Evening star., 1934-12-07

-HERE are nut soups, stufftngs
and nut meat-substitute loaves,
also nut sauces. salads, des-
serts, sandwiches, cakes. frost
ings and candies. For balanc-
ing a meal lacking in fats and pro-
teins, there is nothing to equal nuts.
Buy in small quantities. because they
do not keep Indefinitely, and keep IN
a cool place.
Almond Omelet.-Blanch enough al
monds to fl three-fourths Of cupfui,
shred, spread in buttered pan ana
brown slightly in a moderate oven;
shake the pan frequently. Beat fouf
eggs until a full spoonful may be
lifted: add one-fourth teaspoonful OF
salt, two teaspoonfuls of sugar, and
four tablespoonfuls of cold water Melt
one tablespoonful of butter in an
omelet pan or a frying pan, add all
but one tablespoonful of the prepared
almonds, stir until coated with the
butter, then turn in the egg mixture.
With a thin knife or spatula stir and
turn the mixture constantly until
creamy throughout. Begin at the side
of the pan next to the handle and roll
the omelet, tipping the pan mean
while so that the omelet falls lightly
upon a hot platter. Garnish with the
remaining almonds. surround with a
cupful of currant jelly melted and hot,
and cubes of cream cheese.
Nut Observation-Disclosures are very
novel. They are easily made by add
ing half a cupful of chopped or
shredded nut meats of any kind to
the marshmallow paste while beating
it. 1t is not necessary, either, to al
ways follow the prescribed vanilla
flavoring, even when making the plain
paste. The nuts blend well with cof-
fee and caramel flavoring in the foun-
dation. For a coffee favor, substitute
for half the water called for in the
foundation recipe a strong coffee in
fusion and proceed as usual. To i'm
part a caramen flavor, heat two table,
spoonfuls of white granulated sugar
until it Just changes color. then melt
it in the water which is to be used in
making the candy. Add little vanilla
also.
Made With Chestnuts.
When preparing chestnuts for cook
ing. split the skins and drop the
chestnuts in cold water. Bring gently
to a boil and boil for 10 minutes.
Then drain and cover at once with
cold water. The shell and skin may
now be very easily removed from the
meat of the chestnut. If the chest
nuts are to be put through a sieve,
they may require longer cooking. This
may be done before shelling by merely
increasing the time of boiling, or they
may be returned to the fire, covered
with fresh boiling water, and the cook
ing continued until the chestnuts are
tender enough to be easily forced
through the sieve.
Compete of Chestnuts.-Boil the
chestnuts as directed above, taking
care to remove all of the inside skins,
as these are very bitter. For one
pound of nuts. melt half cupful OF
sugar in four tablespoonfuls of water
in a small pan, put in the nuts. toss
them well, then stand them at the
side of the stove to simmer for half
an hour. Pile them up in a warmed
dish, squeeze the juice of a sour
orange over them, sprinkle them well
with sugar and serve warm. Serve
this as a pudding and pass with 1t
whipped cream, favored with the rind
of the orange.
Cream of Chestnuts.-This is not
only very delicious, but it is also very
nourishing. To make, boil half a
pound of chestnuts. peel them and put
them through a sieve Melt 20 Jumps
of sugar, using half-siZe cut sugar, in
four tablespoonfuls of water, and stir
the sirup very thoroughly into the
chestnuts. Now beat in one cupful OF
thick cream and the slightly beaten
yolks of two eggs. Put the mixture
into double boiler and stir constant
ly until it thickenS to the consistency
of whipped cream. Pour it into a
glass dish and let it get cold. When
it is quite cold 1t will have q surface
firm enough to hold decorations OF
whipped cream and candied fruits
which should be used literally on 1t