St. Tammany farmer., 1906-12-15
SOME NEW DISHES.
FOUR WAYS OF PREPARING
CHESTNUTS.
Good Things Borrowed from French
Cooks-Chestnut Salad Worthy a
Place on Any TabIe-Prep-
aration of Grape Juice.

Here is a dish taken from oul
French neighbors, and one that is
especially now, timely. Peel off the
inside skin of chestnuts, then steep
in boiling water until the inner skins
can be readily removed. Throw as
fast as peeled into a bowl of cold
water. Put two ounces of butter in
saucepan, with two tablespoonfuls
flour. Stir until blended, then pour
in one cup or more of clear broth,
stirring until smooth. Salt to taste,
add chestnuts and simmer gently un.
til soft. Serve with roasted meats
or poultry, especially turkey
ROASTED CHESTNUTS.-Sp]it the
skin on one side of large chestnuts
and put in pan with a perforated
bottom. Stand over a moderate fire,
shaking often until tender. Wrap
in a cloth for ten minutes, to steam,
then serve with salt and butter.
DEVILEl' CHESTNUTS.-Put one
pound large chestnuts into sauce
pan 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 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 o.
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 French dressing of
oil and vinegar and serve.
GRAPE JUICE.-While grapes are
1t their cheapest it pays to put up
plenty of grape juice for home con-
sumption. There is no beverage
more refreshing or wholesome in ILL.,
less than the unfermented Juice of
he grape, while in hot weather it is |
,ne of the most cooling of drinks. Put |
lp at home, a pint bottle costs scarce
our cents, while the lowest price at |
he drug store is % cents To pre-
,are the grape juice cut the bunches
# grapes little, trimming off super
luous stems and taking out the un-
ound berries. Put in a granite ware
IF porcelain-lined kettle, covering
With water for two or three inches.
The proportion Of water is about three
uarts to Is pounds of fruit. Cook
ntil the grapes burst, and the juice
xudes, crushing OCCASIONALLY with a
7ooden spoon. Put colander over q
arge jar, and cover with a square of
heesecloth. Turn fruit and juice
ato this, drain, measure and return
, q clean preserving kettle. Let it
ONE to boil and skim. Now add
ugar to taste "a half cup to each
uart is a good proportion), stir un-
! dissolved, then cook five min
tes, skimming carefully. Have ready
ans or bottles sterilized and heated
| pans of boiling water. Fill with
le hot Juice, then seal. II bottles
re employed be sure tie corks are
.eriHzed as well as the bottles them
Elves. The most convenient bottles
} use are the selfsealing pop or beer
ottles. Keep In cool, dark place.
preferred, the grapes may be
'oked without water, then diluted !.
hen ready to drink.