The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1892-11-27
AN AUTUMN SPORT.
Now Z the Tine to Gather the Ripea1Ag
Fruits Of the Forest.

Now Il the Tims 70 Gather the RiDoa1nG
Fruits 81 the Forest.
The nutting season is now 1t tt
their shells, tho butternuts have been
ripe for some time, and the hickory nuts
are ready to be harvested American
housekeepers do not make as much use
Of nuts in cookery as do the French or
the English. The ITALIAN and French
chestnut, which is cultivated for cook
cry and is imported into our markets
by French chefs, is q much larger nut
than our native chestnut, but it is not
SO sweet or well-havored. In Italy,
Spain, and some parts Of France tho
cultivated chestnut is . staple article Of
food, according to tho New York Trib-
une. 1t is sbelled and stewed in cream
as q vegetable. It is made into q pree
for . sauce for stuf6ng fowls and tur-
keys and is even used a. tho foundation
for thick cream soup. Contrary to
the popular notion, our chestnut is ono
of the most wholesome nuts that grow,
possessing less oil than any other native
nut. It 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 it is strange that no
experiment. for tho purpose has been
undertaken, as the largo chestnut
would add variety to our market sup
plies The imported chestnuts are to
be found only in city markets and at 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
TENDER, is one of the richest and oiliest
nuts we have, and is the only one In
this country which is closely allied to
the true walnut. It Is Of no especial
value in cooking. as the excessive
amount Of oil in 1t gives It rank favor
which Is not agreeable to everyone. 1t
is used in maple candies and when
green and soft, in June, it makes an ex-
oellent pickle and catsup, closely resem-
bling the walnut pickle and catsup of
the English housewife. The hickorynut,
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
fine and pounded to q paste, pint Of
these nuts makes good addition to Q
quart Of ice cream. They should Be
added just before tho cream Is frozen.
In any cake or icing where cocoanut is
used walnut meat chopped fine and
pounded to paste may be substituted
This makes a hickoryput cake. The nuts
have so much and such good. whole
some flavor of their own that it il q
mistake to add orange juice or any
other favcring. as you do in making CO.
coanut cake OF course, such cake or
icing made of hickorynuts is brown
rather than white, not only because Of
the color OF the nut, but because Of tho
color of the skin, which cannot Be re-
moved.
Among tho best cookies we hsvs are
hickorynut jumbles- These arc made
of a pound Of sugar and half pound
OF butter beaten to q cream, with a
pint of hiclzorynut meats, chopped fine
and pounded to paste. Add two eggs
and sifted -four enough to make the
so stiff that it can be rolled
out. Roll it out as thin as . wafer, and
cut It in round or oblong cookies.
Sprinkle each one with little granu-
lated sugar, and cook them in . moder-
stely quick oven.