Audubon County journal. (Exira, Iowa) 1884-1993, 1907-01-03
SOME NEW l;:'l DISHES i HI 5
FOUR Is WAYS 0ooF PREPARING
as.as4 acHEsTNUTs. apesa
Good Things Borrowed from French
2ii Cooks-chestnut Salad Worthyaa
fii Place lon Any Table-Prep-sd7
8 u spa aration of Grape Juice. Y942

has Here is dish taken from our
French neighbors, and one that is,
especially now, timely. Peel off the
L in boiling water until the inner, skins
can abe 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 I'M
til soft. Serve with roasted meats
OF poultry, especially turkey. y
ROASTED CHESTNUTS- Split the
skim on one side of large schestnuts
and put oin3a pan with a perforated
bottom. Stand over moderate Ere,
shaking often until tender. Wrap
in cloth for ten minutes, to steam,
them serve with salt and butter
DEVILED CHESTNUTS.LPut one
pound large chestnuts into sauce
pan of boiling water and parboil.
Plunge into cold waterauntil the Skins
Ialoosen,id 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 andsserveI
either hot or cold, as preferred. !
Ian CHESTNUT SALAD.-Make "a slit
with penknife in the outer skin uofI
three dozen large chestnuts. Put into
saucepan of hot water, and boil
20 minutes. Drain and plunge into
cold water until the skins loosen.
Peel, cut into quarters am, 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 tuiir-
key or duck into pieces of the same
size, and arrange on lettuce leaves
in the salad bowl. or in; u individual
plates. Sprinkle oyer them two
tablespoonful chopped mixed pickles
and dress with a French, dressing of
oil and vinegar and serve ao s. vag
GRAPE JUICE.-Whiles 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 ill
ness than the unfermented juice of
the grape, while inohot weather it is
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 % cents To pre-
pare the grape juice, cut, the lunches
4 OF, grapes a little, trimming off, super
fiuous stems and taking out the I'M
1 sound berries. Put in granite ware
1or porcelain-lined9ok 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 ocasionally with a
wooden spoon. Put a colander over a
large jar, and cover with 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 "a half cup to each
quart is good proportion), stir I'M
4 til dissolved, then cook five min
utes, Swimming carefully. Have ready
cans or bottles sterilized and heated
/ in pans of boiling water. Fill with
1 the hot juice, then seal. If bottles
4 are employed be sure the corks are
4 sterilized as well as the bottles them
selves. The. most convenient bottles
to use are the self-sealing pop or beer
bottles; Keep in a cool, dark place.
If preferred, the grapes may be
cooked without water, then diluted
when ready to drink.