NUTS AS A FOOD

Otago Daily Times, Issue 22212, 15 March 1934, Page 15

NUTS AS A FOOD

TO THE EDITOa, Sir, —The article on nuts, contributed to your columns by the Home Science Extension Service, rightly stresses the value of this generally misunderstood and neglected food. The nut is not only an excellent substitute for meat, fish, cheese, and eggs; its fat is a clean lubricant which really lubricates, whereas the fat of meat is greasy, adhesive, and clogging. Very few people .indeed masticate the nut sufficiently, and as the article states, they lose much of its food value as well as invite indigestion. The difficulty, however, is easily overcome by anyone possessing a nutmill, or even an ordinary mincer with a "nut-butter attachment." If the nuts are put through the mincer twice the nut-butter attachment being used for the second grinding, there will result a nut-butter which is a splendid filling for sandwiches. We employ walnuts, a« a rule, and our visitors " go" for our sandwiches of wholemeal bread with butter and ground nuts in preference to cakes and other dainties of a most attractive character. Ground nuts can also be eaten with vegetable salad in the place of meat, etc., without any fear of indigestion. The full flavour ot the nut is brought out by the grinding or "mincing." A delightful and nutritious filling for sandwiches, sponges, etc., can be made by putting into the mill or mincer with the • nuts some dates (stoned), figs, and raisins, or prunes. No better food could possibly be given to school children for their mid-day meal than brown bread and butter sandwiches with a liberal filling of this description.— I am, etc., H. W. L.