New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-21

Of crisp lettuce leaves. Chopped cabbage may
he used in place of the celery.
CHESTNUT MOULD
Prepare PURGE of chestnuts from three
quarters Of a pound Of the nuts. Scald one
pint Of milk in the upper part of the double
boiler, add half cupful of sugar, pinch of
salt and two lightly beaten eggs. Stir con-
stantly until the custard thickens. Do not
boil. Add one tablespoonful Of powdered gea-
tine that has been softened in a little cold
water. Remove from the fire as soon as the
gestine is dissolved, mix in the chestnut PURGE
and three tablespoonful of maraschino cor
dial. Mix thoroughly, mould in a small ring
mould and serve unmoulded with the centre
filled with sweetened whipped cream. This is
an excellent company dessert -Syhen something
especially nice and novel is desired.
CHESTNUT BREAD PUDDING
This is another novelty in the dessert line
and it is not an expensive recipe. Score and
roast the chestnuts, SHE'LL cool and chop finely
Cook one-quarter Of a cupful of sugar to
caramel pour over quarter of cupful of
boiling water and let boil to a syrup. Then
add slowly one and half cupsful of milk, one
whole egg and the yolk of another, lightly
beaten. Mix one cupfu Of soft bread crumbs
with half cupful Of the chopped chestnuts,
half teaspoonful Of salt and half a teaspoon
full of powdered cinnamon and combine the
two mixtures, mixing thoroughly. Turn into
buttered and sugared moulds and let cook in
dish of hot water like custard Serve hot, un-
moulded, with hard sauce.
Cooked chestnut PURGE makes also delicious
charlotte or frozen mousse. For the former,
add half cupful of the PURGE to half pint
of chilled double cream that has been whipped
solid and sweetened and favored TO taste. Fill
into tall slender glasses that have been lined
with halved lady fingers
For the mousse, prepare the same as the
charlotte, adding half cupful Of powdered
macaroon crumbs IN addition, pour into
mould with water-tight cover and bury in
chopped ice and rock salt for three hours be-
fore serving.
CHESTNUTS COOKED AND PRESERVED
IN VANILLA SYRUP
II is best TO use nuts early in the fall before
they harden. Prepare the chestnuts by blanch-
ing and sheing then let them simmer In boil
ing water Until tender. II cooked rapidly they
viii be broken. Take the weight Of the chest
nuts in sugar, dissolve in half the measure Of
water and add few drops Of lemon juice to
break the grain of the sugar. Let the nuts
simmer IN this syrup until they look as if the
syrup had penetrated through them, add a
tablespoonful OF vanilla extract for each pint
of syrup and store alright as for preserved
fruit.
NESSELRODE PUDDING
Prepare pint Of rich boiled custard from
a scant pint of milk, three eggs, two table
spoonsfUl of sugar and pinch Of salt. Cook
over hot water until well thckened remove
and cool. Fold in half pint Of sweetened
whipped cream and one cupful Of the pre-
served chestnuts preceding recipe). finely
chopped. Flavor with three tablespoonful of
,naraschino cordial and two tablespoonful of
the vanilla syrup. Turn into a chilled freezer
and freeze slowly. Repack in mould with
water-tight cover and bury in ice and rock
salt for three hours before serving A few
chopped maraschino cherries may also be add
ed to the pudding II desired