Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-01

K YCTS are too often eaten when not
IN needed, as after a hearty meal. or
late at night. If more strict atten-
ton were paid to the proper use of nuts
and their correct place in the diet, they
would be in higher favor. The distress
sometimes experienced when chestnuts
and other nuts are eaten Is usually due
to improper mastication or to overeatins.
Eaten as part OF the menu. rather than
used to supplement an already abundant
meal, they are wholesome, hearty, nutri-
tious and fattening.
Chestnuts must all be blanched before
they can be used in any recipe. First,
remove the shells. then place the nuts in
boiling water, and let them remain for
ten or fifteen minutes. Pour off the wa
ter, and the brown skin will readily slip
from the kernel.
To Make Chestnut Flour. = Place
quantity of blanched chestnuts on a dry
board for several days. so that they Will
in chopper. Repeat until they are line
flour Use for thickenins soups and
sauces.
Chestnut Soup.-Stew for all hour and
a half a carrot, the heart of a bunch of
celery, a large onion, six cloves, a tea
spoonful of salt. a little black pepper
and quart Of stock. Take two dozen
blanched chestnuts and boil until soft;
rub through a sieve. Put the nuts into
the soup stock and add a teaspoonful of
corn flour and a quarter pint of cream.
Boil up and serve.
PURGE of Chestnuts.-Blanch one quart
of chestnuts, and put in soup kettle
with one quart of good meat stock. Add
a slice of onion, two bay leaves and
little celery seed or chopped celery tops.
Cook until tender. Press through a sieve,
place in the kettle again. add a pint of
milk, rub together two tablespoonfuls of
butter and one of -four, and stir into the
hot PURGE Add teaspoonful of salt and
little pepper and press again through
sieve. 1t may be made thick enough to
use as a sauce with turkey or any fowl
with white meat.
In place of mashed potatoes-Cover
some blanched chestnuts with a rich soup
stock and let them simmer gently until
tender. After seas ming with salt and
pepper rub them through a sieve and
stir in a lump OF butter. Bring them to
the suitable degree of heat and serve with
a roast.
Roasted chestnuts-Put some chestnuts
on a roll-baking pan in a hot oven and
bake them until the kernels are a light
brown. They can be roasted on top OF a
wood stove II they are carefully watched
and turned over to keep them from
scorching
Chestnuts and oysters-Make thick
batter with the yolks OF two eggs, two
tablespoonfuls of cream. spoonful of
spinach juice and a little grated nutmeg.
Add half lemon pulp minced, little
parsley and a little flour. Dip the oysters
into this one at a time. then cover with
| bread crumbs and fry quickly until "A
| light brown and set where they will keep
hot. Have ready as many blanched
| chestnuts as oysters. Butter a hot sauce
pan and dredge with -four. Put in the
| liquor drained from the oysters a blade
Of mace and a cup of white wine Add
! the chestnuts and let boil until tender.
! Thicker with the yolks of two eggs beat
| en- with four spoonfuls of milk. When II
boils up thick pour 1t over the oysters
/ and serve.
| Chestnut cutlets-Cook some blanched
chestnuts in broth or water until tender
/ then pound very fine. working in a lump
of butter and salt to taste. stir in a
cup of sweet cream and rub the mixture
| through a coarse sieve. Next add well
| beaten eggs, allowing one to each dozen
nuts and cook the whole in double boil.