The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1910-11-15
GOSSIP AND ADVICE FOR THE
WORLD OF, WOMEN.

This promises to be big chestnut
year, therefore good time TO learn
the various ways In which this nut
may form. part Of the daily menu.
Americans use chestnuts far too lit
( tie in cooking. They arc, nourishing
and healthful, and when our native va.
!. rieties arc not TO be had the big
French and Italian chestnuts may be
{ had most OF the winter.
Boiling is about the only way most
persons cook clestnutsi and even here
many slip up. Do not cook until the
shell shrivels; do not let the shuts
stand In the water to cool, and do not
putin salt until the last
In roasting chestnuts cut small
slit in one side to-prevent bursting
when hot. The raw. chestnut can be
Z put in pepper and shaken over a
slow fire until cooked through. A bet
ter way is TO boil for about 10 minutes
then nut while still hot into not
oven to make for 10 minutes or until
very soft. :.s.:asaeia ~ s1ffs7-
Chestnuts as a vegetable are used
either whole or as .puree. For the
latter cut off the shell, boil until the
inner skin comes OF easily, then. put
into a saucepan with enough white
stock to cover and boil until soft
enough to put through sieve.
This PURGE can then be dressed as
are mashed potatoes. with cream, but
ter and seasoning, or little more of
the stock can be added. Stir over the
fire until hot, and serve in the middle
of a ring of fish, chicken aspic or as
a border to lamb chops.
For whole chestnuts remove outer
shell, fry in little butter to get of
inner skin, then boil in white stock
until the nuts are tender but not
broken. Serve with cream sauce
poured over them, either as vegeta:
with little grated cheese on top. s'iE
For acourse at a luncheon hollow
I out a loaf OF bread, butter 1t weli and
. fry as crouton, then lfll With these
dreamed ehestnuts. Small rolls can
Z be treated in the same way for indt-
s5yidual dishes. Xxx e tash
8 After tie Whole chestnuts are boil:
ed ,until soft in the stock let them
5sgst icy cold, mix with chopped green
peppers and few capers and Cover
with mayonnaise for salad This IS
attractiyely served in the shells of
green peppers, or with a border OF
small yellow tomatoes. 49, ~ 4 81.
"A nice cream OF chestnut Soup Is
made by Smelling and blanching a pint
and a half of chesthuts. boiling until
tender in water; then strain and ada
! pint and half OF chicken stock and
cook Is minutes more. Cut hall pint
OF chestnuts into dice, add them and
a pint Of rich cream to the chestnut
stock, which has been strained, bring
toa boil and simmer gently for eight
OF ten minutes. Serve in boullion
cups, with paprika sprlnkled on top
OF the broth. ="
, AS filling or sauce. chestnuts make
saidelIcious change for poultry. For
the former make a bread and butter
stuiiing, add a little cream, cuprul
Of mashed boiled chestnuts, cayenne
( pepper and atlittle hot. water to make
the mixture hold together, but not be
soggy
For the chestnut sauce add three
quarters of pint of stock to a cup
ohmashed chestnuts, season well with
butter, catsup. q drop OF tabasco, pap.
rika and salt and cook until the con.
sistency Of brown gravy.
Anice chestnut dessert can be made
by Smelling 40 large chestnuts, then
putting them in coldawater to come
TO boil, whep the skins can be re-
moved. Make syrup from half
pint of water and a half cup of sugar,
add a quarter pint Of sherry and the
shaved rtnd OF an orange and simmer
the chestndts in this for 20 minutes.
Serve hot in the center Of a mold of.
cottage pudding.
Household Hints. s
In preparing eggplant press Il u1;,