALAD,
AND ENTRÉES
GRAPE-NUTS PURÉE
| 3 cups beef stock | ⅓ cup flour |
| 2 cups Grape-Nuts | ⅓ cup butter |
| 1 slice onion | ½ teaspoon salt |
| ¼ teaspoon celery salt | ½ teaspoon pepper |
| 3 cups milk |
Cook stock, Grape-Nuts, onion, and celery salt for 15 minutes. Rub through a sieve and add milk very gradually. Into a separate saucepan put butter and melt slowly over low fire, add flour gradually until smooth and the consistency of cream, then add very gradually to first mixture, stirring constantly. Bring to boiling point, season with salt and pepper, and serve at once.
This recipe will serve six to eight persons.
GRAPE-NUTS MOCK HAMBURGER STEAK
| 1 cup lentils | 1 teaspoon salt |
| 1 cup Grape-Nuts | 1 teaspoon poultry seasoning |
| 1 tablespoon butter or other fat | 2 eggs |
| 2 onions | ½ cup milk |
Soak lentils in water overnight, then boil until soft and mash and allow to chill, then add Grape-Nuts and shortening, grate in the onions, add salt,seasoning, and eggs, and mix thoroughly. Moisten with milk until the mixture 1s as soft as can be handled, and form into cakes like hamburger steak. Fry in butter until brown. Serve with brown gravy.
This recipe will serve six persons.
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