. The standard domestic science cook book. are poisonousto some people. English walnuts are by many preferred to all other flavor is rich, sweet and juicy. Those with a thin shell areconsidered the best. Of all the nuts the cocoanut is the most im-portant. In some countries it is largely used as food, is ofteneaten fresh froin the tree, and is preserved in various ways. Chestnuts have an agreeable flavor, are easily cooked, andmore digestible than other nuts. Hickory nuts and pecans are among the finest nuts for cakes. Filberts are a variety of large hazel nut, and have a rich flavor
. The standard domestic science cook book. are poisonousto some people. English walnuts are by many preferred to all other flavor is rich, sweet and juicy. Those with a thin shell areconsidered the best. Of all the nuts the cocoanut is the most im-portant. In some countries it is largely used as food, is ofteneaten fresh froin the tree, and is preserved in various ways. Chestnuts have an agreeable flavor, are easily cooked, andmore digestible than other nuts. Hickory nuts and pecans are among the finest nuts for cakes. Filberts are a variety of large hazel nut, and have a rich flavorbut are not considered wholesome because not easily digested. Brazil nuts have creamy white kernels and when obtainedfresh are exceedingly delicious, but containing so much oil theysoon become rancid. Peanuts when fresh and roasted are palatable and wholesome,and in tropical America and Africa, as well as in Asia, they forma valuable article of food. Peanuts yield a large quantity of oil,which forms an excellent substitute for olive Department 27. THE French term menu signifies detail, and is synonymous with billof fare. To put together a menu appropriate for the occasion andseason, requires thought, invention and combination. A menu artisticallycomposed shows simplicity, taste and originality. For convenience a fewmenus have been selected, but any one of them can be varied according tocircumstances. If the combination of the different materials comprising a dishis not understood, consult the recipe in the body of the book under its properdepartment. The best materials, of course, must be used to insure success. JANUARY Clam Soup Roast Turkey, Bread StuffingMashed Potatoes Parsnips Celery Cranberry Sherbet Mince or Custard Pie Cracked Nuts Coffee Demi-Tasse Tea Bouillon in Cups Boiled Haddock, Mustard SauceStewed Onions Baked Potato French Pancake Imperial Fruit Salad Fairy Food, Assorted Cake Cocoa Coffee Tea 397 398 DOMESTIC SCIENCE COOK BOOK Tomato Soup Roast Turkey, C
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