diff options
| author | nfenwick <nfenwick@pglaf.org> | 2025-01-22 23:38:59 -0800 |
|---|---|---|
| committer | nfenwick <nfenwick@pglaf.org> | 2025-01-22 23:38:59 -0800 |
| commit | 492c3b095416247682dea8927bb8412e4b801af7 (patch) | |
| tree | 3297f75042acbf2d7395b7e0917776204156c786 | |
| parent | 978ef1a82a28f11947f550abe553dca444f60b17 (diff) | |
| -rw-r--r-- | .gitattributes | 4 | ||||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 | ||||
| -rw-r--r-- | old/65563-0.txt | 1620 | ||||
| -rw-r--r-- | old/65563-0.zip | bin | 19712 -> 0 bytes | |||
| -rw-r--r-- | old/65563-h.zip | bin | 153834 -> 0 bytes | |||
| -rw-r--r-- | old/65563-h/65563-h.htm | 1907 | ||||
| -rw-r--r-- | old/65563-h/images/cover.jpg | bin | 117073 -> 0 bytes | |||
| -rw-r--r-- | old/65563-h/images/spine.jpg | bin | 11498 -> 0 bytes |
9 files changed, 17 insertions, 3527 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..3cd585c --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65563 (https://www.gutenberg.org/ebooks/65563) diff --git a/old/65563-0.txt b/old/65563-0.txt deleted file mode 100644 index 6f6a384..0000000 --- a/old/65563-0.txt +++ /dev/null @@ -1,1620 +0,0 @@ -The Project Gutenberg eBook of Nuts in Family Meals, Home and Garden -Bulletin Number 176, by Science and Education Administration - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Nuts in Family Meals, Home and Garden Bulletin Number 176 - A Guide for Consumers - -Author: Science and Education Administration - -Release Date: June 7, 2021 [eBook #65563] - -Language: English - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK NUTS IN FAMILY MEALS, HOME -AND GARDEN BULLETIN NUMBER 176 *** - - - - - - NUTS IN FAMILY MEALS - A GUIDE FOR CONSUMERS - - - UNITED STATES DEPARTMENT OF AGRICULTURE - - HOME AND GARDEN BULLETIN NUMBER 176 - - _PREPARED BY_ - SCIENCE AND EDUCATION ADMINISTRATION - - - - - CONTENTS - - - Page - Buying nuts 1 - Kinds available 1 - How nuts are marketed 2 - Cost 2 - Form to buy 2 - Signs of quality 3 - Amount to buy 3 - Storing nuts 3 - Preparing nuts for use 4 - Shelling nuts 4 - Removing skins 4 - Roasting or toasting nuts 5 - Cutting nuts 5 - Recipes 5 - Index to recipes 14 - - - Prepared by - Consumer and Food Economics Institute - Science and Education Administration - - -On January 24, 1978, four USDA Agencies—Agricultural Research Service -(ARS), Cooperative State Research Service (CSRS), Extension Service -(ES), and the National Agricultural Library (NAL)—merged to become a new -organization, the Science and Education Administration (SEA), U.S. -Department of Agriculture. - -This publication was prepared by the Science and Education -Administration’s Federal Research staff, which was formerly the -Agricultural Research Service. - - Issued May 1970 - Slightly revised September 1971 - Approved for reprinting September 1978 - Washington, D.C. - - - For sale by the Superintendent of Documents, U.S. Government Printing - Office - Washington, D.C. 20402 - - Stock No. 001-000-01461-7 - - - - - NUTS IN FAMILY MEALS: - _A Guide for Consumers_ - - -Nuts contribute rich flavor and crunchy texture to many kinds of foods. -Nuts are not only tasty—but nutritious as well. Familiar dishes take on -new interest when nuts are added. - -Nuts are filling because of their fat content and may prevent -between-meal hunger pangs that encourage nibbling. - -Most common nuts contain about 10 to 25 percent protein and can be an -added source of protein in meals. Peanuts are highest in protein with -about 25 percent. Coconuts and chestnuts contain very little protein. - -This bulletin is a guide to buying, storing, and using nuts. Recipes -feature nuts in main dishes, vegetables, salads, soups, breads, -sandwiches, desserts, and snacks. Approximate calorie values for -commonly used nuts are listed on page 2. - - - - - BUYING NUTS - - -Kinds Available - -Many of the nuts on the market—such as almonds, pecans, filberts, -English walnuts, and black walnuts—are grown in this country. Almonds -are produced only in California. English walnuts and filberts are -produced commercially only in California, Oregon, and Washington. -Macadamia nuts are grown in Hawaii and California, and pine nuts (also -called piñon or indian nuts) are grown to some extent in the Southwest. -Imported pine nuts are sometimes called pignolias. - -Other kinds of imported nuts include pistachios from the Middle East, -brazil nuts from South America, cashews from India and Africa, and -coconuts from the West Indies, Central America, and the Philippines. -Chestnuts, although grown in the United States, are usually imported -from southern Europe. - -Peanuts are not nuts as widely believed; they belong to the pea and bean -family—the legumes. They are included here because they are used as nuts -in family meals and snacks. Peanuts grow in abundance in the United -States. Three common varieties are Virginia, Runner, and Spanish. The -shelled Virginia peanut is long and slender; the Runner, small and -stubby; and the Spanish peanut, round. - -Chestnuts are available only in Winter, but most other nuts are -available in some form the year-round. - - -How Nuts Are Marketed - -Nuts may be purchased shelled or unshelled with the exception of -cashews, which are sold only shelled. Most nuts sold in shells are not -roasted. However, peanuts are usually roasted, and chestnuts are -sometimes roasted. If peanuts or chestnuts are roasted, this must be -shown on the label. - -Shelled nuts are sold raw or roasted and, sometimes, blanched. Roasted -nuts may be unsalted, salted, or spiced. Shelled nuts may be purchased -ground, or in whole kernels, broken pieces, slivers, and slices. - -Shelled nuts are available in bulk and in plastic bags, glass jars, and -cans of various sizes. Labels on the containers show the weight and, -sometimes, the cup measure. - -One of the most common ways of marketing peanuts is in the form of -peanut butter. - -Although fresh coconuts are often available, coconut is generally found -in packages or cans. Canned coconut may contain more moisture than -coconut in foil or plastic packages. Frozen prepared coconut is also -stocked in some markets. - - -Cost - -Shelled nuts and processed coconut cost more than nuts in shells, but -they are convenient and take less storage space. - -Because shelled nuts vary widely in price, it’s a good idea to compare -costs of different brands, forms, and package sizes before buying. - -Mixed nuts are priced according to the kinds of nuts and their -proportions in the mix. - - - - -CALORIES IN COMMONLY USED NUTS - -The list below shows the approximate number of calories for shelled -nuts: - - _Calories_ - _Kind of nut_[1] _per ounce_ _per ¼ cup_ - - Almonds, unblanched 170 210 - Brazil nuts 185 230 - Cashews, roasted 160 195 - Chestnuts 55 80 - Coconut, fresh, shredded, packed 100 110 - Filberts 180 215 - Peanuts, roasted 165 210 - Peanut butter 165 380 - Pecans, halves 195 185 - Pistachios 170 185 - Walnuts, black, chopped 180 195 - Walnuts, English, halves 185 160 - - -[1]Nutmeats are whole and not roasted unless so indicated. Chopped nuts - weigh slightly more than whole nuts per cup and are therefore higher - in calories per cup. - - -Form To Buy - -Buy the most convenient or economical form of nutmeats for your purpose. - -Whole nut kernels make attractive snacks and garnishes. Broken pieces, -which are often less expensive and take less preparation, may be used in -any food where appearance of the nuts is not important. Slivered or -sliced nuts save time and work in preparing garnishes and other foods. - -Ground nuts impart nut flavor without crunchy texture. - -Shredded or thread-type coconut makes an attractive garnish for salads -and desserts. Flaked coconut is usually preferred for pies and cakes -because it is easier to cut and serve. Moist or very moist coconut may -be desirable to use in foods that are somewhat dry. - - -Signs of Quality - - - Nuts in the shell - -Choose clean nuts that are free from splits, cracks, stains, or holes. - -Do not buy moldy nuts—they may not be safe to eat. - - - Shelled nuts - -Nutmeats should be plump and fairly uniform in color and size. Limp, -rubbery, dark, or shriveled kernels may be stale. These visual qualities -can be judged in transparent packages. - -Sometimes antioxidants are added to delay the onset of rancidity—thus -extending the shelf life of packaged nutmeats. When antioxidants, or -other preservatives, are added, they are listed on the package. Only -those approved by the Food and Drug Administration are used. - - - Peanut butter - -Peanut butter should have a rich nutty flavor and should spread easily. -Crunchy peanut butter is produced by adding pieces of peanuts to regular -peanut butter. - -Stabilizers are often added to peanut butter to retard oil separation. -Salt and, occasionally, sweeteners are added for flavor. - - - Coconut - -A good fresh coconut is heavy for its size. Before purchasing, shake the -coconut to be sure it contains milk. Avoid cracked coconuts and those -with wet, moldy eyes. - - -Amount To Buy - -One pound of unshelled nuts will give the following approximate weight -and volume of shelled nuts: - - _Ounces_ _Cups_ - - Almonds, Whole 6⅓ 1¼ - Brazil nuts, Whole 7⅔ 1½ - Coconut, shredded 8⅓ 3 - Filberts, whole 7⅓ 1½ - Peanuts, roasted 11⅔ 2⅓ - Pecans, halves 8½ 2¼ - Walnuts, black, chopped 3½ ¾ - Walnuts, English, halves 7¼ 2 - - - - - STORING NUTS - - -To maintain best eating quality, most nuts need protection from oxygen -in the air and from high temperatures that may cause the fat in the nuts -to become rancid. - -Nuts in the shell retain high quality longer than shelled nuts. Whole -nuts become rancid less quickly than nuts in pieces. Unroasted nuts keep -better than roasted ones. - -Nuts in the shell keep well in a nut bowl at room temperature for a -short period of time. For prolonged storage, keep them in a cool, dry -place. Avoid storing nuts in a damp place. - -Shelled nuts will keep fresh for several months stored in tightly closed -containers in the refrigerator. Shelled nuts in unopened cans keep well -in a cool, dry place but will maintain good quality longer in the -refrigerator or freezer. - -Shelled or unshelled nuts can be frozen in tightly closed freezer -containers at 0° F. or lower. - -Fresh coconuts in the shell retain good quality up to a month in the -refrigerator. Containers of ready-to-eat coconut keep best in the -refrigerator. - -Peanut butter will keep its quality longer in the refrigerator than at -room temperature. - -Chestnuts are perishable at room temperature but will keep several -months in the refrigerator in loosely covered containers or in -ventilated plastic bags. - -Shelled, blanched chestnuts (whole or chopped) may be frozen for longer -storage. Pack them in tightly closed freezer containers and freeze -immediately at 0° F. or lower. Use in cooking without defrosting. - - - - - PREPARING NUTS FOR USE - - -Many nuts are ready for use as purchased. Others require shelling, skin -removal, roasting or toasting, or merely cutting into pieces. - - -Shelling Nuts - -Everyone has a favorite way of cracking nuts. Some prefer using a -nutcracker, and others a hammer on a hard surface. - -Hard shells are easier to crack and nutmeats break less often if nuts -are first soaked in warm water several hours or overnight. Spread -nutmeats and let them stand a few hours to dry before storing. - -To open a coconut, pierce the “eyes” with an ice pick or large nail, and -drain the liquid from the coconut. - -To remove the shell easily, bake the drained coconut at 350° F. -(moderate oven) for 20 to 30 minutes, or put it in the freezer for an -hour. Then place the coconut on a firm surface, and tap the shell -lightly with a hammer in several places until it cracks. Separate the -meat from the shell. - - -Removing Skins - -Removing thick skins from some shelled nuts gives them a delicate flavor -and improves appearance. This may be done by placing nuts in boiling -water (called blanching) or by roasting. - -_Almonds and peanuts._—To blanch shelled almonds or Virginia or Runner -peanuts, put them into boiling water and let stand 3 minutes. Drain. -Slide skins off with your fingers. Spread nuts on absorbent paper to -dry. Roasting also will loosen the skins of peanuts, either shelled or -unshelled. See page 5. - -_Filberts._—Spread nuts in a single layer in a shallow baking pan. Bake -at 300° F. (slow oven) for 10 to 15 minutes or until heated through, -stirring occasionally. Cool slightly, and slip skins off with your -fingers. - -_Chestnuts._—Blanch chestnuts by putting them in boiling water and -letting stand 2 minutes. Remove a few at a time, cool slightly, then -peel with a paring knife. If nuts are difficult to peel, return them to -the hot water for a minute or two. Roasting also will loosen the skins -of chestnuts (see below). Remove shells and skins while nuts are warm. - -_Coconut._—Use a vegetable parer to remove the brown skin. - - -Roasting or Toasting Nuts - -Roasting or toasting enhances the flavor and color of nuts. - -Roasting is done in the oven. Peanuts and chestnuts are commonly roasted -in the shell. - -Toasting may be done in the oven or on top of the range. - -_To roast or toast shelled nuts._—Mix 1 teaspoon cooking oil or melted -fat with each cup of nutmeats, if desired, for richer flavor and even -browning. - -To roast or toast, spread nuts on a shallow pan or baking sheet. Heat at -350° F. (moderate oven) for 5 to 12 minutes, or until lightly browned, -stirring occasionally. - -Toasting may also be done in a heavy pan on top of the range. Heat -nutmeats slowly for 10 to 15 minutes until lightly browned, stirring -frequently. - -Nuts continue to brown slightly after removing from heat, so avoid -overbrowning. - -Sprinkle hot roasted nuts with salt, if desired. - -Cool nuts on absorbent paper. - -_To roast or toast processed coconut._—Use method for shelled nuts -without added fat. - -_To roast peanuts in the shell._—Spread peanuts in a shallow pan and -roast at 350° F. (moderate oven), stirring occasionally, for 15 to 20 -minutes. - -To test doneness, remove a nut from the oven and shell it. The skin -should slip off easily and the kernel should be lightly browned and have -a roasted flavor. - -_To roast chestnuts in the shell._—Slash through the shells on the flat -side of the nuts. Place chestnuts, cut sides up, on a baking sheet. -Roast at 400° F. (hot oven) until tender—about 20 minutes. Insert fork -through cut in shell to test tenderness. - - -Cutting Nuts - -Chop or cut nuts on a board with a knife that has a long, straight -cutting edge, or use a nut chopper. - -Sliver or slice nuts, while still warm and moist from blanching, with a -thin, sharp knife blade. - - - - - _RECIPES_ - - -The versatile nut may come to the dinner table in a variety of ways—as -an ingredient in cooking or as a garnish. - -Nuts are also popular as a snack or served with appetizers. - -Try the nut recipes that follow. All recipes give the number of calories -for a specified amount of food. In some cases, the variation of a recipe -has a lower calorie value. - -Ideas for using nuts to complement familiar recipes are also included. - - - - - Using Nuts ... in Main Dishes - - -Chestnut stroganoff - -_6 servings, about ¾ cup each_ - - Beef, boneless, tender, lean, cut in julienne 1½ pounds - strips - Fat or oil 1 tablespoon - Butter or margarine 2 tablespoons - Flour 2 tablespoons - Onion salt ½ teaspoon - Celery salt ½ teaspoon - Paprika ½ teaspoon - Salt ¼ teaspoon - Beef bouillon or beef broth 1¼ cups - Sour cream ½ cup - Cooking sherry 1 tablespoon, if desired - Chestnuts, cooked, mashed (see note) 1 cup - Baked potatoes or cooked rice or noodles As desired - -Lightly brown the meat in fat or oil in a frypan over moderate heat. -Drain off any excess fat. - -Melt butter or margarine in a saucepan. Blend in flour and seasonings. - -Add bouillon or broth slowly, stirring constantly. Stir and cook until -smooth and bubbly. Remove from heat. - -Blend in sour cream, sherry, and chestnuts. - -Add chestnut sauce to meat. Heat just until mixture bubbles, stirring -constantly. - -Serve over potatoes, rice, or noodles. - -Note: To prepare mashed chestnuts: Cook 1¼ cups shelled, blanched -chestnuts in 1¼ cups boiling water in a covered saucepan for about 30 -minutes or until tender. Drain and mash. - -_Calories per serving:_ About 380 for stroganoff excluding potatoes, -rice, or noodles. - - VARIATION - -_Gourmet chestnut sauce._—Omit the meat. Serve sauce over cooked meat, -potatoes, rice, or noodles. About 180 calories per serving of sauce, ⅓ -cup each. - - -Nut stuffing - - _About 2 cups or 6 servings, ⅓ cup each_ - - Butter or margarine ¼ cup - Onion, finely chopped ¼ cup - Celery (stalks and leaves), chopped ¼ cup - Mushrooms, chopped ¼ cup - Salt 1 teaspoon - Thyme ½ teaspoon - Poultry seasoning ¼ teaspoon - Cayenne pepper Dash - Garlic salt Dash - Bread cubes or coarse, soft crumbs 2 cups - Chicken or beef bouillon or meat broth ½ cup - Nuts (pecans, cashews, almonds, filberts, or ¾ cup - roasted peanuts), finely chopped - -_Preheat oven to 325° F. (slow)._ - -_Grease a 1-quart baking dish._ - -Melt fat in a heavy pan. - -Add onion, celery, mushrooms, and seasonings. - -Cook a few minutes until celery is tender but still crisp, stirring -occasionally. - -Add bread, bouillon or broth, and nuts. Mix lightly but well. - -Put stuffing into baking dish. Bake 25 to 30 minutes, or until slightly -browned. - -Note: Stuffing may be used as a filling for chicken or breast of veal or -lamb. - -_Calories per serving:_ About 200. - - VARIATION - -_Chestnut stuffing._—Use blanched, chopped chestnuts in place of other -nuts. About 140 calories per serving. - - -Mediterranean chicken - -_6 servings, ¾ cup each_ - - Butter or margarine 1 tablespoon - Onion, finely chopped 1 tablespoon - Celery, chopped ½ cup - Green beans, frozen, french-style 10-ounce package - Pimiento, chopped 1 tablespoon - Chicken, cooked, diced 2 cups - Cream of mushroom soup, condensed 2 cans, 10½ ounces each - Oregano ½ teaspoon - White pepper As desired - Cashew or roasted peanut halves ⅔ cup - Parsley, minced 1 tablespoon, if desired - -Melt fat in 2- or 3-quart saucepan. - -Add onion, celery, and beans. - -Cover and simmer over low heat about 15 minutes, stirring occasionally, -until beans are tender. - -Add pimiento, chicken, soup, and seasonings. Cook 10 minutes longer to -blend flavors, stirring as needed to prevent sticking. - -Stir in nuts. - -Sprinkle with parsley before serving, if desired. - -_Calories per serving:_ About 310 with cashews; 315 with peanuts. - - VARIATION - -_Mediterranean tuna._—Omit fat and chicken. Cook onion, celery, and -beans in ½ cup water instead of fat. Use a 13-ounce can of water-pack -tuna, drained, in place of chicken, and almonds in place of other nuts. -Continue as in “Mediterranean chicken.” About 305 calories per serving. - - - - - _Using Nuts ... in Salads_ - - -Golden cheese salad - -_6 servings_ - - Lemon-flavored gelatin 3-ounce package - Boiling water 1 cup - Cream cheese, chilled 1½ ounces - Nuts (pecans, macadamias, or roasted ⅓ cup - peanuts), chopped - Crushed pineapple 2 cups - Carrots, shredded 1 cup - Lettuce leaves As desired - -Dissolve gelatin in boiling water. - -Chill. - -Cut cream cheese into 18 cubes. - -Coat cream cheese cubes with nuts and roll into balls. - -Stir pineapple and carrots into gelatin. Add cream cheese balls. - -Chill several hours or overnight until firm. - -Serve on lettuce leaves. - -_Calories per serving:_ About 185. - - -Stuffed date salad - -_6 servings_ - - Dates, pitted 18 - Peanut butter, crunchy 3 tablespoons - Grapefruit, chilled, sectioned 2 - Salad greens As desired - -Fill the dates with the peanut butter. - -For each salad, arrange three stuffed dates with grapefruit sections on -crisp salad greens. - -_Calories per serving:_ About 135. - - -_Nut-Salad Suggestions_ - -_6 servings_ - -_Chicken-nut in tomato cups._—Add ½ cup cashew, almond, or roasted -peanut halves to chicken salad just before serving. Core 6 tomatoes; cut -into wedges partially through each tomato. Top tomatoes with salad. - -_Waldorf-date._—Add ½ cup pitted, chopped dates to a tart waldorf salad. -Gently stir in ½ cup pecans, English walnuts, or roasted peanuts. Serve -immediately. - -_Waldorf-grape._—Add ½ cup seeded, quartered red grapes to waldorf -salad. Gently stir in ½ cup chopped pecans, English walnuts, or roasted -peanuts. Sprinkle with cinnamon, if desired. Serve immediately. - -_Shrimp-nut in tomato cups._—Add ½ cup cashew or almond halves to shrimp -salad. Serve in tomato cups. - - - - - _Using Nuts ... in Soups_ - - -Cream of cashew soup - -_6 servings, about ⅔ cup each_ - - Butter or margarine 1 tablespoon - Celery, finely chopped 2 tablespoons - Onion, finely chopped 2 tablespoons - Flour 2 tablespoons - Milk 1 cup - Chicken broth or bouillon 2 cups - Salt ⅛ teaspoon - Pepper As desired - Hickory salt or worcestershire sauce ¼ teaspoon - Salted cashews, finely chopped 1 cup - Paprika or minced parsley As desired - -Melt fat in a heavy saucepan. - -Add celery and onion. Cook, stirring frequently, until tender. - -Blend in flour. - -Gradually stir in liquids, salt, pepper, hickory salt or worcestershire -sauce, and nuts. - -Bring to boil, stirring as needed. Cook 1 minute longer. - -Garnish, as desired, with parsley or paprika. - -Note: If preferred, grind 1 cup of nuts and use in place of chopped -nuts. Reduce flour to 1 tablespoon. - -_Calories per serving:_ About 190. - - VARIATION - -_Cream of peanut butter soup._—Omit the cashews. Reduce flour to 1 -tablespoon. Blend in ¾ cup peanut butter before adding liquids. About -245 calories per serving. - - - - - _Using Nuts ... in Breads_ - - -Peanut butter muffins - -_12 muffins_ - - Milk 1 cup - Egg, slightly beaten 1 - Oil or melted fat ¼ cup - Flour, unsifted 2 cups - Baking powder 1 tablespoon - Salt 1 teaspoon - Sugar ¼ cup - Peanut butter ½ cup - -_Preheat oven to 400° F. (hot)._ - -_Grease muffin tins._ - -Blend milk into egg and add fat. - -Mix dry ingredients thoroughly; mix in peanut butter only until mixture -is crumbly. - -Add liquid and mix slightly, leaving batter lumpy. - -Half fill muffin tins with batter. - -Bake 20 to 25 minutes, or until golden brown. - -_Calories per muffin:_ About 210. - - -Fruit nut bread - -_1 loaf_ - - Light brown sugar, packed ⅔ cup - Shortening ¼ cup - Eggs 2 - Flour, unsifted 2 cups - Baking powder 2 teaspoons - Baking soda ½ teaspoon - Salt ½ teaspoon - Milk 1 cup - Candied fruit, chopped ¾ cup - Lemon rind, grated 1 teaspoon - Brazil nuts, English walnuts, or pecans, ½ cup - chopped - -_Preheat oven to 350° F. (moderate)._ - -_Grease a 9- by 5- by 3-inch loaf pan._ - -Beat sugar, shortening, and eggs until creamy. - -Mix dry ingredients thoroughly. - -Stir dry ingredients and milk alternately into egg mixture. Add fruit, -lemon rind, and nuts to last portion of flour mixture before stirring -into batter. - -Pour into baking pan. - -Bake about 1 hour or until toothpick inserted in center of loaf comes -out clean. - -Cool on rack 10 minutes before removing from pan. Finish cooling on -rack. - -_Calories per ½-inch slice:_ About 175. - - VARIATIONS - -_Coconut-orange bread._—Omit candied fruit, lemon rind, and nuts. Add 1 -cup flaked coconut and 1 tablespoon grated orange rind. About 145 -calories per ½-inch slice. - -_Nut bread._—Omit candied fruit and lemon rind. Use 1 cup chopped nuts -in recipe and add ½ teaspoon vanilla. About 165 calories per ½-inch -slice. - - - - - _Using Nuts ... in Desserts_ - - -Coconut cream pudding - -_6 servings, ⅓ cup each_ - - Cornstarch 3 tablespoons - Sugar ¼ cup - Salt ½ teaspoon - Milk 2 cups - Egg yolks, beaten 2 - Butter or margarine 2 tablespoons - Vanilla 1 teaspoon - Shredded or flaked coconut ½ cup - Whipped topping If desired - -Mix cornstarch, sugar, and salt in heavy saucepan. - -Gradually blend in milk. - -Stir over moderate heat about 7 minutes or until mixture thickens. - -Stir a little of the hot mixture into egg yolks; then stir yolks into -remaining hot mixture. Cook 1 minute longer, stirring constantly. - -Mix in fat, vanilla, and coconut. - -Serve warm or chilled. Add whipped topping, if desired. - -Note: _For this recipe, use only clean eggs with no cracks in shells._ - -_Calories per serving:_ About 190 without topping. - - EASY METHOD - -Combine egg yolks with milk before stirring into cornstarch mixture. -Pudding will not be quite as creamy. - - VARIATION - -_Coconut cream pie._—Fill a baked 8-inch pastry shell with pudding. Add -whipped topping and sprinkle with toasted coconut. Cut into six -servings. About 308 calories per serving without topping. - - -Toasted coconut pie shell - -_8-inch pie shell, 6 servings_ - - Coconut (less moist type) 1½ cups - Butter or margarine 3 tablespoons - -Stir coconut in a large frypan over low heat until toasted. - -Stir fat into toasted coconut. - -Press mixture evenly into 8-inch piepan. Chill. - -Note: Fill pie shell with a cooled pudding-type filling. Or fill with -ice cream and place in freezer for a few minutes until set. - -_Calories per serving of pie shell:_ About 160. - - VARIATION - -_Baked coconut pie shell._—Melt fat and mix with untoasted coconut. -Press into piepan. Bake at 300° F. for 30 minutes or until browned. - - -Pecan chess pie - -_9-inch pie, 8 servings_ - - Brown sugar, packed 1 cup - Granulated sugar ½ cup - Flour 1 tablespoon - Eggs 2 - Milk ¼ cup - Butter or margarine, melted ½ cup - Vanilla 1 teaspoon - Pecans, chopped ¾ or 1 cup, as desired - Pastry shell, unbaked 9-inch - -_Preheat oven to 375° F. (moderate)._ - -Mix sugars and flour. - -Beat in eggs and milk. - -Stir in fat, vanilla, and nuts. - -Pour mixture into pastry shell. - -Bake 40 minutes or until a knife inserted in the center comes out clean. - -Cool before serving. - -_Calories per serving:_ About 475 with ¾ cup nuts; 500 with 1 cup nuts. - - VARIATIONS - -_Pecan tarts._—Divide dough for 9-inch pie into 12 parts. Roll into thin -circles and fit into 2½-inch muffin tins. Add filling. Baking time will -be slightly less than for pie. About 315 calories each with ¾ cup nuts; -330 with 1 cup nuts. - -_Peanut pie or tarts._—Use roasted peanuts for the nuts. Calories will -be about the same. - - -Peanut butter cookies - -_4½ dozen cookies_ - - Shortening 1 cup - Peanut butter 1 cup - Granulated sugar 1 cup - Brown sugar, packed 1 cup - Eggs 2 - Vanilla 1 teaspoon - Flour, unsifted 2½ cups - Salt ½ teaspoon - Baking soda ¾ teaspoon - Baking powder ½ teaspoon - -_Preheat oven to 375° F. (moderate)._ - -Beat shortening and peanut butter together until creamy. - -Gradually add sugars, beating thoroughly. - -Beat in eggs and vanilla. - -Mix remaining ingredients and stir into peanut butter mixture. - -Shape dough into 1-inch balls. Place about 2 inches apart on an -ungreased baking sheet. - -Flatten each by pressing criss-cross with a fork. - -Bake 10 to 15 minutes until lightly browned. - -Remove from baking sheet while warm. - -_Calories per cookie:_ About 110. - - -Sundae nut sirup - -_About ¾ cup, 6 servings_ - - Butter or margarine 2 tablespoons - Pecans or English walnuts, chopped ½ cup - Brown sugar, packed ¼ cup - Water 2 tablespoons - Light corn sirup 2 tablespoons - -Melt fat in a small frypan. - -Add nuts and cook over low heat, stirring as needed, until nuts are -lightly browned. - -Stir in remaining ingredients. Simmer 2 minutes. - -Note: Serve warm over ice cream. - -_Calories per serving of sirup:_ About 150. - - -Nut meringue shells - -_6 large or 12 small shells_ - - Cream of tartar ¼ teaspoon - Egg whites 3 - Salt ¼ teaspoon - Sugar ¾ cup - Pecans, chopped 1 cup - -_Preheat oven to 250° F. (very slow)._ - -Add cream of tartar to egg whites and beat until foamy. - -Add salt and continue beating until soft peaks form. - -Add sugar gradually, beating constantly, until very stiff peaks form. - -Fold in chopped nuts. - -Drop meringue in 6 or 12 mounds, as desired, onto heavy brown paper or -aluminum foil on a baking sheet. - -Using the back of a spoon, form a hollow in the center of each mound. - -Bake 1 hour. Turn off heat and let meringues cool in oven (1 to 1½ -hours). - -Note: Serve filled with ice cream or a cooled pudding. - -_Calories per meringue shell:_ Large, about 240; small, about 120. - - -Fruit and nut sauce - -_About 1½ cups, 6 servings_ - - Sweetened frozen fruit (strawberries, red 10-ounce package - raspberries or mixed fruit), thawed, drained - Liquid from frozen fruit plus water 1 cup - Sugar ¼ cup - Cornstarch 1 tablespoon - Raisins, chopped 1 tablespoon, if desired - Lemon juice 2 tablespoons - Rum extract ¼ teaspoon, if desired - Pecans, toasted, chopped ¼ cup - -Cut large pieces of fruit into bite-size pieces. - -Stir fruit liquid gradually into sugar, cornstarch, and raisins in a -saucepan. - -Cook over medium heat, stirring constantly, until clear and thickened. - -Add lemon juice, rum extract, pecans, and fruit. - -Note: Serve over ice cream or warm cake. - -_Calories per serving of sauce:_ About 125. - - VARIATION - -_Coconut-fruit sauce._—Omit raisins and pecans. Toast ¼ cup flaked -coconut; sprinkle over the fruit sauce. About 105 calories per serving. - - - - - SAUCES THAT BRIGHTEN VEGETABLES - - - Recipe for 6 servings How to serve - - Chinese—Melt 3 tablespoons butter Mix with cooked drained cabbage, - or margarine. broccoli, asparagus, or green beans. - Stir in 4 teaspoons soy sauce, ¼ - teaspoon onion salt, and ⅛ - teaspoon white pepper. Heat. - Add ¼ cup slivered, toasted almonds. - Sour cream—Mix ⅔ cup sour cream, ¼ Serve over hot baked potatoes, - teaspoon grated onion, ½ teaspoon asparagus spears, sliced cucumbers, - salt, and ⅛ teaspoon white pepper. or beet salad. - If desired, add 1 teaspoon - horseradish and ⅛ teaspoon ground - dill seed. Chill. - Stir in ⅓ cup chopped, toasted - almonds or pecans. - Sweet-sour—Blend 2 tablespoons Combine with cooked drained onions, - cornstarch, 3 tablespoons sugar, beets, or cabbage. - and ½ teaspoon salt into 1 - tablespoon melted butter or - margarine. - Gradually stir in 1 cup vegetable - cooking liquid and water. Cook, - stirring constantly, until - thickened and clear. - Blend in 3 tablespoons lemon juice - or vinegar. Heat with vegetable. - Sprinkle with ⅓ cup chopped - almonds, English walnuts, or - pecans. - Lemon—Blend 2 tablespoons flour, ½ Serve over cooked drained - teaspoon salt, and ⅛ teaspoon cauliflower, broccoli, asparagus, - onion salt into 2 tablespoons or potatoes. - melted butter or margarine. - Gradually stir in 1 cup milk. Cook, - stirring constantly, until - thickened. - Remove from heat. Blend in 2 - teaspoons lemon juice and a few - drops of yellow food coloring. - Add ⅓ cup toasted almonds, cashews, - English walnuts, or pecans. - - - - - _Other Nut Favorites_ - - -Nippy cheese-nut dip - -_About 1 cup_ - - Cream cheese, softened 2 packages, 3 ounces each - Mayonnaise ¼ cup - Onion salt ¼ teaspoon - Hickory salt ¼ teaspoon - Garlic salt Few grains - Nuts (pecans, toasted almonds, cashews, or ½ cup - roasted peanuts), finely chopped - -Blend cream cheese with mayonnaise and seasonings. Stir in nuts. - -Note: Serve with chips or crackers. - -_Calories per tablespoon:_ About 90 with pecans or cashews; 95 with -almonds or peanuts. - - -Sugar-and-spice nuts - -_About 4 cups_ - - Butter or margarine, melted 1 tablespoon - Egg white, slightly beaten 1 - Unroasted almonds, English walnuts, and/or 2 cups - pecans - Sugar 1 cup - Salt ½ teaspoon - Cinnamon 1½ teaspoons - Nutmeg ¾ teaspoon - Allspice ¾ teaspoon - -_Preheat oven to 300° F. (slow)._ - -Slowly stir melted fat into beaten egg white. Stir in nuts. - -Mix sugar and spices. - -Spread about one fourth of the sugar mixture in a 10- by 15-inch shallow -baking pan. - -Coat a few nuts at a time in remaining sugar mixture, and arrange in the -pan. - -Sprinkle rest of sugar mixture over nuts. - -Bake 15 to 20 minutes, or until nuts are lightly browned. - -Remove nuts from oven; stir gently to separate nuts. - -Cool. Store in tightly closed container. - -_Calories per tablespoon:_ About 35. - - -Cocktail nuts - -_About 3½ cups_ - - Butter or margarine 2 tablespoons - Salted mixed nuts with peanuts 1 pound - Onion or hickory salt 1 teaspoon - Paprika ½ teaspoon - -_Preheat oven to 300° F. (slow)._ - -Melt fat in a shallow baking pan in the oven. - -Remove pan from oven and stir nuts into fat. Sprinkle with seasonings. - -Bake 15 to 20 minutes or until nuts are heated through, stirring -occasionally. - -Cool. Store in tightly closed container. - -_Calories per tablespoon:_ About 55. - - -For Extra Flavor, Add Nuts - -It takes only a little imagination to make “company fare” of plain food. -Special recipes are not always needed. Many of your favorite foods are -more delicious when you add nuts. Start with these suggestions: - -• Serve sour cream with nuts on meat or baked potatoes. - -• For waffles, biscuits, or muffins, stir nuts into blended dry -ingredients before adding liquid. - -• Mix honey or crisp bits of bacon with peanut butter for a sandwich -filling; or use peanut butter and cheese slices for a grilled sandwich -filling. - -• Add nuts to meat, poultry, or seafood salads. - -• Try slivered or sliced nuts in tossed vegetable salads. - -• Mix coconut with food coloring for garnish. - -• Roll ice cream balls in tinted or toasted coconut or chopped nuts. -Freeze balls separately until set. - -• Use toasted coconut or toasted, chopped nuts as a quick topping for -cream pie or ice cream pie. - -• Sprinkle cupcakes with nuts before baking and skip the frosting. - -• For a spread on crackers or celery, add finely chopped roasted peanuts -to cream cheese that has been blended with a little milk. - -• Perk up your next vegetable souffle. Add finely chopped nuts along -with the vegetable. - - - - - INDEX TO RECIPES - - - Page - Breads: - Coconut-orange bread 9 - Fruit nut bread 9 - Nut bread 9 - Peanut butter muffins 8 - Desserts: - Baked coconut pie shell 10 - Coconut cream pie 9 - Coconut cream pudding 9 - Coconut-fruit sauce 11 - Fruit and nut sauce 11 - Nut meringue shells 11 - Peanut butter cookies 10 - Peanut pie or tarts 10 - Pecan chess pie 10 - Pecan tarts 10 - Sundae nut sirup 11 - Toasted coconut pie shell 10 - Main Dishes: - Chestnut stroganoff 6 - Chestnut stuffing 7 - Gourmet chestnut sauce 6 - Mediterranean chicken 7 - Mediterranean tuna 7 - Nut stuffing 6 - Other Nut Favorites: - Cocktail nuts 13 - Nippy cheese-nut dip 13 - Sugar-and-spice nuts 13 - Salads: - Chicken-nut in tomato cups 8 - Golden cheese 7 - Shrimp-nut in tomato cups 8 - Stuffed date 7 - Waldorf-date 8 - Waldorf-grape 8 - Sauces for Vegetables: - Chinese 12 - Lemon 12 - Sour cream 12 - Sweet-sour 12 - Soups: - Cream of cashew 8 - Cream of peanut butter 8 - - - U.S. GOVERNMENT PRINTING OFFICE: 1978 O-271-282 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK NUTS IN FAMILY MEALS, HOME AND -GARDEN BULLETIN NUMBER 176 *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for an eBook, except by following -the terms of the trademark license, including paying royalties for use -of the Project Gutenberg trademark. If you do not charge anything for -copies of this eBook, complying with the trademark license is very -easy. You may use this eBook for nearly any purpose such as creation -of derivative works, reports, performances and research. Project -Gutenberg eBooks may be modified and printed and given away--you may -do practically ANYTHING in the United States with eBooks not protected -by U.S. copyright law. Redistribution is subject to the trademark -license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country other than the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world at no cost and with almost no - restrictions whatsoever. You may copy it, give it away or re-use it - under the terms of the Project Gutenberg License included with this - eBook or online at www.gutenberg.org. If you are not located in the - United States, you will have to check the laws of the country where - you are located before using this eBook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm website -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that: - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from the Project Gutenberg Literary Archive Foundation, the manager of -the Project Gutenberg-tm trademark. Contact the Foundation as set -forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - -Section 3. Information about the Project Gutenberg Literary -Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non-profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's business office is located at 809 North 1500 West, -Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up -to date contact information can be found at the Foundation's website -and official page at www.gutenberg.org/contact - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without -widespread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine-readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our website which has the main PG search -facility: www.gutenberg.org - -This website includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. diff --git a/old/65563-0.zip b/old/65563-0.zip Binary files differdeleted file mode 100644 index d8498eb..0000000 --- a/old/65563-0.zip +++ /dev/null diff --git a/old/65563-h.zip b/old/65563-h.zip Binary files differdeleted file mode 100644 index 186bbf0..0000000 --- a/old/65563-h.zip +++ /dev/null diff --git a/old/65563-h/65563-h.htm b/old/65563-h/65563-h.htm deleted file mode 100644 index 88bae89..0000000 --- a/old/65563-h/65563-h.htm +++ /dev/null @@ -1,1907 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> -<meta http-equiv="Content-Type" content="text/html;charset=utf-8" /> -<meta http-equiv="Content-Style-Type" content="text/css" /> -<meta name="viewport" content="width=device-width, initial-scale=1.0" /> -<title>Nuts in Family Meals: A Guide for Consumers, by U. S. Department of Agriculture—a Project Gutenberg eBook</title> -<meta name="author" content="U. S. Department of Agriculture" /> -<meta name="pss.pubdate" content="1978" /> -<link rel="coverpage" href="images/cover.jpg" /> -<link rel="spine" href="images/spine.jpg" /> -<link rel="schema.DC" href="http://dublincore.org/documents/1998/09/dces/" /> -<meta name="DC.Title" content="Nuts in Family Meals: A Guide for Consumers" /> -<meta name="DC.Language" content="en" /> -<meta name="DC.Format" content="text/html" /> -<meta name="DC.Created" content="1978" /> -<meta name="DC.Creator" content="U. S. Department of Agriculture" /> -<style type="text/css"> -/* == GLOBAL MARKUP == */ -body, table.twocol tr td { margin-left:2em; margin-right:2em; } /* BODY */ -.box { border-style:double; margin-bottom:2em; max-width:30em; margin-right:auto; margin-left:auto; margin-top:2em; clear:both; } -.box div.box { border-style:solid; margin-right:auto; margin-left:auto; max-width:26em; } -.box p { margin-right:1em; margin-left:1em; } -.box dl { margin-right:1em; margin-left:1em; } -h1, h2, h5, h6, .titlepg p { text-align:center; clear:both; text-indent:0; } /* HEADINGS */ -.box, .box h1 { font-family:sans-serif; font-weight:normal; } -h2 { margin-top:1.5em; margin-bottom:1em; font-size:120%; text-align:center; font-family:sans-serif; } -h2 .small { font-size:100%; } -h2+h2 { margin-top:3.5em; } -h1 { margin-top:3em; font-size:150%; font-weight:normal; font-family:sans-serif; } -h1 .likep { font-weight:normal; font-size:50%; } -div.box h1 { margin-top:1em; margin-left:.5em; margin-right:.5em; } -h3 { margin-top:2.5em; text-align:center; font-size: 110%; font-family:sans-serif; clear:both; } -div.recipes h3 { text-align:left; } -div.recipes h2 { font-style:italic; } -h4 { font-size:100%; text-align:left; clear:both; font-family:sans-serif; font-style:italic; } -h5 { font-size:80%; text-align:left; clear:both; font-family:sans-serif; } -h6 { font-size:100%; } -h6.var { font-size:80%; font-style:normal; } -.titlepg { margin-left:auto; margin-right:auto; border-style:double; clear:both; } -span.chaptertitle { font-style:normal; display:block; text-align:center; font-size:150%; text-indent:0; } -.tblttl { text-align:center; text-indent:0;} -.tblsttl { text-align:center; font-variant:small-caps; text-indent:0; } - -pre sub.ms { width:4em; letter-spacing:1em; } -pre { margin-top:1em; margin-bottom:1em; } -table.fmla { text-align:center; margin-top:0em; margin-bottom:0em; margin-left:0em; margin-right:0em; } -table.inline, table.symbol { display: inline-table; vertical-align: middle; } -td.cola { text-align:left; vertical-align:100%; } -td.colb { text-align:justify; } - -p, blockquote, div.p, div.bq { text-align:justify; } /* PARAGRAPHS */ -div.p, div.bq { margin-top:1em; margin-bottom:1em; } -blockquote, .bq { margin-left:1em; margin-right:0em; } -.verse { font-size:100%; } -p.indent {text-indent:2em; text-align:left; } -p.tb, p.tbcenter, verse.tb, blockquote.tb { margin-top:2em; } - -span.pb, div.pb, dt.pb, p.pb /* PAGE BREAKS */ -{ text-align:right; float:right; margin-right:0em; clear:right; } -div.pb { display:inline; } -.pb, dt.pb, dl.toc dt.pb, dl.tocl dt.pb, dl.undent dt.pb, dl.index dt.pb { text-align:right; float:right; margin-left: 1.5em; - margin-top:.5em; margin-bottom:.5em; display:inline; text-indent:0; - font-size:80%; font-style:normal; font-weight:bold; - color:gray; border:1px solid gray;padding:1px 3px; } -div.index .pb { display:block; } -.bq div.pb, .bq span.pb { font-size:90%; margin-right:2em; } - -div.img, body a img {text-align:center; margin-left:auto; margin-right:auto; margin-top:2em; margin-bottom:2em; clear:right; } -img { max-width:100%; height:auto; } - -sup, a.fn { font-size:75%; vertical-align:100%; line-height:50%; font-weight:normal; } -h3 a.fn { font-size:65%; } -a.fn { font-style:normal; } -sub { font-size:75%; } -.center, .tbcenter { text-align:center; clear:both; text-indent:0; } /* TEXTUAL MARKUP */ -span.center { display:block; } -table.center { clear:both; margin-right:auto; margin-left:auto; } -table.center tr td.l, table.center tr th.l {text-align:left; margin-left:0em; } -table.center tr td.j {text-align:justify; } -table.center tr td.ltab { text-align:left; width:1.5em; } -table.center tr td.t {text-align:left; text-indent:1em; } -table.center tr td.t2 {text-align:left; text-indent:2em; } -table.center tr td.r, table.center tr th.r {text-align:right; } -table.center tr th.rx { width:4.5em; text-align:right; } -table.center tr th {vertical-align:bottom; } -table.center tr td {vertical-align:top; font-family:sans-serif; font-size:90%; } -table.inline, table.symbol { display: inline-table; vertical-align: middle; } - -p { clear:left; } -.small, .lsmall { font-size:90%; } -.smaller { font-size:80%; } -.smallest { font-size:67%; } -.larger { font-size:150%; } -.large { font-size:125%; } -.xlarge { font-size:150%; } -.xxlarge { font-size:200%; } -.gs { letter-spacing:1em; } -.gs3 { letter-spacing:2em; } -.gslarge { letter-spacing:.3em; font-size:110%; } -.sc { font-variant:small-caps; font-style:normal; } -.cur { font-family:cursive; } -.unbold { font-weight:normal; } -.xo { position:relative; left:-.3em; } -.over { text-decoration: overline; display:inline; } -hr { width:20%; margin-left:40%; } -hr.dwide { margin-top:0; margin-bottom:0; width:90%; margin-left:5%; clear:right; } -hr.double { margin-top:0; margin-bottom:0; width:100%; margin-left:0; margin-right:0; } -hr.f { margin-top:0; margin-bottom:0; width:100%; margin-left:0; } -.jl { text-align:left; } -.jr, .jri { text-align:right; min-width:2em; display:inline-block; float:right; } -.pcap .jri { font-size:80%; } -.jr1 { text-align:right; margin-right:2em; } -h1 .jr { margin-right:.5em; } -.ind1 { text-align:left; margin-left:2em; } -.u { text-decoration:underline; } -.hst { margin-left:2em; } -.hst2 { margin-left:4em; } -.rubric { color:red; } -.blue { color:blue; background-color:white; } -.purple { color:purple; background-color:white; } -.green { color:green; background-color:white; } -.yellow { color:yellow; background-color:white; } -.orange { color:#ffa500; background-color:white; } -.brown { color:brown; background-color:white; } -.white { color:white; background-color:black; margin-left:1em; margin-right:1em; max-width:28em; } -.cnwhite { color:white; background-color:black; min-width:2em; display:inline-block; - text-align:center; font-weight:bold; font-family:sans-serif; } -.cwhite { color:white; background-color:black; text-align:center; font-weight:bold; - font-family:sans-serif; } -ul li { text-align:justify; } -u.dbl { text-decoration:underline; } -.ss { font-family:sans-serif; font-weight:bold; } -.ssn { font-family:sans-serif; font-weight:normal; } -p.revint { margin-left:2em; text-indent:-2em; } -.box p.revint { margin-left:3em; } -p.revint2 { margin-left:5em; text-indent:-3em; } -p.revint2 .cn { min-width:2.5em; text-indent:0; text-align:left; display:inline-block; margin-right:.5em; } -i .f { font-style:normal; } -.b { font-weight:bold; } -.i { font-style:italic; } -.f { font-style:italic; font-weight:bold; } - -dd.t { text-align:left; margin-left: 5.5em; } -dl.toc { clear:both; margin-top:1em; } /* CONTENTS (.TOC) */ -dl.toc dt.center { text-align:center; clear:both; margin-top:3em; margin-bottom:1em; text-indent:0;} -.toc dt { text-align:right; clear:both; } -.toc dt.just { text-align:justify; margin-left:2em; margin-right:2em; } -.toc dd { text-align:right; clear:both; } -.toc dd.ddt, .toc dd.t { text-align:right; clear:both; margin-left:4em; } -.toc dd.ddt2,.toc dd.t2 { text-align:right; clear:both; margin-left:5em; } -.toc dd.ddt3 { text-align:right; clear:both; margin-left:6em; } -.toc dd.ddt4 { text-align:right; clear:both; margin-left:7em; } -.toc dd.ddt5 { text-align:right; clear:both; margin-left:8em; } -.toc dd.note { text-align:justify; clear:both; margin-left:5em; text-indent:-1em; margin-right:3em; } -.toc dt .xxxtest {width:17em; display:block; position:relative; left:4em; } -.toc dt a, -.toc dd a, -.toc dt span.left, -.toc dt span.lsmall, -.toc dd span.left { text-align:left; clear:right; float:left; } -.toc dt a span.cn { width:4em; text-align:right; margin-right:.7em; float:left; } -.toc dt.sc { text-align:right; clear:both; } -.toc dt.scl { text-align:left; clear:both; font-variant:small-caps; } -.toc dt.sct { text-align:right; clear:both; font-variant:small-caps; margin-left:1em; } -.toc dt .jl, .toc dd .jl { text-align:left; float:left; clear:both; font-variant:normal; } -.toc dt.scc { text-align:center; clear:both; font-variant:small-caps; text-indent:0; } -.toc dt span.lj, span.lj { text-align:left; display:block; float:left; } -.toc dd.center { text-align:center; text-indent:0; } -dd.tocsummary {text-align:justify; margin-right:2em; margin-left:2em; } -dd.center .sc {display:block; text-align:center; text-indent:0; } -/* BOX CELL */ -td.top { border-top:1px solid; width:.5em; height:.8em; } -td.bot { border-bottom:1px solid; width:.5em; height:.8em; } -td.rb { border:1px solid; border-left:none; width:.5em; height:.8em; } -td.lb { border:1px solid; border-right:none; width:.5em; height:.8em; } -td span.cellt { text-indent:1em; } -td span.cellt2 { text-indent:2em; } -td span.cellt3 { text-indent:3em; } -td span.cellt4 { text-indent:4em; } - -/* INDEX (.INDEX) */ -dl.index { clear:both; } -.index dt { margin-left:2em; text-indent:-2em; text-align:left; } -.index dd { margin-left:4em; text-indent:-2em; text-align:left; } -.index dd.t { margin-left:6em; text-indent:-2em; text-align:left; } -.index dt.center {text-align:center; text-indent:0; } - - dl.indexlr { clear:both; margin-left:auto; margin-right:auto; - max-width:20em; text-align:right; } - dl.indexlr dt { clear:both; text-align:left; } - dl.indexlr dt.jl { text-align:right; } - dl.indexlr dd { clear:both; } - dl.indexlr a { float:right; text-align:right; } - dl.indexlr dd span, dl.indexlr dt.jl span { text-align:left; display:block; float:left; } - dl.indexlr dt.center {text-align:center; text-indent:0; } - -.ab, .ab1, .ab2 { -font-weight:bold; text-decoration:none; -border-style:solid; border-color:gray; border-width:1px; -margin-right:0px; margin-top:5px; display:inline-block; text-align:center; text-indent:0; } -.ab { width:1em; } -.ab2 { width:1.5em; } -a.gloss { background-color:#f2f2f2; border-bottom-style:dotted; text-decoration:none; border-color:#c0c0c0; color:inherit; } - /* FOOTNOTE BLOCKS */ -div.notes p { margin-left:1em; text-indent:-1em; text-align:justify; } - -dl.undent dd { margin-left:3em; text-indent:-2em; text-align:justify; } -dl.undent dt { margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.undent dd.t { margin-left:4em; text-indent:-2em; text-align:justify; } -dl.undent dd.t2 { margin-left:5em; text-indent:-2em; text-align:justify; } - /* POETRY LINE NUMBER */ -.lnum { text-align:right; float:right; margin-left:.5em; display:inline; } - -.hymn { text-align:left; } /* HYMN AND VERSE: HTML */ -.verse { text-align:left; margin-top:1em; margin-bottom:1em; margin-left:0em; } -.versetb { text-align:left; margin-top:2em; margin-bottom:1em; margin-left:0em; } -.originc { text-align:center; text-indent:0; } -.subttl { text-align:center; font-size:80%; text-indent:0; } -.srcttl { text-align:center; font-size:80%; text-indent:0; font-weight:bold; } -p.lc { text-indent:0; text-align:center; margin-top:0; margin-bottom:0; } -p.t0, p.l { margin-left:4em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lb { margin-left:4em; text-indent:-3em; margin-top:2em; margin-bottom:0; text-align:left; } -p.tw, div.tw, .tw { margin-left:1em; text-indent:-1em; margin-top:0; margin-bottom:0; text-align:left; } -p.t, div.t, .t { margin-left:5em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t2, div.t2, .t2 { margin-left:6em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t3, div.t3, .t3 { margin-left:7em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t4, div.t4, .t4 { margin-left:8em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t5, div.t5, .t5 { margin-left:9em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t6, div.t6, .t6 { margin-left:10em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t7, div.t7, .t7 { margin-left:11em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t8, div.t8, .t8 { margin-left:12em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t9, div.t9, .t9 { margin-left:13em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t10, div.t10,.t10 { margin-left:14em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t11, div.t11,.t11 { margin-left:15em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t12, div.t12,.t12 { margin-left:16em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t13, div.t13,.t13 { margin-left:17em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t14, div.t14,.t14 { margin-left:18em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t15, div.t15,.t15 { margin-left:19em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lr, div.lr, span.lr { display:block; margin-left:0em; margin-right:1em; margin-top:0; margin-bottom:0; text-align:right; } -dt.lr { width:100%; margin-left:0em; margin-right:0em; margin-top:0; margin-bottom:0; margin-top:1em; text-align:right; } -dl dt.lr a { text-align:left; clear:left; float:left; } - -.fnblock { margin-top:2em; margin-bottom:2em; } -.box .fndef { margin-right:1em; margin-left:2em; } -.fndef, p.fn { text-align:justify; margin-top:1.5em; margin-left:1.5em; text-indent:-1.5em; } -.fndef p.fncont, .fndef dl { margin-left:0em; text-indent:0em; } -.fnblock div.fncont { margin-left:1.5em; text-indent:0em; margin-top:1em; text-align:justify; } -.fnblock dl { margin-top:0; margin-left:4em; text-indent:-2em; } -.fnblock dt { text-align:justify; } -dl.catalog dd { font-style:italic; } -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Nuts in Family Meals, Home and Garden Bulletin Number 176, by Science and Education Administration</div> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:table; margin-bottom:1em;'> - <div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em'>Title:</div> - <div style='display:table-cell'>Nuts in Family Meals, Home and Garden Bulletin Number 176</div> - </div> - <div style='display:table-row;'> - <div style='display:table-cell'></div> - <div style='display:table-cell'>A Guide for Consumers</div> - </div> -</div> -<div style='display:table; margin-bottom:1em;'> -<div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em'>Author:</div> - <div style='display:table-cell'>Science and Education Administration</div> -</div> -</div> -<div style='display:block; margin:1em 0'>Release Date: June 7, 2021 [eBook #65563]</div> -<div style='display:block; margin:1em 0'>Language: English</div> -<div style='display:table; margin-bottom:1em;'> - <div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em; white-space:nowrap;'>Produced by:</div> - <div style='display:table-cell'>Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net </div> - </div> -</div> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK NUTS IN FAMILY MEALS, HOME AND GARDEN BULLETIN NUMBER 176 ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Nuts in Family Meals: A Guide for Consumers" width="500" height="793" /> -</div> -<div class="box"> -<h1>NUTS IN FAMILY MEALS -<br /><span class="smaller">A GUIDE FOR CONSUMERS</span></h1> -<p class="center smaller">UNITED STATES DEPARTMENT OF AGRICULTURE</p> -<p class="center smaller">HOME AND GARDEN BULLETIN NUMBER 176</p> -<p class="center smaller"><i>PREPARED BY</i> -<br />SCIENCE AND EDUCATION ADMINISTRATION</p> -</div> -<h2><span class="small">CONTENTS</span></h2> -<dl class="indexlr"> -<dt class="jl">Page</dt> -<dt><span class="jl">Buying nuts</span> <a href="#Page_1">1</a></dt> -<dd><span class="jl">Kinds available</span> <a href="#Page_1">1</a></dd> -<dd><span class="jl">How nuts are marketed</span> <a href="#Page_2">2</a></dd> -<dd><span class="jl">Cost</span> <a href="#Page_2">2</a></dd> -<dd><span class="jl">Form to buy</span> <a href="#Page_2">2</a></dd> -<dd><span class="jl">Signs of quality</span> <a href="#Page_3">3</a></dd> -<dd><span class="jl">Amount to buy</span> <a href="#Page_3">3</a></dd> -<dt><span class="jl">Storing nuts</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Preparing nuts for use</span> <a href="#Page_4">4</a></dt> -<dd><span class="jl">Shelling nuts</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Removing skins</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Roasting or toasting nuts</span> <a href="#Page_5">5</a></dd> -<dd><span class="jl">Cutting nuts</span> <a href="#Page_5">5</a></dd> -<dt><span class="jl">Recipes</span> <a href="#Page_5">5</a></dt> -<dt><span class="jl">Index to recipes</span> <a href="#Page_14">14</a></dt> -</dl> -<p class="tbcenter">Prepared by -<br />Consumer and Food Economics Institute -<br />Science and Education Administration</p> -<p class="tb">On January 24, 1978, four USDA Agencies—Agricultural Research Service (ARS), -Cooperative State Research Service (CSRS), Extension Service (ES), and the National -Agricultural Library (NAL)—merged to become a new organization, the -Science and Education Administration (SEA), U.S. Department of Agriculture.</p> -<p>This publication was prepared by the Science and Education Administration’s Federal -Research staff, which was formerly the Agricultural Research Service.</p> -<div class="verse"> -<p class="lr">Issued May 1970</p> -<p class="lr">Slightly revised September 1971</p> -<p class="lr">Approved for reprinting September 1978</p> -<p class="t0">Washington, D.C.</p> -</div> -<hr class="dwide" /> -<p class="center smaller">For sale by the Superintendent of Documents, U.S. Government Printing Office -<br />Washington, D.C. 20402</p> -<p class="center smaller">Stock No. 001-000-01461-7</p> -<div class="pb" id="Page_1">1</div> -<h1 title="">NUTS IN FAMILY MEALS: -<br /><i class="smaller">A Guide for Consumers</i></h1> -<p>Nuts contribute rich flavor and -crunchy texture to many kinds of -foods. Nuts are not only tasty—but -nutritious as well. Familiar -dishes take on new interest when -nuts are added.</p> -<p>Nuts are filling because of their -fat content and may prevent -between-meal hunger pangs that -encourage nibbling.</p> -<p>Most common nuts contain about -10 to 25 percent protein and can be -an added source of protein in meals. -Peanuts are highest in protein with -about 25 percent. Coconuts and -chestnuts contain very little protein.</p> -<p>This bulletin is a guide to buying, -storing, and using nuts. Recipes -feature nuts in main dishes, vegetables, -salads, soups, breads, -sandwiches, desserts, and snacks. -Approximate calorie values for commonly -used nuts are listed on -<a href="#Page_2">page 2</a>.</p> -<h2 id="c1"><span class="small">BUYING NUTS</span></h2> -<h3 id="c2">Kinds Available</h3> -<p>Many of the nuts on the market—such -as almonds, pecans, filberts, -English walnuts, and black walnuts—are -grown in this country. -Almonds are produced only in -California. English walnuts and -filberts are produced commercially -only in California, Oregon, and -Washington. Macadamia nuts are -grown in Hawaii and California, -and pine nuts (also called piñon or -indian nuts) are grown to some -extent in the Southwest. Imported -pine nuts are sometimes called -pignolias.</p> -<p>Other kinds of imported nuts -include pistachios from the Middle -East, brazil nuts from South America, -cashews from India and Africa, -and coconuts from the West Indies, -Central America, and the Philippines. -Chestnuts, although grown -in the United States, are usually -imported from southern Europe.</p> -<p>Peanuts are not nuts as widely -believed; they belong to the pea -and bean family—the legumes. -They are included here because -they are used as nuts in family -meals and snacks. Peanuts grow -in abundance in the United States. -Three common varieties are Virginia, -Runner, and Spanish. The -shelled Virginia peanut is long and -slender; the Runner, small and -stubby; and the Spanish peanut, -round.</p> -<p>Chestnuts are available only in -Winter, but most other nuts are available -in some form the year-round.</p> -<div class="pb" id="Page_2">2</div> -<h3 id="c3">How Nuts Are Marketed</h3> -<p>Nuts may be purchased shelled or -unshelled with the exception of -cashews, which are sold only shelled. -Most nuts sold in shells are not -roasted. However, peanuts are usually -roasted, and chestnuts are -sometimes roasted. If peanuts or -chestnuts are roasted, this must be -shown on the label.</p> -<p>Shelled nuts are sold raw or -roasted and, sometimes, blanched. -Roasted nuts may be unsalted, -salted, or spiced. Shelled nuts may -be purchased ground, or in whole -kernels, broken pieces, slivers, and -slices.</p> -<p>Shelled nuts are available in -bulk and in plastic bags, glass -jars, and cans of various sizes. -Labels on the containers show the -weight and, sometimes, the cup -measure.</p> -<p>One of the most common ways -of marketing peanuts is in the form -of peanut butter.</p> -<p>Although fresh coconuts are often -available, coconut is generally found -in packages or cans. Canned coconut -may contain more moisture -than coconut in foil or plastic -packages. Frozen prepared coconut -is also stocked in some markets.</p> -<h3 id="c4">Cost</h3> -<p>Shelled nuts and processed coconut -cost more than nuts in shells, -but they are convenient and take -less storage space.</p> -<p>Because shelled nuts vary widely -in price, it’s a good idea to compare -costs of different brands, forms, -and package sizes before buying.</p> -<p>Mixed nuts are priced according -to the kinds of nuts and their -proportions in the mix.</p> -<div class="box"> -<h3>CALORIES IN COMMONLY USED NUTS</h3> -<p>The list below shows the approximate -number of calories for shelled -nuts:</p> -<table class="center"> -<tr class="th"><th> </th><th colspan="2"><i>Calories</i></th></tr> -<tr class="th"><th><i>Kind of nut</i><a class="fn" id="fr_1" href="#fn_1">[1]</a> </th><th><i>per ounce</i> </th><th><i>per ¼ cup</i></th></tr> -<tr><td class="l">Almonds, unblanched </td><td class="r">170 </td><td class="r">210</td></tr> -<tr><td class="l">Brazil nuts </td><td class="r">185 </td><td class="r">230</td></tr> -<tr><td class="l">Cashews, roasted </td><td class="r">160 </td><td class="r">195</td></tr> -<tr><td class="l">Chestnuts </td><td class="r">55 </td><td class="r">80</td></tr> -<tr><td class="l">Coconut, fresh, shredded, packed </td><td class="r">100 </td><td class="r">110</td></tr> -<tr><td class="l">Filberts </td><td class="r">180 </td><td class="r">215</td></tr> -<tr><td class="l">Peanuts, roasted </td><td class="r">165 </td><td class="r">210</td></tr> -<tr><td class="l">Peanut butter </td><td class="r">165 </td><td class="r">380</td></tr> -<tr><td class="l">Pecans, halves </td><td class="r">195 </td><td class="r">185</td></tr> -<tr><td class="l">Pistachios </td><td class="r">170 </td><td class="r">185</td></tr> -<tr><td class="l">Walnuts, black, chopped </td><td class="r">180 </td><td class="r">195</td></tr> -<tr><td class="l">Walnuts, English, halves </td><td class="r">185 </td><td class="r">160</td></tr> -</table> -<div class="fnblock"> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>Nutmeats are whole and not roasted unless so indicated. Chopped nuts weigh slightly more than whole nuts per cup and are therefore higher in calories per cup. -</div> -</div> -</div> -</div> -<h3 id="c5">Form To Buy</h3> -<p>Buy the most convenient or -economical form of nutmeats for -your purpose.</p> -<p>Whole nut kernels make attractive -snacks and garnishes. Broken -pieces, which are often less expensive -and take less preparation, -may be used in any food where -appearance of the nuts is not -important. Slivered or sliced nuts -save time and work in preparing -garnishes and other foods.</p> -<p>Ground nuts impart nut flavor -without crunchy texture.</p> -<p>Shredded or thread-type coconut -makes an attractive garnish for -<span class="pb" id="Page_3">3</span> -salads and desserts. Flaked coconut -is usually preferred for pies and -cakes because it is easier to cut -and serve. Moist or very moist -coconut may be desirable to use in -foods that are somewhat dry.</p> -<h3 id="c6">Signs of Quality</h3> -<h4>Nuts in the shell</h4> -<p>Choose clean nuts that are free -from splits, cracks, stains, or holes.</p> -<p>Do not buy moldy nuts—they -may not be safe to eat.</p> -<h4>Shelled nuts</h4> -<p>Nutmeats should be plump and -fairly uniform in color and size. -Limp, rubbery, dark, or shriveled -kernels may be stale. These visual -qualities can be judged in transparent -packages.</p> -<p>Sometimes antioxidants are -added to delay the onset of -rancidity—thus extending the -shelf life of packaged nutmeats. -When antioxidants, or other preservatives, -are added, they are -listed on the package. Only those -approved by the Food and Drug -Administration are used.</p> -<h4>Peanut butter</h4> -<p>Peanut butter should have a rich -nutty flavor and should spread -easily. Crunchy peanut butter is -produced by adding pieces of peanuts -to regular peanut butter.</p> -<p>Stabilizers are often added -to peanut butter to retard oil -separation. Salt and, occasionally, -sweeteners are added for flavor.</p> -<h4>Coconut</h4> -<p>A good fresh coconut is heavy -for its size. Before purchasing, -shake the coconut to be sure it -contains milk. Avoid cracked coconuts -and those with wet, moldy -eyes.</p> -<h3 id="c7">Amount To Buy</h3> -<p>One pound of unshelled nuts will -give the following approximate -weight and volume of shelled nuts:</p> -<table class="center"> -<tr class="th"><th> </th><th><i>Ounces</i> </th><th><i>Cups</i></th></tr> -<tr><td class="l">Almonds, Whole </td><td class="r">6⅓ </td><td class="r">1¼</td></tr> -<tr><td class="l">Brazil nuts, Whole </td><td class="r">7⅔ </td><td class="r">1½</td></tr> -<tr><td class="l">Coconut, shredded </td><td class="r">8⅓ </td><td class="r">3</td></tr> -<tr><td class="l">Filberts, whole </td><td class="r">7⅓ </td><td class="r">1½</td></tr> -<tr><td class="l">Peanuts, roasted </td><td class="r">11⅔ </td><td class="r">2⅓</td></tr> -<tr><td class="l">Pecans, halves </td><td class="r">8½ </td><td class="r">2¼</td></tr> -<tr><td class="l">Walnuts, black, chopped </td><td class="r">3½ </td><td class="r">¾</td></tr> -<tr><td class="l">Walnuts, English, halves </td><td class="r">7¼ </td><td class="r">2</td></tr> -</table> -<h2 id="c8"><span class="small">STORING NUTS</span></h2> -<p>To maintain best eating quality, -most nuts need protection from -oxygen in the air and from high -temperatures that may cause the -fat in the nuts to become rancid.</p> -<p>Nuts in the shell retain high -quality longer than shelled nuts. -Whole nuts become rancid less -quickly than nuts in pieces. Unroasted -nuts keep better than -roasted ones.</p> -<p>Nuts in the shell keep well in a -nut bowl at room temperature for -a short period of time. For prolonged -storage, keep them in a cool, -dry place. Avoid storing nuts in a -damp place.</p> -<p>Shelled nuts will keep fresh for -several months stored in tightly -closed containers in the refrigerator. -Shelled nuts in unopened cans -keep well in a cool, dry place but -<span class="pb" id="Page_4">4</span> -will maintain good quality longer -in the refrigerator or freezer.</p> -<p>Shelled or unshelled nuts can be -frozen in tightly closed freezer containers -at 0° F. or lower.</p> -<p>Fresh coconuts in the shell retain -good quality up to a month in the -refrigerator. Containers of ready-to-eat -coconut keep best in the -refrigerator.</p> -<p>Peanut butter will keep its quality longer -in the refrigerator than -at room temperature.</p> -<p>Chestnuts are perishable at room -temperature but will keep several -months in the refrigerator in loosely -covered containers or in ventilated -plastic bags.</p> -<p>Shelled, blanched chestnuts -(whole or chopped) may be frozen -for longer storage. Pack them in -tightly closed freezer containers and -freeze immediately at 0° F. or -lower. Use in cooking without defrosting.</p> -<h2 id="c9"><span class="small">PREPARING NUTS FOR USE</span></h2> -<p>Many nuts are ready for use as -purchased. Others require shelling, -skin removal, roasting or toasting, -or merely cutting into pieces.</p> -<h3 id="c10">Shelling Nuts</h3> -<p>Everyone has a favorite way of -cracking nuts. Some prefer using a -nutcracker, and others a hammer on -a hard surface.</p> -<p>Hard shells are easier to crack -and nutmeats break less often if -nuts are first soaked in warm -water several hours or overnight. -Spread nutmeats and let them stand -a few hours to dry before storing.</p> -<p>To open a coconut, pierce the -“eyes” with an ice pick or large -nail, and drain the liquid from the -coconut.</p> -<p>To remove the shell easily, bake -the drained coconut at 350° F. -(moderate oven) for 20 to 30 -minutes, or put it in the freezer -for an hour. Then place the coconut -on a firm surface, and tap the -shell lightly with a hammer in -several places until it cracks. Separate -the meat from the shell.</p> -<h3 id="c11">Removing Skins</h3> -<p>Removing thick skins from some -shelled nuts gives them a delicate -flavor and improves appearance. -This may be done by placing nuts -in boiling water (called blanching) -or by roasting.</p> -<p><i>Almonds and peanuts.</i>—To blanch -shelled almonds or Virginia or -Runner peanuts, put them into -boiling water and let stand 3 -minutes. Drain. Slide skins off -with your fingers. Spread nuts on -absorbent paper to dry. Roasting -also will loosen the skins of peanuts, -either shelled or unshelled. See -<a href="#Page_5">page 5</a>.</p> -<p><i>Filberts.</i>—Spread nuts in a single -layer in a shallow baking pan. -Bake at 300° F. (slow oven) for -10 to 15 minutes or until heated -through, stirring occasionally. Cool -slightly, and slip skins off with -your fingers.</p> -<p><i>Chestnuts.</i>—Blanch chestnuts by -putting them in boiling water and -letting stand 2 minutes. Remove a -few at a time, cool slightly, then peel -<span class="pb" id="Page_5">5</span> -with a paring knife. If nuts are -difficult to peel, return them to -the hot water for a minute or two. -Roasting also will loosen the skins -of chestnuts (see <a href="#note2">below</a>). Remove -shells and skins while nuts are -warm.</p> -<p><i>Coconut.</i>—Use a vegetable parer -to remove the brown skin.</p> -<h3 id="c12"><span id="note2">Roasting</span> or Toasting Nuts</h3> -<p>Roasting or toasting enhances the -flavor and color of nuts.</p> -<p>Roasting is done in the oven. -Peanuts and chestnuts are commonly -roasted in the shell.</p> -<p>Toasting may be done in the oven -or on top of the range.</p> -<p><i>To roast or toast shelled nuts.</i>—Mix -1 teaspoon cooking oil or -melted fat with each cup of nutmeats, -if desired, for richer flavor -and even browning.</p> -<p>To roast or toast, spread nuts -on a shallow pan or baking sheet. -Heat at 350° F. (moderate oven) -for 5 to 12 minutes, or until -lightly browned, stirring occasionally.</p> -<p>Toasting may also be done in a -heavy pan on top of the range. -Heat nutmeats slowly for 10 to -15 minutes until lightly browned, -stirring frequently.</p> -<p>Nuts continue to brown slightly -after removing from heat, so avoid -overbrowning.</p> -<p>Sprinkle hot roasted nuts with -salt, if desired.</p> -<p>Cool nuts on absorbent paper.</p> -<p><i>To roast or toast processed coconut.</i>—Use -method for shelled nuts -without added fat.</p> -<p><i>To roast peanuts in the shell.</i>—Spread -peanuts in a shallow pan -and roast at 350° F. (moderate -oven), stirring occasionally, for 15 -to 20 minutes.</p> -<p>To test doneness, remove a nut -from the oven and shell it. The -skin should slip off easily and the -kernel should be lightly browned -and have a roasted flavor.</p> -<p><i>To roast chestnuts in the shell.</i>—Slash -through the shells on the flat -side of the nuts. Place chestnuts, -cut sides up, on a baking sheet. -Roast at 400° F. (hot oven) until -tender—about 20 minutes. Insert -fork through cut in shell to test -tenderness.</p> -<h3 id="c13">Cutting Nuts</h3> -<p>Chop or cut nuts on a board with -a knife that has a long, straight -cutting edge, or use a nut chopper.</p> -<p>Sliver or slice nuts, while still -warm and moist from blanching, -with a thin, sharp knife blade.</p> -<h2 id="c14"><span class="small"><i>RECIPES</i></span></h2> -<p>The versatile nut may come to -the dinner table in a variety of -ways—as an ingredient in cooking -or as a garnish.</p> -<p>Nuts are also popular as a -snack or served with appetizers.</p> -<p>Try the nut recipes that follow. -All recipes give the number of -calories for a specified amount of -food. In some cases, the variation -of a recipe has a lower calorie -value.</p> -<p>Ideas for using nuts to complement -familiar recipes are also -included.</p> -<div class="recipes"> -<div class="pb" id="Page_6">6</div> -<h2 id="c15"><span class="small">Using Nuts ... in Main Dishes</span></h2> -<h3 id="c16">Chestnut stroganoff</h3> -<p><i>6 servings, about ¾ cup each</i></p> -<table class="center"> -<tr><td class="l">Beef, boneless, tender, lean, cut in julienne strips </td><td class="l">1½ pounds</td></tr> -<tr><td class="l">Fat or oil </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Butter or margarine </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Flour </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Onion salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Celery salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Paprika </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Beef bouillon or beef broth </td><td class="l">1¼ cups</td></tr> -<tr><td class="l">Sour cream </td><td class="l">½ cup</td></tr> -<tr><td class="l">Cooking sherry </td><td class="l">1 tablespoon, if desired</td></tr> -<tr><td class="l">Chestnuts, cooked, mashed (see <a href="#note1">note</a>) </td><td class="l">1 cup</td></tr> -<tr><td class="l">Baked potatoes or cooked rice or noodles </td><td class="l">As desired</td></tr> -</table> -<p>Lightly brown the meat in fat or -oil in a frypan over moderate heat. -Drain off any excess fat.</p> -<p>Melt butter or margarine in -a saucepan. Blend in flour and -seasonings.</p> -<p>Add bouillon or broth slowly, -stirring constantly. Stir and cook -until smooth and bubbly. Remove -from heat.</p> -<p>Blend in sour cream, sherry, and -chestnuts.</p> -<p>Add chestnut sauce to meat. Heat -just until mixture bubbles, stirring -constantly.</p> -<p>Serve over potatoes, rice, or -noodles.</p> -<p><span id="note1" class="sc">Note:</span> To prepare mashed chestnuts: -Cook 1¼ cups shelled, -blanched chestnuts in 1¼ cups -boiling water in a covered saucepan -for about 30 minutes or until tender. -Drain and mash.</p> -<p><i>Calories per serving:</i> About 380 -for stroganoff excluding potatoes, -rice, or noodles.</p> -<h5 id="c17">VARIATION</h5> -<p><i>Gourmet chestnut sauce.</i>—Omit the -meat. Serve sauce over cooked -meat, potatoes, rice, or noodles. -About 180 calories per serving of -sauce, ⅓ cup each.</p> -<h3 id="c18">Nut stuffing</h3> -<blockquote> -<p><i>About 2 cups or 6 servings, ⅓ cup -each</i></p> -</blockquote> -<table class="center"> -<tr><td class="l">Butter or margarine </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Onion, finely chopped </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Celery (stalks and leaves), chopped </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Mushrooms, chopped </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Thyme </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Poultry seasoning </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Cayenne pepper </td><td class="l">Dash</td></tr> -<tr><td class="l">Garlic salt </td><td class="l">Dash</td></tr> -<tr><td class="l">Bread cubes or coarse, soft crumbs </td><td class="l">2 cups</td></tr> -<tr><td class="l">Chicken or beef bouillon or meat broth </td><td class="l">½ cup</td></tr> -<tr><td class="l">Nuts (pecans, cashews, almonds, filberts, or roasted peanuts), finely chopped </td><td class="l">¾ cup</td></tr> -</table> -<p><i>Preheat oven to 325° F. (slow).</i></p> -<p><i>Grease a 1-quart baking dish.</i></p> -<p>Melt fat in a heavy pan.</p> -<p>Add onion, celery, mushrooms, -and seasonings.</p> -<p>Cook a few minutes until celery -is tender but still crisp, stirring -occasionally.</p> -<p>Add bread, bouillon or broth, -and nuts. Mix lightly but well.</p> -<p>Put stuffing into baking dish. -Bake 25 to 30 minutes, or until -slightly browned.</p> -<p><span class="sc">Note:</span> Stuffing may be used as a -filling for chicken or breast of veal -or lamb.</p> -<p><i>Calories per serving:</i> About 200.</p> -<div class="pb" id="Page_7">7</div> -<h5 id="c19">VARIATION</h5> -<p><i>Chestnut stuffing.</i>—Use blanched, -chopped chestnuts in place of other -nuts. About 140 calories per serving.</p> -<h3 id="c20">Mediterranean chicken</h3> -<p><i>6 servings, ¾ cup each</i></p> -<table class="center"> -<tr><td class="l">Butter or margarine </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Onion, finely chopped </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Celery, chopped </td><td class="l">½ cup</td></tr> -<tr><td class="l">Green beans, frozen, french-style </td><td class="l">10-ounce package</td></tr> -<tr><td class="l">Pimiento, chopped </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Chicken, cooked, diced </td><td class="l">2 cups</td></tr> -<tr><td class="l">Cream of mushroom soup, condensed </td><td class="l">2 cans, 10½ ounces each</td></tr> -<tr><td class="l">Oregano </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">White pepper </td><td class="l">As desired</td></tr> -<tr><td class="l">Cashew or roasted peanut halves </td><td class="l">⅔ cup</td></tr> -<tr><td class="l">Parsley, minced </td><td class="l">1 tablespoon, if desired</td></tr> -</table> -<p>Melt fat in 2- or 3-quart saucepan.</p> -<p>Add onion, celery, and beans.</p> -<p>Cover and simmer over low heat -about 15 minutes, stirring occasionally, -until beans are tender.</p> -<p>Add pimiento, chicken, soup, and -seasonings. Cook 10 minutes longer -to blend flavors, stirring as needed -to prevent sticking.</p> -<p>Stir in nuts.</p> -<p>Sprinkle with parsley before serving, -if desired.</p> -<p><i>Calories per serving:</i> About 310 -with cashews; 315 with peanuts.</p> -<h5 id="c21">VARIATION</h5> -<p><i>Mediterranean tuna.</i>—Omit fat -and chicken. Cook onion, celery, -and beans in ½ cup water instead -of fat. Use a 13-ounce can of water-pack -tuna, drained, in place of -chicken, and almonds in place of -other nuts. Continue as in “Mediterranean -chicken.” About 305 -calories per serving.</p> -<h2 id="c22"><span class="small"><i>Using Nuts ... in Salads</i></span></h2> -<h3 id="c23">Golden cheese salad</h3> -<p><i>6 servings</i></p> -<table class="center"> -<tr><td class="l">Lemon-flavored gelatin </td><td class="l">3-ounce package</td></tr> -<tr><td class="l">Boiling water </td><td class="l">1 cup</td></tr> -<tr><td class="l">Cream cheese, chilled </td><td class="l">1½ ounces</td></tr> -<tr><td class="l">Nuts (pecans, macadamias, or roasted peanuts), chopped </td><td class="l">⅓ cup</td></tr> -<tr><td class="l">Crushed pineapple </td><td class="l">2 cups</td></tr> -<tr><td class="l">Carrots, shredded </td><td class="l">1 cup</td></tr> -<tr><td class="l">Lettuce leaves </td><td class="l">As desired</td></tr> -</table> -<p>Dissolve gelatin in boiling water.</p> -<p>Chill.</p> -<p>Cut cream cheese into 18 cubes.</p> -<p>Coat cream cheese cubes with -nuts and roll into balls.</p> -<p>Stir pineapple and carrots into -gelatin. Add cream cheese balls.</p> -<p>Chill several hours or overnight -until firm.</p> -<p>Serve on lettuce leaves.</p> -<p><i>Calories per serving:</i> About 185.</p> -<h3 id="c24">Stuffed date salad</h3> -<p><i>6 servings</i></p> -<table class="center"> -<tr><td class="l">Dates, pitted </td><td class="l">18</td></tr> -<tr><td class="l">Peanut butter, crunchy </td><td class="l">3 tablespoons</td></tr> -<tr><td class="l">Grapefruit, chilled, sectioned </td><td class="l">2</td></tr> -<tr><td class="l">Salad greens </td><td class="l">As desired</td></tr> -</table> -<p>Fill the dates with the peanut -butter.</p> -<p>For each salad, arrange three -stuffed dates with grapefruit sections -on crisp salad greens.</p> -<p><i>Calories per serving:</i> About 135.</p> -<div class="pb" id="Page_8">8</div> -<h3 id="c25"><i>Nut-Salad Suggestions</i></h3> -<p><i>6 servings</i></p> -<p><i>Chicken-nut in tomato cups.</i>—Add -½ cup cashew, almond, or roasted -peanut halves to chicken salad just -before serving. Core 6 tomatoes; -cut into wedges partially through -each tomato. Top tomatoes with -salad.</p> -<p><i>Waldorf-date.</i>—Add ½ cup pitted, -chopped dates to a tart waldorf -salad. Gently stir in ½ cup pecans, -English walnuts, or roasted peanuts. -Serve immediately.</p> -<p><i>Waldorf-grape.</i>—Add ½ cup seeded, -quartered red grapes to waldorf -salad. Gently stir in ½ cup chopped -pecans, English walnuts, or roasted -peanuts. Sprinkle with cinnamon, -if desired. Serve immediately.</p> -<p><i>Shrimp-nut in tomato cups.</i>—Add -½ cup cashew or almond halves to -shrimp salad. Serve in tomato cups.</p> -<h2 id="c26"><span class="small"><i>Using Nuts ... in Soups</i></span></h2> -<h3 id="c27">Cream of cashew soup</h3> -<p><i>6 servings, about ⅔ cup each</i></p> -<table class="center"> -<tr><td class="l">Butter or margarine </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Celery, finely chopped </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Onion, finely chopped </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Flour </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Milk </td><td class="l">1 cup</td></tr> -<tr><td class="l">Chicken broth or bouillon </td><td class="l">2 cups</td></tr> -<tr><td class="l">Salt </td><td class="l">⅛ teaspoon</td></tr> -<tr><td class="l">Pepper </td><td class="l">As desired</td></tr> -<tr><td class="l">Hickory salt or worcestershire sauce </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Salted cashews, finely chopped </td><td class="l">1 cup</td></tr> -<tr><td class="l">Paprika or minced parsley </td><td class="l">As desired</td></tr> -</table> -<p>Melt fat in a heavy saucepan.</p> -<p>Add celery and onion. Cook, -stirring frequently, until tender.</p> -<p>Blend in flour.</p> -<p>Gradually stir in liquids, salt, -pepper, hickory salt or worcestershire -sauce, and nuts.</p> -<p>Bring to boil, stirring as needed. -Cook 1 minute longer.</p> -<p>Garnish, as desired, with parsley -or paprika.</p> -<p><span class="sc">Note:</span> If preferred, grind 1 cup -of nuts and use in place of chopped -nuts. Reduce flour to 1 tablespoon.</p> -<p><i>Calories per serving:</i> About 190.</p> -<h5 id="c28">VARIATION</h5> -<p><i>Cream of peanut butter soup.</i>—Omit -the cashews. Reduce flour to -1 tablespoon. Blend in ¾ cup peanut -butter before adding liquids. -About 245 calories per serving.</p> -<h2 id="c29"><span class="small"><i>Using Nuts ... in Breads</i></span></h2> -<h3 id="c30">Peanut butter muffins</h3> -<p><i>12 muffins</i></p> -<table class="center"> -<tr><td class="l">Milk </td><td class="l">1 cup</td></tr> -<tr><td class="l">Egg, slightly beaten </td><td class="l">1</td></tr> -<tr><td class="l">Oil or melted fat </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">2 cups</td></tr> -<tr><td class="l">Baking powder </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Sugar </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Peanut butter </td><td class="l">½ cup</td></tr> -</table> -<p><i>Preheat oven to 400° F. (hot).</i></p> -<p><i>Grease muffin tins.</i></p> -<p>Blend milk into egg and add fat.</p> -<p>Mix dry ingredients thoroughly; -mix in peanut butter only until -mixture is crumbly.</p> -<p>Add liquid and mix slightly, -leaving batter lumpy.</p> -<p>Half fill muffin tins with batter.</p> -<div class="pb" id="Page_9">9</div> -<p>Bake 20 to 25 minutes, or until -golden brown.</p> -<p><i>Calories per muffin:</i> About 210.</p> -<h3 id="c31">Fruit nut bread</h3> -<p><i>1 loaf</i></p> -<table class="center"> -<tr><td class="l">Light brown sugar, packed </td><td class="l">⅔ cup</td></tr> -<tr><td class="l">Shortening </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Eggs </td><td class="l">2</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">2 cups</td></tr> -<tr><td class="l">Baking powder </td><td class="l">2 teaspoons</td></tr> -<tr><td class="l">Baking soda </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Milk </td><td class="l">1 cup</td></tr> -<tr><td class="l">Candied fruit, chopped </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Lemon rind, grated </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Brazil nuts, English walnuts, or pecans, chopped </td><td class="l">½ cup</td></tr> -</table> -<p><i>Preheat oven to 350° F. (moderate).</i></p> -<p><i>Grease a 9- by 5- by 3-inch loaf -pan.</i></p> -<p>Beat sugar, shortening, and eggs -until creamy.</p> -<p>Mix dry ingredients thoroughly.</p> -<p>Stir dry ingredients and milk -alternately into egg mixture. Add -fruit, lemon rind, and nuts to last -portion of flour mixture before -stirring into batter.</p> -<p>Pour into baking pan.</p> -<p>Bake about 1 hour or until -toothpick inserted in center of loaf -comes out clean.</p> -<p>Cool on rack 10 minutes before -removing from pan. Finish cooling -on rack.</p> -<p><i>Calories per ½-inch slice:</i> About -175.</p> -<h5 id="c32">VARIATIONS</h5> -<p><i>Coconut-orange bread.</i>—Omit -candied fruit, lemon rind, and nuts. -Add 1 cup flaked coconut and 1 -tablespoon grated orange rind. -About 145 calories per ½-inch slice.</p> -<p><i>Nut bread.</i>—Omit candied fruit -and lemon rind. Use 1 cup chopped -nuts in recipe and add ½ teaspoon -vanilla. About 165 calories per -½-inch slice.</p> -<h2 id="c33"><span class="small"><i>Using Nuts ... in Desserts</i></span></h2> -<h3 id="c34">Coconut cream pudding</h3> -<p><i>6 servings, ⅓ cup each</i></p> -<table class="center"> -<tr><td class="l">Cornstarch </td><td class="l">3 tablespoons</td></tr> -<tr><td class="l">Sugar </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Milk </td><td class="l">2 cups</td></tr> -<tr><td class="l">Egg yolks, beaten </td><td class="l">2</td></tr> -<tr><td class="l">Butter or margarine </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Vanilla </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Shredded or flaked coconut </td><td class="l">½ cup</td></tr> -<tr><td class="l">Whipped topping </td><td class="l">If desired</td></tr> -</table> -<p>Mix cornstarch, sugar, and salt -in heavy saucepan.</p> -<p>Gradually blend in milk.</p> -<p>Stir over moderate heat about 7 -minutes or until mixture thickens.</p> -<p>Stir a little of the hot mixture -into egg yolks; then stir yolks into -remaining hot mixture. Cook 1 -minute longer, stirring constantly.</p> -<p>Mix in fat, vanilla, and coconut.</p> -<p>Serve warm or chilled. Add -whipped topping, if desired.</p> -<p><span class="sc">Note:</span> <i>For this recipe, use only -clean eggs with no cracks in shells.</i></p> -<p><i>Calories per serving:</i> About 190 -without topping.</p> -<h5 id="c35">EASY METHOD</h5> -<p>Combine egg yolks with milk -before stirring into cornstarch mixture. -Pudding will not be quite as -creamy.</p> -<h5 id="c36">VARIATION</h5> -<p><i>Coconut cream pie.</i>—Fill a baked -8-inch pastry shell with pudding. -<span class="pb" id="Page_10">10</span> -Add whipped topping and sprinkle -with toasted coconut. Cut into six -servings. About 308 calories per -serving without topping.</p> -<h3 id="c37">Toasted coconut pie shell</h3> -<p><i>8-inch pie shell, 6 servings</i></p> -<table class="center"> -<tr><td class="l">Coconut (less moist type) </td><td class="l">1½ cups</td></tr> -<tr><td class="l">Butter or margarine </td><td class="l">3 tablespoons</td></tr> -</table> -<p>Stir coconut in a large frypan -over low heat until toasted.</p> -<p>Stir fat into toasted coconut.</p> -<p>Press mixture evenly into 8-inch -piepan. Chill.</p> -<p><span class="sc">Note:</span> Fill pie shell with a cooled -pudding-type filling. Or fill with -ice cream and place in freezer for a -few minutes until set.</p> -<p><i>Calories per serving of pie shell:</i> -About 160.</p> -<h5 id="c38">VARIATION</h5> -<p><i>Baked coconut pie shell.</i>—Melt -fat and mix with untoasted coconut. -Press into piepan. Bake at -300° F. for 30 minutes or until -browned.</p> -<h3 id="c39">Pecan chess pie</h3> -<p><i>9-inch pie, 8 servings</i></p> -<table class="center"> -<tr><td class="l">Brown sugar, packed </td><td class="l">1 cup</td></tr> -<tr><td class="l">Granulated sugar </td><td class="l">½ cup</td></tr> -<tr><td class="l">Flour </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Eggs </td><td class="l">2</td></tr> -<tr><td class="l">Milk </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Butter or margarine, melted </td><td class="l">½ cup</td></tr> -<tr><td class="l">Vanilla </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Pecans, chopped </td><td class="l">¾ or 1 cup, as desired</td></tr> -<tr><td class="l">Pastry shell, unbaked </td><td class="l">9-inch</td></tr> -</table> -<p><i>Preheat oven to 375° F. (moderate).</i></p> -<p>Mix sugars and flour.</p> -<p>Beat in eggs and milk.</p> -<p>Stir in fat, vanilla, and nuts.</p> -<p>Pour mixture into pastry shell.</p> -<p>Bake 40 minutes or until a knife -inserted in the center comes out -clean.</p> -<p>Cool before serving.</p> -<p><i>Calories per serving:</i> About 475 -with ¾ cup nuts; 500 with 1 cup -nuts.</p> -<h5 id="c40">VARIATIONS</h5> -<p><i>Pecan tarts.</i>—Divide dough for -9-inch pie into 12 parts. Roll into -thin circles and fit into 2½-inch -muffin tins. Add filling. Baking -time will be slightly less than for -pie. About 315 calories each with -¾ cup nuts; 330 with 1 cup nuts.</p> -<p><i>Peanut pie or tarts.</i>—Use roasted -peanuts for the nuts. Calories will -be about the same.</p> -<h3 id="c41">Peanut butter cookies</h3> -<p><i>4½ dozen cookies</i></p> -<table class="center"> -<tr><td class="l">Shortening </td><td class="l">1 cup</td></tr> -<tr><td class="l">Peanut butter </td><td class="l">1 cup</td></tr> -<tr><td class="l">Granulated sugar </td><td class="l">1 cup</td></tr> -<tr><td class="l">Brown sugar, packed </td><td class="l">1 cup</td></tr> -<tr><td class="l">Eggs </td><td class="l">2</td></tr> -<tr><td class="l">Vanilla </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Flour, unsifted </td><td class="l">2½ cups</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Baking soda </td><td class="l">¾ teaspoon</td></tr> -<tr><td class="l">Baking powder </td><td class="l">½ teaspoon</td></tr> -</table> -<p><i>Preheat oven to 375° F. (moderate).</i></p> -<p>Beat shortening and peanut -butter together until creamy.</p> -<p>Gradually add sugars, beating -thoroughly.</p> -<p>Beat in eggs and vanilla.</p> -<p>Mix remaining ingredients and -stir into peanut butter mixture.</p> -<p>Shape dough into 1-inch balls. -Place about 2 inches apart on an -ungreased baking sheet.</p> -<p>Flatten each by pressing criss-cross -with a fork.</p> -<div class="pb" id="Page_11">11</div> -<p>Bake 10 to 15 minutes until -lightly browned.</p> -<p>Remove from baking sheet while -warm.</p> -<p><i>Calories per cookie:</i> About 110.</p> -<h3 id="c42">Sundae nut sirup</h3> -<p><i>About ¾ cup, 6 servings</i></p> -<table class="center"> -<tr><td class="l">Butter or margarine </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Pecans or English walnuts, chopped </td><td class="l">½ cup</td></tr> -<tr><td class="l">Brown sugar, packed </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Water </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Light corn sirup </td><td class="l">2 tablespoons</td></tr> -</table> -<p>Melt fat in a small frypan.</p> -<p>Add nuts and cook over low heat, -stirring as needed, until nuts are -lightly browned.</p> -<p>Stir in remaining ingredients. -Simmer 2 minutes.</p> -<p><span class="sc">Note:</span> Serve warm over ice -cream.</p> -<p><i>Calories per serving of sirup:</i> -About 150.</p> -<h3 id="c43">Nut meringue shells</h3> -<p><i>6 large or 12 small shells</i></p> -<table class="center"> -<tr><td class="l">Cream of tartar </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Egg whites </td><td class="l">3</td></tr> -<tr><td class="l">Salt </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Sugar </td><td class="l">¾ cup</td></tr> -<tr><td class="l">Pecans, chopped </td><td class="l">1 cup</td></tr> -</table> -<p><i>Preheat oven to 250° F. (very slow).</i></p> -<p>Add cream of tartar to egg whites -and beat until foamy.</p> -<p>Add salt and continue beating -until soft peaks form.</p> -<p>Add sugar gradually, beating -constantly, until very stiff peaks -form.</p> -<p>Fold in chopped nuts.</p> -<p>Drop meringue in 6 or 12 mounds, -as desired, onto heavy brown paper -or aluminum foil on a baking sheet.</p> -<p>Using the back of a spoon, form a -hollow in the center of each mound.</p> -<p>Bake 1 hour. Turn off heat and -let meringues cool in oven (1 to -1½ hours).</p> -<p><span class="sc">Note:</span> Serve filled with ice cream -or a cooled pudding.</p> -<p><i>Calories per meringue shell:</i> -Large, about 240; small, about 120.</p> -<h3 id="c44">Fruit and nut sauce</h3> -<p><i>About 1½ cups, 6 servings</i></p> -<table class="center"> -<tr><td class="l">Sweetened frozen fruit (strawberries, red raspberries or mixed fruit), thawed, drained </td><td class="l">10-ounce package</td></tr> -<tr><td class="l">Liquid from frozen fruit plus water </td><td class="l">1 cup</td></tr> -<tr><td class="l">Sugar </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Cornstarch </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Raisins, chopped </td><td class="l">1 tablespoon, if desired</td></tr> -<tr><td class="l">Lemon juice </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Rum extract </td><td class="l">¼ teaspoon, if desired</td></tr> -<tr><td class="l">Pecans, toasted, chopped </td><td class="l">¼ cup</td></tr> -</table> -<p>Cut large pieces of fruit into -bite-size pieces.</p> -<p>Stir fruit liquid gradually into -sugar, cornstarch, and raisins in a -saucepan.</p> -<p>Cook over medium heat, stirring -constantly, until clear and -thickened.</p> -<p>Add lemon juice, rum extract, -pecans, and fruit.</p> -<p><span class="sc">Note:</span> Serve over ice cream or -warm cake.</p> -<p><i>Calories per serving of sauce:</i> -About 125.</p> -<h5 id="c45">VARIATION</h5> -<p><i>Coconut-fruit sauce.</i>—Omit raisins -and pecans. Toast ¼ cup flaked -coconut; sprinkle over the fruit -sauce. About 105 calories per -serving.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c46"><span class="small">SAUCES THAT BRIGHTEN VEGETABLES</span></h2> -<table class="center"> -<tr class="th"><th>Recipe for 6 servings </th><th>How to serve</th></tr> -<tr><td class="lj"><b>Chinese</b>—Melt 3 tablespoons butter or margarine. </td><td rowspan="3" class="l">Mix with cooked drained cabbage, broccoli, asparagus, or green beans.</td></tr> -<tr><td class="lj">Stir in 4 teaspoons soy sauce, ¼ teaspoon onion salt, and ⅛ teaspoon white pepper. Heat.</td></tr> -<tr><td class="lj">Add ¼ cup slivered, toasted almonds.</td></tr> -<tr><td class="lj"><b>Sour cream</b>—Mix ⅔ cup sour cream, ¼ teaspoon grated onion, ½ teaspoon salt, and ⅛ teaspoon white pepper. </td><td rowspan="3" class="l">Serve over hot baked potatoes, asparagus spears, sliced cucumbers, or beet salad.</td></tr> -<tr><td class="lj">If desired, add 1 teaspoon horseradish and ⅛ teaspoon ground dill seed. Chill.</td></tr> -<tr><td class="lj">Stir in ⅓ cup chopped, toasted almonds or pecans.</td></tr> -<tr><td class="lj"><b>Sweet-sour</b>—Blend 2 tablespoons cornstarch, 3 tablespoons sugar, and ½ teaspoon salt into 1 tablespoon melted butter or margarine. </td><td class="l">Combine with cooked drained onions, beets, or cabbage.</td></tr> -<tr><td class="lj">Gradually stir in 1 cup vegetable cooking liquid and water. Cook, stirring constantly, until thickened and clear.</td></tr> -<tr><td class="lj">Blend in 3 tablespoons lemon juice or vinegar. Heat with vegetable.</td></tr> -<tr><td class="lj">Sprinkle with ⅓ cup chopped almonds, English walnuts, or pecans.</td></tr> -<tr><td class="lj"><b>Lemon</b>—Blend 2 tablespoons flour, ½ teaspoon salt, and ⅛ teaspoon onion salt into 2 tablespoons melted butter or margarine. </td><td class="l">Serve over cooked drained cauliflower, broccoli, asparagus, or potatoes.</td></tr> -<tr><td class="lj">Gradually stir in 1 cup milk. Cook, stirring constantly, until thickened.</td></tr> -<tr><td class="lj">Remove from heat. Blend in 2 teaspoons lemon juice and a few drops of yellow food coloring.</td></tr> -<tr><td class="lj">Add ⅓ cup toasted almonds, cashews, English walnuts, or pecans.</td></tr> -</table> -<div class="pb" id="Page_13">13</div> -<h2 id="c47"><span class="small"><i>Other Nut Favorites</i></span></h2> -<h3 id="c48">Nippy cheese-nut dip</h3> -<p><i>About 1 cup</i></p> -<table class="center"> -<tr><td class="l">Cream cheese, softened </td><td class="l">2 packages, 3 ounces each</td></tr> -<tr><td class="l">Mayonnaise </td><td class="l">¼ cup</td></tr> -<tr><td class="l">Onion salt </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Hickory salt </td><td class="l">¼ teaspoon</td></tr> -<tr><td class="l">Garlic salt </td><td class="l">Few grains</td></tr> -<tr><td class="l">Nuts (pecans, toasted almonds, cashews, or roasted peanuts), finely chopped </td><td class="l">½ cup</td></tr> -</table> -<p>Blend cream cheese with mayonnaise -and seasonings. Stir in nuts.</p> -<p><span class="sc">Note:</span> Serve with chips or -crackers.</p> -<p><i>Calories per tablespoon:</i> About 90 -with pecans or cashews; 95 with -almonds or peanuts.</p> -<h3 id="c49">Sugar-and-spice nuts</h3> -<p><i>About 4 cups</i></p> -<table class="center"> -<tr><td class="l">Butter or margarine, melted </td><td class="l">1 tablespoon</td></tr> -<tr><td class="l">Egg white, slightly beaten </td><td class="l">1</td></tr> -<tr><td class="l">Unroasted almonds, English walnuts, and/or pecans </td><td class="l">2 cups</td></tr> -<tr><td class="l">Sugar </td><td class="l">1 cup</td></tr> -<tr><td class="l">Salt </td><td class="l">½ teaspoon</td></tr> -<tr><td class="l">Cinnamon </td><td class="l">1½ teaspoons</td></tr> -<tr><td class="l">Nutmeg </td><td class="l">¾ teaspoon</td></tr> -<tr><td class="l">Allspice </td><td class="l">¾ teaspoon</td></tr> -</table> -<p><i>Preheat oven to 300° F. (slow).</i></p> -<p>Slowly stir melted fat into beaten -egg white. Stir in nuts.</p> -<p>Mix sugar and spices.</p> -<p>Spread about one fourth of the -sugar mixture in a 10- by 15-inch -shallow baking pan.</p> -<p>Coat a few nuts at a time in -remaining sugar mixture, and -arrange in the pan.</p> -<p>Sprinkle rest of sugar mixture -over nuts.</p> -<p>Bake 15 to 20 minutes, or until -nuts are lightly browned.</p> -<p>Remove nuts from oven; stir -gently to separate nuts.</p> -<p>Cool. Store in tightly closed -container.</p> -<p><i>Calories per tablespoon:</i> About 35.</p> -<h3 id="c50">Cocktail nuts</h3> -<p><i>About 3½ cups</i></p> -<table class="center"> -<tr><td class="l">Butter or margarine </td><td class="l">2 tablespoons</td></tr> -<tr><td class="l">Salted mixed nuts with peanuts </td><td class="l">1 pound</td></tr> -<tr><td class="l">Onion or hickory salt </td><td class="l">1 teaspoon</td></tr> -<tr><td class="l">Paprika </td><td class="l">½ teaspoon</td></tr> -</table> -<p><i>Preheat oven to 300° F. (slow).</i></p> -<p>Melt fat in a shallow baking pan -in the oven.</p> -<p>Remove pan from oven and stir -nuts into fat. Sprinkle with seasonings.</p> -<p>Bake 15 to 20 minutes or until -nuts are heated through, stirring -occasionally.</p> -<p>Cool. Store in tightly closed -container.</p> -<p><i>Calories per tablespoon:</i> About 55.</p> -</div> -<div class="pb" id="Page_14">14</div> -<h3 id="c51">For Extra Flavor, Add Nuts</h3> -<p>It takes only a little imagination -to make “company fare” of plain -food. Special recipes are not always -needed. Many of your favorite foods -are more delicious when you add -nuts. Start with these suggestions:</p> -<p>• Serve sour cream with nuts on -meat or baked potatoes.</p> -<p>• For waffles, biscuits, or muffins, -stir nuts into blended dry ingredients -before adding liquid.</p> -<p>• Mix honey or crisp bits of bacon -with peanut butter for a sandwich -filling; or use peanut butter -and cheese slices for a grilled sandwich -filling.</p> -<p>• Add nuts to meat, poultry, or -seafood salads.</p> -<p>• Try slivered or sliced nuts in -tossed vegetable salads.</p> -<p>• Mix coconut with food coloring -for garnish.</p> -<p>• Roll ice cream balls in tinted -or toasted coconut or chopped nuts. -Freeze balls separately until set.</p> -<p>• Use toasted coconut or toasted, -chopped nuts as a quick topping for -cream pie or ice cream pie.</p> -<p>• Sprinkle cupcakes with nuts -before baking and skip the frosting.</p> -<p>• For a spread on crackers or -celery, add finely chopped roasted -peanuts to cream cheese that has -been blended with a little milk.</p> -<p>• Perk up your next vegetable -souffle. Add finely chopped nuts -along with the vegetable.</p> -<h2 id="c52"><span class="small">INDEX TO RECIPES</span></h2> -<dl class="indexlr"> -<dt class="jl">Page</dt> -<dt>Breads:</dt> -<dd><span class="jl">Coconut-orange bread</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Fruit nut bread</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Nut bread</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Peanut butter muffins</span> <a href="#Page_8">8</a></dd> -<dt>Desserts:</dt> -<dd><span class="jl">Baked coconut pie shell</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Coconut cream pie</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Coconut cream pudding</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Coconut-fruit sauce</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Fruit and nut sauce</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Nut meringue shells</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Peanut butter cookies</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Peanut pie or tarts</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Pecan chess pie</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Pecan tarts</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Sundae nut sirup</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Toasted coconut pie shell</span> <a href="#Page_10">10</a></dd> -<dt>Main Dishes:</dt> -<dd><span class="jl">Chestnut stroganoff</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Chestnut stuffing</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Gourmet chestnut sauce</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Mediterranean chicken</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Mediterranean tuna</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Nut stuffing</span> <a href="#Page_6">6</a></dd> -<dt>Other Nut Favorites:</dt> -<dd><span class="jl">Cocktail nuts</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Nippy cheese-nut dip</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Sugar-and-spice nuts</span> <a href="#Page_13">13</a></dd> -<dt>Salads:</dt> -<dd><span class="jl">Chicken-nut in tomato cups</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Golden cheese</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Shrimp-nut in tomato cups</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Stuffed date</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Waldorf-date</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Waldorf-grape</span> <a href="#Page_8">8</a></dd> -<dt>Sauces for Vegetables:</dt> -<dd><span class="jl">Chinese</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Lemon</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Sour cream</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Sweet-sour</span> <a href="#Page_12">12</a></dd> -<dt>Soups:</dt> -<dd><span class="jl">Cream of cashew</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Cream of peanut butter</span> <a href="#Page_8">8</a></dd> -</dl> -<p class="tbcenter"><span class="ss smaller">U.S. GOVERNMENT PRINTING OFFICE: 1978 O-271-282</span></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK NUTS IN FAMILY MEALS, HOME AND GARDEN BULLETIN NUMBER 176 ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for an eBook, except by following -the terms of the trademark license, including paying royalties for use -of the Project Gutenberg trademark. If you do not charge anything for -copies of this eBook, complying with the trademark license is very -easy. You may use this eBook for nearly any purpose such as creation -of derivative works, reports, performances and research. Project -Gutenberg eBooks may be modified and printed and given away--you may -do practically ANYTHING in the United States with eBooks not protected -by U.S. copyright law. Redistribution is subject to the trademark -license, especially commercial redistribution. -</div> - -<div style='margin:0.83em 0; font-size:1.1em; text-align:center'>START: FULL LICENSE<br /> -<span style='font-size:smaller'>THE FULL PROJECT GUTENBERG LICENSE<br /> -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK</span> -</div> - -<div style='display:block; margin:1em 0'> -To protect the Project Gutenberg™ mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase “Project -Gutenberg”), you agree to comply with all the terms of the Full -Project Gutenberg™ License available with this file or online at -www.gutenberg.org/license. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works -</div> - -<div style='display:block; margin:1em 0'> -1.A. By reading or using any part of this Project Gutenberg™ -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg™ electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg™ electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the person -or entity to whom you paid the fee as set forth in paragraph 1.E.8. -</div> - -<div style='display:block; margin:1em 0'> -1.B. “Project Gutenberg” is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg™ electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg™ electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg™ -electronic works. See paragraph 1.E below. -</div> - -<div style='display:block; margin:1em 0'> -1.C. The Project Gutenberg Literary Archive Foundation (“the -Foundation” or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg™ electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg™ mission of promoting -free access to electronic works by freely sharing Project Gutenberg™ -works in compliance with the terms of this agreement for keeping the -Project Gutenberg™ name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg™ License when -you share it without charge with others. -</div> - -<div style='display:block; margin:1em 0'> -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg™ work. The Foundation makes no -representations concerning the copyright status of any work in any -country other than the United States. -</div> - -<div style='display:block; margin:1em 0'> -1.E. Unless you have removed all references to Project Gutenberg: -</div> - -<div style='display:block; margin:1em 0'> -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg™ License must appear -prominently whenever any copy of a Project Gutenberg™ work (any work -on which the phrase “Project Gutenberg” appears, or with which the -phrase “Project Gutenberg” is associated) is accessed, displayed, -performed, viewed, copied or distributed: -</div> - -<blockquote> - <div style='display:block; margin:1em 0'> - This eBook is for the use of anyone anywhere in the United States and most - other parts of the world at no cost and with almost no restrictions - whatsoever. You may copy it, give it away or re-use it under the terms - of the Project Gutenberg License included with this eBook or online - at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you - are not located in the United States, you will have to check the laws - of the country where you are located before using this eBook. - </div> -</blockquote> - -<div style='display:block; margin:1em 0'> -1.E.2. If an individual Project Gutenberg™ electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase “Project -Gutenberg” associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg™ -trademark as set forth in paragraphs 1.E.8 or 1.E.9. -</div> - -<div style='display:block; margin:1em 0'> -1.E.3. If an individual Project Gutenberg™ electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg™ License for all works -posted with the permission of the copyright holder found at the -beginning of this work. -</div> - -<div style='display:block; margin:1em 0'> -1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg™. -</div> - -<div style='display:block; margin:1em 0'> -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg™ License. -</div> - -<div style='display:block; margin:1em 0'> -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg™ work in a format -other than “Plain Vanilla ASCII” or other format used in the official -version posted on the official Project Gutenberg™ website -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original “Plain -Vanilla ASCII” or other form. Any alternate format must include the -full Project Gutenberg™ License as specified in paragraph 1.E.1. -</div> - -<div style='display:block; margin:1em 0'> -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg™ works -unless you comply with paragraph 1.E.8 or 1.E.9. -</div> - -<div style='display:block; margin:1em 0'> -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg™ electronic works -provided that: -</div> - -<div style='margin-left:0.7em;'> - <div style='text-indent:-0.7em'> - • You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg™ works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg™ trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, “Information about donations to the Project Gutenberg - Literary Archive Foundation.” - </div> - - <div style='text-indent:-0.7em'> - • You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg™ - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg™ - works. - </div> - - <div style='text-indent:-0.7em'> - • You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - </div> - - <div style='text-indent:-0.7em'> - • You comply with all other terms of this agreement for free - distribution of Project Gutenberg™ works. - </div> -</div> - -<div style='display:block; margin:1em 0'> -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg™ electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from the Project Gutenberg Literary Archive Foundation, the manager of -the Project Gutenberg™ trademark. Contact the Foundation as set -forth in Section 3 below. -</div> - -<div style='display:block; margin:1em 0'> -1.F. -</div> - -<div style='display:block; margin:1em 0'> -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg™ collection. Despite these efforts, Project Gutenberg™ -electronic works, and the medium on which they may be stored, may -contain “Defects,” such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. -</div> - -<div style='display:block; margin:1em 0'> -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right -of Replacement or Refund” described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg™ trademark, and any other party distributing a Project -Gutenberg™ electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. -</div> - -<div style='display:block; margin:1em 0'> -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. -</div> - -<div style='display:block; margin:1em 0'> -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. -</div> - -<div style='display:block; margin:1em 0'> -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. -</div> - -<div style='display:block; margin:1em 0'> -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg™ electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg™ -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg™ work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg™ work, and (c) any -Defect you cause. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 2. Information about the Mission of Project Gutenberg™ -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. -</div> - -<div style='display:block; margin:1em 0'> -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg™’s -goals and ensuring that the Project Gutenberg™ collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg™ and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at www.gutenberg.org. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 3. Information about the Project Gutenberg Literary Archive Foundation -</div> - -<div style='display:block; margin:1em 0'> -The Project Gutenberg Literary Archive Foundation is a non-profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation’s EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state’s laws. -</div> - -<div style='display:block; margin:1em 0'> -The Foundation’s business office is located at 809 North 1500 West, -Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up -to date contact information can be found at the Foundation’s website -and official page at www.gutenberg.org/contact -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ depends upon and cannot survive without widespread -public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine-readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. -</div> - -<div style='display:block; margin:1em 0'> -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular state -visit <a href="https://www.gutenberg.org/donate/">www.gutenberg.org/donate</a>. -</div> - -<div style='display:block; margin:1em 0'> -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. -</div> - -<div style='display:block; margin:1em 0'> -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. -</div> - -<div style='display:block; margin:1em 0'> -Please check the Project Gutenberg web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 5. General Information About Project Gutenberg™ electronic works -</div> - -<div style='display:block; margin:1em 0'> -Professor Michael S. Hart was the originator of the Project -Gutenberg™ concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg™ eBooks with only a loose network of -volunteer support. -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. -</div> - -<div style='display:block; margin:1em 0'> -Most people start at our website which has the main PG search -facility: <a href="https://www.gutenberg.org">www.gutenberg.org</a>. -</div> - -<div style='display:block; margin:1em 0'> -This website includes information about Project Gutenberg™, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. -</div> - -</div> -</body> -</html> diff --git a/old/65563-h/images/cover.jpg b/old/65563-h/images/cover.jpg Binary files differdeleted file mode 100644 index 616b66e..0000000 --- a/old/65563-h/images/cover.jpg +++ /dev/null diff --git a/old/65563-h/images/spine.jpg b/old/65563-h/images/spine.jpg Binary files differdeleted file mode 100644 index f5b247b..0000000 --- a/old/65563-h/images/spine.jpg +++ /dev/null |
