The DeLamar nugget. [volume] (DeLamar, Idaho) 1891-1900, 1892-12-10
AN AUTUMN SPORT.
Now Is the Time to Gather the Ripening
Fruits of the 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 a much larger nut
than our native chestnut, but it is not
so sweet or well-lavored. In Italy,
Spain, and some parts of France the
cultivated chestnut is a staple article of
food, according to the New York Trib-
une 1t is shelled and stewed in cream
as a vegetable. 1t is made into PURGE
for a sauce for stuffing fowls and tur-
keys and is even used as the foundation
for a 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
IuGSG llUtlG NUS lOI CODAl4lHs IL " bAlNi3
however, undoubtedly be 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 a
comparatively high price. In boiling
chestnuts considerably more salt should
be added to the water than is allowed
to ordinary vegetables. If a 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. 1t is of no especial
value in cooking, as the excessive
amount of oil in it gives it rank flavor
which is not agreeable to everyone. 1t
is used in maple candies and when
green and soft, in Tune, it makes an ex-
cellent pickle and catsup, closely resem-
bling the walnut pickle and catsup of
the English housewife. The hickoIynut,
our American substitute for the walnut,
is a delightful nut, and it may be sue
cessfully substituted for English wal
nuts in almost any recipe. Chopped
fine and pounded to a paste, pint of
these nuts makes a good addition to a
quart of ice cream. They should be
added just before the 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 hicl1orynut cake. The nuts
have so much and such good, whole
some flavor of their own that it is a
mistake to add orange juice or any
other flavorlng, as you do in making CO.
coanut cake. Of course, such cake or
icing made of hicl1orynuts 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 are
hickorynut jumbles. These are made
of a posnd of sugar and half pound
of butter beaten to cream, with
pint of hickorynut meats, chopped fine
and pounded to paste Add two eggs
and sifted flour enough to make 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 little granu-
lated sugar, and cook them in moder-
ately quick oven.