The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-01-12

preparations almost too various TO men
A NUT WHICH HAS LONG BEEN
USED IN GERMANY-
This Is the sweet almond, with which
every good cook is familiar The pecu-
liar. bland favor Of this nut is most
highly praised by the Germans, who use
It IN all their pastry cooking. sometimes
in soups and in many desserts and
candies almond paste IS used The salt
ed almonds which have been 50 long
used on our tables may have been some
what superseded by the Drowned. I'M
sailed almonds, which are most delicate
Unfor tUnateIy. almonds are usually
quite expensive IN this country
A MOST USEFUL NUT
In Spain and southern France chest
nuts are a staple article OF diet Every
year large amounts OF chestnuts are
gathered by the peasants ground into
meal and stored for winter use In the
United States the chestnut : eoming
into prominence as a food: formerly
French dishes made of chestnuts were
cons MeFed beyond the reach OF most
households, but as French cheStnurs
have grown cheaper and are now op-
tainable IN ali the larger places their
use is more extended Chestnut seuf1ng
for turkeys has long been IN use here,
but some Of the more palatabIe purees,
sauces and other combinations are lit
tie known CheStnuts are better II
cooked; unc0oked, they may cause ser
we're Indigestion
THE PECAN, ANOTHER AMERICAN
NUT
The pecan has a most delicious favor
peculiar TO itself It is not expensive
and may be used with good results II
salads. cakes and confectionery
OTHER AMERICAN NUTS
The butternut and black walnut have
MANY warm friends The former makes
a delicious foundation for ice cream
Both OF these nuts contain large guam
titles Of oil and are considered rather
hard to digest The hazeluut is the
American albert, IL IS much used in
candy making and makes good salad
when combined with other things The
hickory nut Is a great favortte N New
ENGLAND. where II is much used n cake
making It makes a piquant addition 70
unince pies and q candy made OF maple
sugar and hickory nuts IS good enough
to make one long for it years after eat
OTHER FOREIGN NUTS.
We All know Of many ways OF prepar-
ing the cocoanut. but how many are
aware that an excellent sour IS prepared
from the pulp with the cocoanut milk
The English walnut IS an old friend ana
improves any dish where II may De
used Fn<Iish Walnuts with cut-1p cei-
erv hearts and salt gre a new relish; al
most any nut could be served N TINS
way Brazil nuts are very oily, usually
considered iudigeSTible, but, neyerrne-
less are highly priced as a dessert nut
As nuts are a concentrated form OF
food It would be better not to serve
them after q heavy dinner as IS the Gus
tom now
Inquiries Answered.
MOCHA CAKE
Hiss Lizzie Toy writes: VIII ven be
kind enough to send ms recipe Tor
mocha cakaz
Make 4 sponge cake mixture with SIX
eggs uniform in size, their weight II
sifted graduated sugar and natr their
weight IN sifte6 -four Separate the eggs
and beat yof1zs and sugar together until
very, very light then the -four szfxed =
Last Of al fold n carefully tna whites
OF the eggs beaten to a stiff frozn- Bake
in sheets IN well buttered pans Shape
into small. round cakes when Geld ard
cut into layers with a sharp k<nIxe- PUT
the layers together with thin coating