The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-11-14


parts which make. them quite unlike al.
Italian chestnut in starch il has been
termed the italian potato, and with good
the poor peasantry of Southern Eur s,3si as
is the so-cailed Irish potato among the
tumn and winter it often constitutes the
principal if not the only dish served at
lite way of cooking it is to shell. blanch
and steam, then season with salt and
serve with milk The freshly roasted chest
nut is considered quite luxury by these
people The italian chestnut flour shows
by analysis the presence of dextrin and
sugar.
CHESTNUTS ASA VEGETABLE.
Chestnuts make an excellent and most
palatable vegetable course. There are two
processes in general favor The one that
retains more of the flavor is follows:
Scald in boiling water for ten minutes,
then skin and cover wei with good, rich
stock and simmer until tender. Season
with salt and pepper and rub through a
sieve, stir in two tablespoons of butter,
heat until very hot and serve with roast
cooks color the mashed chestnuts with
little carmine. giving, them a pale pink
BILE stock to give a richer color and flavor.
The easiest method is to boil them for an
hour, removing the outer and inner skins
while hot and then press them through a
CHESTNUT PUREE
This is a perfect and desirable soup and
is very appropriate If used in the form of
a sauce to accompany white entrees,
4 brown puree of chestnuts is delicious.
To produce this the nuts must be carefully
roasted in order to caramelize them For
a white PURGE remove the shells from the
chestnuts, cover with hot water and boil
ten minutes, then remove the brown skins.
Cover the chestnuts with boiling sailed
water and cook until they are tender. then
drain, mash and rub through sieve. Sea-
s9 CO nasbe hot % or ha cream and haf
milk, a good rich stock to make a soup
of creamy consistency. Serve very hot.
A RICH CHESTNUT FILLING.
The most approved chestnut filling for
turkey is made of the boiled or roasted
nuts, mashed, seasoned with butter, salt
tax digestion for sake of variety may try
the following:
shells and inner brown skin. Take about
ten of the chestnuts and pound to paste
with the cooked turkey liver; season to
drops of onion juice and teaspoonful of
minced parsley: bind together with the
yolks Of two eggs. Fill this into the cav
For the body surfing take five or six
links of the tiny smoked sausage and cut
into small pieces. Mix with a cup of fine
bread crumbs, pepper, salt, two ounces of
melted butter and the remainder of the
ehestnuts, using them whole.
CHESTNUT SAUCE TO SERVE WITH
TURKEY.
Remove the shells from four dozen large
cheStnutS and put them in roaSter-an
Iron pan WITH hols5gP F; them n over s
about constantly until the skins can be
removed easily. Then put them into a
saucepan with a gill of white wine or good
cover c, Vel. Add an ounce Of butter. a
large teaspoonful of sugar and grating |
of nutmeg. Boil until quite tender, keep |
ing them whole. Remove the chestnuts |
to a hot. covered sauce dish, reduce the |
liquor by boiling it down a few minutes |
longer, then pour over the chestnuts and |
serve with turkey.
CHESTNUT OUTLETS.
Take so French or large chestnuts. Re |
move the shells and put the nuts into q |
dish, with enough water or broth to cover, |
and cool, cook until tender, then drain from
fine, adding a tablespoon of warmed but |
ter while ,chopping them, then add an
taste; then add gradually a, cup OF good, |
sweet cream. When well mixed rub /
thT91gh coarse f tr ahen str IN 1n tour
double boiler and cook few minutes, |
stirring all the time The mixture should !
be a smooth thick paste. Spread it out on |
a large platter. and when .cooh enough |
cover with beaten egg. then with fine |
bread crumbs and fry in deep hot fat
same as croquettes.
CHESTNUT PARFAIT.
Separate eight eggs and beat the yolks
made by boiling sugar and water together |
for five minutes. Put this mixture over
the fire in double boiler and stir con- /
stantly, cooking it until it will coat spoon
or a silver knife blade. Then turn into a
basin and beat with wire egg whip I'M I
til it is very light. Flavor with q teaspoon /
of vanilla extract. When the mixture is !
perfectly cold stir in carefully pint of
cream whipped to stiff froth and a cup
of boiled chestnuts cut into small pieces.
CHESTNUT PUDDING.
Peel and boil so or 60 large chestnuts. |
when tender remove the brown skins and /
pound fine, add the grated rind of half
a lemon or orange quarter of a pound of !
powdered sugar and a f1avoring of orange /
flower water or vanilla Add a cupful
each of fine bread and sweet biscuit !
mix the whole well together with six we'll
beaten eggs. Put into a well buttered
mould sprinkle the top with powdered SUI +
gar and place in a hot oven for few /
minutes until a nice brown.
CHESTNUT BAvAROIS.
Shell a pound of fresh large chestnuts. |
cover with boiling water and place over
a slow fire and cook until tender: draining
of the water as it becomes discolered and
tender drain and peel off the inner brown /
skin, pound the nuts to a smooth paste, !
adding gradually a cup Of clear syrup
(boiled sugar., then pass through a PURGE
sieve. Beat the yoilxs of four eggs with
half a cup of granulated sugar and pour
in a double boiler and return to the fire
and beat with an egg whip until it be-
gins to thicken. Add three-quarters of
box of gelatine soaked in enough cold wa
ter to dissolve it. Stir until the gelatine
is dissolved in the custard. then strain
through a sieve and add the chestnuts.
Stand over cracked ice. and when the mix
ture begins to chill stir until it thickenS, |
then turn into mold and place on ice. Let
it stand at least two hours. When ready |