The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-11-15

How to Use Chestnuts.
In cooking. the chestnut holds a place
separate from other well known nuts. such
as hazel-nut, walnut, cocoanut, etc. These
have more the character of luxuries than
necessaries But it seems more fitting to
place the chestnut with other foods which
will make up the list of those required for
ordinary daily use In the dietary. The
chestnut being a desirable adjunct 70 the
food supply, is ranged with the legunin-
nous seeds. although they differ widely
from them in the botanical sense In Itaty
the chestnut forms valuable addition TO
the available foods, and besides eating the
raw nut they have three principal methods
of preparing hem-"ballatti' (boiled) ar
rostite'' (roasted) and "tegliate." The lat
ter dish is made by boiling the sheiled
nuts with caraway seeds for f1avoring and
then mixing with maize-meal TO make po-
lenta. Necci is a great delicacy in the Ap-
PENNIES: fiat cakes are made Of chestnut
flour and water, without salt, and baked
between hot, fiat stones with chestnut
leaves between the cakes.
The chestnutS are far more farinaceous
and less oily than nuts in general and from
them can be made a cheap and rourishing
nour or meal ana Tnis is used in soup.
carefully roasted and ground into a flour
this being caramalized, makes a palatable
beverage, wholesome soup or delicious
sauce.
The small varieties of chestnuts are com
mon to America. but the larger kinds are
obtained here through cultivation. The
native chestnut is sweeter than the cult
waited. but they. do not keep so long with
out becoming hard and dry. when left
unshelled and uncOolxed.
The raw chestnut is considered difficult
tbe u,seSe ana is n0t aaysaole to eat
constitute the chief part of the dietary
when other foods are to be had In their
raw state they are decidedly indigestible
when not properly masticated: therefore
the fault lies with the individuals, VINO
make such ignorant and Indifferent use of
their teeth render harmful of
our most important and valuable foods.
Knowing what to eat is superfiuous knowl-
edge unless we know how to eat it.
Chestnuts are excellent prepared as
vegetable and served with roast beef, and
a very agreeable change from the ever
CHEsTNUTs WITH ROAST BEEF.
The easiest way is to boil them for an
| hour, then remove the outer skin while
they are still hot; peel them and rub
through sieve and serve as you would
Another and much more paiatable way
| is to dip them in boiling water for 10 min
utes after Smelling and peeling them; then
simmering them in good chicken or beef
stock until tender. Season with salt, pep
per, cayenne and an ounce OF butter: add
niue 's'e c aIiSs u PUREE Gnu sew
| Shell, blanch and boil one quart of chest
add two tablespoonfuis of butter, two ia
blespoonfuls of rich cream. salt, paprica
and onion juice to flavor. Serve this as
a vegetable or dilute with scalded milk or
white stock and serve as a soup course
| CHESTNUT BALLS.
They may be served in this way as 8
luncheon dish Add two slightly beaten
egg yolks to one cup of void sievcd eEest-
nuts: also quarter of cup of thick cream,
a TABLESPOONFUL of sugar. salt to taste and
favored with sherry or nutmeg. Stir in
the whites of the eggs beaten to a stiff
4 egg and bread crumbs and fry in deep
fat Serve with a cream sauce unless
4 served as a sweet entree; in this case an
i orange sauce is delicious with them.
4 CHESTNUT STUFFING.
Shell the chestnuts and then boil them
in salt water until the skins soften; drain
in a colander: peel and then place the CO.
lander over hot water to keep chestraits
them through a coiander or vegetable
press. Season to taste with salt ana pep
per- add ! large tsRsSp9eqfb e = r 99sSsr
4 seems too dry it can be moistened wi tn
little broth; but the preferred chestnut ~
I dressing has no other additions except sthe
CHESTNUT SAUCE FOR TURKEY. !,
place them in a chestnut rooster or a
( covered frying pan over a clear fire, shake
and stir constantly until the inner brown
I them in a stewpan with half a eupful OF
4 white wine and sufficient goodssstock tn
lump of butter, a hsaping teaspoonful OF
granulated sugar and a little grated nut
meg. Boil until quite tender but keeping pm.
ting them into heated sauce tureen: re-
duce the sauce by boiling it few min-
uIeS longer ana pour IL O@Ei liz NA1NSA-
nuts.
Take two cups of boiled English chests
nuts cut in quarters. mix with the graf
ed rind of one orange and sufficient may
onnaise dressing. to bind together nicely
Select six small. very thin skinned oranges
and slice them very thin, removing the
pits. Arrange border around a dish with
the orange slices and heap the chestnut
salad in the center; decorate with stars
of mayonnaise and whipped cream ano
serve as soon as put together.
CHESTNUT COMPOTE WITH CREAM
Remove shells and inner skin from some
English chestnuts and boil them tender
in water then drain and throw them int
a boiling syrup of sugar and water unit
they are clear. When done favor i ht
syrup with vanilla and a little orange 5uict
and let remain in the syrup until ccf1
Drain and pile them high in a glass dish
Boil the syrup down until quite thick and
pour over the chestnuts and let get very
cold: then heap whipped cream AROUND
the base and serve.
CHESTNUT PUDDING.
Make a pint of chestnut PURGE, sweet
ened and favored withS vanilla. adding
few spoonfuls of whipped cream just be
fore the Jelly sets. Cover a mould with
thin coating of orange jelly; then about
an inch of rich brown chocolate Bavartar
x1ybR fill the center witt