The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-03


nut is the pecan. but while the nutmeat
is sweet, the shell is very bitter and un--
less every particle is carefully removed
makes the nut unpalatable.
The hazel and 1lberts are rich, sweet
nuts. but very tough and solid and most
indigestible unless ground.
The black walnut is very rich in oil,
strong in flavor and while not dense and
SO hard as most other nuts It IS very I'M
ternut is still stronger in flavor. but not
so rich in oil. It has q peculiar but very
agreeable favor which distinguishes 1t
The favorite fancy nuts grown for the
market are the English walnut and the al
mond. The former Is rich and oily, but
deIicately favored and mot so firm in tex
ture as the other nutsal This nut is used
principally in fancy desserts, salad cakes
and corrections. The almond is similar IN
composition to the hickory nut While it
is rich in tissue-forming aand heat-produc-
flavor is very delicate. This nut is consid-
cred valuable in the dietary for Bright 5
disease Uncooazed it Is very tough and
solid. Almond paste makes delicious and
nourishing sandwiches.
The Brazil and the pistachio nuts are
used in limited quantity. The former IS
considered the most oily of all the nuts
is hard and very compact in texture al
though they are composed almost entirely
of oil. The pistachiO nat must be included
in this group not as a necessary nertDer,
but because of its Importance in the esti-
nation of the culinary artist. The fruit
resembles a very small almond. but con-
tains a kernel Of bright green color, owing
green. The flavor is not unlike That OF
the sweet almond. but at the same time
distinctly characteristic Of this peculiar
'''--4 -''' NUT LOAF.
Take A pint of fine bread crumbs from
the center OF the loaf, cover with cold
water and soak for ten minutes; then put
them IN a piece of cheese cloth and gent
ly squeeze out all the water Add the
(peanuts hickory or English wainuts)
season with salt, paprica and mixed
sweet herpS 70 sult INC td LAST 1s1oial ISL "a
with egg slightly beaten. Put the mix
ture into an oblong bread tin to shape,
then turn out onto buttered paper
placed in the bottom Of a baking pan and
place in moderately hot oven Bake one
hour. basting frequently with melted nut
ter and hot water Or the loaf may be
covered with bnttered paper until nearly
done, the paper then removed ana the loaL
allowed to brown quickly Serve with a
tomato oyster or brown sauce
GOLDEN CHESTNUT SOUP.
Shell and boil a quart of chestnuts and
when tender enough rub the meats
through a sieve. Mix two level table
spoonfuls Of butter and -four to a smooth
paste. Put in saucepan with q quart OF
hOt milk and stir until smooth and scaId-
ing hot add the sifted cheStnuts and sea
son to taste with salt and pepper. Just
/ before serving add the beaten yoiks OF
onds. Stir a little of the hot soup into The
egg before adding it to the bulk OF the
soup; this will give you smooth no, tn even s,sa
( the boiling soup it will cook in fakes or
strings and spoil the appearance.
PEANUT SOUP
Take a pint of fresh roasted peanuts,
shell and remove the inner brown skin.
Grind or roll the nuts into fine powder
Use either stock or milk and water for
the liquid part Of the. soup IT milk ana
water take a pint of each ana thiclSen
with a paste made of a small tablespoon
full of flour and a large tablespoonful OF
! butter rubbed together. Season to taste
with salt and white pepper. Pour the hot
milk over the powdered peanuts and let
/ 4he SOM boil gently for twenty-five min
/ utes If made with stock serve a slice
/ of lemon in each dish.
CHESTNUT SAUCE.
Put two level tablespoonfuls, OF butter ter