The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-09-27

and a small Chilli. Simmer slowly for
four or five hours, stirring frequently
to avoid burning. Rub through a
puree sieve and return to the fire.
Add cup of cream, a teaspoonful OF
kitchen bouquet and salt to taste,
Serve with croutons.
Sailed Peanuts.-Shell and skin the
raw nuts. and to each cup of nuts al
low teaspoonful of salt and a table,
spoonful of melted butter or olive Oil.
Let them stand an hour, then put on
tins and brown delieately in the oven.
Shake and stir frequently so that they
will brown evenly. They should be pre-
pared as needed, as they grow rancid
and soften if kept on hand too long.
Peanut Dressing for Ducks.--Moisten
slices of buttered bread with hot wa
ter, taking care not to get the bread
wet enough to make it soggy. Add a
small grated onion, a stalk of chopped
celery, salt and pepper to taste, half of
the finely chopped giblets, and X cup
full of peanuts rolled fine. Stuff and
truss.
Peanut Sauce for Roast Turkey
Shell and skin the nuts and cook in
sailed boiling water until they are
very soft. Then mash them fine in
the water in which they were cooked,
and for each pint of the nutmeats used
add a tablespoonful of flour cooked in
2 tablespoonfuls of butter until brown.
Let the sauce come to a boil and sea-
son with salt and pepper.
Peanut Sandwiches.-There are sew
eral ways of using peanuts for sand
witches. They may be simply pound
ed or chopped fine. well sprnkled with
salt, moistened with few drops of
olive oil, and spread thickly between
slices of buttered bread. Or they may
he powdered and stirred in mayon-
naise for the filling, mixed with Phil
adelphia cream cheese and spread be-
tween crackers or slices of thin butter
ed bread.
Peanut Salad.-Soak l cupful of nut
meats in olive oil, drain and mix with
cups of cut celery and a dozen ripe
or green olives, pitted and minced. Mix
with maYonnaise and serve on lettuce.
This is particularly good to serve with
duck or game.
Peanut Cookies-Beat to a cream 4
tablespoonfuls of butter and IL cup CT
sugar. Add to it 2 beaten eggs, 4
tablespoonfuls of milk. l cup of finely
chopped peanuts, l cup of -four sifted
with / teaspoonful of baking powder,
and a teaspoonful of lemon or vanilla.
Drop from the point of a teaspoon on
to buttered paper, leaving a good mar
gin around each one to prevent rum
ming together. Stick split nut meat
on top of each cookie and bake in a
rather medium oven.
Peanut Brfttle-Put cups of
graduated sugar in a clean pan over
the fire, and stir constantly until quite
brown. Add ! cupful of chopped nuts
and pour a buttered pan to cool.
Peanut Caramel-Put into a sauce
pan over the fire l cup each of mo-
la sses and sugar and u cup of butter.
Cook until the syrup crisps when
dropped into water then stir in quick
~ a. cup Of chopped nuts and pour
into buttered tins. When nearly cold
mark into squares.
Dates Stuffed With Peanuts-A de-
licious dinner bonbon is made by
steaming large dates. removing the
stones, and filling the cavities with
peanuts. or chopped nuts mixed with
the white of an egg, sugar to sweeten,
and a dash Of sherry to flavor.
French Following the
French custom, many families are now
using chestnuts as one of the sub
stantial luncheon or dinner dishes.
Sometimes they are slowly roasted
until soft, then sent to the table where
each individual shells his own. splits
1T in half, buffers and eats while hot.
Another way is to hull and throw
them into boiling water so that the
skin can be readily removed They are
then boiled half an hour. or until ten
der, pressed through a potato ricer
and eaten as porridge with cream:
or they are mashed, seasoned and
served in place of potatoes. Fowls are
frequently stuffed with chestnuts.
while some epicures have their fowls
fed upon chestnuts several weeks be-
fore killing.
Chestnut Souffie-Boil a point of
shelled nuts IL sailed water until ten
der. Drain, remove the brown skins
and rub through fine sieve. Cream
together " cupful of sugar and 4
tablesp oonfuls of butter. Add to the
nuts, together with the beaten yolks Of
4
crumbs, and lemon juice and grated
rind to flavor Lastly, fold in the
stiffly beaten whites of the eges. turn
into a buttered mould. cover and cook
very slowly for fifteen or twenty min
utes. Serve with sugar and cream.
A souffle can be cooked to perfection
in the chatting dish by using the hot
water pan.
Nesselrode Pudding-Either the
French or American chestnuts can be
used for this most delicious of all
frozen puddings, but If the American
are used twice as many will be re-
ouired. Shell and peel about 20 OF the
French nuts, boil until tender. then
press through sieve, Make custard
of the yolks of eggs, full pint of
rich milk, and sugar to sweeten. Boil
the custard with the chestnut pulp and
4 pound of we'll washed and dried
currants and raisins. Remove from
the fire and cool. When quite cold add
a pint Of whipped cream. flavor and
freeze.
Almond Hot Balls--To the beaten
whites Of 3 eggs add u cupful of
seeded and cut raisins and table
spoonfuls OF sherry. Allow the mix
ture to stand for an hour. Beat the
whites Of eggs to a stiff meringue
with 8 tablespoonfuls OF sugar. Add
the raisins, turn into a buttered pud
ding dish and bake 20 minutes in
moderate oven. Serve with whipped
cream.
Walnut Sa1ad-Procure the best
grade OF Grenoble walnuts, crack and
take the meats out Of the shell IN per-