Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-19
Halloween Refreshments
minutes, drain in q colander and serve
very hot.
Chestnut Glace.

very hot.
Chestnut Glace.
Peel some of the roasted chestnuts and
VIII en- cold stick wooden toothpick In
each. Boil one pound loaf sugar in one
pint OF water and dip each nut In the
strip. Stick the ends of the skewers
harden.
Deviled Chestnuts.
Put one pound Of large chestnuts into
a saucepan of boiling water and parboil.
Plunge into cold water until the skins
loosen, then remove them. Dry thorough
ly. then put into a frying pan with
hot butter and toss and shake until gold
, color. Sprinkle with salt. mixed with
little cayenne and serve either NOT OF
cold as preferred.
Chestnut Cookies.
Cream one-half pint of sugar with two
tablespoonful of butter. add three eggs.
three tablespoonful of milk. one pint OF
chopped, boiled chestnuts, a saltspoonfui
of salt any favoring desired, and sum-
cient -four to make a soft dough- Roll out;
cut into cookies and bake.
Nut Cookies.
Use for these little cakes cuprpi OF
hickory nuts or any other nut preferred.
Rub to a cream one pound Of light brown
sugar and one cupful Of lard and butter
mixed. Add two well beaten eggs one
curful of sour milk into which round
teaspoonful Of soda has been beaten, the
cupful of nuts and -four. a little at time
until the dough is stiff enough to roll out.
Roll thin. cut in circles or any Ianey
ad vi RIeaSe0
pan and bake in a quick oven for iour
or five minutes
To Remove Pecan and Hickory
Meats Whole.
There is knack In this and I Will
let you into the secret. Pour boiling
water over the nuts and let stand until
cold. Then crack with a hammer.
striking the small end of the pecan
and the edge of the hickory nut
Witch Cake.
A good recipe for the witch cake,
which may be just as delicious as
though 1t held no secrets, Is this: Beat
to q cream in a warm earthen bowl
one cupful of butter. Add gradually
a cupful and half Of sugar, and
then the yolks of three eggs beaten
stiff Flavor with q teaspoonful OF
vanilla and a quarter teaspoonful OF
mace. Sift into three cupfuls of flour
q teaspoonful of cream Of tartar and
half teaspoonful OF soda or two tea
spoonfuls Of baking powder. as pre-
ferred. Have measured out a half cup
full of milk and add milk and -four
alternately, a little at q time. beating
thoroughly. Lastly add the whites Of
| the eggs beaten stiff. Have ready
good sized round cake tin lined with
trinkets wrapped In oiled paper as are
desired.
There should be ring to show who
| is first to be married, q thimble for the
dime for the one predestined to riches
| and many other little things that may
suggest themselves as indicative OF
what the future has in store for the
various guests. Pour the cake into
proper spaces. then bake in a mod
crate oven for forty or fifty minutes.
| Frost and decorate with nuts.
Nut Waters.
Beat two eggs and cream with them
half pound Of brown sugar. Add
rounded tablespoonful and q half OF -four
sifted with quarter of a teaspoonful OF
baking powder and tablespoonful Of salt.
Add also cupful Of walnut or pecan
meats broken In small pieces and a tea
spoonful of vanilla. Drop the mixture
onto buttered tins, put whole nut meat
on the top of each cake and bake about
live minutes In brisk oven.
Picked Apples, Peaches and Pears.
A good mixed pickle Is made by COM
bining the three different kinds OF fruit
Rub the down or the peaches with
coarse cloth, peel the pears IL the skin
be tough, otherwise simply remove the
blossom end, and peel the apples, leaving
the stems on. Stick a couple or cloves
lin each piece of fruit. For six pounds
of fruit allow three of sugar, pint OF
strong vinegar. four dozen cloves and
1.-TWO dozen cassia buds. Cook the strip
lffteen minutes, skim well and put In
the fruit Cook until tender. then pack
lin glass or stone jars and zeal.
EMMA PADDOCK TEL6Ok0s