Show 1 the kitch butchen h en 4 cabinet a binet t falt ft lT western union 1 to be b 6 tt bleto to have the tha things w w want rant ismenes Is to bei uble able 0 to o do without is if power ceorge mo me donald CHESTNUT TIME e fh in chestnut time we like to review our serving them as aa a food tor or our tables able the frosty days bof W early fall bring from the woodlands an abundance of these glossy meaty meat y nuts which can add so much to kibur bur deniis 1 the ithe chestnut Is it a nut j which can acil employed tn ili some way i or other in every course during the i entire dinner from soup to deviled nuts the size and flavor of our american chestnuts fully equal the imported italian and french variety since our trag have llavona been cultivated j A soup flomp which billeb once once tried will a ways 11 I 1 be cher cherished Med Is potage pi 9 la puree of take pros ve and one half pounds of the hutsi ainner and peeled put them into a saucepan with plenty of art cold water when boiled doln them and put iut into another saucepan pan with one quart each cacti of roll MR nd and water it a carrot und and onion cut t nto into slices a bit of mae mace e a bay leaf a sprig of parsley a and nd salt to season w with ith a little whole pepper let this boll up then slin aim mer mei for two hours put through a return to the saucepan and boll adding more seasonings if desired and serve with croutons of breud bread A salad of chestnuts and apples with a stalk or two of celery Is ie fine noil two dozen of the larger nuts nuta 20 minutes cool them and take off tile the she eliell and inner skin shin cut into quarters and season with salt and popper pepper another dainty salad la Is prepared by removing the skins and then without cooking chop them very very inc to these chopped nuts add one cupful of chopped celery ind mix with a good french dressing take as many green peppers as needed cut into half and remove seeds arrange on a bed of lettuce and fill with the prepared mixture gambill each with a small radish cut into the form of a tulip or with overlapping slices of the sliced radish chestnuts with brussels brus sela sprouts are considered a great delicacy prepare tile chestnuts by removing eliell and skin molt one fourth of a cupful of butter in a trying frying pan add two teaspoonfuls of sugar and stir until browned add the nuts anil and cook them until clivy are brown saute saule the sprouts with one third of a cupful of brown stock one aalf teaspoonful of beet beef extract and one haic teaspoonful spoonful of salt season with cayenne and two tablespoonfuls of orange or fruit juice nuts of various kinds or a mixed variety are delightful as a relish tor for a supper dash stir them in a hot pan with a tablespoonful of olive oil a little salt bait shaken klinkon over them after they have bare been drowned and a dash of cayenne these are called deviled n nuts u ts sunday night supper i As the sunday night supper cornea comes once a week it Is necessary to pre pare for it if we have variety sand sandwiches are always a fam favorite rite and though they are work to make let the family help it if tile family likes a hot biscuit try this prepare a baking powder ahle cult dough and roll out rather thin fc spread preat with butter and sprinkle thickly with grated maple sugar roll up cut into slices and bake bak e quickly i i potato and ham filling for a good take a pint and a half of seasoned mashed potato stir in two i eggs PS KS without boating spread this mixture iture iu out smoothly using two taj I 1 loon fula biking a flat cale cabe cover with neatly trimmed boiled ham 1 and cover with another layer of r into pris s tile the idies together and try until delicately bawn in hot tat fat i cabbage salad shred a hard bend bead I 1 of very fine pound and bruise it will well to t draw out oat the Jil juices ces then dress with cream sugar and a dash of vinegar and salt sall sour cream and no vinegar fineg ar may be used instead of the sweet cream olive squares spread brown brelle with butter and the following filling take a dozen olives a stalk of celer ono one small sour aepli applean ap plea a tob of catsup a dash and a pinch of mustard mix with a little salad dressing marmalade tart this thili inny be prepared the day before serve cold line a pie plate alth pastry and fill with peach or apricot marmalade cover the top ohp with rings cut from cored band and peeled sprinkle with lemon juice and bake tor for half lift if an hour serve with whipped crenin cream it one wishes to serve a more edtl elaborate dessert tho the following Is quite stylish bucked ked Alaska Place fl a brick of I 1 ce cc cream on a thin sponge cal ebythe of the same binne shape Cover witha alth a fuer meringue ae and set into a hot oven to brown quickly serve sliced a I 1 I 1 icum ji am j |