Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-11-25
A SEASONABlE SUGGESTION.
Novel and Dainty Dishes Prepared From
Ohestnuts.
Written for The Evening Star.

Written for The Evening Star.
To discuss the browning cookery triumph
of the feast, and ascertain, if possible how
1t was built" is the luncheon fad of this
season. Therefore, at a recent luncheon
party in Washington the conversation
wandered-not among pots and pans. ex-
actly-but among the perfected contents of
pots and pans. \ delicious dish, composed
mainly of chestnuts. was receiving much
enthusiastic admiration, when one dainty
little woman remarked in a discouraged
tone:
II think it is bitter trial to know that
there are plenty of chestnuts in market.
and plenty of toothsome things to be made
from them, and yet to have a cook that has
no idea of their capabilities beyond stuffing
fowl with them
Why don't you direct your cooks efforts
to compete of chestnuts?" asked an ire
pressible sort of person who, at every pos
sible opportunity, rushed to the point with
suggestion.
Have you ever eaten compete of chest
nuts?" significantly inquired guest across
the table.
You would be sorely disappointed in it,"
said bright woman who had just re-
turned from a ''trot round the world. II
had the novel experience of a ceremonious
Chinese mandarin dinner in Shanghai last
winter, and compete of chestnuts was of
fered as bonnie bouche. There were three
Americans at the dinner besides myself
and after each dish had appeared and been
tested, we wrote translation opposite the
Chinese name on the scarlet paper menu.
i noticed that one OF us gave a free trans
latlon of the chestnut compete. and called
II 'SteWed lnsipidity.'
There was ripple of musical laughter
at this expressive title, and chestnuts had
apparently. received a crushing blow. But
the subject was resumed by the guest of
honor, who said to the hostess:
"Fredrika Bremen wrote, with clever dis
cernment, "A woman may do almost any
thinS she pleaSeS with a man if she ALWAYS
mas something nice to pop into his mouth
L am sure you must do what you please
with your husband IL you always pop such
delicious things into his mouth as these
chestnut masterpieces you have given us to-
day. l wish you would tell us how that
cabbage stuffed with chestnuts was man
aged"
"Oh, do. pleaser' came from a chorus of
eager voices.
II can harly refuse since you have fat
tered me 80 thoroughly" laughed the
hostess. 1T is very simple, very easily re-
menbered. and 1 am delighted that YOU
think 1t worth praise. Put a cabbage in
boiling water for a moment to soften the
leaves; let II cool, and open the leaves, one
by one, take out the heart and thick stem,
and in their place put in blanched chest
Ioiu iile ledNeS over carefully, one
by one, to resume the original shape tie
1t we'll around and cook it. A rich white
cream sauce must always be served with
it,
Now, If you will only give US the true
inwardness of this chestnut aesert," said
one of the appreciative listeners I'VE shall
go home in happy frame of mind
Does that please you too? Thank YOU
flow to cream cheStnutS' is my latest i'm
Portation from Paris. You must peel the
chestnuts, remove the inner skin, put them
! In pan with sugar, vanilla and a little
water; when a little cooked, have ready the
| glass bowl in which they are to be served
and press the chestnuts through colan-
der with rather large holes. held over the
| bowl; the chestnuts should fall through
| lightly. like vermicelli. Form this into an
| irregular, rock-like shape. Cover all over
with drifts of stiffly whipped cream, tc
| which powdered sugar and vanilla have
been added"
So when the DANES futtered away from
| the fruit and fragrance of the dining room
| chestuuts had most thoroughly recovered
! from their temporary defeat.