The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-05-26
NUTS.


Are generally considered indigestible
! but there is a class of writer's on diet
airy matters which teaches that most
nuts are wholesome if not mixed with
certain other kinds of food
In German hospitals, it is said the
peanut is used as a staple article
of food, and cooked much as dried
beans or peas would be. Flour is made
from the nuts and used in China and
Germany for bread or cakes. We have
not gone quite SO far as this, but be-
l1evers in a nut diet must be greatly
cheered by the fact that the sale of nut
meats has taken its place as an in
dustry and by the recognition of nuts
In the preparation of many dishes
where they were once not dreamed Of
Nuts added to most salads are an
Improvement thereof, and, unless they
must be blanched, they are little or
no trouble to prepare, especially if the
nut meats are brought all ready for
use. Nut sandwiches made of thin
slices of brown bread, thickly buttered
and spread with chopped and sailed
nut meats, make a delicious change.
The nuts may be chopped with chop
per or run through a meat mill. A
little grated cheese may be added to
the nuts if the combination is liked
In some cases the nuts are ground fine,
mixed with a little mayonnaise sauce
spread on a slice of bread, covered with
a lettuce leaf and then with the second
half of the sandwich. Nuts added to
minced chicken sandwich make an i'm
proved variety of the old standby.
Nuts are used in many cakes, and
nut pie is dainty dessert. A rich crust
should be made and the pan lined with
it. A cup of nut meats, chopped fine,
is beaten into a mixture made of two
beaten eggs, half cup of powdered
sugar, a tablespoonful of wine, pinch
of salt, and few drops of lemon juice.
Fill the pie crust with this and bake in
a brick oven. When cold heap a mer-
ingue or whipped cream on the pie and
serve Immediately. The pies are best |
made small, patty pans being used
Ice cream is better la noisette, that !
is. favored with nut meats that are |
stirred in just before the last moment |
Of freezing. Try this with coffee or
nisque cream, and see how delicious
The rsult.
LEFTOVER MEATS.
The most common mistake made in
leftover meats is in cooking
hem again instead of merely rewarm-
ng.
In the majority of recipes the reheat-
ng is done in a sauce and upon this de-
oends the flavor and success of the dish.
When this is the case the sauce should
,e first made and the meat cooked in
t long enough to be thoroughly heated
nd seasoned. Where cream sauces
re used it is better and safer to put
hem in a farina boiler and then add
he meat.
The seasoning of recoobed meats re-
uires special skill, for the law of COM
ination is by no means fixed Veal
nd chicken are the easiest meats to {
ecook. beef comes next, while lamb '
nd mutton more often tax the resour-
es. They need more palatable season
1g, and little acid, like a chopped q
ickle or olive, or a tablespoon of cap i
RS add to their flavor. G
Game is usually cut in delicate slices a
r minced and rewarmed in brown
auce, to which currant or other acid S
lilies, spices, or condiments have been g
dded. Croquettes can be made Of beef. a
cal, chicken, or turkey; ragout and /
1rries of all the meats. including
anne; souffies of veal chicken, or
lrkey. Veal, chicken, or turkey is
sually reheated in white sauce; beef G.
luton. lamb, and game in brown. o
Where only a small portion of meat h
left the rice or potato border enables 81
to be served and adds to it's appear a.
ice. Upon the appearance of leftovers D
,pends their success, and special at o.
Rtion' should be paid to their serving IL
A meat chopper saves ap- a,
aIT R1n F1,- fcrEf
and unpalatable pieces of gristle, y,
ne ends and unchopped pieces are =,
en- impossible. When meat is served -
| toast with or without eggs it should -
chopped extremely fine. and the -
asst cut in even and attractive shapes =
Id sizes. =
Beef Spanish.-Two cups finely :.
opped cooked meat. two tablespoons 81
tier, one small onion, one cup %
matoes, two tablespoons flour. one 81
y stock salt and pepper to taste.
,lt and brown the butter. add the - -
ion, sliced. and cook until delicately 60
owned. Add the -four and brown, -
rring all the while; then add the -
,at. Add the stock and tomatoes a.
d cook until thoroughly heated. Sea- ~
l and serve on a hot dish garnished 80
tn timbaIes of rice. -
SALAD SUGGESTIONS.
tomatoes may be scooped out and |"
ed with various ingredients such as lo'
cry. cauliffower chicken, lobster, Tel
.imps. crab fakes, hard boiled eggs, Gre
,hovies sardines, etc. The dressing pc
ID not always be mayonnaise. BY Cox
addition of fine chopped parsley, utt
rvil, olives, and tarragon, the sauce III