Nuts may be cracked before serving, or served whole, as one wishes. When served whole, nuts must be of such varieties as will readily yield to the pressure of the silver nut cracker. Salt should always be at hand when nuts are served. Almonds may be served shelled, un-shelled, or blanched. They are neither so fine in appearance or flavor when blanched as when served in the shell. Raisins in handsome clusters may be interspersed among the nuts. Salted almonds are served alone on small, handsome, round or oval-shaped dishes. French chestnuts are usually roasted, and served in the shell.

*U. S. Dept. Agri., Office of Exp. Stations Bulletin No. 107.

To Roast Chestnuts

Cover the chestnuts with boiling water, and cook ten minutes. Drain, spread them in a dripping pan, and bake in the oven ten minutes. Serve hot. Chestnuts are sometimes slitted with a knife before putting to cook, to facilitate opening, but they lose much flavor when boiled thus, and should be steamed, if possible.

To Blanch Almonds

Put shelled almonds in a bowl, and pour boiling water over them. When the skins slip, pour the water off, and skin the almonds.

Salted Peanuts

In a pan, place shelled peanuts sufficient to cover the bottom, - about a pint of them; pour on one tablespoon-ful of olive oil, or enough, by shaking them about, to grease them well, then sprinkle well with salt, and place in a hot oven and brown, shaking occasionally.

Salted Almonds

Jordan almonds are preferable, and it is better to buy them shelled than unshelled. Put into a small pan one teaspoonful of olive oil, and one tablespoonful of salt, then add the almonds, and shake about until coated with oil. If butter is used, take twice the quantity, and get the almonds" hot before adding the butter. To this quantity of fat use one cup of almonds. Put the prepared almonds in an oven same heat as for bread, and stir and shake frequently to prevent burning. Shake fine salt over them again as they come from the oven.

References: Common Sense in the Household - Harland - pp. 442-445; Parloa's Kitchen Companion, pp. 71, 72, 694-699; Boston Cook Book - Lincoln - pp. 391, 392; Food Products of the World - Green - pp. 217-232; Elements of Cookery - Williams & Fisher - pp. 226-231; U. S. Dept. Agr., Farmers' Bulletin No. 122, pp. 18-22.