Acorns from Jan

To Shell:
Acorns are best shelled with a nutcracker or a pair of pliers. Simply
grip
each nut the long way and pinch, then grip it the short way and pinch.
Presto!
Out pops the clean, white kernel.

To Grind:
Put a cup of shelled acorns in a blender, fill the blender's container up
with water and whiz away at high speed for a minute or two.

To Leach:
Pour the acorn pulp into a dish towel lined colander. Place the colander
under slow running water and work the pulp around with your hand for about
five minutes. The water now runs clear. Taste the meal. If bitter,
continue
rinsing. The meal should taste rather bland. Press out the excess liquid
and store in the refrigerator or freeze until ready to use.

To Use: The possibilities are endless! Add acorn meal to mush, stew, or
soup. Use it in turkey dressing. Substitute acorn meal for corn meal or
use it to replace part of the flour called for by your favorite bread,
cake or cookie recipe. If you do substitute, cut down a bit on the usual
amount of liquid and shortening, as the acorn meal is high in both
vegetable oil and water

Acorn Pound Cake

1 cup sugar
2 eggs
1/2 cup acorn meal
1/8 tsp. salt
1/8 tsp. cream of tartar
1/4 tsp. soda
1/4 cup of milk
1/2 teaspoon of vanilla

Blend sugar, eggs and acorn meal together in a bowl. In another bowl,
sift salt cream of tartar and soda Stir the second mixture into the first
(a small amount at a time) alternately with milk. Add vanilla and beat
well. Pour into an oiled and floured circular pan (8 inch in diameter)
and bake at 350º for about 1 hour. No need to make frosting. . . Jan

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