Show the K kitchen ac cabinet C abin 1 I A aoi lual who BC acks tor berven ulon alone to kive eh liln doul M nay keep alib 1 im path but will not breuch reach the coall while a lie ile wilo who deilks in love nimy may I 1 I 1 nd e r an fn fur r Y yet t god gen will bring lafin where t th he blavid pre henry lenry 11 dyke CHESTNUT chestnut DA dainties chestnuts may bo b served in ili such sut h n of ways and lit in such it number of nf dishes that those are fortunate who have plenty to in serve boiled bol bcd lcd and served ns as all c scalloped dish they nicely take tho alio pince of munt us tie it ft KOUP there la Is nothing inora delicious As nut inu lout Noss elrode pu d d I 1 11 11 nothing takes the place of the do de li clouti nut deviled chestnuts Chest nuta shell hell one on capil till of chestnuts clies cut clit into mill slices and fry until well browned using eatough butter r to prevent burning ti thasco sauce or it a few grakaw of it lindrika chestnut en casserole Ket novo tho the slit shells it from froin three cupfuls of put into n ca caporole Prole lurid pour over three cupfuls of chicken stock cover and cook slowly in III the oven for thrpo bourst li our then thicken with butter und and hour cooked torether together stud lid to the anble lo in the casserole chestnut croquettes Croquet tes cook one cupful of until tender put til rough a sieve add two egg CR n tow 1 iw drops of onion juice two tablespoon fills each of butter tind bresin salt and nd it to to taste sto shupe n milo little larger thim chestnuts dip into crun tilis egg nod crumbs hud and try fry in deep deell tat chestnut gravy to any chicken fowl or it game gravy add n Q cupful of mashed chestnuts and servo serve hot chestnut souffle Sou file mix one fourth of sugar two trible spoonfuls of flour odd add one cupful I 1 of chest chestnut mAt puree cooked cool ed and put through a 0 aleve and one half cupful of milk stirring art and cooking for five minutes theil add the whites of three eggs folding them into the mixture bohm in a buttered hulling halting dish until firm servo with it cream sauce baked chestnuts Ite remove inove shells shella front from it 11 pint of chestnuts put into a baring dish and over cover with chicken ilcken cl e stock season with salt and cayenne and bake until soft keeping covered nearly doue done serve with a small part of the he stock loft left in the pan chestnut soup cool two attro cupfuls of fit lii llod blanched chestnuts in chicken stock stocal until tender press through a sieve add ad a cupful of rich milk and the saine anino of chich chicken wn broth season with celery stilt suit stilt caye titto and nutmeg neg cook two tablespoonfuls of onion in ili tl three irve tablespoonfuls of ell chuk en rat fat add two tablespoonfuls of lour flour anil and t s tir into the soup soul C cook live minutes mint ites add a cupful of of hot cream tind and ser serve herveat veat ot once milk with n beaten egg fitly ni ay iy be used eill equally illy well in place of the lie bercum soups from chicken chicken broth soup Is the basis for many kinds of the most delicious soups 1 n with other ment meat flavol alone ni its chicken soup soul the flavor in always tic cc tin tilt following anre n few soups a L little out ot of tilt alit ordinary vermont chicken soup 61 cupfuls of chicken broth nIng lna mith halt pepper nud uj a grated onion ald add one apud of lettuce shredded and alid one cupful of green pens peas simmer abtil tile the vegetables tire done simmer ali eg wt udd lidd sanle brend crumbs brumba ti to make a paste and shape amite into halls drop these into the IND boiling soup and ten ini minutes then serve duchess sou soup p cook two awo sl salco I 1 cell each act 1 of mi corrot rot and onion three ini minutes ln in tine unit and one olle half baill fills of bitter four cupfuls Is asid ald a ld tw two les of mace boll liate fifteen en strain and add lid two tw cupfuls of milk thicken with gitil one foul fourtly th of a cupful each of butter batter and flour cooked together season with salt tind pepper and str in one half of grated cheese serve as aa soon boon na its alik alie chei chease e Is melted nu mew orleans soup cut up n calek dredge aho pieces with nour and fry brown in butter bulter or with sait alt pork alm add four knur u arts of water and cook until the lie chicken chlelan Is tender or nearly so BO add to slices of holled boiled halcut 1 into t lifts 1 n I pod of red popper pepper two to quarts of allred olra okra and half n cun can of tom tomatoes nInes s I 1 miner until tile elite chicken kati Is done season with mill fait and popper pepper an and nod one te of powdered Ran frits fras chicken soup Holland hollandaise alse cut two cucumbers rs into lice dice two carrots r and turnips cover a quart of cli lehen stock and cook until thi veer alei ll ei are tender season reason to tiete mid a of butter and tift lion with the lie yolks or of fout e er 7 beaten smooth with it cupful of 0 roam cream pour into tho alio aurent nil and delit adil half bolf a cupful ouch each it if cooked gream lan PUS as wid french benns A into roup Is prepared prepa just as 0 one n d does it es e s renni of nf soup soul adding three tea of tomato catsup iett ewt before servI serving hg aloe |