As nuts occupy the highest round of the true meat ladder, we give a
variety of recipes for their use, following with legumes and eggs in
their order.
With nuts, as with other foods, the simplest way to use them is
the best. There are greater objections to foods than that they are
difficult of digestion, and in the case of nuts, that objection is
overcome by thorough mastication; in fact, they are an aid to the
cultivation of that important function in eating.
For those who are not able to chew their food, nuts may be ground into
butter.
Another aid to the digestion of nuts is the use with them of an
abundance of acid fruits. Fruits and nuts seem to be each the
complement of the other, the nuts as well, preventing the unpleasant
effects felt by some in the free use of fruits.
“No investigations have been found on record which demonstrate any
actual improvement in the digestibility of nuts due to salt.”--_M. E.
Jaffa, M. S., Professor of Nutrition, University of California._
Be sure that nuts are fresh. Rancid nuts are no better than rancid
butter. Shelled nuts do not keep as well as those in the shell.
=Almonds= stand at the head of the nut family. It is better to buy them
in the shell as shelled almonds are apt to have bitter ones among
them. Almonds should not be partaken of largely with the brown covering
on, but are better to be blanched.
_To Blanch Almonds_--Throw them into perfectly boiling water, let them
come to the boiling point again, drain, pour cold water over them and
slip the skins off with the thumb and finger. Drop the meats on to a
dry towel, and when they are all done, roll them in the towel for a
moment, then spread them on plates or trays to dry. They must be dried
slowly as they color easily, and the sweet almond flavor is gone when
a delicate color only, is developed. For butter they must be very dry,
really brittle.
=Brazil Nuts=--castanas--cream nuts, do not require blanching, as their
covering does not seem to be objectionable. They are rich in oil and
are most valuable nuts. Slice and dry them for grinding.
=Filberts=--hazelnuts--cobnuts--Barcelonas, also may be eaten without
blanching, though they may be heated in the oven (without browning) or
put into boiling water and much of the brown covering removed. They are
at their best unground, as they do not give an especially agreeable
flavor to cooked foods. They may be made into butter.
Brazil nuts and filberts often agree with those who cannot use English
walnuts and peanuts.
=English Walnuts=--The covering of the English walnut is irritating and
would better be removed when practicable. This is done by the hot water
method, using a knife instead of the thumb and finger. The unblanched
nuts may however, be used in moderation by nearly every one.
Butternuts and black walnuts blanch more easily than the English walnut.
When whole halves of such nuts as hickory nuts, pecans or English
walnuts are required, throw the nuts into boiling water for two or
three minutes, or steam them for three or four minutes, or wrap them in
woolen cloths wrung out of boiling water. Crack, and remove meats at
once. Do not leave nuts in water long enough to soak the meats.
=Pinenuts= come all ready blanched. When they require washing, pour
boiling water over them first, then cold water. Drain, dry in towels,
then on plates in warm oven.
=Peanuts=--ground nuts, because of their large proportion of oil, and
similarity in other respects to nuts are classed with them, though they
are truly legumes.
The Spanish peanut contains more oil than the Virginia, but the flavor
of the Virginia is finer and its large size makes it easier to prepare.
The “Jumbos” are the cheapest.
To blanch Spanish peanuts the usual way, heat for some time, without
browning, in a slow oven, stirring often. When cool rub between the
hands or in a bag to remove the skins. The best way to blow the hulls
away after they are removed is to turn the nuts from one pan to another
in the wind.
Spanish peanuts can be obtained all ready blanched from the nut food
factories.
The Virginias, not being so rich in oil must always be blanched the
same as almonds. Be sure to let them boil well before draining. I
prefer to blanch the Spanish ones that way, too, the results are so
much more satisfactory.
When peanuts are partly dried, break them apart and remove the germ,
which is disagreeable and unwholesome: then finish drying.