Show r CO I USE fUSE SE LOCAL CHESTNUT CROP CRAP 11 I AND HELP THE FOOD SUPPLY I i spite ot of the b bro light that brought In r I J fine On old chestnut trees I low o no ro po man manyIn many any there of or tho country parts In n man many fall ti chestnuts that go So er e every arc e eu still t u all because causo of ot the lack of oC oft ome small mall boy to go SO forth on crisp afternoons after school to autumn them When 11 en you ou regard those chestnuts as food toad that Is simply wasted do not u use it then it may seem f you c well worth while whilo hUe for you to aid in n the chestnut chestnut gathering yourself for when t lyou you have bave got hot them In this wa way you OU produced food where hero Slave actually have h really increased none you existed you Ou t tho o food rood resources of tho the land just yeas as truly as you do when you ou make maket skins clarify drip drip- jelly out of or peach or t ings to use for tor shortening In your t Even en though you oU ma may have to kitchen kl F buy the chestnuts they are a good food Ito tto to bu buy because they are usually of local gathering and arc not possibly r to tob tobe b be counted among the things that weI we t I hould bould conserve e for our army and the I attics Allies Hero Bore are arc some some- ways to use them Ithem 1 4 Se Salad lid tit I This calls for tor chestnuts that have hae havet t been lIten boiled and cut Into neat small 4 pl pieces es If It desired they may bo be soak soaked cd I in sherry for tor twenty four hours but this is not necess necessary uJ Arrange the f chestnuts che on crisp lettuce leaves and dress with mayonnaise garnishing each plate with a a. few fe maraschino or candled candied cherries This is a a. veT very nice salad to use use in a a. wartime dinner when the ther r nl d and dessert courso course are combined In In one For the Fut First t Coarse A delicious and nourishing soup can be made made- from the following Ingred- Ingred lento A pint of oC chestnuts that have hae haver rf r been shelled b by crossing crossing- them with a sharp knife and antI cooking cooking- them in a ag frying g pan in a I. I little drippings either cither In the oven o or over the flame till un the 1 J shells hens loosen Joosen a a. pint and a a. halt half of or cold coldwater coldwater water a a. pint of ot milk one cup of cream or lr top milk two tablespoons of ot flour and four tablespoons of or butter or some som other ather cooking oil Cook the chestnuts in the cold water till tUl tender enough h to press through a sieve e then scald d the pint of ot milk and add to the chestnuts Cook bok a a. little chopped onion in the butter butter butter but but- ter all tender add tho the flour se season on with salt pepper celer celery salt and a dash of ot i nutmeg if It desired mix well with the butt butter r. r then add tho the chestnut mixture J cook all aU for tor five minutes taking care not to scorch add the thick milk tho the 4 last minute bring to a a. boll pour through a a. strainer and serve at once Cro Cn In these war days das chestnuts make a ai aven avery i very ven- good substitute for meat In the train main courso course of or the meal Hero is a a. t rulo rule for making making- croquettes that willI will I serve fer as such a dish or that ma may be beJ J used as an entree Shell Shen about four f ozen fair Calr sized chestnuts as described 1 above aboc and boil about a half haJ hour Put 1 through tho meat grinder or a vegetable vegetable vege vege- table press and a add Jd two to tablespoons of ot butter or sweet cooking oil and mix thoroughly adding salt and pepper to 1 season eason Add a cup of cream or rich richt t t milk and three beaten e eggs Ss S's and mix I well Now ow cook in a double boiler for l 1 ten minutes stirring to keep from Crom frome e lumping Jumping This should be a a. thick paste I It It not thin h add cream 3 enough more cr cream a Allow it to cool cooJ form Corm into croquettes dip nip In egg and cracker crumbs and fry tr In deep fat AJI u a n Vegetable table Many persons like Uke plain chestnuts a h served as a dinner vegetable The They 2 tike t the c a pl Pi place of potatoes or be serve served Instead of a second vegetable 1 The Tho large Italian chestnuts look better Perhaps but the others answer th the Purpose They should first be shelled J by y cutting them with a a. cross and put put- I tin ting g them with a n. little cooking oil In a frying pan over the fire or in tho the oven o till tho the skins loo loosen en They may then be peeled easily Now row drop them In boiling water and let cook cool till the tho inner skin is s soften softened cd Then drain and re remove remove re- re move mo this skin put back I in n the boiling bulling water vater and allow them to boll boil till lender ten ten- der about der-about about halt half an hour Season with salt pepper and butter hutter Well ell boiled chestnuts may be put through a vegetable vegetable vege vege- table press seasoned wi with h salt alt pepper and butter and served str as ono one would potatoes For Kor Dc Desert crt Make a smooth custard and add chestnuts that have been boiled boUc very tender and pressed a 1 o Alo A Add d a t little lemon Jemon juice and md a t bit of oC the tho grated rind Mix lIx this with the thc custard fill dessert glasses more th than n half full tull with this on and garnish with a whipped cream m Ar A it r b. b f i f 11 s a J ij r b 9 I to r I I. 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