The old-fashioned way of eating nuts was to serve them at the end of a meal. Even now it is thought that no Christmas or Thanksgiving dinner is complete imless nuts and raisins are served with dessert. These dinners usually furnish a plentiful supply of the food elements, and when nuts and raisins are added, the stomach becomes overloaded. As a result, it rebels, and various digestive troubles follow. It is this unwise use of nuts that has given to them the reputation of being difficult to digest. When the real food value of nuts is known and is taken into account, they cannot be found otherwise than beneficial when used as a part of our meals. They should not be used as a sort of after-dessert, but rather as an important source of tissue- building food. For instance, if no meat is supplied in the meal, the tissue-building material might be supplied by English walnuts, pecans, or other nuts; or they might take the place of a heavy pudding or other rich dessert. Another favorite way in which to use nuts is to serve them as a side dish at dinner or luncheon. Almonds are most often used in this way, but peanuts may also be so served. , Digitized by Google 88 DOMESTIC SCIENCE Vegetarians (those who do not eat the flesh of anunals) often grind nuts in the meat grinder, mix them with some cereal or vegetable and bake or saut6 the mixture. Such a dish is suitable to serve as a meat course. But if nuts are to be introduced into the daily bill-of-fare, it must be remembered that they should be very thoroughly masticated; in fact, they should be retained in the mouth until they are reduced to an exceedingly fine pulp. If this is done, there is no reason to suppose that they are less digestible than other tissue-building food. Kinds of nuts: Nuts of some kind grow in all regions from the arctic to the torrid zone; but the most important nuts of commerce are those of the temperate and torrid zones. Those growing in the temperate zone are the hickory, English walnut, black walnut, pecan, filbert, and pinon. The nuts of the torrid zone are the almond, Brazil nut, and cocoanut. Our principal food niits are almonds, English walnuts, cocoanuts, pecans, Brazil nuts, hazelnuts, chestnuts, and hickory nuts. Almonds: Almonds are raised to a great extent in California, but by far the greater quantity used in this country are imported from Spain and the other Mediterranean countries. There are two kinds of almonds: the sweet and the bitter. Only the sweet almonds are eaten; almond extract and prussic acid are made from the bitter variety. Sweet almonds are eaten either raw, cooked in cake and candies, sugared or salted. Almond trees in bloom look very much like peach trees, and the fruit is like the peach, but it has a thinner pulp which shrinks up when the fruit ripens and the nuts fall to the ground. English walnuts: English walnuts are grown in large quantities in California, but many must also be imported from France, Spain, and Italy, to supply the demand in this country. In California, the season lasts from the middle of September to the last of November. Digitized by Google NUTS 89 During the busiest part of the nut gathering season, all the men, women, ^and ' childrepi of the neighborhood turn out to gather the harvest. As soon as the nuts are gathered, they are candied to the drying trays where they are spread out about five inches thick and allowed to remain until they are perfectly dry. The walnut when gathered has not such a white shell as the ones bought in the market. After they are dried, they are sent to a place where they are bleached by chemicals and water and again dried. They are then ready to be shipped. The black walnut and the butternut are cousins of the English walnut which grows in many parts of the United States. Pecans:

AI-modernized reading of the original text

The old-fashioned way of eating nuts was to serve them at the end of a meal. Even now it is thought that no Christmas or Thanksgiving dinner is complete imless nuts and raisins are served with dessert. These dinners usually furnish a plentiful supply of the food elements, and when nuts and raisins are added, the stomach becomes overloaded. As a result, it rebels, and various digestive troubles follow. It is this unwise use of nuts that has given to them the reputation of being difficult to digest. When the real food value of nuts is known and is taken into account, they cannot be found otherwise than beneficial when used as a part of our meals. They should not be used as a sort of after-dessert, but rather as an important source of tissuebuilding food. For instance, if no meat is supplied in the meal, the tissue-building material might be supplied by English walnuts, pecans, or other nuts; or they might take the place of a heavy pudding or other rich dessert. Another favorite way in which to use nuts is to serve them as a side dish at dinner or luncheon. Almonds are most often used in this way, but peanuts may also be so served. , Digitized by Google Vegetarians (those who do not eat the flesh of anunals) often grind nuts in the meat grinder, mix them with some cereal or vegetable and bake or saut6 the mixture. Such a dish is suitable to serve as a meat course. But if nuts are to be introduced into the daily bill-of-fare, it must be remembered that they should be very thoroughly masticated; in fact, they should be retained in the mouth until they are reduced to an exceedingly fine pulp. If this is done, there is no reason to suppose that they are less digestible than other tissue-building food. Kinds of nuts: Nuts of some kind grow in all regions from the arctic to the torrid zone; but the most important nuts of commerce are those of the temperate and torrid zones. Those growing in the temperate zone are the hickory, English walnut, black walnut, pecan, filbert, and pinon. The nuts of the torrid zone are the almond, Brazil nut, and cocoanut. Our principal food niits are almonds, English walnuts, cocoanuts, pecans, Brazil nuts, hazelnuts, chestnuts, and hickory nuts. Almonds: Almonds are raised to a great extent in California, but by far the greater quantity used in this country are imported from Spain and the other Mediterranean countries. There are two kinds of almonds: the sweet and the bitter. Only the sweet almonds are eaten; almond extract and prussic acid are made from the bitter variety. Sweet almonds are eaten either raw, cooked in cake and candies, sugared or salted. Almond trees in bloom look very much like peach trees, and the fruit is like the peach, but it has a thinner pulp which shrinks up when the fruit ripens and the nuts fall to the ground. English walnuts: English walnuts are grown in large quantities in California, but many must also be imported from France, Spain, and Italy, to supply the demand in this country. In California, the season lasts from the middle of September to the last of November. Digitized by Google During the busiest part of the nut gathering season, all the men, women, ^and ' childrepi of the neighborhood turn out to gather the harvest. As soon as the nuts are gathered, they are candied to the drying trays where they are spread out about five inches thick and allowed to remain until they are perfectly dry. The walnut when gathered has not such a white shell as the ones bought in the market. After they are dried, they are sent to a place where they are bleached by chemicals and water and again dried. They are then ready to be shipped. The black walnut and the butternut are cousins of the English walnut which grows in many parts of the United States. Pecans:

Domestic science (1914 text-book)