The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-10-09
\ Nut Brown OCTOBER Supper
appropriate at This Season
A Very Appetzing Menu That Will Be in Accord
With the Appetites of the Guests
By CORNELIA C. BEDFORD.

With the frosts of autumn the nuts
begin to drop and there are few October
frolics more enjoyable than a nutting
party and following that a hot supper ut
the home of the hostess. The most pop
ular and eagerly hunted for species is
the chestnut, with the black walnut.
hickory. butternut or beach nut next in
favor. according to locality. The ma
time American chestnut is small COM
pared with the Paragon and other va
srietics cow offered by nursuries, and for
table use the latter are TO be commend
ed as being more speedily shelled and
skinned than the smaller nut good
hostess also bears in mind that the
nut gatherers may be but moderately
successful: therefore. in planning the
menu OF the supper. she will not wait
for the return of the party to cook a
portion OF their spoils. but viii purchase
the necessary amount in advance. For
a hearty, hot meal. which Will match
the appetites of her guests this supper
will be found thoroughly satisfactory
Nodded Liver. Brown Sauce
Potato and Nut Croquettes. Hot Rolls
Fancy Cakes. Coffee.
Roasted and Sailed Nuts.
The meat course must be considered
first. as it needs preparation In advance
Take a small lambs liver. wash well
and drain; cover with boiling water, add
one teaspoonful of salt, teaspoonful
of peppercorns, a bay leaf, and an
onion stuck with three cloves, and sim
mer for an hour and half. Drain and
when cold put through the food chop
per, removing all sinews and veins.
Pick over. wash thoroughly, then par
boil for five minutes two-thirds of a
cupfuI OF rice Drain, put In double
boser, add some of the liquor strain
ed from the liver, cover and cook until
very soft. adding more liquid from
time TO time as needed-probably pint
altogether will be sufficient Beat well.
add the chopped liver, two tablespoon
fuls of melted butter. one tablespoonful
OF onion juice. the beaten yolks of three
eggs, two tablespoonfuls of finely chop
ped parsley and salt and pepper 10
taste, then press into one large or
several small, well buttered molds. Inc
large mold Will need two hours steam
ing; small ones about half that lengtn
OF time When turned out on not
platter the top is TO be sprinkled with
little finely chopped parsley win
this is served a dark brown sauce,
made with the remainder OF the liquid
from the liver, ti1ickened with brown
-four, seasoned and strained; TO THIS
there may be aQ0eu a tablespoonful VI
more OF thick strained tomato.
For the potato and nut croquettes,
ure a half cupfui. using either the va
riety of nut which is being gathered
or some kind which will accord well
with II: IL chestnuts. boil them until
barely tender. shell. skin and cool be,
sufficient boiled potatoes-still hot-to
measure a fun pint. Mix with the nuts;
add salt, pepper. a few drops OF onion
Juice and a tablespoonful Of chopped
parsley. two tablespo99ntfuis OF rich en-
butter and the beaten yolks of two
eggs. Turn into q saucepan and stir
over moderate fire until the mixture
balls in the saucepan. Set aside until
just cool enough 70 be handed. mold
slightly beaten egg then in plenty OF
fine sifted bread crumbs. These arc
not to be cooked until just before serv-
ing; at that time have ready a deep
saucepan partly filled with smoking hot
fat Using wire basket or bent
wire uoop. immerse two or three at a
ttuesT cooking until golden brown