New-York tribune., 1904-10-07
DISHES FROM NATIVE nUTs.
Woods and Forests AbundantIy Supplied
with This Delicious Food.

It is said that there is q great abundance Of
nuts IN the woods and forests this year A cold
season Ike last winter hardens the trees and
makes them bear more abundautly.
With plenty OF fresh nuts on hand the housewife
can use them in { variety OF ways that will make
an agreeable change in the bill OF fare Chestnuts
are good both salted and sugared. For salted
chestnuts blanch many shened nuts as desired
by throwing them into boiling water. To every
cupfu add teaspoonful Of salad oil OF melted but
ter Toss them until they become well coated with
the oil. and let them rest for about half an hour
Then dredge them with a tablespoonful OF good
salt and toss them again Place them in a bright
biscuit tin and let them brown in the for from
ten to fifteen minutes, stirring them occasionally
until they are evenly colored. They should be- like
almonds. crisp and dainty brown
For sugared chestnuts blanch them, and for
every pint Of nuts make a syrup Of e cupful Of
sugar and q cupful OF water. When the syrup has
boiled for fifteen minutes add the chestnuts and
stir the mixture until it grains" and white.
Turn them out a nicely buttered platter sep
arating each chestnut. When cold the chestnuts
should be firm and dry.
II IS not necessary 70 make chestnut stuffng
with the foreign chestnut-American chestnuts will
do well for this purpose. though they are more
trouble to prepare, 1t requires almost three or
four times many Of them of the large foreign
nuts For 4 simple stuffing blanch about hundred
or more large chestnuts and boil them for half
hour in water enough TO cover them Drain of the
water, wash the nuts and add to them three scant
tablespoonfus Of butter level teaspoonful OF salt
and about third Of a teaspoonful Of pepper. Mix
together all these ingredients and stuff the turkey
with them
richer stualng calls for pint OF cooked veal.
mutton or poultry hnely minced one spoonful Of
salt, half teas10onfui Of pepper. one reaFo7 0frl
Of chopped parsley. half teaspoonful Of powdered
thyme and three Labiesp pOOGlLIs butte. A....
these things TO the recipe given above. and mix
thoroughly together before stufins the turkey or
chicken. If the proportions given are too large
they can Of course be reduced 10 half thirds
OF the rule as the case requires, Some house
wives stir II a small minced onion and q bit OF
chopped celery.
There are many excellent nut fee creams For a
chestnut cream. take two quarts OF cream. cupful
and g half OF sugar. cupf1l OF water and eighty
or a hundred chestnuts. and II desired. the Juice
and rind Of an orange and gill OF milk Bauch
water for hsf an hour. Drain on the water pound
the nuts IN . mortar and then nut them through q
Puree sieve i Lei I'll, the water sasar and grated
chestnuts and cook for five minutes longer Then
take from the stove and add the wine and the
orange Juice When II has become thoroughly cold
There are few things more delicious than good
b b' ~ 2ssie ~ - ~ a-' .g1S TU 'isy a.
cream and set the mixture aside until you have
prepared the custard Beat four eggs with a cup
or sugar add a pint OF milk and a saltspoonful OF
salt Let it thicken on the stove being careful
that Il does not curele Then add another small
cup OF sugar and take from the fire. When the
eustard Is cold. add the nuts and cream. Then
freeze IL.
Almost every. housewife has a good rule for hick-
ory nut cake, but few have this excellent rule for
cookies: Beat a cream half a pound OF butter
and pound OF sugar add two eggs and q pound
OF finely chopped hiSkory nuts Stir In aour enough
20 make the dough quite stiff. and roll into u
very thin layer Cut into round cookies and bake
them In a moderately hot oven When the iumbles
are a delicate brown. cut them with a little white
Of egg and sprinkle With granu!ated sugar
Hickory nuts are always good stirred into candles
Ike foDdsnt, fudEes taTy. They are also well
liked IN Falads where English ualnuts are used
To I'VE good sized chopped apples add e cup u
minced nuts also a little celery and cover With
mayonnaiss or with a simple dressing after the
following rule. Beat two eEzs and STIR with them
q piece Of butter the size % eEE a scant half
te7spoQnful = mustard, pinch of salt and two
tablesPoonfuls of sugar Add 20 't stirring weI]
quarter of a cup Of vinegar and has a cup OF milk
Cook ana stir until Il is of the consistency ~
cream. Take e from the dre tire instant it b0s
70 avoid curdltng When cooked sir I'm table
spoonful u olive OIL and when cold pour Il over
the chopped nuts and apples