The pecan grows in large quantities in the southern Mississ-
ippi Valley, and in the Gulf States. The trees are set about
forty feet apart and begin to bear when about six years old. One
tree may yield many bushels of nuts.
Chestnuts:
Chestnuts are not natives of this country. The seeds were
brought here from Italy and planted; cuttings from trees
grown in Europe are grafted onto chestnut sprouts which have
been raised from seeds. These grow well and furnish chestnuts
as good as those which come from abroad.
Because of their great starch content, chestnuts should never
be eaten raw, for raw starch is hard to digest. For this reason,
chestnuts are usually roasted over coals much as popcorn is
popped. In France the people steam the nut meats or cook
them in other ways before they eat them. We often use nuts
in turkey dressing.
Brazil nuts:
As the name indicates, these nuts come from Brazil. They
grow from ten to twenty in a pod, or hard shell which is nearly
as large as the human head. These nuts contain a great deal
of oil; in fact, it is said that if the kernel is extracted whole
from the shell, set on end and lighted, it will bum. This can be
done only when the nut is quite fresh; if it is somewhat old.
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90 DOMESTIC SCIENCE
it may be cut into strips and these will take fire when a lighted
match is applied. It is this oil which becomes rancid and
gives the disagreeable taste to the old nut.
Cocoanuts:
Cocoanuts are a product of a tree of the pahn family. The
nuts grow in large bunches underneath the cluster of leaves
which crowns the top of the tree. A good tree will produce a
hundred nuts a year; these drop ofif when they are ripe. The
outer husks are removed before they are shipped to market.
The meat of the cocoanut is sometimes eaten raw, but we use
it mostly in the form of shredded or dried cocoanut. There is
a great niunber of other products of the cocoanut palm.
Pistachio nuts:
This nut, which grows in Syria, has a peculiar light green color,
and for this reason it is often used for coloring ice cream and
other desserts; almond flavor is then used in combination
with it.
Pinons:
This nut is the seed of one variety of the great California
pine trees. The cones of these trees sometimes grow a foot long.
The seeds, which are the pinons of commerce, grow between
the flakes of the cones. This nut is used a great deal in candy
and cakes.
Peanuts:
Peanuts are really not a nut at all, but a legimie. But
unlike peas and beans, peanuts contain, besides the starch
and tissue-building material, a large amount of fat. The starch
content is so large that it must be roasted before it is good to
eat. After roasting, its flavor is very much like that of a true
nut and very delicious.
Peanuts are thought to be a native of Brazil. They are now
raised in all warm regions of the globe; in the United States,
Virginia perhaps leads in their production. Enormous quan-
tities are used in this country, and hundreds of bushels are
exported to Europe.
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NUTS 91
Before the peanuts are planted, the kernels are removed from
their pods. Care must be taken not to break the brown skin
which covers the kernels, for if this is broken, they will not grow.
They are planted in rows three feet apart, just like com, and the
kernels two feet apart in the rows.
When they come up, they are cultivated much as our com is,
but the field looks much like a field of clover. After a few weeks,
small yellow flowers appear on the vines. These fall ofif after
a short time. As soon as they have fallen off, the stem shoots
downward and buries its tip in the soil. At the tip the peanuts
are produced.
Page 35
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The pecan grows in large quantities in the southern Mississippi Valley, and in the Gulf States. The trees are set about forty feet apart and begin to bear when about six years old. One tree may yield many bushels of nuts. Chestnuts:
Chestnuts are not natives of this country. The seeds were brought here from Italy and planted; cuttings from trees grown in Europe are grafted onto chestnut sprouts which have been raised from seeds. These grow well and furnish chestnuts as good as those which come from abroad.
Because of their great starch content, chestnuts should never be eaten raw, for raw starch is hard to digest. For this reason, chestnuts are usually roasted over coals much as popcorn is popped. In France the people steam the nut meats or cook them in other ways before they eat them. We often use them in turkey dressing. Brazil nuts:
As the name indicates, these nuts come from Brazil. They grow from ten to twenty in a pod, or hard shell which is nearly as large as the human head. These nuts contain a great deal of oil; in fact, it is said that if the kernel is extracted whole from the shell, set on end and lighted, it will bum. This can be done only when the nut is quite fresh; if it is somewhat old.
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it may be cut into strips and these will take fire when a lighted match is applied. It is this oil which becomes rancid and gives the disagreeable taste to the old nut. Cocoanuts:
Cocoanuts are a product of a tree of the pahn family. The nuts grow in large bunches underneath the cluster of leaves which crowns the top of the tree. A good tree will produce a hundred nuts a year; these drop ofif when they are ripe. The outer husks are removed before they are shipped to market.
The meat of the cocoanut is sometimes eaten raw, but we use it mostly in the form of shredded or dried cocoanut. There is a great niunber of other products of the cocoanut palm. Pistachio nuts:
This nut, which grows in Syria, has a peculiar light green color, and for this reason it is often used for coloring ice cream and other desserts; almond flavor is then used in combination with it. Pinons: Pinons:
This nut is the seed of one variety of the great California pine trees. The cones of these trees sometimes grow a foot long. The seeds, which are the pinons of commerce, grow between the flakes of the cones. This nut is used a great deal in candy and cakes. Peanuts:
Peanuts are really not a nut at all, but a legimie. But unlike peas and beans, peanuts contain, besides the starch and tissue-building material, a large amount of fat. The starch content is so large that it must be roasted before it is good to eat. After roasting, its flavor is very much like that of a true nut and very delicious.
Peanuts are thought to be a native of Brazil. They are now raised in all warm regions of the globe; in the United States, Virginia perhaps leads in their production. Enormous quantities are used in this country, and hundreds of bushels are exported to Europe.
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Before the peanuts are planted, the kernels are removed from their pods. Care must be taken not to break the brown skin which covers the kernels, for if this is broken, they will not grow. They are planted in rows three feet apart, just like com, and the kernels two feet apart in the rows.
When they come up, they are cultivated much as our com is, but the field looks much like a field of clover. After a few weeks, small yellow flowers appear on the vines. These fall ofif after a short time. As soon as they have fallen off, the stem shoots downward and buries its tip in the soil. At the tip the peanuts are produced.