94 FKUITS AND HOW TO USE THEM. 



NUTS FOE FOOD. 



The natural liking for nuts must have its origin in some 

 physical want. Nothing is more full of nutrition than a 

 nut and if eaten at a proper time, nothing is a better Bub_ 

 stitute for animal food. Especially is this the case in win- 

 ter when oil is desirable in the human economy. Physiol- 

 ogists assert that nuts contain more ele.iients of nourish- 

 ment than butter and meat combined. Furthermore 

 they can be neither adulterated nor uncleanly, for Nature 

 herself has secreted their richness from various unpolluted 

 woodland stores. Salt should always be used with nuts. 



Hickory Nut Cookies.— Beat four eggs very iight, 

 whites and yolks separately. Into the yolks stir in two 

 scant cupfuls of sugar, and then the beaten whites. Add a 

 pint of flour, a heading teaspooniul of baking-powder, ana 

 a pint of nuts cut in small pieces and rolled in flour. Mix 

 quickly and thoroughly, and drop a small spoonful at a 

 time upon greased und floured pans. Place half a nut on 

 the middle of each cooky and bake in a very moderate oven 

 twenty minutes. In place of hickory nuts use raisins, 

 seeded and chopped, cocoanut or currants. These cookies 

 will keep along time, — if they are untouchea. 



Hickory Nut Macaroons.— Beat to a stiff froth the 

 whites of three eggs and beat in a little at a time, a pint of 

 powdered sugar, a tablespoonf ul of flour and a teaspoon- 

 ful of corn-!-tarch. Into this stir a pint of finely chopped 

 nuts and drop in small spoonfuls upon buttered pans. 

 Bake in a moderate oven. 



Nut Cake, No 1,— Cream two cups sugar and one of but 



