New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-21

w TITH the passing Of the canning and
w drying season, the gathering Of nuts,
w which in many localities may be had
for the picking up, should be the housewives
next duty in the conservation Of food.
Nuts Of all varieties are very rich IN 1000
values. The chestnut, with its rich.favor, lends
itself particularly we'll to novel and appetizing
dishes well suited to these crisp fall days.
For most culinary purposes chestnuts should
be prepared as follows:
Cut half-inch slit in one side OF each nut
she'll: let cook in boiling water for two minutes,
then drain and dry. To each pint OF nuts aod
teaspoonful of any of the vegetable oils ana
stir or shake in the oven for three or four
minutes. Next insert the point Of knife IN
the slit made in the shell before cooking and
remove shell and skin together. Keep the nuts
covered while the Smelling IS in progress, to
accelerate the work.
Formerly the large French and Italian chest-
nuts were used almost exclusively for cooking,
but with the timely economic measures that
are now being employed all over the country
housewives are finding out that the little Amer
lean nuts will answer admirably In place OF the
more costly imported varieties.
PUREE OF CHESTNUTS
ITO be used as a vegetable
This will be found delicious TO serve with
bra;sed fowl or guinea hen, when IL may take
the place Of the ordinary chestnut dressing
Stew the sheled and blanched nuts in strained
and seasoned stock to cover. When tender, and
the stock has been almost absorbed, drain and
rrees through sieve or ricer. Add salt and
nanrika TO taste, with few teaspoonsful OF
rich milk or cream, and beat thoroughly until
light. This beating is best done in the upper
part OF the double boiler, placed over boiling
water. so that the PURGE will not cool. when
lust right it should be Of the consistency OF
mashed potatoes.
CHESTNUT LOAF
Soak one and half cupsful Of bread crumbs
m one cupful of milk When soft, add one
large cupful Of chestnut PURGE (prepared as IN
the rrevioug recipe), one well-beaten egg, half
"a .easpoonful Of salt, quarter Of teaspoon
fu' Of paprika. a teaspoonful Of onion juice and
one tablespoonful Of hot bacon dripping Mix
The Ingredients thoroughly turn into creased
loaf pan and after covering with an oiled pa
per. bake about forty minutes. Serve hot, with
"a creomel pimento or q thick tomato sauce.
CHESTNUT SOUP
1laucn and shell a quart Of chestnuts; place
20 d kettle. add water to cover and one small
acsd onion, few celery tops, bay leaf ana
tcaspoonful Of salt. Cook until the nuts are
very tender. drain OF the liquor and press the
nuts through q sieve. Return both liquor and
nut puIee o. d clean kettle, stir in sufficient
sweet milk 10 make it Of the consistency OF
.hln cream and reheat. Add more salt and
oaprika II desired and serve very hot with
rye bread croutons. This will furnish de-
.icous fall luncheon.
CHESTNUT SALAD
Cat slit in the side of each nut shell and
roast with a moderate heat. Cool, shell and
chop not too fine. Mix with an equal quantity
Of oiced crisp celery, and to each pint Of the
combined nuts and celery add two diced cooked
beets and one tablespoonful of chopped pimen-
tos. Moisten with hoiled or mayonnaiss dress
ing and serve In individual portions In nests