Chopped almonds, pecan-nuts, and pine-nuts, or any nut or nuts desired, instead of specified nut, may be sprinkled over lettuce and covered with French dressing for a dinner salad. Pine-nuts may be stuffed into 'boned meats, in place of other stuffings. They may also be added to made meat dishes. Or they may be slightly dusted with salt and served the same as salted almonds. Nuts may be added to the cream vegetable soups; for instance, asparagus soup may be made after the ordinary recipe, omitting the butter and flour, and adding 4 tablespoons of peanut meal, or 4 tablespoons of pine-nut butter; or one may add the mixed butters, and in this way make many varieties. An inventive mind will create from these recipes from 50 to 60 soups. Potato soup, cream of corn soup, cream of pea or bean soup, salsify, turnips or carrots, may be used with combinations of nuts. Diabetics may use soups made from such vegetables as spinach, lettuce, celery and turnip; thicken and flavor them with almond, pine-nut or desired nut butter. - Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111.

Brazil Nut Butter

These nuts being very rich in fatty matter make the best of all nut butters. They cannot be blanched. With a very sharp, thin knife, trim off the brown skins, being careful not to soil the nuts. Grind, pack in glasses, cover, and keep in a cool place. - Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111.

Peanut Butter

Roast the nuts, shell, and blow off the skins. When making it in large quantities it will pay to have a bellows for this purpose, or put the peanuts on a coarse towel cover them with another towel, rub them gently, then blow off the skins. If you use salt, dust them lightly with it and grind at once. Pack the butter into glass jars or tumblers, cover them, and keep in a cool place. Dilute with water or cream to use. - Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111.

Peanuts And Rice

Have 2 cups rice, well cooked, and salted, and while hot stir in 1 cup of peanut butter, stirring until all is well mixed. Then add 1/2 cup milk, 2 eggs, well beaten, and lastly 1 cup cracker crumbs, leaving some to spread over the top. Shape into a round loaf, place in a buttered pan and spread the remainder of the cracker crumbs over the top. Bake till a nice brown, and serve on a hot plate, garnished with parsley. - Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111.

Salted Peanuts

Get raw Virginia peanuts from any wholesale house. They are usually shelled. There is then a brown skin to be removed. Do this by covering the nuts with boiling water and letting them stand for 10 minutes. The skins can be easily removed then. Next roll the skinned peanuts in a soft, dry cloth, until they are quite dry. Then fry them in a fine, wire basket in deep boiling lard (it is much more satisfactory and just as wholesome as cheap olive oil or butter) When they are brown spread them upon brown paper to absorb the grease which is on and in them. Then sprinkle salt upon them. When cool put into a covered mason jar, and they will remain fresh for a long time. - Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.