Scientific cooking with scientific methods

Make sauce with butter, flour, seasonings and cream. Add yolks of eggs and lobster meat, and stir well, then fold in the beaten whites. Fill buttered moulds threefourths full, set in pan of hot water with a piece of folded paper under the moulds, and cover with buttered paper. Place in oven and cook until firm. Serve with lobster sauce. NUTS. 195 CHAPTER XIX. NUTS. NUTS have grown in popularity as their food value becomes better understood. They should frequently appear upon the table of every home, for they are both nutritious and wholesome. The almond, walnut, hickory-nut, pecan, chestnut and peanut are all desirable for home consumption. They are used in salads, sauces, candies, custard, cream, ice-cream, gelatines, etc. Chestnuts. TO SHELL. Put a teaspoon of butter into a frying-pan, and when melted turn in two or three cups of chestnuts which have been cross-cut on the flat side. Shake the pan to butter the chestnuts, and place in the oven for five minutes. When taken out the shell and brown skin should be easily removed. use a small vegetable knife to prepare them. Boiled Chestnuts. Remove the shells, and cook in boiling water for ten minutes. Skim them out, and the brown skin should come oft' easily. They can again be placed in the boiling water and cooked until tender when pierced with a fork or skewer; they can then be served whole or mashed. They are seasoned with butter, salt, pepper, and cream if desired. They are also added to stuffing for chicken, turkey and veal. To Blanch Almonds. Remove shells, pour boiling water over them, and allow them to stand for a short time. Pour off hot water and add cold, when the skins should rub off easily. Roasted Almonds. Spread blanched almonds on a tin and place in oven, and brown to a light golden brown. Salted Almonds. Blanch one-fourth pound of Jordan almonds, dry them on a towel, add one tablespoon of good olive oil, and stir well that each almond is coated with the oil. Place in oven and brown to a golden brown. Remove to brown paper and shake salt on them, and stir until all are salted. If too salt, wipe them on napkin to remove some of the salt. Salted Peanuts. Buy the peanuts that have not been roasted. Remove skins and prepare same as almonds. Salted Pecans. The best way to buy them is to procure those that are removed from the shell, as they are hard to shell without breaking. Prepare them same as almonds, using care not to leave them in the oven too long. As they have the brown skin, it will be harder to tell when they are done. The best way is to taste one. Peanut Butter. Shell and remove inner brown skin of roasted peanuts; grind in the meat-chopper, using the finest cutter, NUTS. 197 then rub to paste in bowl and wooden pestle. Add enough butter gradually to make the peanut meat cling together. Season with salt and paprika, and pack in covered tumblers to use as needed. It is especially fine mixed with chopped figs for sandwiches. Chestnut Preserves.