Daily independent. [volume] (Elko, Nev.) 188?-1915, 1892-12-02
AN AUTUMN SPORT.
Now Ii tho limo 90 Gather the RipeninE
Fruits OF tho Forest. t..

NO" - tho IIm0 20 G1thOH tho h1p0nlnR
Fruits OF tho Forest.
The nutting season is now at its
height. The chestnuts are bursting
their shells, the 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 n much larger nut
than our native chestnut, but it is not
so sweet or well-flavorcd In Italy,
Spain, and some parts of France the
cultivated chestnut is staple article of
food, according to the New York Trih-
une. It is shelled and stewcd in cream
as a vegetable. It is made into q PURGE
for sauce for stufing fowls and tur-
keys and is even used as the foundation
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 native
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 DC improved by
cultivation, and it is strange that no
experiment for the purpose has been
undertaken, as the large chestnut
would add variety to our market sup
plies. The imported chestnuts are to
be found only in city markets and at
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 tho shell when they arc to be
roasted they will cook quicker and will
not pop about.
The buttcrnut, which ripcns in Sep
TENDER, is one of the richest and oilicst
nuts we have, and is the only one in
this country which is closely allied to
the true walnut 1t is of no especial
value in cooking, as the excessive
amount of oil in it gives it q rank flavor
which is notagrccablc to everyone. 1t
Is used in maple candies and when
green and soft, ins.Tunc, it makes an OK
ccllcnt pickle and catsup, closely rcscm-
bling the walnut pickle and cataup of
the English housewife. The III. lzo1vnut,
our American substitute for tho walnut.
is delightful nut, and it may be sue
ccssfully substituted for English wal
nuts in almost any recipe. Chopped
fine and pounded to paste, Il pint of
these nuts makes good addition to q
quart of ice cream. They should be
added just before the cream is frozen.
In any cake or i:ing where coccanut is
used walnut meat chopped fine and
pounded to paste may be substituted
This makes hicl1orynut cake. The nuts
have 50 much and such a good, whole
some tlavcr of their own that it is o.
mistake to add orange juice or any
other 1lavor1ng, asyou do in making CO.
connut cake. OF course, such cake or
icing made of hicliorynuts is brown
rather than white, not only because of
the color of the nut, but because of the
color of the skin, which cannot be re-
moved.
Among the best cookies we have arc
hiclorynut jumblcs. These are made
OF po91d of sugar and halls q pound
of butter beaten to cream, with q
pint of hickorynut meats, chopped fine
and pounded to n pnste. Add two eggs
and sifted flour enough to mako the
mixture 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 q little grarfu-
lated sugar, and cook them in a moder-
ately quick oven. ......
SOME NEW PROVERBS