The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-12
HOW TO USE cHEsTNuTs.

HOW TO USE cHEsTNUTs.
In cooking. the chestnut holds place
separate from other well known nuts.
such as hazelnut, walnut, cocoanut, etc.
1nese have more the character of luxu-
ries than necessaries But il seems more
fitting to place the chestnut with other
foods which make up the list of those
required for ordinary daily use ii the
dietary. The chestnut being a desira BILE
adjunct to the food supply is ranged
with the leguminous seeds, although they
differ widely from them ma botanical
sense. In Italy the chestnut forms q
valuable addition to the available foods,
and besides eating the raw nut they have
three principal methods Of preparing
them-"ballatti' (boiled). 'arrostite"
Croastet, and "tegliate." The latter dish
is made by boiling the shelled nuts with
carraway seeds for favoring and then
mixing with maize meal TO make polenta-
Necci is a great delicacy in the Appen-
mines; fiat cakes are made Of chestnut
-four and water, without salt. and baked
between hot, fiat stones with chestnut
leaves between the cakes.
and less oily than nuts in general, and
from them can be made cheap and
nourishing -four or meal. and this is used
in soup, purees. cakes. etc. The chest
nuts can be carefully roasted and ground
into a -four. This being caramalized.
makes a palatable beverage, a wholesome
soup or delicious sauce.
The small varieties OF chestnuts are
common TO America, but the larger kinds
are obtained here through cultivation
The native chestnut is sweeter than the
cultivated, but they do not keep so long
without becoming hard and dry. when
left unshelled and uncooked
The raw chestnut is considered difficult
TO G-gest and it is not advisable to eat
them in quantities sufficiently large to
constitute the chief part of the dietary
when other foods are to be had In their
raw state they are decidedly indigesti-
Bile when not properly masticated; there
fore the fault lies with the individuals,
who make such ignorant and Indifferent
use of their teeth as TO render harmful
many of our most important and valuable
foods. Knowing what TO eat is super
huous knowledge unless We know how to
eat.
Chestnuts are excellent prepared as a
vegetable and served with roast beef.
and a very agreeable change from the
everlasting potatoes.
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
mashed potatoes.
Another and much more palatable way
is to dip them in boiling water for ten
minutes after shering and peeling them;
then simmering them in good chicken or
beef stock until teuder. Season with salt.
pepper, cayenne and an ounce of butter;
add a little caramel TO the sauce and !
serve.
Chestnut PURGE.
Shell, blanch and boil one quart OF /
shestnuts until soft: then rub through a /
sieve; add two tablespoonful Of butter. |
two tablespoonsful of rich cream, salt. |
oaprica, and onion juice TO flavor. Serve |
his 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 a
luncheon dish. Add two slightly beaten /
'gs yolks TO one cup of cold sieved chest
luts; also quarter cup thick cream,
ablesoonful sugar. salt TO taste and
favored with sherry OF nutmeg. Stir in
ne whites Of the eggs beaten TO a stir
gg and bread crumb. and fry in deep
Z
erved as sweet entree. in this case an
range sauce is delicious with them.
Chestnut Stuffing.
Shell the chestnuts and then boil them
n salt water until the skins soften:
Train in a colander; peel and then place
he colander over hot water to keep the
hestnuts warm. Take a feS at a time
md mash them through a colander or
Vegetable press. Season TO taste with
alt and pepper; add large tablespoon
ul OF butter TO each quart OF chestnuts
( the dressing seems too dry. it can be
with little broth: but the
referred chestnut dressing has no other
editions except the seasoning and
utter.
Chestnut Sauce for Turkey.
Shell about fifty large chestnuts and
lace them in a chestnut rooster or
overed frying pan. over a clear IRE.
hake and stir constantly Until the inner
rown skin VIII come off easily. peel and
ut them in a stew pan with half cup
ul OF white wine and sufficient good
took 70 cover them: add two ounces OF a
God lump OF butter, a heaping teaspoon
vi of graduated sugar and a little
rated nutmeg. Boil until quite tender.
ut keeping them whole. skim out the
hestnuts. putting them into a heated
auce turcen; reduce the sauce by boil
lg it a few minutes longer and pour it
yer the chestnuts.
Chestnut Salad.
Take two cups OF boiled English chest
uts, cut in quarters. mix with the
rated rind OF one orange and sufficient