The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1931-11-23
Se7Ue Nuts
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BY SISTER MARY
NEA Service Writer

MA SNENiCc NFitCr
Perhaps the custom of serving
nuts at the end of holiday dinners
is a survival of the pioneer days
when hickory nuts, walnuts and
butternuts were gatheerd from the
forest and treasured as a special
treat for festive occasions.
1t took strong hands and skill to
crack these hard shelled nuts, but
the meats we're sweet and eagerly
picked out.
Today our nuts are served to us
ready to eat, sailed or spiced as the
case may be, and we regard them
as a special treat and favorite
'tid-bit."
Excellent nuts are available in
variety at all candy shops and most
Of the corner drug stores" but
some of us like to salt our own.
Three Methods Given
There are three ways to accom-
plish the same end-by roasting in
the open, pan frying and deepfat
frying. For all nuts except peanuts
the roasting in the oven produces
more crisp and tender nut than
either Of the other methods.
All nuts with tough outer skin
like almonds must be blanched after
Smelling and before sailing.
To blanch nuts, pour boiling wa
ter to more than cover them and
let stand five or ten minutes or
until the skins slip easily. Drain
and cover with cold water. Rub or
pinch off the skins. Drain as thor
oughly as possible in a colander and
then spread on dry linen towel;
place another over and pat dry. If
convenient, let stand several hours.
Peanuts for sailing should be
purchased raw.
Roasting Is Easy
Olive oil or butter gives the best
flavor to the nuts, although any
good cooking oil is usually used for
deep-fat frying. Butter is excel
lent for roasting
To prepare nuts for roasting.
paint" the insides of bowl with
oil or melted butter. Put few nuts
in the bowl and shake until each nut
is lightly coated with fat. Con-
tinue adding fat as necessary until
all the nuts are coated, but use as
little fat as possible.
Spread prepared nuts on a baking
pan and roast in a moderate oven
(about $50 degrees F) until a deli
cate brown. 1t will take about
twenty minutes. The dryness of the
nuts before coating determines the
length of time it will take to roast
them.
Careful With Salt
Sprinkle evenly but sparingly with
salt, stirring with fork. There
should be distinct salt favor, but
no vestige of crust of salt on the
nut. Try u teaspoon salt to one
dividual taste demands it.
Instead of fat, egg white can be
used. Beat the white slightly and
paint" the bowl with it. Add nuts
few at a time and shake until
coated. Roast and salt. They are
not shiny when done and are a bit
more delicate.
1t will take about two minutes
to fry nuts in deep fat. Use any
good vegetable oil or fat or olive oil
if you prefer it, Heat in a deep
kettle to 800 degrees F. on the fat
thermometer.
Nuts May Be Sliced
Be sure the nuts are free from
all moisture and spread them in a
frying basket. Immerse in a hot fat
and fry until a delicate brown.
Drain thoroughly on brown paper or
paper toweling and sprinkle with
salt. Spread out to cool and be-
come crisp.
Spiced nuts add a pleasing variety
and are Drowned the same as the
sailed ones, the only difference be-
ing in the seasoning.
After browning mix one-half tea
spoon each of cinnamon, cloves and
allspice with q teaspoon salt and
sprinkle over cup of Drowned
nuts.