Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-10-12
HOUSE
TOLD


Experiments with a dietary of fruits
and nuts at the University OF California
have demonstrated that while both fur
| nish the body with energy, nuts yield
building material also The cost of
| diet exclusively of fruits and nuts va
| ried from eighteen to forty-six cents per
| day.
| That the nut cult is finding favor in
the country at large is evidenced by
the enormous growth of the nut busi-
ness, requiring many millions of dol
lars to carry it on. AS a result the
| nut production of this country is in
creasing rapidly. Men are akin TO the
| squirrel in that they naturally incline
| to a nut diet in cold weather Some
of the most prominent physicians in
| New York have recently prescribed them
| TO their patients, notably those suffering
| from some form of nervous disease. 1t
doesn't app ar to make much difference
what nuts are used-each to his own
| taste. The peculiar oils in the nut meats
are said to restore certain wasted tissues
which require the strengthening proper
ties of some forms of mild fats.
important as individual consumption
| is. 1t is surpassed many times over by
the supplies required by confecuoners
and bakers. for nut cakes and nut can
| disc multiply constantly in variety and
| popularity Nuts are used largely also
! in salads and breads. in dressings and
| soups, while as a meat substitute they
are doing their best to down the meat
| trust.
| Among the good things made from
nuts the following may be commended:
Nut Scrapple for Breakfast.
Sift together one cupful Indian meal,
half cup hominy and a half teaspoon
full salt. Stir little by little into dou-
| BILE boiler containing about quart Of
boiling water; then stir and cook thor
| oughly, until of consistency suit able
| for frying. Cook at least one hour, and
| two is better. Take from the stove and
stir in one large cupful hickory nut
meats ground or chopped fine; then turn
into a buttered pan. Set away until
cold and stiff, then slice and fry for
breakfast.
Veal and Nut Roll.
Take large, thin exenly-cut veal cut
let, free from fat and bone. and spread
out on the meat board, sprinkling with a
layer of fine cut parsley, then layer
of finely minced or ground nuts, al
monds, English walnuts, hickory nuts or
chestnuts, as preferred. Sprinkle with
salt and pepper, then roll lengthwise into
a tight roll, tying securely with Irvine at
every two inches of it's length. Roll
lightly in -four, then lay in casserole or
stew pan few slices of carrot, stalk
of chopped celery, sprig of parsley and
a coupe of bay leaves and place the veal
roll on top Add water to the depth OF
an inch, sprinkle in q little salt, cover
closely and bake in a hot oven for an
hour and half When done remove the
roll and serve hot with gravy or let 1t get
cold then slice and serve on a bed OF
lettuce or ceiery with alternate slices of
raw tomato. Dress with mayonnaise.
Chestnut Stufing for Turkeys or
Other Fowl.
1t is not necessary to make a chest
nut stuffing with the imported nuts. as
our American ones will do quite as well.
though little more trouble to prepare on
account of their smaller size. For a tur-
key it viii require about hundred nuts.
With sharp knife remove the shells.
pour boiling water over them. then let
stand until the brown skin can be easily
rubbed off. Cover with boiling water and
three scant tablespoonful of butter. with
salt and pepper to taste. NIX well and
stuff Some housewives stir in small
minced onion and a bit Of chopped celery.
Chestnut Soup.
Remove the shells from one pint of
chestnuts. cover with boiling water. and
after standing long enough to soften the
brown skins, remove. Cook until tender
in boiling sailed water to cover. then
mash in the water they have been cooked
in, and rub through fine strainer. Have
ready one pint of milk or white stock
heated. add the chestnut PURGE, together
with q cup of cream, a tablespoonful Of
butter and salt and pepper to season.
Simmer ten minutes, then turn into hot
tureen, over a well-beaten egg. Send al
once to the table.
Chestnuts Served as Vegetables.
Peel, blanch, cook in boiling sailed
water until tender. then drain. mash. sea-
son with salt, pepper and butter. and
serve instead of potatoes. Or roast in
their shell until soft and send to the
table, where each individual shells his
own, splits in half, salt, butter, and eat
while hot.
Chestnut Patties.
After boiling and MASKING, add to one
pint chestnuts half cup of cream or two
rounded tablespoonfuls creamed butter. a
cup and a hall milk. two well-beaten
eggs, quarter of cup Of sugar and salt
to season. Beat well, turn into little
patty tins filed with rich paste and bake
quickly
Hickory Nut Cookies.
Beat to cream one cup Of butter and
two Of sugar. Add two well-beaten eggs
two cupfuls of chopped hickory-nut meats
and flour to make a stiff dough. Turn
on to Toured board and roll out into a
very thin sheet. Cut into round cookies
and bake In a moderately hot oven. When
delicate brown, take out, brush each
with little white OF egg and sprinkle
with granulated sugar while still hot.
Another Recipe for Nut Cookies.
These may be made with any nuts pre-
ferred. but hickory nuts are specially
good. Rub together one cup lard or but
ter and two cups Of light brown sugar.
Add two well-beaten eggs. one cupful
sour milk. teaspoonrul soda dissolved
in httla o the milk, one cupful chopped
nuts and -four added little by uttls until
the dough IL the right consistency for
rolling thin. Cut In round or fancy
shapes. place on creased pans and bake
In quick oven for five or six minutes,