ell a roasting pan two-thirds full
of kernels and put it in a 325 deg. oven. Stir the kernels thoroughly and
often to get an even tan. Cut a few in half to determine when they are
brown enough. Cook about thirty minutes. Do not leave in oven any longer
than necessary because the kernels begin to brown rapidly upon further
cooking. Cool and stir when not too hot. Most of the brown pellicle can
be removed by rubbing kernels between one's hands. Run the kernels
through a food chopper or meat grinder to make a Crunchy butter. To make
a more delicious product, however, first run the kernels through a
coarse knife, salt them and then run through a fine knife. This results
in a butter with enough oil of its own to make a delicious dish. It
takes lots of nuts to make much filbert butter.

In preparing salted filberts in quantity I cook them in a strainer in a
kettle of deep fat. Check the temperature with a thermometer and do not
let them get too hot. Cool them quickly by putting them into a cold dish
and stirring. When salting the whole kernels put only enough fat with
them to coat the pellicle. After they are sufficiently brown take them
out and salt them as they are cooling. Stir just enough to coat the
kernels with salt. Eat pellicle and all; it holds the salt. Stirring too
much tends to remove the salt.

You can treat a pound of nuts at a time in a heavy iron skillet on top
of the stove stirring constantly. When we follow that practice we eat
them salted just as they were instead of grinding them. I think they are
better than salted peanuts.

I sent a recipe to one of our west coast papers and they added a note to
drain them on a paper towel. That is wasteful and unnecessary. A
Bellingham dentist put whole nuts into his false-teeth baking oven in
the evening. I do not know what temperature was maintained but it must
have been low because he left the nuts there all night and the next
morning he found them all roasted and ready to eat.

Filberts, even the green ones just as they come from the tree, may be
boiled and then salted and buttered. They may be used to advantage in
many cooking and baking recipes.

Notes from Central New York

S. H. GRAHAM, Ithaca, N. Y.

This summer has been a difficult one for black walnuts. A late spring
delayed starting and three freezes during the week beginning Sept. 22
prematurely checked development so that poor filling seems to be the
rule. The Persian walnuts again demonstr