Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-10-19

III dlu WIFE, IN tHey pdlu III
penalty in an aftermath of govt or acute
indigestion; while the child who in
dulged too literally just before going
to bed, received scant sympathy in his
divers pains and midnight moaning that
followed. To-day every one knows, or
ought to know, that nuts must be eaten
with salt to assist in their indigestion.
Then, if thoroughly m%asticatcd. they may
be eaten raw by almost anyone. while
cooked in an infinitude Of ways. thoy
add variety as well as piquancy to the
dietary.
FOOD VALUE OF NUTS.
This revolution in popular sentiment
is based upon scientific analysis. which
proves that nuts contain more food value
to the pound than almost any other food
product known. Peanuts, for example,
afford twice as much punishment as
beefsteak, rice, beans or cheese, and
eight times as much as potatoes. During
our Civil War the Confederate soldier
kept UP his strength and courage on a
diet largely composed of peanuts and
roasting ears. This. in a measure, be-
cause there was little else to fall pack
upon. So well did it fill the bill. how
ever, that heads of commissary depart
ments In other nations began expcri-
ments with this humble nut, and to-day
both the Cars and Kaiser's armies are
served regularly will bread and por-
ridge. made largely from the peanut.
| Next to the peanut. which. accurately
speaking, 10 not a nut at all, but a
member of the nutritious pulse fam
lily. is the chestnut. which is so starchy
as to be almost a bread. In Italian
kitchens it takes the place of cereals.
while many of the finest grades Of
macaroni are made from this nut.
Chostnuts are used also in soups.
sauces. purees, forcemeats. entrees and
all manner of sweet dessert dishes.
Fresh sweet almonds are exceedingly
nutritivc, but as the outer brown skin
sometimes causes irritation of the bow
els. they are far more digestible when
hlanched. This is quickly done by COW
cring the nut meats with boiling water.
letting them stand three or four minutes,
then rubbing off the brown skins be-
tween the thumb and foreinger. Dried.
then sailed in the oven the almond
makes an excellent digester, three Of
them carefully masticated frequently re-
lieving indigestion from other causes.
Next in nutrient value are the English
walnuts. hickory nuts and pecans. The
black walnut, which is stronger in flavor,
is growing in favor for cakes, salads and
pickles.
The filbert. which grows in the British
Isles and is first cousin of our hazclnut,
IS said to possess remarkable soldering
Qualities. On this account it is in great
demand by tho English bon vivant who
feels hat he can tarry long at the wine
cup of he balances his liquid diet with
corresponding quantities of the SOLDERING
iilbert.
The pistachio seed or nut is now be-
Ing imported in increasing quantities.
At first their use here was restricted Ia
the coloring and favoring OF ices and
creams, but now the little green kernels
inclosed in shell-shaped covers. looking
much like Il brachiopod. are roasted in
the oven with salt, then used on the
liable as digesters. The great fondness
Of the Turks and Greeks for these nut
seeds is said to be the reason why they
were so slow making their way into com.
merce.
Among the nut dishes that are worth
adding to the family cook book are the
following:
IPECAN NUT AND CABBAGE SALAD
Shred the cabbage fine, salt it and lei
it stand about fifteen minutes before
blending with about half the quantity
broken pecan meats. Dress with s
French dressing and garnish with hal,
pieces of pecans. This is a favoritt
Mexican combination.
CHESTNUT PORRIDGE.
Remove the shells from the nuts ant
throw into boiling water so that thu
skins can be easily removed. Discard al
nuts that are not sweet and fresh. Cove
with boiling water and cook twenty OF
thirty minutes. until soft enough to b.
easily mashed through a potato ricer o.
colander. Serve as a porridge will
/, cream or rich milk. If preferred the!
may be seasoned with butter after mash
, ing and served in the place Of mashed
g potatoes.
! CHESTNUT PATTIES.
| After the nuts have been cooked tender
t and mashed. add to one pint of nuts one
( half cup cream. two well beaten eggs.
3 quarter cup sugar. n cup and a half o
| HI ANU q saw lo'''i" ~ o"'N' ~'f'
patty shells with n good paste, I'LL will
the nut mixture and bake quickly.
CREAM OF CHESTNUT SOUP.
Take the shells OF a pint Of chestnut
and cover with boiling water. Ate
five minutes rub off the brown skin
? Cook until tender in boiling sailed waite
h. to cover. then mash through a colander
q. and return to the water In which the,
y were cooked. Add one pint OF hot mill
Tor veal stock. a tablespoonful Of butte
and salt and pepper to season. simme
= ten minutes. Take from the FIRE IN,
stir in a beaten egg n serve at ono
with crautions. A cup OF cream is al
+ addition, and more milk may be adde,
IL the PURGE seems too thick.
!, CHESTNUTs AS A VEGETABLE.
After the nuts are pealed and blanchev
brow into q bow Of cold water. Pu