The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1921-12-11

BIZ Mrs. Christine Frederick,
I'll. DISTINGUISHED Authority Household Efficiency.

easily become poor favored, espe-
cfally II kept in a warm place. Nut
meats should always be kept In a
cold place and preferably in COW
.ered glass.
In many cities and towns there
are special nut stores which handle
nothing else. l have found such
stores carry a much higher grade
of nut than the average grocery.
They also carry more kinds Of nuts,
such as the large pecans. pine nuts,
Chinese nuts, etc. Many OF these
firms make a specially Of sending
boxed shelled nuts for holiday gifts,
and to those who. are fond OF them
this is an attractive holiday sugges-
ton for gifts and q welcome idea
and change from the eternal candy
gift. Even for the housekeeper 1t
pays to purchase nuts at such a
store, because she is sure Of get
ting a less per cent of waste and
worthless merchandise.
Possibly not all are aware of the
fact that the "Marzipan Paste" so
frequently used at holiday time con.
sists OF nothing but pounded al
monds and sugar. The small,
brightly colored imitation fruits
and vegetables so often seen in fine
candies are made of this paste. !
recall going one holiday season to a
large foreign market in New York
City and there finding a quaint old.
woman with her stock OF Marzipan
which she was just making herself.
She turned ont carrots, strawber.
ries, even oysters and other unique
shapes out of the Marzipan paste,
molding and coloring II before her
customers.
The home body" can make Mar
zipan with ease by running the
blanched almonds through the
teeth or finest knife Of the chopping
machine and then adding powdered
sugar and working to . fine paste.
She may use the regular coloring
and extracts and make what shapes
she desires A very easy model Ia
little round balls to represent po-
tatoes, which are then lightly rolled
in cocoa. Remember that all OF this
almond paste is. very concentrated,
however, almonds being the nut
nearest to steak in It's qualities.
The dear old peanut deserves a
wider use at the hands OF the house
wife. Whoever has not eaten pea
nut bread has still a treat In store.
About one cupful OF peanut butter
is used to loaf, the texture and
taste are very agreeable and II
makes a delightful holiday bread.
There are so many other. combina-
tions of nuts in cake forms, not
forgetting the small cakes made OF
whipped white of egg. powdered
sugar and nuts, dropped on oiled
paper and baked. y
Children should be given nuts
sparingly unless one is positive that
they are masticated well. The irri-
tating outer skin of nuts seems to
affect children. and many q cause
of holiday illness can be traced to
nuts, especially nuts on top OF a
heavy dinner. Few mothers would
allow little Tommy or Susie to eat
large portion of steak which they
can hardly chew, but they do not
seem to realize that a generous
handful of nuts is about the same
in its effect.
In most localities here we do not
have the large chestnut which
plays such an important part in the
food of Southern Europe. How
ever, II they can be obtained moth
ing is quite so delicate and de.
licious as mashed chestnut, either
as a vegetable or a stuffing for
game. The pistache nuts, too, are
delicious as an after-dinner It'd
bit, and so are the rich pine nuts.
Our own hickories and hazels are
among the sweetest in flavor, while.
the walnut seems to have firse place
for culinary uses. Do not forget
the black walnut, richer and oilier
and with a perfect "nutty" flavor
which abounds in certain sections.
The pecan is the favorite Of some,
but requires to be shelled most
carefully or the bitter inner lining
will remain and spoil the taste.