Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-01

! err until thickened. stirring constantly
Pour onto large platter and when cool
enough mold into oval outlet form, dip
into beaten egg. cover with bread crumbs
and fry in deep fat
| Chestnut stuffing for turkey chicken
Take some blanched cheStnutS and stew
them for a quarter of an hour with half
| a chopped onion, one-half pound of sau-
of butter. a little chopped parsley and
some grated stale bread crumbs. Stuff
the chicken or turkey with this mixture,
roast and serve with a PURGE Of chestnuts.
Chestnut salad-Boil until tender one
pint of blanched chestnuts: drain. season
with salt and pepper and set aside to
cool. Hard boil two eggs at serving time.
arrange some lettuce in the salad dish,
put in the cheStnutS and pour over a
French dressing. using lemon juice In
stead Of vinegar. Hold small sieve over
the dish, rub the eggs through, covering
the salad lightly.
Chestnut Pie.-Take one cup OF sifted
stewed chestnuts, two cups of peanut
milk, one egg, one-third cup of sugar
and a pinch of salt. Make the milk by
dissolvng one tablespoonful OF raw pea
nut butter in one quart OF water and
cooking it in a double boiler for one hour
Beat the egg, add the other ingredients
and bake with one crust.
Chestnut Fruit Cake.-Blanch, boil until
tender and mash one and a half cups of
chestnuts; add one and a half cups of
chopped figs or dates and one-half cup
of cooked and sifted apples Mix all the
ingredients thoroughly, add little salt
and bake until brown. Other fruits may
be used If desired.
Chestnut Pudding.-Blanch one pint of
chestnuts and mash. Cream one-half cup
of butter with one-half a cup of sugar
Add to this the well beaten yolks Of
three eggs, one cup of milk, one-half cup
Of bread crumbs and the grated rind of
| one lemon. Mix all thoroughly together
| with the chestnuts. then add the beaten
whites of the eggs. Steam for one hour
and serve with custard sauce or whipped
| cream.
Chestnut Dainty.-Blanch one quart of
| chestnuts, boil with a little salt until ten
der, then add one and a half pounds of
| the same of currants. Chop one onion
| into this and sugar to sweeten and some
| lemon juice: then add a dip of flour and
water and little cinnamon
|
| Chestnuts with Chocolate-Wasn and
sift enough boiled chestnuts to make a
| pint. Salt, melt one-haf cup of grated
sweetened chocolate over hot water, or
| if you use unsweetened chocolate add
| powdered sugar and vanilla to taste. Stir
| this into the sifted chestnuts. Sweeten
and flavor one pint of thick cream, whip
| it stiff and pile It lightly around the
edge.
| Chestnut Ice Cream.-Make a plain
cream. using one pint of milk brought to
| a boil in a double boiler With the grated
| rind of an orange pour this over two
eggs beaten with cup of sugar. and
| add two tablespoonfuls of gelatin soak
ed in cold water. Stir until dissolved and
when cold add the juice Of the orap0-
and dozen and a half of chestnuts,
| blanched and cooked tender in boiling
water. Drain. press through a sieve and
cook with a gill of water for twenty min
utes. Lastly. turn in a pint OF cream and
freeze.
| Candied Chestnuts.-After cutting little
piece out OF the shell, to allow the escape
of steam. put the nuts into the oven and
bake them. sprinkled with a little salt.
When done and cool enough to handle
remove their shells and the brown inner
skin and dip each one into a syrup pre-
pared by boiling cup of granulated
sugar and half cup OF water until 1t