Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-03

ture as the other nuts. This nut is used
principally in fancy desserts. salad, cakes
and CONNECTIONS. The almond is similar
In composition to the hickory nut While
1t is rich in tissue-forming and heat-pro-
ducing elements. it contains no starch. Its
| flavor Is very delicate This nut is con-
sidered valuable in the dietary for Bright s
disease. Knocked it is very tough and
solid. Almond paste makes delicious and
nourishfng sandwiches.
The Brazil and the pistachio nuts are
used In limited quantity. The former is
considered the most oily of all the nuts,
though they are composed almost entire
ly of OIL The pistachio nut must be in
cluded in this group, not as necessary
member, but because of it's Importance
in the estimation of the culinary artist.
The fruit resembles very small almond,
but contains kernel of bright green col
or, owing to the presence of chlorophyll,
or leaf-green. The flavor is not unlike
that of the sweet almond, but at the same
time distinctly characteristic of this pecu-
liar little nut.
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 gently squeeze
out all the water. Add the crumbs to cup
Of ground nut meats peanuts, hickory or
English Walnuts), season with salt, paprica
anu mixed sweet nerDS TO suit the taste.
Moisten with egg slightly beaten. Put the
mixture into an oblong bread tin to shape,
then turn out onto a buttered paper placed
in the bottom of baking pan and place in
basting frequently with melted butter and
hot water. Or the loaf may be covered with
buttered paper until nearly done, the paper
then removed and the loaf allowed to
brown quickly. Serve with tomato, oyster
or brown sauce.
Golden Chestnut Soup.
Shell and boil quart of chestnuts, and
when tender enough rub the meats through
a sieve. Mix two level Tablespoonful of
butter and flour to smooth paste. Put in
a saucepan with quart Of hot milk and
stir until smooth and scalding hot. add the
Sifted chestnuts and season to taste with
salt and pepper. Just before serving add
the beaten yolks Of two or three eggs and
cook a few seconds, but not long enough to
harden the egg. Stir little Of the hot
soup into the egg before adding 1t to the
bulk Of the soup. This will give you a
smooth, even-colored soup, while If you
stir the egg into the boiling soup it will
cool in flakes or strings and spoil its APP
pearance.
Peanut Soup.
Take a pint Of fresh roasted peanuts;
shell and remove the inner brown skin.
Grind or roll the nuts to fine powder. Use
either stock or milk and water for the
liquid part of the soup. If milk and water
take pint Of each and thicken with a
paste made of a small tablespoonful 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 the soup boil
gently for twenty-five minutes. If made
with stock serve slice of lemon in each
dish.
Chestnut Sauce.
Put two level tablespoonfuls Of butter In
a saucepan over the fire, add a tablespoon
full of minced onion, slice of carrot chop
ped fine and the same amount of chopped
celery. Cook for five minutes. Add two
level tablespoonfuls of flour and stir until
smooth; let cook few minutes, then add
one and a half cupfuls of boiling water
Season with a little vegetable extract, salt
and pepper. Let cook gently for ten min
utes. Meanwhile place in another small
saucepan one tablespoonful of finely minced
shallots and one-half cup of claret; cook
ten minutes. then strain through sieve
and add this to the sauce; season with
little paprica and add half dozen large
chestnutS that have been cooked until ten
der and cut into quarters or slices. Let
boil up and serve.
Macaroni and Peanut Croquettes.
Make these the day before you intend to
fry and serve them. Take one and one half
cups of cold minced macaroni and one-haf
cup Of roasted, shelled and boiled peanuts,
also chopped fine; mix and season with salt
and pepper. Put one and one-half cups Of
milk in the double boiler and place over the
fire to scald. Mix two level tablespoonful
Of butter to smooth paste with the same
amount of flour and add to the hot milk.
Stir until you have thick sauce; then add
the beaten yolk of two eggs and season
with salt and paprica; stir In the macaroni
and nut meats and when thoroughly mixed
turn out on shallow dishes to cool. When
stiff enough form into cylinder or pear
shaped croquettes; dip them in beaten egg
and bread crumbs and place them in a cool,
dry place until the next day. Fry in deep
hot fat just long enough to brown them del
icately. Serve with tomato sauce or
sauce made with chicken stock and favored
with lemon juice.
Almond Sandwiches.
Chop or grind some blanched almonds
very fine and spread layer between very
thin slices of well-buttered Boston brown
bread. These may be made into sweet
by spreading a layer of orange,
ounce or strawberry jelly or marmalade In
the center Of each sandwich. Large raisins
seeded and shredded may be substituted for
the jelly or marmalade.
Sunshine Cake.
Take three eggs beaten separately, one
cup of sugar. one-third of a cup Of butter.
two thirds of a cup Of milk, two cups Of
sifted -four one teaspoonful of baking pow
der Work the sugar and butter to a cream:
then add the well-beaten yolks. milk, flour
in which the baking powder has been sifted
three times; beat thoroughly, and, lastly,
fold in the whites of the eggs beaten to
stiff froth. Can be baked In loaf or in
two-layer cakes. Flavor with vanilla. As
this Is only moderately rich butter-and-
egg cake bake it In a moderately hot oven.
Menus.
SUNDAY.
BREAKFAST,
Oranges.
Liver Rolls. Brown Sauce.