Evening star., 1901-11-23
CHESTNUTS LOOKING UP'
SPANISH AND JAPANESE vARIETIESl
USED FOR COOKING.
Great Liking Now for All Kinds Of
Nut Foods and Recent Expert
ments Described.
Written for The Evening Star.

Written for The Evening Star
An optimistic writer i'm one of the die-.l
teuc journals recently declared chestnuts
to be the food Of the future" The nur-r.
sery catalogues sent out this fan would cer-
tainly seem to justify his faith, for while
the latest novelty I'm apple trees can be-
purchased for sixty cents, a single three!
year-old chestnut tree OF the most approved
pedigree sells for So. This looks as if the
demand for chestnuts were looking up"
Chestnuts are to the south European
peasant what the potato is to the Irish. the !
staple article of diet, and it has every ad- :
vantage in its favor. A nut tree will grow
in stony hedge where a potato would
scorn to sprout, and while the latter foods
must be obtained by the sweat of the brow,
one has but to stoop to pick mp the lat
ter when the crisp autumn frosts open tho
burrs
But the crowning virtue Of the chestnut
is its versatility. so to speak for IL is
equally good as soup or roast or dessert,
as the following recipes will show. The
small American chestnut is best for sweets. I
while the large Spanish or Japan are more ,
serNiceable for other cooking:
Chestnut Soup.
Remove the outside shell from a pint Of
chestnuts and let them stand in boiling
water until the inner skin will peel of.
a
pinch of salt has been added. and boil until
quite tender, with a leek and a sprig OF
parsley. A slice of bacon may be added IL
desired. Press through a colander add a
lump of butter, a dash of black pepper n
quart of milk and spoonful of finely
minced parsley, and let all come to the
boiling point.
Turkey Dressing.
The following recipe is very much used
in France for stuffing turkey: Peel and
blanch your chestnuts and boil until tender
enough to mash. When mashed, mix one
pound of chestnuts with one-half pound OF
sausage meat Take a slice of very dry
bread and rub down on 1t a Glove of garlic
until the garlic is rubbed away. Then grato
the bread and add to your dressing. Into
a saucepan put lump Of butter. a little
chopped parsley and a bit Of shalot: add
to this the chestnuts and sausage, and let I
all cook gently for fifteen minutes.
English Chestnut Pudding.
Roast one pound of chestnuts, peel and
skin them. Pound them quite fine in a NOR
tar; add four ounces of lump sugar, three /
eggs, two ounces of fresh butter. two
ounces of candied peel and pint of milk 4
Mix well together Crate over the top a
little nutmeg and bake in a quick oven
about half an hour.
Pudding No. 2.
Boil pint of small. sweet chestnuts until
not quite tender; add the pulp of two or
anges and half a lemon, the grated rind
of. one orange, few tablespoonfuls OF
water and let all simmer a little longer.
Then pour in a teacupful of sugar and two
tablespoonfuls of brandy or sherry and
bring all to a good brisk boil Let this
cool; add half a pint OF cream, whipped
stlff, stir together just a little bit and set
on the ice to chill.
NekseIrOde puddipu
Break up a pint of sweet boiled chest
nuts in mortar, but do not mash them
smooth. Add half a pint of mixed can
died peel and candied cherries, which have
stood for some time in enough sherry or
brandy to cover them. Into double boiler
put one pint of milk and one pint of cream,
and heaping teacupful of sugar. Add to
this four eggs beaten light, and stir con-
stantly until it thickens. When cold beat
this cream into the chestnut and fruit mix
ture. Stir well together and freeze.
MARIE AGNES BEST.