Evening star., 1903-09-26
MAKING NUT DA|NT|ES
Tasty Dishes for the First
Frosty Days.
PEANUT SOUP Is ONE
AMERICAN USES FOR THE
FRENCH CHESTNUT.
Homemade Candies and Desserts
That Are Very
Pa1atable.
PEANUT SOUP Is ONE
FRENCH CHESTNUT.
Written for Tho Evening Star.

Written for Tho Evening Star.
Peanut Soup.-Soak three cupfuls Of nut
meats over night in two quarts Of water
The next morning add two quarts OF water.
a slice Of onion, bay leaf, stalk Of celery
or teaspoonful OF celery salt and a small
chill. 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. teaspoonful or
kitchen bouquet and salt to taste. Serve
with croutons.
Salted Peanuts.-Shell and skin the raw
nuts, and to each cup Of nuts allow a tea
spoonful OF salt and tablespoonful or
melted butter olive OIL Let them stand
an hour, then put on tins and brown deli
cately In the oven. Shake and stir frequent
ly so that they will brown evenly. They
should be prepared 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 water
taxing care not to get the bread wet enough
to make 1t soggy. Add small grated
onion, stalk of chopped celery salt and
pepper to taste. half of the finely chopped
giblets and one-half cupful of peanuts roll
ed fine. Stuff and truss.
PEANUT Sauce for Roast Turkey-Sheu
and skin the nuts and cook in salted 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 nutrneats
used add tablespoonful Of -four cooked In
two tablespoonfuls of butter until brown
Let the sauce come to a boil and season
with salt and-pepper
Peanut Sandwiches-There are several
ways or using peanuts for sandwiches
ahey may be simply pounded or chopped
a w oil cr,rr I'LL 4
lew drops of olive oil and spread thickly
between slices of buttered bread Or they
may be powdered and stirred in mayonnaise
Tor the filling, mixed with Philadelphia
cream cheese and spread between crackers
or slices of thin buttered bread
Peanut Salad.-Soak one cupful of nut
meats In olive oil. drain and mix with two
green olives, pitted and minced Mix with
mayonnaise and serve On lettuce This fs
particularly good to serve with duck or
game.
Peanut Cookies.-Beat to a cream four
tablespoonfuls of butter and one-haIf cup
OF sugar Add to 1t two beaten eggs, four
tablespoonfuls of milk one cup Of finely
chopped peanuts. one cup of -four sifted
with one teaspoonful Of baking powder. and
a ateaspoonful of lemon or Vanilla Drop from
the point of a teaspoon on to buttered pa
per, leaving a good margin around each one
~ pi CSCIll IuuIlI1S tOS0CQeT. suck SDNt
nut meat on top of each cookie and bake In
rather medium oven.
Peanut Brtttle-Put two cups of granu
lated sugar In clean pan over the fire.
and stir constantly until quite brown. Add
one cupful Of chopped nuts and pour into
buttered pan to cool.
Peanut Caramel-Put into a saucenan
over the fire one cup each OF molasses and
sugar and one-half cup Of butter Cook
until the syrup crisps when dropped into
water. then stir in quickly cup of chopped
nuts and pour into buttered tins When
nearly cold mark into squares.
Dates Stuffed with Peanuts-A delicious
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 dash Of sherry to flavor
French Observation-Disclosures the French
custom, many families are now using chest
nuts one of the substantial luncheon or
dinner dishes. Sometimes they are slowly
roasted until soft then sent to the table
where each individual shells his own splits
it in half, buffers and eats while hot An
other way is to hull and throw them into
boiling water. so that the skin can be read
lily removed. They are then boiled half an
potato ricer and eaten as a porridge with
cream: or they are mashed, seasoned and
served in place Of potatoes Fowls are IRE
quently stuffed with chestnuts while some
epicures have their fowls fed upon chest
nuts several weeks before killing.
Chestnut Souf1e-Boil pint of sheled
nuts in sa1ted water until tender. Drain,
remove the brown skins and rub through a
fine sieve. Cream together one-half cup
full of sugar and tablespoonfuls Of butter.
Add to the nuts, together with the beaten
yolks Of eggs, cupful of milk one-half
cup of bread crumbs. and lemon Juice and
grated rind to flavor. Lastly. fold in the
stiffiy beaten whites of the eggs, turn into
a buttered mold. cover and cook very slow
ly for fifteen or twenty minutes. Serve with
A SAFE