Nuts of all kinds are gaining in favor as articles of diet, and are at their best in the autumn and winter. They may be bought, shelled and packed in boxes, so that they are ready for immediate use. The housekeeper of moderate means, with an abundance of time at her disposal, will find that it is cheaper to buy the nuts in their shells and crack them herself. If she is so fortunate as to be able to despise the petty economies she will rejoice in the prepared nuts. They will save her much tedious labor.
If Spanish chestnuts are not to be procured when wanted, large domestic chestnuts may be boiled and used in their stead.
Boil a quart of Spanish chestnuts in salted water. While still hot, remove the shells and skins and rub the nuts through a colander. With a wooden spoon work to a smooth paste, adding, as you do so, a tablespoonful of butter, a saltspoonful of salt, a dash of paprika, a quarter of a teaspoonful of onion juice, a handful of fine bread-crumbs, and the unbeaten yolk of an egg. Put the paste in a double boiler over the fire and heat through. With floured hands form into croquettes, dip in beaten egg, then in cracker dust, and lay on a platter in the refrigerator for two hours. Fry in deep, boiling cottolene or other fat; drain in a colander, and serve very hot.
Crack, extract the kernels, blanch by pouring boiling water over them, stripping off the loosened skins and dropping into cold water. Leave there for ten minutes; take out, dry between two soft towels and, when crisp and perfectly dry, proceed as with chestnuts in last recipe.
Prepare the ducks for roasting and make a stuffing of breadcrumbs seasoned with butter, pepper and salt. Chop a cupful of roasted and shelled peanuts to a powder and rub them into the bread-crumbs. Stuff the ducks with this mixture and roast, basting frequently.
Boil parsnips in slightly-salted water until tender. Drain and scrape. Slice them from end to end and put into a frying pan with a little melted butter. Cook until very hot, sprinkle with salt, pepper, and a little minced parsley, and send to the table.