Part 6 (2/2)

The cut on page 5 shows the best method of cracking walnuts to extract the kernel in halves without breaking. Grasp the nut between the thumb and forefinger at the seam, place on a hard surface of stone or iron and strike sharply with a light hammer only sufficient to crack the sh.e.l.l without crus.h.i.+ng the kernel.

This method is used by most manufacturers of great varieties of walnut confectionery, some of which are shown in the picture. Walnut chocolates, walnut taffy, walnut log, panoche, nougat and many other articles, as well as walnut sundries to put on dishes of ice cream are among the tasty confections for which the demand is very great.

WALNUTS IN COOKING

A few of the delightful ways in which walnuts may be used on the table:

NUT BREAD

1 pound hard wheat flour.

1 pound whole wheat flour.

1 cup good yeast.

1 cup ground walnuts.

1 tablespoonful Orleans mola.s.ses.

2 tablespoonfuls melted lard or b.u.t.ter.

Mix with warm water; let it raise quite light, then mould, raise and bake as other bread.

GEMS

Graham, wheatlet or cornmeal gems are greatly improved by adding a few walnut kernels ground fine.

NUT CAKE

3 eggs, yolks and whites beaten separately, 1/2 cup--scant--b.u.t.ter, 3/4 cup milk, 1 cup walnuts ground or chopped, 1-1/2 cups granulated sugar, 1/2 teaspoonful each of lemon and vanilla, 2 teaspoonfuls baking powder, flour to make a moderately stiff batter.

CHOCOLATE NUT CAKE

3 eggs, 3/4 cup each of brown and white sugar, 3/4 cup of coffee and milk mixed, 1 cup ground walnuts, 4 tablespoonfuls melted b.u.t.ter, 2 teaspoonfuls ground chocolate or cocoa, most of 1 nutmeg grated, 2 teaspoonfuls baking powder, flour to make moderately stiff batter.

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