THE CRAVINGS of the human palate are changing very essentially.
Once, nuts were regarded as a luxury, a dainty only to be used
between meals, or something for the children on extra occasions; but
to-day they are looked upon as an assistant to the forces of nature in
imparting nutriment. They produce heat and form flesh. They take the
place of meat and are subject to no adulterations. They yield bounteously
under cultivation and have become one of the most important articles of
commerce.
By some scientists they are regarded as superior to meat and the fact
that they can be used in so many forms in the culinary department recom-
mends them to the housewife who is always ready to extend her repertoire
of choice foods.
The chestnut was a prominent article of food among the ancients,
and is to-day made into bread in many countries. The peasantry of the
south of France make a daily dish of boiled chestnuts and milk and
thrive upon it.
Flour made from the peanut is found to be more nutritious than that
ground from any of the cereals; butter made from it (peanut butter) is
also becoming a staple article of commerce and is used by vegetarians
instead of butter made from cow's milk.
It is certain that a gain in flesh is observed where nuts compose the
main article of diet. It is said by some that nuts are heavy and clog the
system. The reason for this complaint is that they are usually eaten after
a meal that is already too heavy. Another reason, some people cannot
thoroughly masticate them. This brings into prominence their value when
they are ground and cooked, and the fact that they afford a nearly per-
fect substitute for animal foods. There are several delicious products
444
DELIGHTS FOR THE OLD AND YOUNG.
Directions for the above are all contained within this book.
PICNICS AND LUNCHEONS.
The recipes for making the above dishes and hundreds of others are contained within
this book.
NUTS AS AN ARTICLE OF DIET. 445
formed from nuts which can be procured at all the groceries. We append
a few of the best ones with recipes for their preparation.
NUT BUTTER.
This butter is a thoroughly sterilized product of edible nut meats, a
more than perfect substitute for butter, as it makes blood as well as fat.
Makes a perfect emulsion with water. It is recognized as a great delicacy
wherever used. Keeps perfectly. Put up in tins of different sizes.
Place the desired quantity of nut butter in a bowl, add a few drops of
water and beat with a fork until smooth. For nut cream, prepare the
same as above, add a little more water until of the consistency desired.
For nut milk add four or five parts of water to one of nut butter.
W. T. M.
NUT LOAF.
Three cupfuls of stale bread-crumbs, or^e and one-half cupfuls of
chopped hickory nuts, one and one-half cupfuls of seeded raisins, one-half
teaspoonful of salt. Mix, adding sufficient hot water to moisten. Cover
and let stand ten minutes. Add one cupful more of hot water and turn
into buttered pan. Bake one and one quarter hour in moderate oven and
serve cold. A. A. C.
NUT LOAF— No. 2. ✪ Baked Macaroni with Tomatoes and Cheese
Page 308 · 2 recipe records on this page
Presented as published in 1917. 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 CRAVINGS of the human palate are changing very essentially. Once, nuts were regarded as a luxury, a dainty only to be used between meals, or something for the children on extra occasions; but to-day they are looked upon as an assistant to the forces of nature in imparting nutriment. They produce heat and form flesh. They take the place of meat and are subject to no adulterations. They yield bounteously under cultivation and have become one of the most important articles of commerce.
By some scientists they are regarded as superior to meat and the fact that they can be used in so many forms in the culinary department recommends them to the housewife who is always ready to extend her repertoire of choice foods.
The chestnut was a prominent article of food among the ancients, and is to-day made into bread in many countries. The peasantry of the south of France make a daily dish of boiled chestnuts and milk and thrive upon it.
Flour made from the peanut is found to be more nutritious than that ground from any of the cereals; butter made from it (peanut butter) is also becoming a staple article of commerce and is used by vegetarians instead of butter made from cow's milk.
It is certain that a gain in flesh is observed where nuts compose the main article of diet. It is said by some that nuts are heavy and clog the system. The reason for this complaint is that they are usually eaten after a meal that is already too heavy. Another reason, some people cannot thoroughly masticate them. This brings into prominence their value when they are ground and cooked, and the fact that they afford a nearly perfect substitute for animal foods. There are several delicious products
DELIGHTS FOR THE OLD AND YOUNG. Directions for the above are all contained within this book.
PICNICS AND LUNCHEONS.
The recipes for making the above dishes and hundreds of others are contained within
this book.
formed from nuts which can be procured at all the groceries. We append a few of the best ones with recipes for their preparation.
NUT BUTTER.
This butter is a thoroughly sterilized product of edible nut meats, a more than perfect substitute for butter, as it makes blood as well as fat. Makes a perfect emulsion with water. It is recognized as a great delicacy wherever used. Keeps perfectly. Put up in tins of different sizes.
Place the desired quantity of nut butter in a bowl, add a few drops of water and beat with a fork until smooth. For nut cream, prepare the same as above, add a little more water until of the consistency desired. For nut milk add four or five parts of water to one of nut butter.
NUT LOAF.
Three cupfuls of stale bread-crumbs, one and one-half cupfuls of chopped hickory nuts, one and one-half cupfuls of seeded raisins, one-half teaspoonful of salt. Mix, adding sufficient hot water to moisten. Cover and let stand ten minutes. Add one cupful more of hot water and turn into buttered pan. Bake one and one quarter hour in moderate oven and serve cold. A. A. C.
NUT LOAF— No. 2.
Records on this page
Baked Macaroni with Tomatoes and CheeseNut Loaf