OCR Text |
Show I Iw. lil), Wnttrn Nnwipnper Union ) It we would do something worth whllo we must first reullzo thnt wo must bo nomeUilng. We must be able to think, plitn, crrnte, not bo u more echo ot wlmt suinona olao bus iloniv Lloyd. CHESTNUT DISHES. Chestnuts nro the fnvorlte nut In the autumn, nnd when plentiful tuny bo UKC"1 freely In vn- 'SSjjfT.rl tlotis nnd reuson- (rC3 Chestnut Glace. SfeS-- fuls of sugur, one eS5C cupful of wnter nun a pint li ot cream of tnrtnr to n ciiiuniel stuge or until of n yellowish tinge. Dip the whole nuts, nlrendy shelled nnd blnnched, Into the hot sirup, sir-up, using n sharp skewer for dipping; a hatpin Is n must convenient dipper. Put on pnralliu paper to drain nnd dry. In roasting chestnuts before nn open fire, the small ends should nlwnys bo well silt, Mint they may not burst too violently with the bent. A corn-popper Is n snfe method of rousting them better thnn n shovel or open dish. If to be linked, plnco them on n per-foruted per-foruted dish In n hot oven nnd hnkc them until they nro thoroughly mealy nbout ten minutes. Chestnut Pancakes. nent separately separate-ly tho yolks of three eggs nnd tho whites of two; ndd three-fourths of a cupful of crenm. n tnblespoonful eneh of butter nnd sngnr with sutllclent flour to mnko n bntter. Drop on n hot griddle nnd put together when buked In pnlrs with n chestnut Ailing between, be-tween, or they mny bo rolled with tho fllllng spread on tho enkc. Chestnut Pudding. Illnnch n pint of chestnuts, halve them nnd cook three-quarters of nn hour with hnlf'n pint of milk, letting them simmer until un-til ttnft. I'rpkM thrniieli n sieve, ndd one-hnlf cupful of sugnr, a llttlo salt, one-half tenspoonful of vnnllln, n grnt-lug grnt-lug of nutmeg. IJent tho yolks of three eggs, ndd to tho chestnut pulp, then fold In tho well-bcntcn whites. Put Into n pudding dish nnd hnko fifteen minutes; servo hot or cold with cream or n thin custard. Chantllly Chestnuts. Pierce ono pound of chestnuts und put. them Into boiling wnter und cook for three-quarters of an hour; peel cnrefully, pass through n potato rlcer, sprinkle with sugnr, ndd n bit of vnnllln und pile the whole on n pinto. Pour over whipped crenm sweetened nnd llnvored, und garnish with crystalled apricots. He enmo up smlllnR used to any He mudo tils fortune that a-wuy, 4 hnd hard luck a-plenty, too, Uut settled down and fought her throiiRh, And every 'tlmo he Rot a Jolt Ha Jlst took on n tlRhtor holt tillppod buck soma when ho tried to climb, Uut cama up amllln' every time, James W. Foley. SEASONABLE GOOD THINGS. For thoso who nre fond of cheese, the following reclpo will bo enjoyed: y vt iw'? 'gafF I Cheese Savory. Kp2tss5B Soften n enko j "iH ' cre,,m cheeso; Rjv jA ')ut " ,n n m,wl ji"To lO'jP which hns been Jg-Jj-N-v clove of garlic; vjwi?2? m'd n tablespoon-fill tablespoon-fill of softened butter, one tenspoonful of chopped olives, half n tenspoonful of chopped parsley, one-third of u tenspoonful eneh of Worcestershire snueo und nn-(itovy nn-(itovy paste. Season with suit, pepper pep-per and paprika und puck closely In a glass mold. Turn onto n pinto when llrui. Serve with tousled cruckers. Spinach Tlmbates. Chop lino u generous gen-erous cupful ot cooked spinach. Press It through a slevu; melt two table-1 spoonfuls of biKter, cook In It two tublespootifuls m flour; ndd n dash of cayenne, suit and pnprlkn and , thrco-qiuirlers of n cupful of milk; stir until the mixture bolls. Then add , the spinach puree, two well beaten eggs und more seasoning. If needed. Mix the whole thoroughly ami cook In tlmbale molds, v. ell buttered, until' tliu centers nre linn. Rhubarb Pie. Hake In two cruts tho following mixture: Tuke one ciih fill of chopped rhubarb, ono euptul of Kiigur, one large cracker, rolled, and a tnblespoonful or butter. Hake us usual. Orange Wafers. Cream one-quarter at a ctiprul of butter; ndd one-half cupful of sugnr. ono egg, well lieu tun, tho, grnted rind of on ornngo. two tn-' blespoonfuls of onuige Juice, n tenspoonful ten-spoonful of batting powder sifted with one cupful of Hour. Mix und oil thin; cut with a small cutter nnd bako In a hot oven. |