The Savannah morning news., 1901-11-24
THANKSGIVING DINNERS.
Americans Show a Keen Apprecia-
ton for All Kinds of Nut Foods.

/
An optimistic writer in one of the di-
etetic journals recently declared chest
nuts to be "the food of the future"
| The nursery catalogues sent out this
fall would certainly seem to justify
| his faith, for while the latest novelty
! in apple trees can be purchased for
sixty cents. a single S-year-oid chest
nut tree of the. most approved pedi-
gree sells for three dollars. This looks
as If the demand for chestnuts were
looking up"
Chestnuts are to the South Euro
pean peasant what the potato is to the
Irish, the staple article of diet, and it
has every advantage in It's favor. A
nut tree will grow in a stony hedge
where a potato yield would scorn TO
sprout, and while the latter food must
be obtained by the sweat of the brow,
one has but to stoop to pick up the
latter when the crisp autumn frosts
open the burrs.
But the crowning virtue of the chest
nut is its versatility, so to speak, for 1t
is equally good as soup or roast or des-
sert, as the following recipes will show.
The small American chestnut Is best
Japanese are more serviceable for 9TH
er 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 off. Then cover
them with water, to which pinch OF
salt has been added and boil until quite
tender, with a leek and sprig of par
sley. A slice Of bacon may be added IL
desired. Press through a collander. add
q lump of butter, a dash of black pep
per, a quart Of milk and a spoonful OF
finely minced parsley, and let all come
to the boiling point.
Turkey Dressing.--The following rec
ipe is very much used in France for
stufiing 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 II a Glove
of garlic until the garlic is rubbed
away. Then CRATE the bread and add
to your dressing. Into a saucepan put
sley and a bit Of shalot; add to this
the chestnuts and sausage, and let 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; ado TOUR ounces OK lump sugar,
three eggs, two ounces OF fresh but
ter, two ounces of candied peel and a
pint OF milk. Mix well together. Crate
over the top a little nutmeg and
bake IN a quick oven about half an
hour
Pudding No. 2.--Boil a pint OF small.
sweet chesthuts until not quite tender.
add the pulp OF two oranges and half
a lemon, the grated rind OF one orange.
a few tablespoonfuls OF water and let
all simmer a little longer. Then pour
In a tcacupful Of sugar and two table
Hpoonfuls of brandy on sherry, ana
bring all 10 a good brisk boil Let this
cool. add half a pint of cream. whipped
sun stir together just a little bit and
set on the ice 20 chill
Nesselrode Pudding. Break up . pint
Of sweet boiled cheetnuts IN e mortar,
buf % not mash them smooth. Add
half q pint ~ mixed csndled peel and
candied cherries which have stood gor
some time in enough sherry or bFandy
NJ cover them. Toto q foubie boiler put
one piDf ~ milk and 0ne pint ~ cream.
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