The Semi-weekly leader., 1907-01-12
SOME NEW DIS Els.
-FOUR WAYS OF PREPARING
cHEsTNuTs.
Good Things Borrowed from French
cooI<s--chestnu Salad Worthy
Place on Any Tabie-Prep-
aration of Grape Juice.

Here is dish taken from our
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 bowl of cold
water. Put two ounces of butter in
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 un-
til soft. Serve with roasted meats
or poultry, especially turkey.
ROASTED CHESTNUTS.-Split the
skin on one side of large chestnuts
and put in a pan with perforated
bottom. Stand over moderate fire,
shaking often until tender. Wrap
in a cloth for ten minutes, to steam,
then serve with salt and butter.
DEVILED 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
q 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 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
at their cheapest it pays to put up
sumption. There is no beverage
more refreshing or wholesome in ILL
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 % cents. To pre-
pare the grape juice cut the punches
of grapes little, trimming off super
fluous stems and taking out the I'M
sound berries. Put in a granite ware
or porcelain-lined kettle, covering
with water for two or three inches.
The proportion of water is about three
quarts to 18 pounds of fruit Cook
until the grapes burst, and the juice
exudes, crushing OCCASIONALLY with a
wooden spoon. Put colander over a
large jar, and cover with a square of
cheesecloth. Turn fruit and juice
into this, drain, measure and return
to clean preserving kettle. Let it
come to boil and skim. Now add
sugar to taste Ga half cup to each
quart is a good proportion), stir un-
til dissolved, then cook five min
utes, skimming carefully. Have ready
cans or bottles sterilized and heated
in pans of boiling water Fill with
the hot juice, then seal. If bottles
are employed be sure the corks are
sterilized as we'll as the bottles them
selves. The most convenient bottles
to use are the self-sealing pop or beer
bottles. Keep in a cool. dark Dlace
If preferred, the grapes may be
cooked without water, then diluted
when ready to drink