-=> Quoting Ruth Hanschka to Jim Weller <=-

 JW> Butternuts are white walnuts. They are delicious. Don't let the
 JW> squirrels get all of them!

 RH> The trees are too tall
 
You can't get all of them but with a stepladder and a sturdy stick
or pole  you should be able to reach and knock off a good number of
them. If you're not up to the task yourself find some sturdy young
lad and offer him the standard sharecropper's ratio. He gets 2/3 for
his labour and you get 1/3 as the property owner.

In the fall, the time to knock the nuts down is when the hulls begin
to split. Remove the hulls as soon as you can. An easy method for a
smallish batch is to crack them between two boards. Then wash the
nuts in a bucket of water to remove any clinging fibers. Discard any
nuts that float.  

Spread the nuts on wire mesh trays (window screens work well) and
air dry for a few weeks. Then store the cured nuts in a cool, dry
space for the winter.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Chiffon Pie
 Categories: Pies, Nuts,
      Yield: 8 Servings
 
      1    Baked 9-inch pie shell
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      3    Egg yolks
    2/3 c  Pure maple syrup
    1/3 c  Light cream
      1 ts Vanilla extract
      3    Egg whites, room temp
    1/8 ts Cream of tartar
    1/8 ts Salt
      1 c  Heavy whipping cream
    1/4 c  Chopped butternuts or
           -walnuts
           GARNISH:
      2 tb Finely chopped butternuts or
           -walnuts
 
  In a small bowl, sprinkle the gelatin over the cold water. Stir and
  set aside to soften. In the top part of a double boiler, beat the egg
  yolks with a wire whisk until thick and lemon colored. Gradually add
  the maple syrup and hot milk, mixing until combined. Place the pan
  over simmering water. Stir constantly until the mixture lightly coats
  a metal spoon. Add the softened gelatin, stirring until dissolved.
  Add the vanilla. Refrigerate or place the pan in a bowl of ice water,
  stirring until the mixture mounds slightly when dropped from a spoon.
  It should be cold, but not set. Beat the egg whites until foamy. Add
  the cream of tartar and salt and beat until stiff but not dry. Gently
  fold into the gelatin mixture. Beat the cream until stiff. Fold
  three-fourths of it into the custard, along with the chopped nuts.
  Spoon into the pie crust. Chill for 3 to 4 hours, or until firm. Just
  before serving, pipe the remaining whipped cream on top of the pie.
  Garnish with chopped nuts.
  
  Recipe From The Great American Dessert Cookbook
  Posted by Sean Coate To EAT-L
 
MMMMM

Cheers

Jim


... Anything worth eating on its own would be better as a pie.

___ Blue Wave/QWK v2.20