Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-10-16
TODAY's HOUSEHOLD AFFAIRS.
BY Mary Lee.

Now is the season of nuts They will
soon be cheap and plentiful in the city.
and are to be gathered in the country
for the cost of little time.
The common hickory nut is especially
plentiful. and while they are small,
they have great deal of flavor and
are We'll worth gathering to use in
cooking. and also for sailing
Here is a good recipe for sailing
nuts:
FOUR tablespoonful of oil over every
cup OF nuts. Let them stand in the
OIL 1or an hour. and then add I, table
spoonful of fine salt to each cup. Stir
them well. place them in a shallow pan
ana SET IN the oven until they are COL
ored light brown. Stir them occa
slonally while they are in the oven so
that 'hey VIII be evenly colored Turn
tnem INTO paper to dry and shake off
the loose salt before serving. 1t is
not necessary to use the oil, a small
piece OF butter put into the pan is the
most usual way If desired, the wal
nuts may be blanched before sailing
by 1mmersing them in boiling water
for a few minutes and then rubbing
off the skins.
NUT CANDIEs.-Both walnuts and
hickory nuts are delicious chopped or
mixed with fudge or caramels just as
the candy is taken from the stove
Carameled nuts also are good and easy
to make.
cARAMELED NUTs.-Boil cup of
sugar to the caramel stage. add few
drops of lemon juice. Blanch some
nuts and drop one at a time into the
sugar. turn each nut we'll until it is
covered without stirring the sugar; lift
1T carefully out with a spoon and place
it on an oiled slab. Do not drain the
nuts while lifting them out and enough
sugar will remain to form a clear ring
of candy around each one. If the sugar
becomes hard before the nuts are all
done. return it to the fire to heat; if
necessary, add cup of water and boil
it to the right degree.
NOUGAT.-Blanch, chop and dry one
cup of almonds. Melt one cup of pow
dered sugar with one teaspoonful of
lemon juice, stirring all the time
When it is thoroughly melted and a
delicate color, turn in the hot almonds.
Mix them together and turn into an
oiled tin. Press down the nougat
evenly, leaving it an inch thick. Cut it
in inch squares before it becomes hard
dorf salad, nut meats, celery and APP
pies chopped together and served with
a mayonnaise dressing, is well known,
but many other good nut combinations
may be invented. Chopped nuts in a
fruit salad are good, and finely chopped
nuts added to a mayonnaise dressing
make good filling for whole tomatoes
and a delicious addition to lettuce
sandwiches.
Seven Ways of Saving.
1. Save badly cut pieces of bread and
slices left over from the table for a
bread pudding or Brown Betty. Save
every scrap and crust to crumb up for
stufhngs, or to use for breading scallop
Dishes croquettes, etc.
2. Remove the sinew from the legs
of a fowl when it is drawn and the
meat of the leg will be as good as that
of the second joint.
3. Cold rice should always be saved.
1t can be added to a soup, mashed into
croquettes, mixed with eggs, and fried
like hominy or used in a scallop dish. ,
4. Leftover vegetables. when the
amount is too small to be served again,
and boiled with gravy for ragout. or
used separately or together for a salad.
Caulifower, potatoes and cabbage are
good broken in small pieces covered
with grated cheese and baked in bak-
ing dish, "a la gratin.'
S. Small portions of leftover cereals
may be added to the pancake batter
and will greatly improve the cakes.
Or they may be rolled into balls and
fried, or added to the soup stock.
g. The tough ends of steak may be
chopped very fine, seasoned well with
pepper, salt, butter and little onion
juice and formed into balls or cakes
for sautes or broiled for luncheon.
Scraps of white meat may be chop
ped, mixed with a white sauce warmed
up and garnished with parsley andI
hard-boiled eggs. The carcasses of
fowl and the bones of roasts should
be used to make a nourishing soup. |
Beef fat and drippings and the fat
from poultry should be clarified and
kept for frying. Wings and legs of