are palatable and nutritious. Gabanza beans
imported from our neighbors to the South
are found in some markets. Whatever the
variety, beans should be clean, graded ac¬
cording to size, uniform in color, and free
from molds or insects.
Dried legumes are among the foods most
easily cared for, in both the market and the
home. They should be kept fairly cool, in
a dry place, away from insects. They are
available in the market in bulk, and should
be purchased by the pound rather than by
measure. Some of the less common forms
are marketed in packages at higher prices.
Tor suggestions on varieties see bulletin on soy¬
beans cited on page 264.
[261]
Some packaged beans are precooked to re¬
duce cooking time. Dried beans of all sorts
are available canned ready to serve.
Nuts. Most of the important varieties of
nuts now are cultivated in the United States.
Native varieties have been improved and
Cookies Made from Full-Fat Soy Flour Are
Both Tasty and Nutritious
U.S.D.A.
new varieties brought in and adapted to
production here. Almonds and walnuts are
grown in California; pecans and peanuts in
the Gulf states; black walnuts and hickory
nuts in the Middle West and East; chestnuts
in Pennsylvania, Ohio, and the South.
Many of these nuts are also imported from
various parts of the world, and in addition
nuts not produced in the United States: Bra¬
zil nuts come to us from Brazil and cashews
and pistachios from other tropical areas.
Nuts may be purchased on the market in
the shell or ready-shelled. Both forms are
most often sold by the pound. The avail¬
ability of shelled nuts is increasing with the
development of machinery for cracking.
Both fresh and salted nuts now are packaged
in waxed paper or cellophane bags of various
sizes and in airtight containers for holding
over long periods.
In deciding between shelled and unshelled
nuts one needs to know the weight of un¬
shelled nuts required to make one pound
shelled. This information is given in Ta¬
ble LII.
In purchasing nuts, whether in the shell
or out, freshness is of great importance,
since any rancidity affects the flavor. Shelled
Table LII • Approximate Amounts of Different
Nuts Required to Yield One Pound of
Shelled Nuts 1
Nut
In the
Shell
Shelled Kernels
Almond ....
Pounds
H
1 pound (3§ cups)
Filbert .
2i
1 pound (3^ cups)
Peanut .
1*
1 pound (3 to cups)
Pecan .
2\
1 pound (3^ cups)
Walnut, Eastern,
1 pound (3 cups broken;
black ....
5*
4 cups halves)
Walnut, Persian
(English) . . .
H
1 pound (4 cups halves)
Tlizabeth Fuller Whiteman, Nuts and Ways
to Use Them. Miscellaneous Publication No. 302,
United States Department of Agriculture, 1938.
nuts are more likely to become stale than
those in the shell. Nuts in the shell are
more sanitary, since shelled nuts may be
contaminated in handling. However, mod¬
ern methods have been developed that safe¬
guard the sanitary condition of shelled nuts.
The cost per pound will vary with the season,
the kind of nut, and the form in which it is
marketed. Broken nut meats are satisfac¬
tory for most home uses and are cheaper
than whole or half kernels.
Page 234
Presented as published in 1935. 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
are palatable and nutritious. Gabanza beans imported from our neighbors to the South are found in some markets. Whatever the variety, beans should be clean, graded according to size, uniform in color, and free from molds or insects.
Dried legumes are among the foods most easily cared for, in both the market and the home. They should be kept fairly cool, in a dry place, away from insects. They are available in the market in bulk, and should be purchased by the pound rather than by measure. Some of the less common forms are marketed in packages at higher prices.
For suggestions on varieties see bulletin on soybeans cited on page 264.
[261]
Some packaged beans are precooked to re¬ duce cooking time. Dried beans of all sorts are available canned ready to serve.
Nuts. Most of the important varieties of nuts now are cultivated in the United States. Native varieties have been improved and
Cookies Made from Full-Fat Soy Flour Are Both Tasty and Nutritious
new varieties brought in and adapted to production here. Almonds and walnuts are grown in California; pecans and peanuts in the Gulf states; black walnuts and hickory nuts in the Middle West and East; chestnuts in Pennsylvania, Ohio, and the South. Many of these nuts are also imported from various parts of the world, and in addition nuts not produced in the United States: Brazil nuts come to us from Brazil and cashews and pistachios from other tropical areas.
Nuts may be purchased on the market in the shell or ready-shelled. Both forms are most often sold by the pound. The avail¬ ability of shelled nuts is increasing with the development of machinery for cracking. Both fresh and salted nuts now are packaged in waxed paper or cellophane bags of various sizes and in airtight containers for holding over long periods.
In deciding between shelled and unshelled nuts one needs to know the weight of un¬ shelled nuts required to make one pound shelled. This information is given in Table LII.
In purchasing nuts, whether in the shell or out, freshness is of great importance, since any rancidity affects the flavor. Shelled
Table LII • Approximate Amounts of Different Nuts Required to Yield One Pound of
Shelled Nuts 1
Nut
In the Shell
Shelled Kernels
Almond ....
Pounds
H
1 pound (3§ cups)
Filbert .
1 pound (3^ cups)
Peanut .
1*
1 pound (3 to cups)
Pecan .
2\
1 pound (3^ cups)
Walnut, Eastern,
1 pound (3 cups broken;
black ....
5*
4 cups halves)
Walnut, Persian (English) . . .
H
1 pound (4 cups halves)
Tlizabeth Fuller Whiteman, Nuts and Ways to Use Them. Miscellaneous Publication No. 302, United States Department of Agriculture, 1938.
nuts are more likely to become stale than those in the shell. Nuts in the shell are more sanitary, since shelled nuts may be contaminated in handling. However, mod¬ ern methods have been developed that safe¬ guard the sanitary condition of shelled nuts. The cost per pound will vary with the season, the kind of nut, and the form in which it is marketed. Broken nut meats are satisfac¬ tory for most home uses and are cheaper than whole or half kernels.