Nuts

Nuts have played such a conspicuous part in the development of primitive man that a book might be written upon their history and the subject not exhausted. It is a fact, much to be re­gretted, that the absence of nuts is a conspicuous thing now in the conventional or modern bill-of-fare.

The nut is generally used as a sort of confection or delicacy, something to finish up the alleged good dinner with, something that could be dispensed with—in fact by many it is looked upon as something that ought to be dispensed with.

The nut has fallen into this disgrace because it has been used, perhaps, as a part of Course No. 13 and the inoffensive nut merely contributed its share toward the punishment of its consumer; but owing to its topo­graphical position in the general alla-podrida, it was heard from oftener than its dozen companions and re­ceived all the blame while in all probability it was the only decent thing eaten.

The nut is entitled to the highest place in the menu of man, because it is rich in both proteids and fats, two of the most important nutrients in the chemistry of food.

Nut proteids and fats drawn from the soil and filtered through the bending boughs of southern trees are ob­viously superior to animal fats and proteids that have come to us through the slaughter of innocent animals in filthy abattoirs, and through the gyratious route of chemical preservatives, embalming fluids, cold storage, and decay.

BLANCHED ALMONDS

Removing the outer coating from almonds, which is termed blanching, is usually done by pouring hot water over them, which releases the rough fibre from the nut, making it easy to remove. This process, while more convenient, is not the best.

The right way is to put the nuts into a deep vessel, cover them with cold water. Allow them to stand over night, when the outer coating can be easily removed, then place the nut in an oven until thoroughly dried. Prepared in this way, they will be tender, crisp and un­impaired in food value.

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