Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-11-23

or three pints of American chestnuts.
then cook half an hour in milk. Pound
thoroughly or run through colander.
Add the liver of the turkey, which has
been boiled and minced fine; table,
spoonful of minced ham or sausage meat,
half cupful of dry bread crumbs, tea
spoonful Of minced onion, a tablespoon
full of minced celery, the juice of half a
lemon, q tablespoonful of softened butter
and an egg to bind.
Chestnut Sauce.
After the turkey has been taken up and
laid on it's hot platter remove the extra
fat from the top of the drippings re-
manning In the pan and stir two table
spoonfuls of -four into what is left. There
should be two tablespoonfuls Of rich
drippings. If more than that let 1t boil
down before adding the flour. Cook until
frothy and scrape the glaze down from
the sides of the pan. Pour In two cupfuls
of boiling water. stir until smooth and
thickened. Season with salt and pepper,
add two cupfuls of the cheStnuts shelled,
blanched cooked and mashed. Pour into
a sauce boat and serve with the turkey.
Jellied Cranberry.
The cranberry is the Thanksgiving berry
par excellence, but there is all the differ
Now while seeds and skins are tender
there is no better way than this, which
is one of the easiest possible to remember.
Wash and look over the berries, remov-
ing any that are soft or imperfect. Put
into a porcelain or granite kettle that has
not Clipped. and sprinkle over them half
as much sugar as you have berries.
On top of the sugar crust pour gently
half as much water as you have used
sugar. Thus, II you are cooking a quart
Of cranberries you would need pint Of
sugar and a half pint or one cupful of
water. Cook very slowly. When they
break into a boil. cover just a few mo-
the skins to burst. Then uncover and
cook gently until tender. Pour into a
mold. When cold the Juice will be firm.
inclosing the berries, which will be soft,
but retain their form.
Cranberry Frappe.
Stew the berries in water, using two
cupfuls of water and quart of the ber-
.ries. When soft take from the fire, strain.
return to the kettle with two cupfuls of
sugar and cook until the sugar Is thor
oughly dissolved. Cool. add the juice
OF two lemons and freeze to the con-
sistency of an ice. Serve In sherbet
glasses with the turkey. hot or cold.
i Grandmother's Apple Butter.
Boil one gallon Of fresh sweet cider
down to one-half its original quantity
Then fill the kettle with sliced sweet ap-
pies and let them simmer gently but
steadily all day. until reduced to about
one-half of their original bulk. Stir
frequently with q wooden spoon or paddle.
to prevent their scorching. If not boiled
down sufficiently the first day let cook
longer on the second. Pack away in
stone or wooden jars.
Some housekeepers prefer to use half
sour apples. In this case sweeten to
taste when the apples begin to break.
The butter is better, however, if left
with the natural sweetness of the apples.
venison Jelly to Serve With Meats.
Allow for one peck Of ripe grapes,
one quart of vinegar, one-quarter cupful
Of whole cloves and one-quarter stick
cinnamon. Put all In a preserving ket-
tie, bring slowly to a boil, cook until
grapes are soft. then strain. Measure
the juice, add an equal weight of sugar.
boil ten minutes longer and pour in
EMMA PADDOCK TELFoRD.