Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-10-24
GOODIES FOR HALLOWEEN


smaller that 1t is necessary to use three
or four times as many as Of the large for
eign nuts. For a simple stuff1ng. shell and
blanch about q hundred good-sized chest
to cover. Drain, mash the nuts and add
to them three scant tablespoonfuls OF
butter. level teaspoonful salt and .
third Of a teaspoonful pepper. Mix light
ly. adding, IL desired. a little minced
onion and fine chopped celery, and stun.
This will be sufficient for the average
turkey. Reduce proportionately for
smaller fowls. richer dressing can DO
made by adding to the chestnuts a cup
full of finely chopped veal, chicken or
mutton. with parsley and other season.
ings desired.
Sailed Chestnuts.
Throw into boiling water as many
shelled nuts as desired. Blanch and dry,
patting with soft towel. Then add olive
oil or melted butter to the nuts. allowing
a teaspoonful to each cup of nuts. and let
them remain In the oil half an hour
Dredge with salt. heaping teaspoonfful
to each cup, then put on a bright biscuit
tin and let them brown in the oven from
ten to fifteen minutes. shaking and stir
ring the pan frequently to keep them from
scorching and make them an even brown.
These should be crisp and delicate. To
devil them, add suspicion Of cayenne
loween refreshments or on other days
at dinner after the cheese.
Roasting and Boiling Chestnuts.
AS roasting and boiling chestnuts will
form feature of many a home entertain
ment on Halloween, here are directions
for their preparation in the easiest pos
sible way. To roast. make a cross on the
shell Of the nut. using sharp penknife.
then put in q corn pepper or frying pan
over hot fire and shake until the shells
burst open. This will take about twenty
minutes. To boil them. throw into. boiling
water to which a teaspoonful salt has
been added for each pint nuts Cook
about twenty minutes, drain In a colander
and serve very hot.
Glazed Chestnuts.
Slit the skins Of a quart OF chestnuts
and roast In frying pan over the Are,
but do not allow them to brown. Peel.
when cold. stick a wooden toothpick
in each. Meantime. boil one pound loaf
sugar in one pint water until 1t reaches
the hairing stage. Dip each nut in tho
syrup, then stick the ends Of the skewers
in a plate OF brown sugar to drain and
harden. II the first dip Is not SUFFICIENT
to g.ace thoroughly. repeat
Chestnut Cups.
This is pretty dessert recently demon.
strated at a cooking lecture. Have on
hand equal quantities whipped cream and
vanilla ice cream. Put slices of marrons
or the large Italian chestnuts that have
been soaked in little grape juice for
a short time in the bottom Of sherbet
glasses. Over the marrons put a spoonful
ice cream and on top of this the whipped
cream. Sprinkle with minced plstachio
nuts, or dot with candied cherries.
Pecan Macaroons.
Whip the whites Of three eggs to Q
stiff froth, adding as they stiffen one
cup light brown sugar, a little cinnamon
and a generous three-fourths pound Pc
can meats cut In bits. Drop from the
point of a tablespoon on buttered paper
and bake In a coolfsh oven for tive
hours.
Pecan Kisses.
Very similar are the pecan kisses.
Into the whites Of six eggs put four
teen little more than level tablespoon
fuls white sugar and beat long and thor.
oughly until stiff enough to stand alone.
Have ready a small cup pecan Kernels
having them In as perfect halves as pos
sibIe. Beat In lightly. crop on sIsAseo
brown paper and bake In moderate
oven. It is a good plan to turn the bak-
ing pan upside down for the baking.
Hickory Nut Macaroons.
To one whole egg beaten light add ono
cup sugar and beat we'll. Add two tar
blespoonfuls flour and one cup nut meats
chopped fine. Grease reversed tins. dust
with flour, drop the macaroons on BY
spoonfuls and bake twenty minutes In
moderate oven.