The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1906-11-23
SOME NEW DISHES.
FOUR WAYS or PREPARING
CHESTNUTS.
Good Things Borrowed from French
Cooks-Chestnut Salad Worthy a
Place on Any Taoe--Prep-
araton of Grape Juice.

Here is dish taken from oul
| French neighbors. and one that is
especially now, timely Peel off the
inside skin of chestnuts, then steer
in boiling water until the inner skins
can be readily removed. Throw as
fast as peeled into bowl Of cold
| water Put two ounces of butter in
a saucepan, with two tablespoonfuls
! -four. Stir until blended, then pour
| in one cup or more OF clear broth,
stirring until smooth Salt TO taste,
add chestnuts and simmer gently I'M
| til soft Serve with roasted meats
| or poultry, especially turkey.
ROASTED CHESTNUTS. Split 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 cloth for ten minutes, to steam,
then serve with salt and butter.
DEVlLED CHESTNUTS.--Pu ono
pound large chestnuts into sauce
pan Of boiling water and parbol.
Plunge into cold water until the skins
loosen, then remove them. Dry
thoroughly, then put into a 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 Make a slit
with a penkhife 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 OF
the dark meat of 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
at their cheapest it pays to put up
plenty of grape juice for home con
sumption. There is no beverage
more refreshing or wholesome in i'll
ness than the unfermented juice of
the grape, while in hot weather it is
one of the most cooling of drinks. Put
up at home, pint bottle costs scarce
four cents, while the lowest price at
The drug store Is 90 cents. TO pre-
pare the grape juice cut the punches
of grapes a little, trimming off super
huous stems and taking out the UNI
sound berries. Put in a granite ware
or pOrceiain-lined kettle, covering
with water for two or three inches
The proportion of water is about three
quarts to IS pounds of fruit Cook
until the grapes burst, and the juice
exudes, crushing OCCASIONALLY with a
wooden spoon. Put a colander over a
large jar, and cover with a square of
Turn fruit and Juice
INTO this, drain, measure and return
o clean preserving kettle. Let it
come to boil and skim Now add |
sugar to taste IA half cup to each |
quart is a good proportion), stir I'M
il dissolved then cook five min |
ties, skimming carefully. Have ready |
ans or bottles sterilized and heated |
n pans of boiling water. Fill with
he hot juice, then seal If bottles
ire employed be sure the corks are
terrified as well as the bottles them
elves. The most convenient bottles
o use are the selfsealing pop or beer
'ottles. Keep in a cool. dark place
f preferred, the grapes may be
ooked without water, then diluted
ghen ready to drink.