Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-07

sharp cider and enough clear stock to cover
well. Add an ounce of butter. large tea
spoonful of sugar and a grating Of nutmeg.
Boil until quite tender keeping them whole.
Remove the chestnuts to Il nor, covered
sauce dish, reduce the liquor by boiling it
down few minutes longer, then pour over
the chestnuts and serve with turkey.
Chestnut Outlets.
Take fifty French or large chestnuts. Re
move the shells and put the nuts into a
dish with enough water or broth to cover
and cook until tender. then drain from the
broth and pound or chop them very fine,
adding tablespoon of warmed butter
while chopping them; then add another
tablespoon of butter, salt to taste; then
add gradually cup of good. sweet cream.
When we'll mixed rub through a coarse
sieve. Then stir in four well-beaten eggs,
turn the mixture into a double boiler and
cook a few minutes, stirring all the time
The mixture should be a smooth thick
paste. Spread it out on a large platter,
and when cool enough mold into small
cutlet-shape forms; cover with beaten egg,
then with fine bread crumbs and fry in
deep hot fat same as croquettes.
Chestnut Parfait.
Separate eight eggs and beat the yolks
until very light, then add a cup of sirup
made by boiling sugar and water together
for five minutes. Put this mixture over
the fire in n double boiler and stir constant
ly, cooking it until it will coat the spoon
or silver knife blade. Then turn into a
basin and beat with a wire egg whip until
it is very light Flavor with a teaspoon of
vanilla extract. When the mixture is per-
fectly cold stir in carefully pint of cream
whipped to a stiff froth and a cup of boiled
chestnutS cut into small pieces.
Chestnut Pudding.
Peel and boil fifty or sixty large chest
nuts; when tender remove the brown skins
and pound fine; add the grated rind of
half lemon or orange, quarter of pound
of powdered sugar and a favoring of
orange flower water or vanilla. Add cup
full each of fine bread and sweet biscuit
crumbs, cup of rich, sweet cream and
mix the whole well together with six we'll
beaten eggs. Put into a well-buttered
mold, sprinkle the top with powdered sugar
and place in hot oven for few minutes
until a nice brown.
Chestnut Bavarois.
Shell pound of large fresh chestnuts,
cover with boiling water and place
slow fire and cook until tender; draining
off the water as it becomes discolored and
adding fresh boiled water. When quite
tender drain and peel off the inner brown
skin, pound the nuts to a smooth paste,
adding gradually a cup of clear sirup
(bciled sugar., then pass through a PURGE
sieve. Beat the yolks of four eggs with
half cup Of granulated sugar and pour
over them a pint of scalded milk. Place
in a double boiler and return to the fire
and beat with an egg whip until it begins
to thicken. Add three-quarters of a box
of gelatine soaked in enough cold water to
dissolve it. Stir until the gelatine is dis
solved in the custard, then strain through
sieve and add the chestnuts. Stand over
cracked ice, and when the mixture begins
to chill stir until it thickens. then turn into
a mold and place on ice. Let it stand at
least two hours. When ready to serve
turn out and garnish with glazed chest
nuts.
Glazed Chestnuts.
Take the required number of chestnuts,
cut out a small triangular piece from each
shell. place them in a baking pan, Sprinkle
them with salt and place in the oven to
bake. When tender remove and let them
cool sufficiently to handle. Remove the
shells and brown inner skin. Put a cup of
granulated sugar and half cup of water
over the fire and boil until it reaches the
crack degree when tested in cold water.
Dip each chestnut in this syrup-coating it
well-and lay them on buttered or oiled
paper to drain, keeping them well apart.
Stuffed Green Peppers.
Select green sweet peppers of uniform
size. Gut a piece from the stem END or
cut them in half lengthwise, remove the
seeds and the tough separating walls,
cover with boiling water and parboil five
minutes. Drain and fill each one with
following: Take part minced cooked
or uncooked meat seasoned with SALT
celery salt and a few drops of onion juice
and bread crumbs moistened with melted
butter, or little stewed tomato may be
used to moisten the dressing. Place them
in a baking dish, fill the dish to depth of
half an inch with stock or hot water and
set in a moderate oven to bake for half an
hour. Remove them carefully to a hot
dish and serve with plain boiled rice or
macaroni.
Ounce Jelly.
The same correspondent offers the fol-
lowing suggestion from her experience in
making ounce jelly Contrary to the gen.
eral directions, I boil my ounces in one
pan and the skins and seeds in another;
then take the ounce water for the jelly and
preserve the ounces in the water from
the skins. l have much nicer and firmer
jelly than the old way"
We thank our correspondent much for
her very good suggestion and believe that
many other readers will be benefited there
by. We have received several complaints
in reference to the peFyersity of ounce
jelly that would not jell-a rather uncom-
mon condition in connection with ounces.
Mouldy Jelly.
inexperienced Housekeeper writes: Will
you tell me at your convenience what to
do with apple jelly that has mouldy
taste? 4 cooked some over, but found no
Improvement.
II the jelly has become SO impregnatedl