NUT FOODS by H. E. S. Hopkins

Pacific Press Publishing Company · Oakland, California · Apr 18, 1900

FromSigns of the Times, Vol. 26, No. 16.

NUT FOODS.

By H. E. S. Hopkins

NOTICING an inquiry concerning nut foods prompts me to make a few suggestions. "To many these foods seem too expensive." "Many can not eat them without distress." I find that boiled peanuts are preferable to browning them in the oven. First blanch the nuts, or heat them in the oven just enough to crack the skins, so they can be rubbed off easily. Soak in cold water overnight; then to one pint of nuts add two quarts of water; boil them from ten to twelve hours. Rub through a colander, or fine wire sieve is best (milk-pan size), make into a cake, and keep in a cool place. When wanted for use, dilute with water, for butter, cream, or milk. With this nut preparation one can season any kind of food, where they have been in the habit of using butter, cream, or milk from the cow.

A nut mill is something every family should possess. They are a great help. Not every one can afford one. But any one who is in possession of a rolling-pin, board, and a fine wire sieve, and a hammer, with a good coarse-cloth sack, need not think they must have a mill, or that they are obliged to send to the Sanitarium, where all these health foods are manufactured, in order to have such foods.

With the rolling-pin and board they can crush their own nuts, then run them through the sieve; thus they have nut meal. Crush and roll the coarse part over again.

From good, light, home-made bread, zwieback is made. To make granola, take two cups of flour, one cup of corn-meal, one-third cup of oatmeal, and three-fourths cup of water. Bake in crackers until crisp, then pound fine or run through a coffee-mill.

Nut sticks and rolls, or pie-crust, can be made with crushed and sifted nuts (any kind), or nut butter, with the addition of a little water.

Roasts can be made of either cooked beans, split peas, corn, or lentils, by using stale bread crumbs—one cup of crumbs to one and one-half or two cups of the legumes, one-half cup of peanut cream (one-half cup nut meal if preferred), one tablespoonful of browned flour; season with salt, a little sage, thyme, celery, or parsley; bake half an hour. Some use chopped onion, but it is not necessary.

I see no reason why one should make any complaints concerning their inability to get health foods, which the Lord sent us to prolong life.

It is surprising how many good, wholesome, appetizing dishes can be prepared with but a trifle of expense and a little knowledge, by the use of legumes and nut-butter preparations, when properly prepared.

It is just as important to study up on this question as any other in order to understand how to prepare them properly. With practise, perseverance, and a little faith mixed in, we can certainly make a success of it; and every one who earnestly desires to render obedience to all of God's requirements will never wish to return to the old way of saturating his foods with animal grease so as "to be able to swallow them."

H. E. S. HOPKINS.