Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-11-04

blFdSl OF Mutton MaSned Potato
Egg Plant
Cabbage Salad
Nosseirode Pudding
Coffee
SUPPER.
Cold Tongue Sauce Tartare
BAKED Potatoes
Cream Cheese with Green Peppers
Crullers Baked Apples with Cream
Tea
DUTCH HALLowE' EN- SUPPER
Pumpecnickle and Raisin Bread
Potato Salad Anchovies
psckled Pigs Feet
Din pickles
Orange Cekes Crulles
Nuts Preserved Peaches Apples
The expensive florist is out If the run
ing when It cou,as to Halloween deco
atoms. The fleldyl the garden. the woods
or even tine co-ner grocery will furnish
everything necessary. \ big pumpkin
ont In boat shape filled fifth Fruit and
autumn leaves mskes en- admirable CEN
terpiece for the table. which may he
decorously laid with a white cloth and
the best family china. and silver or quite
rs appropriately be simply wood er
trostle or the Kitchen table, its naked
ness concealed honcs.th garlands o. au-
tumn leaves and flowers. o. paper nap
kins or covers DECORATED with pumpkins
or Dutch windnilis. or course there will
be pumpkins Jack -o-larterns 20 light the
porch ard i'm pumpkins are scarce small
Ter lanterns made from s1uashes gourds
or even cigar boxes. Leaves. corn stalks.
strings Of red and green peppers, a pine
tree hung with bright red apples than
can he plucked for TIRE HHllowe'en ap-
pie games add to the appr,prlate Hal
'owe'en garniture and spirit. Favors for
Halloween may he made AT home or
purchased AZ the shops for Very little.
Most delightful little old women dolls
can he made from walnutS. the sharp
point serving S nose. tie eyes linked on
and n tiny muslin mon cap ronceaiing
the lacl, Of back hair A tiny hole punch
ed in tho place where the neck Ought TO
grow, will allow for the insertion Of a
nonted stick and on this az n rourda-
ton a rag body and rag arms may he
huilded Like the Queen of Spain, these
dolls "hnve no logs" hut fla ring pet
tiroat hides all that and q little should
er shawl conceals the rather flat chest
| A TINY broom made from broom spiirts
4 can he fastened to the little rag arm,
Dainty little bon bon backsts can he
made from chestnut or even cookie burs
while wish bones with sealing wax heads
/ work IN into brave little soldiers or good
old Dutch burghers. At the shops there
are little papicr n'ache pumpkins. rab-
biz foot charms, little gold plated wish
bones, horse shoes and tour lenved c,ov-
ers. rs low as five cents each
A clever thing Is Tho natural lookins
chestnut which holds n witches cap
one OF these for each guest.
WHEN TEE CHESTNUT BURR OP-
EMS
With the chestnut PLAYING first fid
del at Halloween. its good offices Dr.
rot stop thore. While It's food value has
long been appreciated by the French anc
italians who cook and serve the tooth
sorre mt IN various anpeti2iug ways al
through the Autumn and Winter. In on,
own country there Is ~til' much 70 -
learned concerning it's culinary poss,bil
Ties The appended recipes are rel,a hi,
ard delicious and will demonstrate III
wide scope possible FOR the chesinu
alone or in combination with other foods
CHESTNUT CROQUETTEs
Peat the yolks of three eggs smootl
and light, then add to them one hal
cupful sugar and three Tablespoonful
flour wet up with quarter cupful a
milk. stir well. then pour In gradual
q pint OF scaldcd hot milk. Plaea owe
the fire and cook. stirring constantly ur
til thick and smooth, Now stir into IN
mixture scant cunful chopped chest
nuts, tablespoonful chopped chestnut:
q tablespoonful minced onions and
} teaspoonf,:l lemon juices. Pour into
, buttered mold, and set In n cold plac,
) When firm enough to handle. shape int
croouettes. Dip In beaten crg. drodg
7 with grated bread crumbs and fry
deep. hot fat. Drain and serve at ono,
CHFsTNUT LOAF.
Mix one cupful chestnut meats choppe
fine with one cupfu bread crumbl
noistened with cream, one cupful nc
mashed potato. one tablespoonful mince
onion and salt and cayenne to seasor
Bind these ingredients together with
beaten egg. shape into a loaf. dot wit
bits of butter and bake thirty minute
In hot oven. Garnish with lemon ores
E cents and parsley.
PI'REE OF CHESTNUTS.
Hull and blanch a quart OF chcstnut
Cook until tender in boiling sailed wa
ter. Much very fine, add a Tablespoon
ful grated cheese. and a pint OF he
milk. Season with butter and paprik,
s,ir up we'll and serve.
t CHESTNUT SOUFFLE
Prepare a chestnut PURGE according
the directions given. emitting the chess
To one cupful of the pures def owe
PURGE can be utilized in this way,) ad
a cupful Of no. milk that has been thici
ened with one tablespoonful flour, ais
one-quarter cupful sugar and ties
spoonful lemon Juice. MBeat up light
then stand aside to cool Fold in tho sti
Fly whipped whites OF four eggs. m
turn into a buttered baking dish. allow
ing room for the souffle to rise Bah
I until firm IN the center. Serve at one
n with rich cream sweetened and flavours
to taste.
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