The Evening statesman. [volume] (Walla Walla, Wash.) 1903-1910, 1910-01-21
Nuts In the Daily Diet

Dduy DICl
substitute for flesh foods to mean
condemnation of a delicious and use
full article of diet. AS will be seen
presently, nuts, properly treated and
eaten in moderation always by those
with whose gastronomic idiosyn-
crasies they are not at war;, should
have the respectful consideration of
our householder and take rank
tables. 1 have spoken of the heavy
oils that enter into their composition
These may be measurably corrected
and their evils neutralized by eating
them with SALT with sugar and with
fruit The acid of the latter and that
found in sugar effect a chemical change.
in the oil that renders it digestible.
The alkali of the salt acts upon oil in
different sort, but to the same effect.
General recognition of this CASTRO
nomic rule is evident in the custom
| of serving nuts and raisins, walnuts
and wine, and candied nuts with the
! dessert, and offering salt with the
grosser black walnuts and Brazil
nuts. majolica nut dish which was
given to me almost forty years ago
has dainty salt cellars on each side Of
4 tba Iaof cbaped SaIyerS
In brief, eat your nuts as part
of regular meals, and do not make
! them, as did the unquiet old woman
! of Mother Goose's Melodies with
her ''victuals and drink the chief of
your diet.
And do not insist that they are a
perfect food for any of your fellow
mortals. That they are not!
! Spanish chestnuts.
The smaller native chestnut of our
American woods may equal in flavor
and in nutritive qualities the i'm
ported, usually called the Spanish
chestnut" although more are import
| ed from France and Italy than from
! Spain When boiled and shelled, it
may be used for stuffing fowls and
j other purposes with satisfactory re-
suits That is, after the said results
are reached Few cooks have time
| and patience to shell and skin the
nuts after boiling them and then run
| them through the vegetable press.
! They are toothsome enough when all
] is done If Spanish chestnuts are not
to be had, and native nuts are fine
and abundant and winter days and
evenings are not filled with work, the
! housemother may introduce pleasing
variety into her bills of fare by pre-
pairing her nuts according to directions
given for imported varieties.
In any case the home grown article
is good when boiled in sailed water,
drained, and while hot, buttered lightly
| preparatory to removing outer shells
and the bitter brown membrane en-
wrapping the sweet kernels. Boiled
chestnuts are far more wholesome than
raw
/ Stewed Spanish Chestnuts.
Boil and strip off shells an dskins.
They should be well done and cooked
hot dish and butter lightly. Cover and
keep hot over boiling water, until five
minutes before serving, when cover
with a good brown gravy and set over
the fire for the gravy to soak into the
nuts.
This is a delicious accompaniment to
roast turkey. In this case use a cup
full of the gravy made with the fowl to
make the nuts savory.
Chestnut Stuffing for Poultry.
Boil, shell and skin the nuts and run
through sieve or a vegetable press.
Season with salt and pepper. Mash
into a paste and beat light while hot
with a great spoonful of butter. Some
persons like the addition of a handful
of very fine crumbs. 1t makes the stuff
fling less heavy than when the chest
nuts are used alone.
Chestnut Croquettes.
Prepare as directed in the last recipe,
beat in a large spoonful of butter, a
tablespoonful of very fine, dry crumbs
salt and pepper: a dozen drops of lem
on juice and just a pinch of ground Gin
namon Let the paste get cold form