Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-10-12
The HOUSEWIVES FRIEND.
Nuts Of All Kinds are Gaining in
Favor as Articles Of Diet.
BY MARION HARLAND.
Suggestions That win Please Mothers and
Housewives as Well.

Suggestions That VIII Please Mothers and
Housewives as Well.
Copyright, 1899, by Walter B. Guild)
Nuts of all kinds are gaining in favor
as articles of diet, and are at their best
in the autumn and winter. They may
now be bought shelled and packed in
boxes, so that they are ready for imme-
diate use. The housekeeper of moder-
ate means with an abundance of time
at her disposal will find that it is cheap
er to buy the nuts in their shells and
crack them herself If she is so for
tunate as to be able to despise the petty
economies she will rejoice in the pre-
pared nuts, as they will save her much
tedious labor.
If Spanish chestnuts are not to be
procured when wanted, large domestic
chestnuts may be boiled and used in
their stead
CHESTNUT CROQUETTES.
Boil quart of Spanish chestnuts in
sailed water. While still hot remove
the shells and skins, and rub the nuts
through a colander. With a wooden
spoon work to smooth paste, adding
as you do so a tablespoonful of butter,
saltspoonful of salt, a dash of pap
rika quarter of a tea5poonful of on
ion juice, a handful of fine bread
crumbs, and the unbeaten yolk of an
egg. Put the paste in a double boiler
over the fire and heat through. With
Toured hands form into corquettes, dip
in beaten egg, then in cracker dust, and
lay on a platter in the refrigerator for
two hours. Fry in deep, boiling fat,
drain in a colander, and serve very
hot.
SWEET POTATO AND CHESTNUT
BALLS
Boil and mash enough sweet potatoes
to make two cupfuls, and enough Span
ism chestluts to make one cupful. Rub
the nuts and potatoes together while
hot and beat into them two tablespoon
fuls Of butter, four teaspoonfpls ' of
cream, two beaten eggs, and season to
taste. When cold form in balls, roll in
egg and cracker crumbs and set in a
cold place for an hour before frying in
deep, boiling fat.
CHESTNUT MERINGUE.
Boil, shell and skin pint of Spanish
chestnut5, and, while hot rub through
a fine colander. When cold stir into
the nut paste half a cup of powdered
sugar, and then beat into it a cup Of
whipped cream. Turn into a bowl, pour
over the nut mixture pint of sweet
ened whipped cream and serve.
PEANUT STUFFING FOR ROAST
DUCK.
Prepare the ducks for roasting and
make a stuffing of bread crumbs sea-
soned with butter, pepper and salt
Chop cup of roasted peanuts to pow
der and rub them into the bread
crumbs. Stuff the ducks with this mix
ture and roast, basting frequently.
PEANUT CRISPS.
Beat the whites of five eggs until very
stiff add to them two cups of powdered
sugar, quarter of cup of sifted -four,
and a cup of finely minced roasted pea
nuts. Line a baking pan with creased
paper and drop the mixture by the
spoonful upon it. Bake in a moderate
oven. These crisp meringues are de-
lieious with vanilla ice cream.
WALNUT SALAD.
Shell two dozen English walnuts and
throw them into boiling water. When
the skins slip from them easily, re-
move the nuts from the water and skin
them. Lay the blanched nuts in salad
oil for half an hour, drain them and
lay them among the crisp lettuce
leaves. Serve with mayonnaise dress
ing. MARION HARLAND.