These nuts are sold in some markets under the name of pignolias, a corruption of the Italian name. They consist of the seeds of several varieties of pines. Those most commonly sold in the United States come from the scrubby pifion trees (Pinus edulis) of the far West; the larger ones from the hard cones of the South European pines. They are usually sold shelled. As they are threshed on the floor of barns, or in blankets, they are usually dirty, and require washing and drying before they are fit for use. They are cheap, nutritious and palatable, the most valuable of all the common nuts for everyday cookery.

Pinon Butter

They may be made into butter the same as peanut butter. For the sake of variety, they may be mixed with ground meat for Hamburg steaks or beef roll, or a few may be sprinkled over a lettuce salad. They make good stuffing for tomatoes and cucumbers.

Pine Nut Milk

Pine nuts contain less nitrogen and more fatty matter than almonds. They are less dense than most nuts, which makes them a valuable diet for the sick. Put a quarter of a pound of pine nuts through a meat grinder, add one quart of cold water or milk, stir constantly with an egg-beater for five or ten minutes, and strain through two thicknesses of cheesecloth. Keep covered in a cold place.