Long Valley advocate. (Lardo, Idaho) 1904-1907, 1906-12-27
SOME NEW DISHES.
.o,,R WAYS OF PREPARING
cHESTNUTS.
rh;nos Borrowed from French
Cow .Le-Chestnut Salad Worthy a
pIace on Any Table-Prep-
,ration of Grape Juice.


e. q dish taken from our
r.onch neighbors, and one that is,
fIen N,o1,v now. timely. Peel off the
e' l'ao skin of chestnuts, then steep
in', fling water until the inner skins
III no readily removed. Throw as
"a" lt &c neeled into bowl OF cold
r Put two ounces OF butter In
caucepan. with two tablespoontuls
sour Stir until blended, then pour
in one cup or more of clear broth,
".;rring until smooth. Salt to taste,
odd chestnuts and simmer gently I'M
fl soft. Serve with roasted meats
or noultry, especially turkey.
ROASTED CHESTNUTS.-Split the
chin on. one side of large chestnuts
and nut in pan with perforated
bottom. Stand over a moderate fire,
shaking often until tender. Wrap
in a cloth for ten minutes, to steam,
tbon serve with salt and butter.
DEVILED CHESTNUTS.-Put one
Mound large chestnuts into a sauce
nan of boiling water and parboil.
Plunge into cold water until the skins
loosen. then remove them. Dry
thoroughly. then put into frying pan
with hot butter and toss and shake
until gold color. Sprinkle with salt,
mixed with little cayenne, and serve
either hot or cold. as preferred.
CHESTNUT SALAD.-Make a slit
with a penknife in the outer skin OF
three dozen large chestnuts. Put into
a saucepan of hot water, and boil
20 minutes. Drain and plunge into
cold water until the skins loosen
Peel, cut into quarters and dust with
salt and pepper. Peel four large sour
apples, core and cut into pieces OF
similar size to nuts Cut some oil
the dark meat of a cold roasted tur
key or duck into pieces of the same
size, and arrange on lettuce leaves
in the salad bowl or in individual
plates Sprinkle over them two
tablespoonfuls chopped mixed pickles
and dress with a French dressing Of
oil and vinegar and serve
GRAPE JUICE.-While grapes are
at their cheapest it pays to put uI
plenty of grape juice for home con
sumption. There is no beverage
more refreshing or wholesome in i'll
ness than the unfermented Juice o.
lne grape, while in hot weather it is
one OF the most cooling of drinks. Pu
up at nome, pint bottle costs scarce
iour cents, While the lowest price a.
'ne drug store is % cents. To pre-
pare the grape juice cut the punches
Vi grapes little, trimming off super
Huous stems and taking out the un
oOunu oerrles. Put in a granite ware
porcelain-lined kettle, GOVERNS
mi'n water for two or three inches
Tue proportion of water is about three
auar's 10 IL pounds of fruit. Cool
'i, Tue grapes burst, and the Juice
uAuues' crushing OCCASIONALLY with ;
"oouen spoon. Put a colander over ;
ohs se jar and cover with a square O
in nOeSecloth. Turn fruit and iuic,
70 'hls' drain, measure and return
oon. ciean preserving kettle. Let i
sua0. 70 boil and skim. Now adj
msrt 10 taste "a half cup to eacl
III dis. Is good proportion), stir un
utao %. then cook five min
cans summing carefully. Have read,
in noua ootties sterilized and heated
tbo pans OF boiling water Fill wit,
are enn, JUICE then seal. If bottles
,terilia lployed be sure the corks ar,
selves 'u aS We'll as the bottles them
to use on me most convenient bottles
bottle. are the self-sealing pop or bee
II ues. Keep in cool t dark n1ace
cooked NJ the grapes may b,
when wv ~ilnout water, then dilute,