The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1892-11-24
am AUTUMN SPORT.
Now Is tho Timc 60 Gather the Ripsnins
Fruits OF the Forest.

Now IL tho Time 60 Gather the Ripentns
Fruits OF the Forest.
The auating season il now at its
height. The ehessnuts are bsiYs4ine
their shclls, tho busternuts have beer
ripc for some sirns, and the hickory nut,
arc ready to be harvested. American
housekeepers do not make as mach use
OF nuts in cookery as do the French OF
the English. The Italain and French
chestnut, which is cultivated for csok
cry and is imported into our marlrcts
by French chefs, is a much larger nut
than our native chestnut, but it IN not
so sweet or wcll-finvored. In Italy
Spain, and some parts of France the
cultivated chestnut is staple article OF
food according TO the New York Trib
uno. 1t is sbellcd and stewed in cream
rs vegetable. 1t is made into puree
for a sauce for stuffing fowls and tur>
keys and Is even used as the foundahion
for thick cream soup. Contrary to
the popular notion, our chestnut Is one
OF the most wholesome nuts that grow,
possessing less oil than any other nstive
nut. 1t is too small to be used in the
same way as the European chestnut. as
it would take too much time to shell
these little nuts for cooking. 1t could,
however, undoubtedly be improved by
cultivation, and ID is strange that nc
experiment for the purpose has beer
undertaken, as the large chestnut
would add variety to our market sup
plies. The imported chestnuts sre tc
be found only in city markets and ut a
comparatively high price. In boiling
chestnuts considerably more salt should
be added to the water than is allowed
to ordinary vegetables. If little slit
is cut in the shell when they are to be
roasted they will cook quicker and will
not pop about.
The butternut, which ripens in Sep
tember, is one of the richest and oiliest
nuts we have, and il the only one in
this country which Is closely allied to
the true walnut. It Ia of no especial
value in cooking, as the excessive
amount of oil in it gives it rank flavor
which is not agreeable TO everyone. II
is used in maple candies and when
green and soft, in June, It makes an ex.
cellent pickle and catsup, closely resem.
bling the walnut pickle and catsup OF
tho English housewife. The hiclsorynut,
our American substitute for the walnut,
is delightful nut, and it may be sue.
cessfully substituted for English wal
nuts in almost any recipe. Chopped
6ne and pounded to paste, pint OF
these nuts makes q good addition to sa
quart Of ice cream. They should be
added just before the GREEN is frozen.
In any cake or icing whore cocoanut is
used walput meat chopped fine and
pounded to paste may be substituted
This makes hicsorynut cake. The nuts
have % much and such good. whole
some flavor of their own that it is a
mistake to add orange juice or any
other ha~crang, n you do in making CO.
coanut cale. OF course, such cake or
icing msde Of hdAcsrynues is brown
yather than white, not only because of
the color of the nat. but because of the
color OF tho skin, which cannot be re-
moved.
. Among the beet cookies we have are
hickosynut jumb4es. These are made
of a pound Of sugnr and hndf pound
OF butter beatgl to q cream, with
pint OF hislsoryaut meats, chopped fine
and pounded 10 paste. Add two eggs
and siftsd Aouf esaongh to make the
mixture SO stiff that it can be rolled
out. Roll it out a. thin as a wafer. and
cut it in round or obaong cookies.
Sprinkle each ono with little granu-
lated sugar, and cook them in a moder-
ateay quick oven.