Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-10-12

q
ened if boiling water containing a
pinch of soda is poured over them.
Rinse in cold water and dry in the sun.
ChestnutS must be blanched befofe
they can be used in a recipe. First
remove Che shells, then place the nuts
in boiling water and, let them remain
for ten or fifteen minutes. Pour off the
water and the brown skin Will readily
slip from the kernel
Nut Bread, Biscuits. Pies, Puddings
and Cakes.
Walnut Bread-Sift together four
cups of flour, four teaspoontuls OF OAK
ing powder. one-half cup of sugar and
one teaspoonful of salt. Add one cup
of chopped walnuts. one cup OF ra1slns,
one we'll beaten egg and two cups OF
milk Mix we'll together, put into well
buttered pans and let stand for twenty
minutes Bake in a slow oven for fifty
five minutes. This makes delicious
sandwiches spread with butter
Chestnut Bread.-Make a sponge as
for white bread. using good white
flour When perfectly light, add q lit
tie salt. and enough chestnut flour to
knead well. After kneading thorough
ly. form into loaves, put into well oiled
tins and let 1t rise until twice its first
size. Bake in moderate oven for one
hour.
Chestnut Biscuits.-Put onto a board
six ounces of chestnut meal and four
ounces of wheat flour. Make hollow
/ in this and place in four ounces of
slightly warmed butter and three ounces
of sugar, and work it all to stiff
paste. Roll this paste out evenly, cut
into quarters and roll these out again.
/ Then break off several pieces and roll
! these into fingers three inches long and
bake.
! Hickory Nut Biscuits.-Sift together
/ two cups of flour, one-half a teaspoon
ful of salt and one heaping teaspoonful
of baking powder. Work in well one
heaping tablespoonful of lard. then add
two tablespoonfuls of sugar and cup
of chopped hickory nuts. To this add
sufficient milk to make soft dough.
Mold this into individual biscuits and
bake in a moderate oven.
Simple Walnut Cake.-One cup of su-
gar, one-half cup of butter, two eggs,
one and one-half cups of flour, one
half cup of milk, two teaspoonfuls of
! baking powder and one large cup of
chopped walnut meats. Bake in a sheet,
frost, mark in squares and place half
4 walnut ca cil.
Chestnut Fruit Cake.-Blanch, boil
until tender and mash one and one-half
cups of chestnuts. Add one and one
half cups of chopped figs or dates and
one-half cup of cooked and sifted APP
pies. Mix all the ingredients thorough
/ ~, add little salt and bake until
| brown. Other fruits may be used if de-
sired.
! Almond Cake Filling.-An almond
I custard filling is made from one cup
| of hot cream. the yolks of three eggs,
three tablespoonfuls of sugar. two tea
spoonfuls of cornstarch and cup
/ of blanched chopped almonds. Beat
| the yolks. sugar and cornstarch to-
/ gether and stir the hot cream into
/ this. Stir briskly and constantly. and
when it is cool add. the almonds. Spread
! between the layers of cake.
! Pecan CookieS.-One-half cup of
/ graduated sugar. four tablespoonfuls
! of butter. creamed; two egg yollls
1 beaten thoroughly. four taolespoonfuls
/ of milk, one-half teaspoonful of salt.
| one teaspoonful of lemon juice. one
| and one-half teaspoonfuls of baking
| powder, one cup Of flour sifted twice
and two cups of chopped pecans. Beat
| thoroughly and drop FROM spoon on
| buttered paper. Bake about twelve
| minutes in a slow oven.
/ Peanut Cookies-Cream together one
tablespoonful of lard with three table
| spoonfuls of peanut butter and one and
beaten eggs Then add three table
spoonfuls of sour milk mixed with one
teaspoonful of baking soda Stir in
/ enough -four to make stiff dough.
then roll out, cut with cutter and
| bake for twenty minutes in mod
crate oven.
Chestnut Pie.-Take one cup of sifted
! stewed chestnuts. two cups OF peanut
IA.
and a pinch of salt. Make the milk
by dissolving one tablespoonful of raw
! peanut butter in one quart of water
and cooking it in double boiler for
one hour. Beat the egg. add the other
ingredients and bake with one crust.
| Chestnut Pudding.-Blanch one pint
of chestnuts and mash. Cream one
half cup of butter with one-half cup
of sugar. Add to this the well beaten
yolks of three eggs, one cup or milk
one-half cup of hreadcrumbs and the
grated rind of one lemon. Mix all thor
oughly together with the chestnuts
and add the beaten whites of the eggs
Steam for one hour and serve with
custard sauce or whipped cream.
| Cocoanut Pudding.-Take one-hal
| pound OF grated cocoanut, one-half cuI
of butter, one cup of sugar, one cup o.
| rich milk or cream, one Tablespoonful
, of -four. six eggs beaten very light ant
two tablespoonfuls of vanilla. Aftel
baking use the whites, beaten to stiff
froth with one-half cup of sugar t.
| spread over the top, and brown lightly
Chestnut Patties-Beat together un
| til smooth one egg and one cup of pull
| verified sugar. Add one cupful of chest
, nut meats that have been put through
? a nut grinder, five tablespoonfuls o
flour and one teaspoonful of bakin,
, powder Beat lightly. then drop b.
spoonful on buttered tins. Dust wit
pulverized sugar and cinnamon. Bak