The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-11-08
HOW TO USE CHESTNUTS IN
COOKERY.

OF all the members OF the nut family
the chestnut is without doubt of the
greatest Importance as narticle of food,
proteid and small amount of fat they
contain a large proportion of carbohy-
drates- The large amount of starch
found in tee chestnut ana the very small
amount OF fat or oil suggestes placing
them amons the breaGs,uIIs rather than
IN their rightful class. In the south OF
Europe large quantities OF chestnuts are
CONSUMED, both the large and small va
rieties being used. The nuts are boiled
or toasted, or ground into a meal, which
is dheap and nourishing. This meal or
flour is made into fat cakes. In cookery
is IS the custom to range cnestnuts with
leauminous seeds, not that they re-
sertnble them IN any botanical sense, but
ons account of the nature of their COM
poinent parts which make them quite
unlike ell other nuts. So rich in fact,
is the sweet Italian chestnut in starch.
1T has been termed the Italian potato;
and, with good reason, for il is quite
popular among the poor peasantry Of
Southern Europe as is the so-caIled Irish
potato among the poor Of the Emerald
isle. During the autumn and winter it
loften constitutes the principal if not the
Z only dish served at two out Of three
daily meals. a favorite way OF cooking
it is to shell. branch and steam. then sea
son with salt and serve with milk. The
freshly roasted chestnut is considered
quite a luxury by these people The
lillian chestnut -four shows by analysis
the presence Of dextrin and sugar.
chestnuts at a Vegetable.
'CheStnuts make an excellent ana most
palatable vegetable course There are
two processes in general favor The one
that retains more of ,ne favor is as
follows: Scald in boiling water for ten
minutes; then skin and cover well 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 not and serve
with roast beef instead of mashed pota-
toes. Some cooks color the mashed chest
nuts with a little carmine, giving them
a pale pink tinge. Oothers- use a little
brown vegetable stock to give a richer
color and favor. The easiest method IS
20 boil them for an hour. removing the
outer and inner skins while hot and then
press them through a sieve.
Chestnut PURGE.
This is q perfect AMI desirable soup and
is very appropriate if used in the form
of a sauce to accompany white entrees,
especially OF turkey.
4 brown PURGE Of chestnuts is delicious.
To produce this the nuts must be care
fully roasted in order TO caramel.ze them
For a white PURGE. remove the shells
from the ohostnuts. 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 a sieve. Season to taste with
salt and pepper and add sufficient hot
milk or half milk and half cream. or 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 wI,A butter, salt
and pepper. but those who are willing
TO tax digestion for sake of variety may
T1ry the following
Roast thirty large chestnuts. remove
the shells and inner brown skin. Take
about ten Of the chestnuts and pound
to a paste with the cooked turkey liver;
season TO taste with salt and pepper, add
a few drops Of onion juice and teaspoon
ful OF minced parsley; bind together with
the yoIks OF two eggs Fill this into the
cavity at the neck and sew up.
For the body stuffing take FIVE or six
links of he 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 chestnuts using them whole.
Chestnut Sauce, to Serve With Turkey.
Remove the shells from four dozen
large chestnuts and put them in a roast
er-an iron pan with noles-place them
over a clear, bright ire and stir ana
shake them about constantly until the
skins can be removed easily. Then put
them into saucepan with gill OF white
wine or good sharp cider and enough
clear stock u cover well. Add an ounce
Of butter. j large teaspoonful Of sugar
and gratins Of nutmeg. Boil until quite
tender. keeping them whole Remove the
chestnuts 10 a hot. covered sauce dish,
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