The Columbus journal., 1906-11-28
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Here = . DR. takeo Inn. 0af
Freach neishhoss. and o. that q.
especially now. stinsly. PEEL oR tha
inside skin q ehestnuts. then steep
In boiling water until the inner skins
can be readily removed. Throw -
fast as peeled into . bowl of cold
water. Put two ounces 0f butter In
saucepan. with two tablespoonfuls
fl0ur. SIR until blended, then pour
In one cup Or moro Of clear BROTH
stirring until smooth. Sa& 70 taste.
add chestnuts and simmer genaN un-
tn soft. Serve with roasted meats
q poultry, especially turkey.
ROASTED CHESTNUTSl-Split the
skin On one aide Of large cAeoenuts
and put In pan with . perforated
bottom. Stand over . moderate 1re,
shaking often until tender. Wrap
In. cloth for ten minutest to steam.
then serve with salt and butter.
DEvMED CHESTNUTSt-Put one
pound large chestnuts to . sauce
pan Of boiling water md 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 q little cayenne, and serve
either hot or cold. as preferred.
CHESTNUT SALAD-Make . slit.
with q penknife In the outer skin OF
three dozen large chestnuts. Put into
saucepan Of hot water. a.d 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 OF
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
tablespO0nfuls chopped mixed pickles
and dress with q French dressing Of
oil and vinegar and serve.
GRAPE JUICE.-While grapes are
at their cheapest it pays to put up
plenty Of grape juice for home con-
sumption. There IL NO beverage
more refreshing or wholesome In III
ness than the unfermented juice Of
the grape, while in hot weather II II
one Of the most cooling Of drinks. Put
up at home, a pint bottle costs scarce
four cents, while the lowest price at
the drug store is g cents. To pre-
pare the grape juice cut the bunches
Of grapes q little. trimming on super
flu0us stems and taking out the un-
sound berries. Put in . granite ware
or porcelain-lined kettle, covering
with water for two or three inches.
The proportion Of water In about three
quarts to IS pounds Of fruit Cook
until the grapes burst. and the juice
exudes. crushing OCCASIONALLY with .
wooden spoon. Put q cOlander over .
large jar, and cover with . square Of
Turn fruit and juice
into this, drain, measure and return
to a clean preserving kettle. Let 1t
come to a boil and skim. Now add
sugar to taste "a half cup to each
quart is good proportion). stir un-
til dissolved, then cook five min
ates. skimming carefully. Have ready
cans or bottles sterilized and heated
In pans of boiling water FIJI. with
The hot juice. then seal II bottles
are employed be sure the corks arc
sterilized as well as the bottles them
selves. The most convenient bottles
% use are the self-sealing pop or beer
bottles. Keep in q cool. dark place.
II preferred. the grapes may bo
cooked without water, then diluted
when ready to drink