Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-10-12

I of mace. a pinch of red pepper and two
| tablespoonfuls of wheat flour. Simmer
Tor ten minutes, then strain
| PEANUT RoaSt.-MiX thoroughly two
| cups of peanut butter with one cup of
milk. Add four we'll beaten eggs. Stir
| IN one quart of slightly toasted bread
| crumbs. two grated small onions. two
| cups of hot mashed potatoes, two tea
spoonfuls of salt and one tablespoonful
OF savory. Bake an hour in an oiled
bread tin. Garnish with parsley and
molds of cranberry jelly.
Chestnut Soup.-Stew for an hour and
a half one carrot, the heart of a bunch
of celery, one large onion, six cloves, a
teaspoonful of salt, a little black pep
per and a quart of stock. Take two
dozen blarched chestnutS and boil until
SOFT: rub through a sieve Put the nuts
into the soup stock and add a teaspoon
full of corn -four and a quarter of a pint
OF cream. Boil up and serve.
Mashed Chestnuts Served With a
Reast.-Cover some blanched chest
nuts with rich soup stock and let
them simmer gently until tender. After
seasoning with salt and pepper rub
them through a sieve and stir in
lump of butter. Bring them to the
suitable degree of heat and serve with
a roast.
Chestnuts and Oysters.-Make a thick
batter with the yolks of two eggs, two
tablespoonfuls of cream, a spoonful OF
spinach juice and a little grated nut
meg. Add half a lemon pulp minced.
little parsley and a little flour. Dip the
oysters into this one at T., time, then
cover with bread crumbs and fry quickly
until a light brown and set where they
will keep hot. Have ready as many
blanched chestnuts as oysters. Butter
a hot saucepan and dredge with hour
Put in the liquor drained from the oys-
tiers blade of mace and a cup OF
white wine. Add the chestnuts and let
boil until tender. Thicker with the
yolks of two eggs beaten with tour
spoonfuls of milk. When it hoils up
thick, pour it over the oysters and
serve.
Chestnut Cutlets.-Cooll some blanch-
ed chestnuts in broth or water until
tender, then pound very fine, WORKING
in lump of butter and salt TO taste.
Stir in n cup of sweet cream and rub
the mixture through a coarse sieve.
Next add we'll beaten eggs, allowing ono
to each dozen nuts, and COOK the Whole
in a double boiler until thickened. STIR
ring constantly. Four onto a large
platter. and when cool enough mold into
oval outlet form. dip into beaten egg,
cover with bread crumbs and fry IN
deep fat.
Hickory stuffed Onions.-Peel and boh
several good sized onions for half an
hour Then drain them and rinse IN
cold water. Cut out the central portion
of the onion, leaving 4 cup-shaped re
ceptacle Mix together one-half cup
of grated bread crumbs, one-quartef cup
of melted butter, the yolk of one egg.
one-half tablespoonful of finely chopped
parsley. a dash of pepper aud pinch o.
salt To this add one-half cup o.
chopped hickory nut meats and MI the
onion centers. Place the onions IN q
baking pan, pour about them cup ~
hot broth and cook them fairly slowly
for three-quarters of an hour, bastlng
them three or four times. They may pc
served with cream sauce or melted
butter =,
chopped veal and twelve chopped
blanched almonds. onehalf Il teaspoon
full of salt, one egg, pepper TO taste
and one cup Of tomato sauce. MIX lhe
meat almonds and seasoning, ana
moisten with the well beaten egg. ho4l
into balls the size of a walnut ana set
in a baking pan. Pour over them the
hot tomato sauce. Cook in hot oven
for twenty minutes Garnish with par
sley or watercress.
walnut Soutfie-Melt two tablespoon
fuls of butter, adding three tablespoon
fuls of flour gradually and one cup OF
milk Remove from the fire, add one
Gun of chopped walnut meats,~the NolkS
of three we'll beaten eggs, season win
salt pepper and let cool: then tod IN
the beaten whites of the three eggs
and bake Nv enty-five minutes in a mod
crate oven Serve with whipped cream
Nutted Cheese Balls.-Around fair
" large piece Of nut meat mold ball
of cream cheese, roll in chopped nuts
and serve two of these with each indi-
vidual salad They are a most attrac-
tive garnish, as they nestle IN among
the leaves of lettuce or watercress.
Nut Frtters.-Sift together one cup
of flour half a teaspoonful of salt. one
level teaspoonful of baking powder
and teaspoonful OF sugar. To this
add half a cup of milk. one egg beaten
light and half cup of chopped nut
meats. Fry in deep hot fat and serve
with maple or brown sugar, strip.
Nut Croquettes.-Take two cups Of
cooked rice. one cup of chopped wal
nut meats, two well beaten eggs and
salt to taste. Stir together and fry in
hot fat.
Nut Hash on Toast.-Toast thin slices