Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-21

HOLD
lINTS

The popular cults of "vegetarian!sm,
natural foods and ''uncooked foods nnd
their crack object lesson today in the NUT
which not 80 many years ago was held 10
be so indigestible that only squirrels ana
children with cast-iron stomachs were
deemed equal to its assimilation. BON vi
wants there were who ended their Lucui
liam feasts with walnuts and wine; put
they paid the penalty in an AFTERMATH VI
govt or acute indigestion; while the chlld
who INDUCED too literally just before go
ing to bed received scant sympathy IN MS
divers pains and midnight meanings 'hlt
followed. Today every one Knows vi ousn'
to know. that nuts must be eaten win stlt
to assist in their digestion. Iheh, IL lloi
oughly masticated, they may DC eaten a"
nv almost any one, while cooked IN an IN
hnitude of ways, they add variety as well
as piquancy to the dietary. .
Food Value of Nuts.-ThiS revolution IN
popular sentiment Is based upon sclentinc
analysis, which proves that nuts contain
more food value TO the pound than almost
any other food product known. PEANUTS
for example AFFORD twice much nourish-
ment as beefsteak, rice, beans or cheese
and eight times as much as potatoes. Dur
ing our civil war the confederate soioiei
kept up his strength and courage on a uiel
largely composed of peanuts and roasting
ears. This in a measure, because there
was little else to fail back upon so wen
did 1t NIL the bill, however, that heads OIL
commissary departments In other nauons
began experiments with this humble nut
and today both the cars and kaisers
armies are served regularly with bread ana
porridge made largely from the peanut.
Next to the peanut, which, accurately
speaking. is not nut at all, but mem
Der of the nutritious pulse" family, is the
chestnut which is so starchy as to be al
most a bread. In Italian kitchens 1t takes
the place of cereals. while many of the
finest grades of macaroni are made from
this nut
Chcstnuts are used also I'm soups, sauces.
purees, forcemeats entrees and all manner
of sweet dessert dishes.
Fresh sweet almonds are exceedingly nu-
tritive, but as the outer brown SKIN some
times causes irritation of the bowels, they
are far more digestible when blanched.
This is quickly done by covering the nut
meats with boiling water. letting them
stand three or four minutes, then rubbing
off the brown skins between the thumb and
forefnger. Dried, then salted in the oven,
the almond makes an excellent dlSester,
three of them carefully masticated ire
Quently relieving indigestion from other
causes.
Next in nutrient value are the English
walnuts, hickory nuts and pecans. The
black walnut. which is stronger In faVor,
is growing in favor for cakes. salads ana
pickles.
The flbert, which grows in the British
Isles and is first cousin of our hazlenut,
is said to possess remarkable SOLDERING
qualities On this account II Is IN great
demand by the English bon Vlvant, VINO
feels that he can tarry long at the wine cup
If he balances his liquid diet with CORE
spending quantities of the SOLDERING hlbert.
The pistachio seed or nut is now being
imported in increasing quantities AT nrst
their use here was restricted to the color
ing and favorng of Ices and creams, but
now the little green kernels inciosed III
shell-shaped covers looking much like
brachiopod, are roasted in the oven with
salt, then used on the table as dlgesters.
The great fondness OF the Turks ana
Greeks for these nut seeds is said to be the
reason why they were so slow making their
way into commerce.
Among the nut dishes that are worth add
ing to the family cook book are the follow
Ing:
cabbage fine, salt 1t and let 1t stand about
fifteen minutes before blending with about
half the quantity of broken pecan meats
Dress with a French dressing and garnish
with half pieces of pecans. This Is FAVOR
lite Mexican combination.
Chestnut Porridge.-Remove the shells
from the nuts and throw into boiling water
so that the skins can be easily removed.
Discard all nuts that are not sweet ana
fresh Cover with boiling water and cook
twenty or thirty minutes. until soft enough
to be easily mashed through potato rlcer
or colander. Serve as q porrldse with
cream or milk. If preferred they may be
seasoned with butter after mashing ana
served in the place of mashed potatoes.
Chestnut Patties.-After the nuts have
been cooked tender and mashed, add to one
pint of nuts one-half cup cream, TWO Well
beaten eggs, quarter cup sugar, cup
and a half of milk and q saltspoon1ul OF
salt Line patty shells with a good paste,
fill with the nut mixture and bake quickly.
Cream of Chestnut Soup.-Take the shells
off a pint of chestnuts and cover with a. Doll
ing water. After five minutes rub of the
brown skin. Cook until tender In boiling
sailed water to cover, then mash through
cOlander, and return to the water In which
IyzI
milk or veal stock, tablespoonful of butter
and salt and pepper to season. Simmer ten
minutes Take from the fire and stir In
beaten egg and serve at once with crautons.
A cup OF cream is an addition. and more
milk may be added II the PURGE seems TOO
thick.
Chestnuts as a vegetable.-After the nuts
are pealed and blanched throw into bowl
of cold water. Put four tablespoonfulS or
butter in a saucepan with two tablespoon
fuls of flour and cook until blended. Add
two cups clear broth and stir until smooth.
Salt and pepper TO taste. Add the dried
nuts cover and simmer gently until the
nuts are tender.
Chestnut Stufing-For plain forcemeat,
shell and blanch two quarts of nuts and
boil in water TO cover until tender. Drain
and mash Add TO the nuts three table
sIoonfuls of butter. level teaspoonful OF
salt tablespoonful OF pepper a teaspoon
full of minced onion. two tablespoonfuls
OF breadcrumbs and the yolks of two eggs
Mix thoroughly and stuff. This makes
enOugh Tor a TURKEY. II Il TlCner IOrCtiHSd'
Is desired add to the above dressing two
tablespoonfuls minced ham, veal or sau-
sage. a tablespoonful of parsley and little
powdered thyme and grated lemon rind.
DevHed Chestnuts.-Shell and blanch as
many chestnuts as are desired. Dry thor
oughly. To every cupful of the meat allow
a teaspoonful of olive Oil. Pour in with the
nuts and let them stand in the oil for half
an hour Place In clean tin or frying
pan. dredge with salt mixed with a little
cayenne and let the nuts brown in the oven
about fifteen minutes Stir and shake the