coffee, glucose, sugar, cream, or milk, but is a pure product of tropical
fruits and nuts. It can be used in any way in which cocoa or chocolate h
employed. C. A. L.
NUT AMBROSIA.
A preparation similar to malted nuts in composition but treated in
such a manner as to produce a crisp, crusty mass with a vich nutty flavor,
Veritably the daintiest and most delicious food product ever discovered
It melts in the mouth, comforts the stomach, and makes fat and blood with
great rapidity. One-half pound to a pound per day h a not uncommon
gain in weight on using. Ambrosia dissolves in hot or cold water.
P. E. F.
PROTOSE.
Vegetable meat. It resembles animal food in appearance and com-
position, but is far more nourishing. D. B. M.
NUT SOUP STOCK.
This consists of the concentrated, soluble portions of choice nuts and
is a perfect substitute for meat stocks. Can be used by itself or with
vegetable products. It may be used just as extract of beef is.* Dissolve
in hot or cold water. Add the water sloWly at first, one part stock to ten
of water. M. A. B.
SALTED ALMONDS.
Warm an ounce of butter in a baking pan and when it is quite hot
throw in a pound of blanched and dried almonds, sprinkle with salt and
put in a hot oven; when they begin to assume a fine delicate brown and
the salt adheres pour them on a sieve and leave till cold. Serve cold on
small dish. Walnuts, pecan nuts, peanuts, and others can be prepared
in the same way. W. T. M.
CHESTNUT CROQUETTES.
Shell four dozen chestnuts, put into a stew-pan with enough water to
uover. Boil thirty minutes. Drain and pound the nuts until very fine;
452 NUTS AS AN ARTICLE OF DIET,
add one tablespoonful of butter and pound until well mixed; add
another tablespoonful of butter and pound ten minutes, then add a little
salt, one-half pint of cream, a little at a time. When all is worked rub the
mixture through a sieve. Beat three eggs✪ Chestnut Croquettes until light and stir into that
which has been strained. Place in a double boiler and cook eight min-
utes, stirring constantly. It should by this time be smooth and thick, if
the water in the outer boiler has been boiling rapidly. When cold, butter
the hands and mold into balls. Dip into a beaten egg, then into bread-
crumbs; fry one and one-half minutes. Serve hot. M. W. T.
CHESTNUT SALAD.
Shell, blanch and boil until tender as many chestnuts as needed. Drain
and set aside to cool. Boil two eggs hard. Arrange lettuce in a salad
bowl, pvt the chestnuts over and then a dressing made of lemon juice,
olive oil, salt and a pinch of sugar✪ Chestnut Salad. Hold a small sieve over the salad,
grate over the chestnuts the yolk of the ^gg and over all lay the white of
the egg cut In rings. Emma Brooks.
THEIR IMPORTANCE.
IT MAY seem superfluous to give directions about the cooking of vege-
tables, for to many housewives it is the simplest matter in the world
to wash and cook them in scores of appetizing ways. Yet, now that vege-
tables are beginning to form the main diet of hundreds of thinking men
and women, it is not out of place to learn that more is involved in their
cooking than sometimes seems. Even the potato, with which all are
familiar, when brought to the table in a sticky, soggy condition, will neither
gladden the eye, tempt the appetite, nor furnish the nourishment it other-
wise would.
Page 313 · 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
coffee, glucose, sugar, cream, or milk, but is a pure product of tropical
fruits and nuts. It can be used in any way in which cocoa or chocolate h employed. C. A. L.
NUT AMBROSIA.
A preparation similar to malted nuts in composition but treated in
sucis manner as to produce a crisp, crusty mass with a which nutty flavor,
Veritably the daintiest and most delicious food product ever discovered
It melts in the mouth, comforts the stomach, and makes fat and blood with
great rapidity. One-half pound to a pound per day h a not uncommon
gain in weight on using. Ambrosia dissolves in hot or cold water.
P. E. F. PROTOSE.
Vegetable meat. It resembles animal food in appearance and composition, but is far more nourishing. D. B. M.
NUT SOUP STOCK.
This consists of the concentrated, soluble portions of choice nuts and
is a perfect substitute for meat stocks. Can be used by itself or with
vegetable products. It may be used just as extract of beef is.* Dissolve
in hot or cold water. Add the water sloWly at first, one part stock to ten
of water. M. A. B.
SALTED ALMONDS.
Warm an ounce of butter in a baking pan and when it is quite hot
throw in a pound of blanched and dried almonds, sprinkle with salt and
put in a hot oven; when they begin to assume a fine delicate brown and
the salt adheres pour them on a sieve and leave till cold. Serve cold on
small dish. Walnuts, pecan nuts, peanuts, and others can be prepared
in the same way. W. T. M.
CHESTNUT CROQUETTES.
Shell four dozen chestnuts, put into a stew-pan with enough water to cover. Boil thirty minutes. Drain and pound the nuts until very fine;
add one tablespoonful of butter and pound until well mixed; add another tablespoonful of butter and pound ten minutes, then add a little salt, one-half pint of cream, a little at a time. When all is worked rub the mixture through a sieve. Beat three eggs until light and stir into that which has been strained. Place in a double boiler and cook eight minutes, stirring constantly. It should by this time be smooth and thick, if the water in the outer boiler has been boiling rapidly. When cold, butter the hands and mold into balls. Dip into a beaten egg, then into breadcrumbs; fry one and one-half minutes. Serve hot. M. W. T.
CHESTNUT SALAD.
Shell, blanch and boil until tender as many chestnuts as needed. Drain and set aside to cool. Boil two eggs hard. Arrange lettuce in a salad bowl, put the chestnuts over and then a dressing made of lemon juice, olive oil, salt and a pinch of sugar. Hold a small sieve over the salad, grate over the chestnuts the yolk of the egg and over all lay the white of the egg cut in rings. Emma Brooks.
THEIR IMPORTANCE.
IT MAY seem superfluous to give directions about the cooking of vegetables, for to many housewives it is the simplest matter in the world to wash and cook them in scores of appetizing ways. Yet, now that vegetables are beginning to form the main diet of hundreds of thinking men and women, it is not out of place to learn that more is involved in their cooking than sometimes seems. Even the potato, with which all are familiar, when brought to the table in a sticky, soggy condition, will neither gladden the eye, tempt the appetite, nor furnish the nourishment it otherwise would.
Records on this page
Chestnut CroquettesChestnut Salad