Nut Soups

Nut Soup

Break into small pieces one cupful of hickory and almond nuts of equal amounts. Simmer in two pints of water seasoned with one-half teaspoonful of salt, a slice of onion and two stalks of celery. When tender add one cupful of rich milk or cream. This soup may be strained or not, as desired. H. O. C.

Nut Soup - No. 2

Simmer a pint of Lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water as needed. When done, rub the beans through a colander. Add nut soup stock to make of the proper consistency and salt to season. Reheat and serve. White beans may be used in place of Lima beans, but they require longer cooking. A heaping tablespoonful of sago, previously soaked in cold water, may be added to the soup when it is reheated, if liked, and the whole cooked until the sago is transparent. F. M. P.

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.

Hazel Nuts

Hazel Nut Cakes

Mince very finely two ounces of hazel nuts and one-half ounce of sweet almonds. Add three ounces of pounded and sifted sugar, the white of an egg, beaten to a firm froth, and as much flour as will bind them together. Roll the paste out till it is one-quarter of an inch thick, stamp it out in small round cakes, place these on well-buttered tins, and bake in a slow oven twenty minutes. Mrs. R. Swarts.

Hazel Nut Tarts

One scant cupful of powdered sugar, yolks of six eggs, well beaten, one pound of hazel nuts. The nuts should be ground and one-third of them kept for filling. Filberts can be used if preferred. Grind bread enough to make one and one-quarter cupfuls and keep one-third of that for filling. First mix sugar and yolks of eggs, then add one tablespoonful of rum, then the nuts, bread, and whites of eggs. Bake in two layers.


One cupful of milk, one-half cupful of sugar, a piece of but ter the size of an egg; let them come to a boil. Set aside and add the remaining nuts, bread, and a tablespoonful of rum.


One and one-third cupfuls of confectioner's sugar, with cream added to make it stiff. Flavor with almond or vanilla extract.

Mrs. M. Sontag.

Salted Almonds

Blanch the almonds by putting the meats in boiling water, let stand a few moments. Remove the hulls and dry the nuts. Put about a teaspoon-ful of butter in a long flat tin, and when it melts put in the nuts. Sprinkle a little salt over them, and let them brown, stirring often. Be careful not to let them brown too much. Take them off, put on a paper to absorb the fat and sprinkle well with salt. W. F. A.

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.

Almond Pudding

Soak three tablespoonfuls of finely-grated bread-crumbs in milk.

Add one-quarter of a pound of blanched and pounded almonds, a piece of butter the size of an egg melted in a pint of new milk, sugar to taste, a teaspoonful of grated lemon-rind, a little nutmeg and three eggs well beaten. A glass of wine may be added if approved of. Place in a pudding dish lined with paste, and bake in a moderate oven.

Mrs. Sarah Bullard.

Nuts As An Article Of Diet. Chestnuts

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.