Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-12

tender, but keeping them whole. Skim out
the chestnuts, putting them into a heated
sauce tureen Reduce the sauce by boiling
1t a few minutes longer and pour it over the
cheStnuts.
Chestnut Salad.
Take two cups of boiled English chest
nuts, cut in quarters. mix with the grated
rind of one orange and sufficient mayon-
naise dressing to bind together nicely. Sc
lect six small. very thin-skinned oranges,
slice them very thin, removing the pits.
Arrange a border around dish with the
orange slices and heap the chestnut salad
In the center; decorate with stars of may
onnaise and whipped cream and serve as
soon as put together.
Chestnut Compete With Cream.
Remove shells and inner skin from some
English chestnuts and boil them tender in
water, then drain and throw them into a
boiling syrup of sugar and water until they
are clear. When done flavor the syrup
with vanilla and a little orange juice and
let remain in the syrup until cold. Drain
and pile them high in glass dish. Boil
the syrup down until quite thick and pour
over the chestnuts and let get very cold;
then heap whipped cream around the base
and serve.
Chestnut Pudding.
ened and favored with vanilla, adding a
few spoonfuls Of whipped cream just be-
fore the jelly sets. Cover mold with
thin coating of orange jelly, then about an
inch of rich brown chocolate Bavarian
cream and when set fill the center with
the chestnut jelly. Set away on ice to
harden.
Old-Fashioned Molasses Candy.
The recipe for genuine old-fashioned mo-
lasses candy is as follows: Boil one quart of
N O. New Orleans) molasses over steady
fire to soft crack, when tried in cold wa
ter Dissolve half teaspoonful soda in
little hot water and add when pouring out
to cool When cool enough to handle, pull
to desired color. The nut meats can be
ground to a fine powder in food chopper
or pounded in mortar and stirred in the
candy when ready to pour out to cool. The
candy can then be pulled to any desired
color
Another Recipe for Molasses Candy.
This recipe may be used if preferred, but
be careful not to stir while boiling or it
will granulate.
Take one cup molasses, one cup sugar,
scant teaspoonful of butter, a teaspoonful
vinegar and quarter of a teaspoonful of
soda. Put all the ingredients into a sauce
pan except the soda. boil hard until it hard
soda just before taking from the fire, then
the nuts. Pull when cool enough to handle.
Maple Filling, No. I.
This is very delicious filling: Take two
cups of light brown COFFEE sugar. one
cup Of maple syrup, one cup of hot water
and third of teaspoonfuf of cream of tar
tar. Boil the sugar, syrup and water until
you can form soft ball when 1t is drop
ped in cold water; add the cream of tartar
and removing from the fire pour out, and
when it begins to cool beat to right consist
ency to spread nicely.
Maple Filling, No. g.
Boil to a soft ball degree two cups of
soft. scraped maple sugar and half cup
of water, and when ready pour it gradually
into the beaten whites of two eggs and con-
tinue beating until stiff enough to spread
The simplest maple filing Is made by boil
ing one pound of soft, scraped maple sugar
with half pint of cream until 1t will ball
in cold water. then beat until 1t will spread
nicely.
Menus.
WEDNESDAY.
BREAKFAST.
Fruit,
Cereal, Cream,
Baked Beans. Cold Catsup.
MIX Biscuit. Maple Syrup.
Coffee.
LUNCH.
Oysters la Poulette, Celery,
Nut and Raisin Bread,
Cocoa.
DINNER.
Chestnut PURGE,
Vegetable Ragout, Corn Frftters.
Baked Macaroni,
Floating Island, Coffee
THURSDAY
BREAKFAST.
Fruit,
Cereal, Cream,
Creamed Dried Beef.
German Fried Potatoes,
Corn Pone Coffee.
LUNCH
Mushrooms on Toast,
Rice Croduettes,
Rolls. Cocoa
Clear Soup Of Vegetable Stock.
Roast Duck Wild Grape Jelly.