Nutting Party.
A nutting party is particularly appropriate to be given during the fall season.
The invitation may be written on paper, folded neatly and slipped inside an English walnut shell—which is then glued together and sent in a small box, labeled "A Nut to Crack."
Decorations should carry out, as far as possible, the effect of a woodland scene. The walls may be entirely covered with branches of autumn leaves, and mantels and over doorways banked with pine boughs and greenery of all sorts. Rustic tables and chairs, if available, are most appropriate, and lights shaded with red or yellow shades. As the guests arrive, each should be given a peanut shell, glued together or tied with ribbons. On a slip of paper inside is written the number of table and partner. To indicate progressions, ribbons may be glued to nuts of different kinds and one given for each game won. Or little baskets may be given into which a nut is dropped for each game won. Or if tally cards for finding partners are preferred, they may be painted to represent nuts of different kinds, not more than two being alike.
The nutting game itself is played similarly to that well known children's game, "jackstraws." On each table is placed a pair of bonbon tongs—the kind that come in candy boxes are best—and a tall tumbler heaped full of nuts—peanuts are best for the purpose—with one gilded nut. For the first game, lady No. 1 at all the tables begins play and after the first game the lady begins who lost in the game preceding. The gentleman opposing the lady who begins play, carefully turns out on the table the peanuts and the players proceed as in jackstraws, getting with the tongs as many peanuts as possible, one at a time, without shaking the others. The winners progress and change partners, after the bell rings at the head table. At the head table, as at the other tables, the winners progress and the losing lady remaining begins play for the next game. At the head table each player has two chances at the peanuts and then the bell is rung. The natural-color peanuts count one each and the gilded one ten.
Suitable prizes are: For the ladies, a silver English walnut thimble case; a linen centerpiece in chestnut design; a silver almond charm, "Philopena," which opens with kernel inside; a silver English walnut, exact size, which opens, containing powder puff, mirror, place for miniature, small scent bottle and pin-cushion, "All in a Nut Shell"; a real English walnut shell containing a fine lace-betrimmed handkerchief, enclosed in a series of boxes, one fitting within the other; a sterling silver almond set or almond scoop; a silver vinaigrette in exact reproduction of a peanut. For the gentlemen, a burnt wood nut bowl, with nut cracker and set of nut picks; a handsome edition of E. P. Roe's "Opening of a Chestnut Burr;" a silver peanut magic pencil, etc. The shops show big paper mache English walnuts, peanuts and almonds, full of sweetmeats in imitation of the real nuts, which make appropriate consolation prizes. French "surprise mottoes" in the shape of walnuts, each containing a hat, make very amusing favors.
The refreshments may perfectly carry out the nutting idea:
| Peanut Sandwiches, Walnut Sandwiches, |
| Chicken and Nut Salad, |
| Salted Nuts, |
| Bisque of Almonds or Burnt Almond Ice Cream, |
| Cocoanut, Hickory Nut, or Pecan Cake, |
| Nut Bonbons, Festinos, |
| Cheese Balls with English Walnuts, |
| Coffee. |
For the peanut sandwiches, use the ready-made peanut butter. For walnut sandwiches, chop meats very fine, mix with mayonnaise and spread on buttered bread. Serve salad on lettuce leaf, garnished with a few whole nut meats. In salting mixed nuts, it is not considered necessary to blanch any except almonds and peanuts. The bisque of almonds requires one pound blanched almonds, one heaping cup of sugar and two pints of cream. Pound almonds a few at a time, together with a little sugar and rosewater, mix with cream and freeze. For burnt almond ice cream use one quart of cream, one-half pound of sugar, four ounces of shelled almonds, one teaspoon of caramel, one tablespoon of vanilla, 4 tablespoons of sherry. Blanch and roast almonds, then pound in a mortar to a smooth paste. Put one-half the cream and the sugar on to boil, stir until the sugar is dissolved, then add the remaining pint of cream and the almonds; stand away to cool; when cold, add the caramel, vanilla and sherry. Freeze and pack. For the nut cake, use two pounds nuts cut fine, eight eggs, one pound sugar, one pound flour, one teacup butter, two heaping teaspoons baking powder, one cup milk, and juice of one lemon. Mould the cheese balls round with the hands, and stick an English walnut meat on either side.