OCR Text |
Show SOME SEASONABLE RECIPES Chestnut Soup. , This is a French recipe, and If any one knows about the chestnut It Is a Frenchman. It Is considered an essential es-sential of diet In some form or other In his native country just as we uso the potato and the oriental uses rice. Moreover. It Is a soup that lends Itself It-self peculiarly to the soason, It requires re-quires a quart of chestnuts, and these must boll for an hour In ono and a half quarts of bouillon until somewhat reduced In quantity. Have some previously cooked carrots and turnips diced and nddto the soup boforc serving with a fe'w cooked asparagus as-paragus tips (the canned will do). Also force through a siovo a little whlto chicken meat and you have a fino thing The chestnuts may be shelled and blanched for this puree very easily If an Incision is made in tho shell and thoy are allowed to boll for a minute and are then put in the oven in a greased pan for about seven minutes. Chestnuts are richer in food value than cither potntoos or rice, which also should bo remembered. remem-bered. Chicken Plo. Joint up two fowls or three half grown chlckons; ada a few strips of salt pork and simnior a half hour, reniovo the larger bonos and arrange the joints carefully In a deep earthen earth-en dish; reduce tho liquor to two cups and remove tho fat; add a cup of sweet cream and thlckou, season with celery, salt and paprika and pour ovor the chicken. Let tho crust be 1 rich biscuit dough, melt only tho half cup of butter necessary for a quart of flour, .and add it warm to tho milk instoad of rubbing In, place a paper funnel or cone In tho center of the pic, a hole having been made for the purposo, and after brushing paste over with milk or milk mixed with yolk of egg; bake for 30 minutes. This Is the New England way. Chicken (Creole Style). Put three tablespoons of dripping in a skillet and fry in it until light brown three sliced onions; disjoint a large, tender chicken, roll it in flour and fry it in tho hot fat until un-til brown; place tho chicken In a heated casserole; add to tbe fat In the skillet two tablespoons of flour and stir until smooth, then add slowly slow-ly one pint of strained tomatoes, three minced green peppers, half a hay leaf, a sprig of parsley minced, and a teaspoon of salt Cook five minutes, min-utes, pour over tho chlckon and then bako for two hours. An Old Friend In a New Dress. Try tho commonplace carrot this way and you will be delighted: Before Be-fore cooking run through the meat chopper, after boiling In salted water wa-ter add salt, popper and plenty of butter mixed with a few drops of Worcestershire Wor-cestershire sauce, and you will scarcely scarce-ly know your old friend. Turkey Tetrazzinl. A restaurant in New York serves a delicious entree named after "Our Lulsa," the famous prima donna. Here It Is. Sllco small, thin pieces of turkey previously cooked into a cream sauco to which somo cooked spaghetti Is added, also a little grated grat-ed cheese and some vory thin slices of mushrooms cut crossways. This Is served in the dish in which it 16 cooked, and some broad crumbs are browned over tho top. Baked Hubbard Squach. Solect a thoroughly ripe one, cut It In half and remove the seeds, ccrnp-Ing ccrnp-Ing tho Inside thoroughly; bako for ono and a half hours In a moderate oven, then remove the thin, brown Bkln which has formed and with a spoon scrape the squash Into a hot dish, mashing it well and adding butter, salt and pepper to taste. It should bo of the consistency of roasted roast-ed chestnuts, and very fine in flavor. fla-vor. Cooked Meat for Mlnce Pies. In order to succeed In having good mlnco plo It Is quite essential to cook tho meat properly so as to retain Its Juices and strength of flavor. Select Se-lect four pounds of lean beef (the neck Is as good as any) ; wash It, and put It into a kettle with just enough wator to cover It; take off tho scum as It reaches tne boiling point; add hot water from tlmo to time until un-til It Is tender, then season with Bait and pepper; tnko off the cover and lot It boll until almost dry. or until the Juice haB boiled hack Into the meat. When It looks as though It was beginning be-ginning to fry in its own Juice, It Is tlmo to take up and set aside to get cold, which should be done the day boforo needed. Next day, when making mak-ing tbo mince meat, the bones, gristle and stringy bits should be well picked out before chopping. MRS. P. O." |