Evening star., 1931-12-25
Dishes Made With Nuts
Requirements When They Are Used in Cakes
Some Savory Products-Coated Marsh
mallows-Peanuts in Menu.

r UNTIL you know the real value
of nuts you will be unable to
decide whether to buy them in
~ the shell or those already
shelled You may want to buy
them in the shell for sanitary reasons,
but there may be an added reason in
the greater value received for the
money For instance, pound OF al
monds in the shell, at one-third the
cost of those shelled, will furnish in
actual nut meats more than half as
much AS pound of shelled nuts. With
English walnuts the case is different,
because the shells weigh so much more
than almond shells. and SO 1t Is with
different kinds of nuts Sometimes you
are paving for shells instead OF nut
meats. If you do buy them already
shelled. subject them to the following
treatment TO free them from all dust
and germs Place them in colander
and pour boiling water over them very
quickly, then Immediately immerse
them in very cold water and drain and
wipe them dry in folded napkin. This
will not affect the oils and crispneSs of
the nut meats if the work is done
quickly.
When you buy almonds in the shells,
choose those with thick shells, as they
have the richest and sweetest meat.
To blanch them, pour boiling water
over them, turn them upon clean
towel and rub the brown skins from
them. To extract pecans whole from
the shells, pour boiling water over them
and let them stand until cold. Crack
them at the small ends. The kernels
of English walnutS that are a trif1e
rancid for use can be sWeetened if boil
ing water containing pinch OF baking
soda is poured over them Rinse in
cold water and dry in the sun. Chest
nuts must be blanched before they can
be used in a recipe. First remove the
shells, then place the nuts in boiling
water and let them remain for about
IS minutes. Pour off the water and the
brown skin will readily slip from the
kernel.
Nut Cakes.
If nuts are used in making a cake,
the amount of butter must be propor-
tionately decreased, otherwise the cake
will be so rich that it will fall. For
instance, if you use one cupful of but
ter to three cupfulS of -four, which Is
the maximum, and wish to add cup
full of nut meats to your plain cake,
you should deduct a fourth of a cupful
of butter for every cupful of nut meats
that you add, as both ingredients are
rich in fat. Nuts also require an addi-
tional amount of salt, about a fourth
of teaSpoonful for each cupful of nuts,
to develop the flavor. The added pinch
of salt makes the difference between
an excellent nut cake and poor, in
sipid cake.
Mixed Nut Cake-Cream two cupfuls
of sugar and one cupful of butter. Add
Cne cupful of sweet milk and two and
one-half cupfuls of flour sifted with two
teaspoonfuls of baking powder. Fold
in the beaten whites of seven eggs
Have ready half pound each of seeded
raisins, chopped figs, dates, almonds,
pecans, English Walnuts, Brazil nuts
and one cupful of shredded coconut
Mix we'll and dredge with -four before
stirring into the cake and bake slowly
Almond Cake Filling.-An almond
custard filling is made from one cupful
of hot cream, the yolks of three eggs,
three tablespoonfuls of sugar, two tea
spoonfuls of cornstarch and one cupful
of blanched chopped almonds. Beat
the yolks. sugar and cornstarch together
and stir the hot cream into this. Stir
briskly and constantly and when it is
cool add the almonds. Spread between
the layers of cake.
Chestnut Fruit Cake-Blanch, boil
until tender and mash one and one-half
cupfulS of chestnutS. Add one and one
half cupfuls of chopped figs or dates
and one-half cupful of cooked and
strained apples. Mix all the ingredients
thoroughly, add little salt and bake