The Jersey City news., 1906-03-10
Their Nutritive Value Is
Said to Be Very High As
They Are Rich In Fat aud.
Protein
aaTURAL FINGER BOWLS
NOW 70 PRESERVE ONES BEAU
TY VALUABLE MANIMs TO
REMEMBER WHEN DEALING
WITH WOMEN

The nutritive vaine of nutsis generally
very high. as they are rich in fat and
protein resembling meat in that respect
and when suitably prepared may be used
as substitute for meat to great eS-
tent. No other vegetable substance Is
SO rich in. fats, OF all the nuts in COM
mon use the chestnut is probably the
greatest of general value as an article OF
iiet. as It contains large proportion OF
carbohydrates with the proteids and fats
It's great value is well known by the
poorer peasantry of central France, by
whom it is nses as. a regular food during
the fall andw inscr months. they often
making two meals day from chest
nuts alone The nuts are prepared,
after taking off the shells. by blanching
and steaming them They are eaten
with salt and milk. Sometimes they are
ground into meal and made into listle
Hat cakes. There are several popular
WAYS of cooking chestnuts in this eoun-
try, the most familiar being gthe hot
roasted chestnuts' of the street vendor.
Boiled with their shells on in salted
water they are very palatable, but should
be cooked until thoroughly done and
mealy. A Christmas turkey stuffed with
chestnuts and well roasted needs no
praise. Stewed chestnuts are prepared
by removing the shells and brown skin,
then boiling them in water until quite
tender. when they should be drained and
served hot with cream sauce
The almond is another valuable nut,
noticeably from the large amount of nj
trogenous matter which IT contains. 1t
is much used in the manufacture of dia-
bette breads as it possesses but little
sugar or starch Dried flherts and wal
nuts are particularly rich in protied and
fat. s Unfortunately nuts are not very
easily digested in the stomach owing to
their excess of fat and also to the large
proportion of vellulose, or cell membrane,
which forms the framework of the nut.
Thorough mastication overcomes this
difficulty to some extent. bur it is more
efficiently done by grinding and cooking.
One society woman doesn't believe that
superior man can fashion anything half
as attractive in the way of finger bowls
as those provided by nature assisted in
the form of tiny blocks of ice These
novel blocks. which are banked about by
ferns, have their tops followed out and
filed with wafer. Floating about in this
pool the hostess places a fewer of strong
coloring. which exhales delicate fra
GRANGE and makes bright bit of color
in the dazzling transparent depths of the
miniature glacier The ilnovation was
mothered by an Eaglish woman with
love for something different at what
she called a square dinner. At this re-
past the table was square and the centre
piece was 4 square basket of exotics
hung frem the chandelier by ribbons.
The candle shades We're square and all
the dishes and even the food itself car
ried out the design. The guests were so
pleased with the blocks of ice as finger
bowls that they have planned to borrow
the idea and doubtless it will soon be in
full swing in the world of luxury over
here.
To the woman who is beautiful one of
the most absorbing subjects in the world
is how to preserve the beauty.
70 the woman who is not beautiful the
question of how to make herself baufiful
is equally absorbing.
The answer to both questions is easy
to read. but the process is 50 simple that
It won't be aeeepsed BY the women Of
-Asner;ca.
Il is nessiy toavoid ali worry ana to
live as mrch as possible in the open air
A woD1an this is assured of two al,;no.
good complexion and a charming ex-
preston, without which no woman IS
beautiful. and with which even the plain
est can be irade attractive
The strenuous life has beer preached
50 much 70 the nAn Of America. and put
into such violent practice by the women,
that at times one almost wishes it had
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