Nuts and Their Uses as Food . 9 



porterhouse steak, about the same amount of food material as 

 10 cents worth of potatoes, and about one and one-half times 

 the nutrient as whole milk. In the case of the peanut, 10 cents 

 worth is equal to 20 cents worth of porterhouse steak, 13 cents 

 worth of potatoes or 36 cents worth of milk. Ten cents worth 

 of hickory nuts is equal in nutritive value to about 10 cents 

 worth of potatoes, 18 cents worth of whole milk and 32 cents 

 worth of porterhouse steak. It is interasting to note that 10 

 cents worth of peanuts contain 120 grams of protein, more 

 protein than is generally considered adequate for a day's 

 consumption. 



Nuts when purchased in the shell are cheaper and less liable 

 to contamination than other foods. Those purchased celled 

 are always questionable, for many are shelled under insani- 

 tary conditions and in homes where contagious diseases exist. 

 When nuts are purchased shelled they should be scalded before 

 using. This is, however, not a reliable safeguard. 



There are many products on the market from the various 

 food nuts. Some of the more important, both from the com- 

 mercial and dietetic standpoint, are almond meal, peanut oil. 

 peanut butter, cocoanut milk, cocoanut oil, chestnut paste, 

 chestnut flour, and nut candy. 



Many of these nuts, and especial!/ nut products, are im- 

 portant food in the child's school luncheon. There is no end 

 to the appetizing sandwiches which can be made from the nut 

 butter and the chopped or ground nuts in combination with 

 other materials. Such sandwiches with a cup of hot chocolate 

 or bowl of cream soup in the place of the greasy fried meat, 

 cold biscuit, and indigestible pastry, which so commonly fills 

 the lunch basket, would do much toward building up strong 

 bodies and brighter minds for our school children. 



The following further emphasize the fact that nuts have high 

 food value, and, when they are used in combination with other 

 foodstuffs, greatly increase the amount of nourishment of that 

 particular dish : 



