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Walnuts Prepared for Dessert

Crack the upper half of the shells of the required quantity of walnuts, and remove them carefully without damaging the kernel. Dip the exposed half of the nut into boiling water to facilitate peeling off the skin. Place each nut, as soon as peeled, in slightly acid water, which should also be cold and salted. When ready to serve, drain the nuts on a cloth. For dishing the nuts a pasteboard stand should be made with raised graduated tiers, and covered with green paper. Arrange the walnuts on this, using some moss to keep the nuts in position.