The Washington times., 1935-11-08

harvest festivals probably sine
In Egyptian mythology the
goddess of the sky, wife Of Keb,
god of the earth, was offered
nuts in thanksgiving for q fruit
ful harvest.
So many varieties Of nuts are
grown here in our United States
that it is interesting to trace
their origin. Perhaps a hundred
varieties of pecans are grown in
the Southern and Pacific Coast
States.
One variety-the "Schley" is
stops" on the market because OF
the sweet quality of the kernel.
Paper Thin
The Indian name of our native
hickory nut was "pohickery." The
possibilities of its use are often
neglected. Paper thin hickory
nuts are being marketed in many
sections. These have the flavor
of the small. native-grown variety.
Both are delicious for candy and
cake icing.
The lure of the walnut is i'm
memorial. It has always been
regarded as a valuable fruit. In
Evelyn'S early Sylvia records it
is stated that mo young farmer
is permitted to marry until he
bring proof that he hath planted
and is the father Of a stated
number of walnut trees"
Our native black walnutS have
q strong, rich flavor that makes
them especially delectable for
cakes and candies. English wal
nuts were first propagated in
California. Now their cultiva-
tion has become a large CONNER
cial enterprise. They are gath
cred soon after falling and are
frequently bleached to give them
an attractive color.
Most of the chestnuts found on
Washington markets t.} imports
from Spain or Italy. A large
portion of the native chestnut
trees have succumbed to chest
nut blight"
The lowly peanut, a native Of
Brazil, has been tranplanted to
every warm climate Of the world,
but it's use as a CONNECTION IS
distinctly American. In the OLD
World the nuts are used almost
entirely for oil. ..
Protein Food.
American hazel nuts, growing
on thickets from Maine to
Florida, furnish us a nut. with
out which no Thanksgiving nut
bowl would be complete.
Brazil nuts, often known as
"seeam nuts" or "nigger toes" are
very rich in oil and have high
protein content. They may be
purchased either in the shell or
already shelled and find a de-
served place in the menu from
appetizers to dessert.
Two imports are almonds and
caShewS.
All of these nuts come to us
graded and ready to serve. Their
place as a recognized article Of
diet has been well established as
a protein food or meat substitute.
Coffee cake topped with Brazil
nuts served with piping hot cof-
fee makes a satisfying breakfast.
Youngsters like it as an afternoon
snack. If made some time be-
fore serving, reheat to make the
crust crispy.
Coffee Ring with Brazil Nuts
2 cakes compressed yeast
/ cup milk, Scalded and cooled
until lukewarm.
u cup sugar
u teaspoon salt
2 eggs or 4 egg yolks
4 cups flour
u cup shortening, melted soft
ened butter
sugar
chopped Brazil nuts
confectioners' frosting
Crumble yeast into a bowl, add
milk and stir to dissolve yeast.
Stir in sugar, salt, beaten eggs
and then the flour. Add melted
shortening and mix thoroughly.
Turn out on floured board and
knead two or three minutes until
the dough is smooth. Put in a
bowl, cover and let rise over hot,
not boiling, water until double in
bulk.
Divide the dough in half and
roll each piece into a long oblong.
Spread with softened butter, and
sprinkle with granulated sugar
and chopped Brazil nuts. Roll
tightly and form into two rings.
Place on a creased baking
sheet, let rise over hot, not boil
ing, water until double in bulk.
Bake in a moderately hot oven,
S75 deg. F., 20 to IS minutes. Re
move from oven and spread with
confectioners' frosting, made by
mixing enough cream with one
cup of confectioners' sugar to give
a spreading consistency. Sprinkle
with chopped Brazil nuts.
Sailed Almonds
To salt blanched almonds, fry
them Until brown in 0live nil