This nut contains a considerable amount of chlorophyll, the green coloring matter of plants, and is used only as flavoring. Now and then, however, a few salted in the shell are appetizing and aid in the digestion of other foods.

Souari Nut

This nut, the fruit of the genus Caryocar, a tree belonging to the Camellia or tea family, grows in the central part of South America, where they are universally called butter nuts, on account of their excessive fatty matter. It contains less cellulose than any other nut. In cases of pernicious anaemia or tuberculosis, or any other disease where the object is to-increase the weight of the patient, they are most valuable, because they are palatable and easy of digestion.

They may be ground and made into butter, and served on bread; or they may be eaten, one or two at a time, thoroughly masticated. Chopped fine, on a lettuce leaf, with a little French dressing, they are most appetizing.

Mixed Nut Milk

Make according to the preceding recipe, using a mixture of pine nuts, almonds and pecans.

Nut Cheese

This is made by grinding a pound of mixed nuts, a half pound of pecans, a quarter of a pound of pine nuts, a quarter of a pound of almonds. Add just enough water to bind the whole together, pack the mixture into baking powder cans or tumblers and keep in a cold place.

Thin slices of nut cheese between slices of whole wheat bread make a good school sandwich for children. Followed by a glass of Vichy or plain seltzer, make a good luncheon for rheumatic or gouty patients.