The Bridgeport times and evening farmer., 1919-01-13
VARIOUS WAYS
 OF SERVING NUTS

The Department of Agriculture re- gently pointed out that nuts were the only food that were a square meal just as they are-not in just those words, but that was the gist of It Nevertheless people do like to turn them Into some one of the new tangled nut loafs or purces or cTo- uuettea Of course those things are very nice, if we havS skill in making them: and of course, there are some people who find nuts uncooked, just as they are, too rich to be whole some.
 How shall nuts be served? That is a question that sometimes vexes the housewife.
 The English way isn't bad way. In England nuts and raisins are serV- ed as regular thing after dessert. Often only few are taken, because the meal has been sufficiently hearty without them
 They are passed in 2 large nut bowl, with a large silver or wooden spoon and there are nutpicks In the bowl or at the side for those who need them. The nuts are cracked before being served.
 This combination of nuts and rais- tns roes by the name dessert in Eng land and is so referred to very often on banquet menus, steamship menus and even restaurant bills of fare
 Nuts of course in no way take the place of a sweet for dessert But neV- ertheIess thsy may be served in place of dessert. With raisfns, which give the .desired sweetnesH, they make a satisfying dessert, and if a dash oi p7aD]e sugar is passed with them they also are q satisfying dessert, also + a sweet salad, one containing dates oranges or other fruit. is served be- fore them they are satisfying
 But even so, they are more hearty than the usual desserts So we must look 4o the more substantial courses of the meal and see that they are not too hearty on the nights when nuts are to be served as dessert Or else we -orst train ourselves to eat only a few nuts
 Within the Last few years many kinds of nut dishes have been put on the markets. They are made some of tber. in oak or mahogany, to Dc chosen according to the wood or youl table. In the centre is little plat form. sometimes of metal or else O. wood with a roughened metal top, or which the nuts are to be "Hacked With this sort of bowl comes little hammer. And the mats are therefore era cked at the table.
 Sometimes it Is necessary to pas nut c14ae11ez-z with whole mats. 50 tha each guest may crack his own nuts R,t usually nuts are cracked before they are passed.
 One of the best ways to serve nut 1. salted. Then, of course, they ar' not passed with dessert, but with th' ssI7d or meat course. Indeed, they are often on tho table, in little Rol vlduaa dishes, when dinner Is an nounced. and are eaten at ones pleas ure throughout the meal
 Almost all nuts are good whel salted. We used to think that sa1tet almonds weys the only sort, but now adavs we use salted oceans, p1stach1' nuts. peanuts, brazil nuts, and eYel mixed nuts of all descriptions. Pecan and valnuts are not blanched whel they are sahed, but most other nut are blanched to remove the dark skin
 There are many attractive dishes il which to serve saltsd nuts. For on thing, of course, there are sets of sil vera big dish to hold the main sup ply, with a rather fiat shovel shape spoon to serve them, and smalle dishes, one to stand at each place, t hold the individual supply. Thes dishes are filled before dinner ts an nounGed, and later the supply fish passed as it is needed.
 There are also attractive woode sets of salted nut dishes There is tn big supply dish, with d wOode spoon, and then the little individus dsihes. These are made in naturs finished wood, slightly carved. Tn