From Nuts to Soup
From Nuts to Soup
AUTUMN IS THE time of year we go slightly nutty-but find ourselves in good company, for all over the world the new nut harvest is on. In…
Pea-Pecan Soup (But don't think we're going)
But don't think we're going to be satisfied with just eating them raw, out of hand. We're going to cook with them, too, and if you'll join…
Peanut Butter Soup (Start with a tablespoon)
Start with a tablespoon of chopped onion mixed with another of chopped pimiento and 1/2 cup of thinly sliced celery. Boil these tender in…
Black Walnut Salad
The ordinary English or store walnuts would do, of course, but wild black all-American walnuts have that individual tang. They're tastier…
Pecan Waffles (Cashew makes a good chew but)
The cashew makes a good chew, but nothing can touch the pecan in popularity. Pecans are perfect for nougats, creole pralines, clusters and…
Nut Drizzle
For an impromptu porch or lawn party rush out a plate of moist buttered toast, drizzle honey over it by holding the cut-off pitcher or…
Drink 'Em, Too
We take our almonds in liquid form, too-in that milky Cuban Cooler, Havana Amande, that calls for a piece of real vanilla bean (see recipe…
Picetostes
1/2 TEASPOON SALT I CUP FINELY CHOPPED BRAZIL NUTS MAPLE SUGAR OR HONEY Decrust bread slices and cut into fingers 1-inch thick, without…
Lychee Nougat
Oriental lychee nuts are worth playing around with, too, in some such thing as a nougat where you boil 2 cups of sugar with 1/2 cup each of…