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WALNUTS IN EVERYDAY COOKING

WALNUTS a highly concentrated jooa

CALIFORNIA WALNUT GROWERS ASSOCIATION

FACTS ABOUT WALNUTS FOR THE FOOD WRITER OR DIETITIAN

That ancient axiom: "The law of the Medes and the Persians, which altereth not", now is but an interesting legend. Crumbled is that Old World Supremacy; forgotten its potent rulers, Cyrus the Great, Darius, Xerxes.

Yet2,257years (330B.C.—1927A.D.) have not lessened man's appreciation of one of Persia's gifts, the Kingly Persian Walnut. Rather time has increased its favor.

Held in high esteem; advantageously used by the Persians in barter with their European contemporaries, the Persian Walnut captivated the Greeks who im-mortalized its delicate flavor in song and story. Its delightful flavor captured the fancy of the Romans who called it "The Nut of the Gods" and "Jupiters Acorn".

And modern man values that Persian delicacy far above those once "unalter-able" Persian laws.

^he ^Walnut in (California In the United Státes the cultivation of

the Walnut is confined chiefly to Cali-fornia. It is commonly misnamed the English Walnut—probably because in the early history of Asiatic commerce the nut was used as an important article of trade with the Britons. However, it has never been grown on a commercial scale in England; hence the term "Eng-lish Walnut" obviously is a misnomer. Indeed, if commerce demanded a popu-lar and significant name, this nut fittingly could be known as the "California Wal-nut '-thus recognising the region which has been foremost in its cultivation and production, and which furnishes a pro-duct of peerless quality.

Probably the Spanish Mission Fathers planted the first Walnut trees in Califor-nia; but it was the "Gold Rush" of 1849 that brought those hordes of pioneer Americans to the Golden State, and it was they who planted the trees exten-sively. The present Walnut industry is of comparatively recent origin, dating back to the introduction of the Santa Bar-bara Soft Shell in 1867 and the French

varieties in 1871. From these beginnings has grown the industry which today pro-duces 98 per cent of the Nation's Wal-nut crop. At present there are something over 125,000 acres of Walnuts under cultivation, with an annual production of about 70,000,000 pounds.

c&he tyood "Value ofcWalnuts Its delicate flavor first made the Wal-

nut famous. Its wide menu usefulness and its value as a source of concentrated nutriment have helped to insure its pop-ularity for 200 centuries and more.

And today's improved knowledge of nutritive science has raised it to an even higher rank as a food of frequent, year 'round use.

Professional analysis, for example, shows that a pound of California Wal-nuts contains more protein than a pound of wheat flour, or potatoes; more fats and carbohydrates than a pound of beef-steak, and has more fuel value than a like amount of either. California Wal-nuts contain a better balance of these food elements than do any of the other foods mentioned. Four analyses (Sher-man's "Food Products", Revised Edition, 1926) show a water content of the edible portion of California Soft Shell Wal-nuts of 2.5, a protein content of 16.6, while the percentage of fat is 63.4, car-bohydrate 16.1, ash 1.4.

Considered from the standpoint of fuel value per pound (edible portion) California Soft Shell Walnuts exceed al-most every other food. The reader, by referring to the authority above quoted, may substantiate this statement. How-ever, a few comparisons are given for quick reference.

FOOD (Edible Portion) pS* Pound California Soft Shell Walnuts 3182 Hen Egg (Yolk: highest) 1643 Beef Steak (Tenderloin: highest) 1290 Ham 1457 Bacon 2836 Chicken 1016 Salmon 922 Wheat Flour 1610 Potatoes 429 Highest Fresh Fruit: Persimmons 615 Highest Dried Fruit: Raspberries 1662

Besides Walnuts are recorded as being a good source of the growth-promoting Vitamin B. c&heir Important Tlace in the efflenu

Walnuts are a food—and might well base their claims to attention purely up-on food value.

Yet it is still another quality which has endeared them to hostesses, the world over: to wit, their usefulness in convert-ing ordinary humdrum foods into dis-tinctive, praise-winning creations!

Just add Walnuts, has long been a slogan in millions of homes where their versatility is appreciated. And by "just adding them" to almost any receipt that one can think of, what a miracle is wrought!

Cakes, cookies, sundaes, conserves, puddings, candies—through the simple addition of Walnuts these dainties gain in flavor, appearance, and food value.

cAnd i7\pt "Desserts cAlone! Walnuts also may be used to fine ad-

vantage in other courses of the meal. Breads, muffins, and rolls become a new delight—and a more healthful food— when Walnuts are added. The appetite value of many vegetable dishes is in-creased by the judicious use of chopped Walnut kernels. Poultry and meat dress-ings require Walnuts to make them really complete. And practically every sort of salad simply calls for these golden kernels. During the Lenten season, what a wonderful menu aid Walnuts are! The food tables given above show how ex-cellently Walnuts substitute meat, pound for pound. A food that will safely sub-stitute meat protein, at the same time furnish fat, carbohydrates and vitamins, and withal add distinctive flavor and ap-peal to appetite—without increasing time or energy in its preparation—that food is a real economy which is quickly wel-comed in any home.

Vtow the California (Association tyCas "Developed ^op Quality

The present delicate flavor and high nutritive value of California Walnuts are, to a marked extent, the result of the scientific care in variety selection and culture. The trees are not just planted and left to grow haphazard, but receive

infinite attention from time of planting until and during bearing years. The soil is worked several times each season, and often cover crops are planted to keep it rich and fertile. Artificial "rain11 (irri-gation) is applied frequently and accu-rately timed to meet exacting soil re-quirements. Pruning must be done scien-tifically, and the trees sprayed to kill or keep away insect pests.

It is in the direction of this cultural work that the California Walnut Grow-ers Association has performed its first service to the industry—and to the pub-lic at large.

In order that no part of the cultural process be left to chance or individual whim, the California Walnut Growers Association maintains a Field Depart-ment in cooperation with the University of California Agricultural Experiment Station for the scientific study of Wal-nut growing. Through such supervised research and experiment old cultural methods are being constantly improved, and new ones tried and proved. The latest and most significant knowledge of Walnut culture is thus handed from laboratory to grower—with the natural result that a superior product is evolved.

Cooperation «v. 'What it ¿Means Nor does the work of the growers'

Association stop there. No matter how carefully varieties are

selected—no matter how carefully irri-gation, pest control, and improved har-vesting methods are practiced—not all Walnuts which come from the trees can be plump-kerneled, fine-flavored, perfect.

And the grower-members of this co-operative Association long ago realized that their success lay in delivering to consumers a uniform, dependable prod-uct.

Obviously, then, these "better grown" Walnuts had also to be carefully select-ed and graded. Ingenious methods were evolved. Machines of more than human precision were invented (for example, an air suction device which lifts out all partly filled nuts or any others not up to a certain weight standard). Skilled work-ers were trained to pick over the nuts by hand. Inspectors were employed to crack test every lot as a final protection.

All this painstaking care naturally re-suited in the creation of a "Walnut aris-tocracy." The Walnuts which passed these tests were better Walnuts—depend-able Walnuts. The growers were proud of them. They called them Diamond Brand.

¿And finally branded Walnuts For years these things were done. And

consumers welcomed Diamond Walnuts. Since there was usually such a slight difference in price, they naturally pre-ferred them to ordinary Walnuts.

Only one difficulty remained. There was no way for the consumer to be sure of getting them.

And finally, after seven years of ex-

periment, the California Walnut Grow-ers Association solved even that prob-lem, by developing a method for brand-ing its Diamond trade-mark right on each Walnut shell

Today each Diamond Walnut is its own "trade-marked package". The only difference is, this "package" costs con-sumers nothing. So efficient are the new machines that they brand 20 pounds of Walnuts for a cent. The branding costs only one-thirtieth of what it would cost to pack them in even the cheapest one-pound pasteboard cartons.

Today when a buyer wants depend-able Walnuts it is easy enough to get them. All that is necessary is to loo\ for the Diamond on the shell.

For your Convenience— A FLEXIBLE COVER, LOOSE-LEAF RECEIPT BOOK

Ideal for Classroom Use

In order that women everywhere may be reminded of the unlimited menu pos-sibilities of California Wal-nuts, we have prepared the enclosed book, "For That Final Touch—Just Add Walnuts."

We believe that you will find it interesting—and that it may prove useful in your classroom and professional work.

In addition to this free book, however, we have arranged to supply, at less than actual quantity cost, another book of a permanent nature. This book— "Favorite Receipts"—has been used for several years in the Domestic Science Departments of some of the country's leading High Schools. It has met with an enthusiastic reception wherever it has been seen.

"Favorite Receipts" is first of all a handsome book, with dark blue leather-ette binding embossed with dull gold letters. Inside are found a complete set of heavy index sheets, over 50 blank pages of ruled paper, and ten pages of selected Walnut receipts, illustrated in

colors. All inside pages are 5 x 7% inches in size—a workable size for class-

room use. Sheets are held in place by a two-ring com-bination embedded in a nickel-finished back, which permits rings to open and shut readily.

There is absolutely no advertising in or on this book!

"Favorite Receipts" would cost $2.00atany retail store, because of its unique, prac-tical, and durable design.

However, we are offering it to Domes-tic Science Teachers at actual cost— $1.00—and will prepay it to your door. Furthermore, where teachers want their students to have this handy loose-leaf, indexed binder, we will allow a discount of ten per cent for quantities of ten or more.

To obtain "Favorite Receipts" simply enclose a check, money order, or a dol-lar bill, together with your name and full address, plainly written. Mail to the address below. Books will be sent by re-turn mail, or express prepaid.

CALIFORNIA WALNUT GROWERS ASSOCIATION 4Department £-33 < Los oAngeles, California

A purely cooperative, non-profit organization of 484Q growers Our yearly production over 60,000,OOO pounds

f F A V O R I T E I [ R E C E I P T S j