Show 12 ON ki I 1 J CA r what wo we call luck Is simply pluck and doing things over and over courage and ana will perseverance and skill are the tour four leaves ot of lucks clover MORE CHESTNUT RECIPES there are so many delicious dishes which may be prepared from froin chestnuts that where they are plentiful they should be used more often chestnut pudding make a of a pint of v water and a pound fi of sugar add 50 s shelled he I 1 I 1 e d and blanched chestnuts and stew tender remove the nuts from the and add a fourth of a pound each of seeded raisins and currants and stew until tender to the sifted nuts ad add a pint of sweetened cream in which the bolks N alks of eight eggs have been cooked until smooth cool put into a freezer flavor with vanilla and freeze when thoroughly frozen add the fruit and a pint of whipped cream cover closely and let stand tor for several hours to ripen chestnut and apple dessert boil one pound of large chestnuts for 15 minutes remove the shells and skins shins boil la in a cupful of mill milk until sofa soft enough to press through a sieve butter a mold well find and line it thickly with fifth sifted nuts then add a layer of thick sifted apple sauce sweetened and colored pink with current jelly then add another layer of nuts and one of apple and squeeze on a little lemon juice bake ina in a moderate oven and serve with whipped cream chestnut fritters cook nuts peel and mash them add to a pound of nuts a seasoning of butter a beaten egg and flour to make a soft dough roll into small balls or flat cakes dl dip in egg and fry in olive oil chestnuts cooked and used in various combinations make most dainty salads with apple and celery and mayonna mayonnaise lse served in lettuce nests or with pineapple or any other fruit chestnuts combine well preserved chestnuts these make EL a most delicious conserve to use throughout the year tor for various garnishes or desserts roast or boll them the nuts blanch them and drop them into a made by using it a pint of water a pound of sugar the juice of two lemons and the grated rind of one simmer gently for halt half an hour or more then bottle and seal chestnut soup this is one of the most delicious of soups and with almonds in place of the chestnuts will add a pleasing variety doll boil a pound of 0 chestnuts until the inner husk will rub off easily then place placa the blanched chestnuts or almonds in a saucepan in which two tablespoonfuls of butter has been browned with tour four tablespoonfuls spoon tula of chopped onion cooked without browning then add three cupfuls ot of water some celery salt mace and pep taste cook gently one hour beat an egg yolk and add to a cupful of milk strain and rub the S soup cup through a sieve and add to the milk sprinkle with a teaspoonful teaspoon tul of 0 chopped parsley reheat and serve with croutons good fortune attend each merry friend who boeth the best he may pot forgetting getting old wrongs with carols and songs to drive the cold weather away MORE COFFEE DISHES coffee ns as a flavor may be used to la many dishes and gives a most pleasing change from the regulation flavors coffee cream pudding take five tablespoonfuls of strong coffee one and a halt half tablespoonfuls of powdered gelatin and while the gelatin la Is dissolving cook together the yolks of three eggs a pinch of salt tour four tablespoonfuls of sugar r and one and a half cupfuls of milk when smooth add the coffee and gelatin mixture cool and told fold in one cupful of whipped cream stir 0 occasionally casio nally until it begins to stiffen then pour into a wet mold garnish with grated coconut and pistachio nuts coffee os as a flavor for fondant or par loche with nuts Is a com combination bin atlon well liked coffee bavarian cream dissolve two large tablespoonfuls of gelatin in halt half a cupful of boiling water add two thirds of a cupful of sugar and two cupfuls of good liot hot coffee strain and cool stir until the mixture bigins bogins to thicken then told fold in two cupfuls of whipped cream pour into a wet mold and when stiff servo serve with sponge eake cake coffee flummery dissolve one heaping tablespoonful tablespoon tul of gelatin in two pints of boiling water when cool add one cupful of strong coffee then sweeten to taste when the jelly begins gins to set beat the whites of two eggs until suit stiff then add a 1 1 halt half cupful of sugar augar beat all together until firm serve cold coffee charlotte rusie take a half cupful of strong clear hot coffee add two heaping tablespoonfuls of pow dered gelatin scald a cupful 0 f with half a cupful of sugar a quarter of 0 a teaspoonful of salt and the yolks ot of two eggs ggs gradually add two tablespoonfuls spoon of powdered sugar and A when hen the custard Is thick stir in the gelatin mixture strain and stir over a dish of chopped ice until it begins to thicken then fold in three tablespoon spoonfuls fuls of cream whipped turn into a large mold lined with lady fingers seasonable DISHES dates a are re not expensive and they may be used in combination with other fruit making a most wholesome salad steamed date pudding cream half a cupful of butter I 1 add one cupful ench each of molasses and milk one pound of stoned and chopped dates mixed with two cupfuls of stale bread crumbs one teaspoonful of soda and half a teaspoonful teaspoon tul each of cloves salt cinnamon and nutmeg leg mixed and sifted with one cupful of entire wheat flour turn lato into a buttered pudding dish au ann 1 steam three hours serve with creamy sauce creamy sau sauce ceto ce to the b beaten ton whites of tao digs eggs add one cupful I 1 of powdered sugar and one cupful of whipped cream blend lightly a add 1 a 11 teaspoonful each of vinegar and vanilla v anil extract hot vegetable soup made of any small mount amount of leftover vegetables with the addition of a I 1 binding of butter and flour and a little milk will make a most appetizing dish of soup for a a chilly night rhubarb sponge clenn clean and cut in half inch pieces one pound of rose rhubarb do not remove tile the skin skill stew until tender in one fourth of a cupful of boiling water or just enough to cool cook without scorching soften ont one ounce of granulated gelatin in one third of a cupful of cold water strain the cooked rhubarb pressing out all the juice and add enough boiling water to make three cupfuls mix three fourths of a cupful of sugar and a halt half teaspoonful teaspoon tul of ground ginger stir in the rhubarb juice and add the ge gelatin lathi stirring until the gela gelatin till is dissolved add the grated rind and strained juice of one lemon and set the mixture to c chill ill when hen it begins to thicken add the stiffly beaten whites of ahr three ee eggs and beat until stiff mold serve with beaten and sweetened whipped cream pumpkin pie take a cupful of w well ell cooked sifted pumpkin add a pint pin of rich milk a halt half cupful of sugar two eggs a teaspoonful spoonful ten of ginger a dash of cinnamon and a half teaspoonful of lemon extract fill F ill the crust and bake slowly friendship is helpful not so BO much because it helps you as because i it t compels you to io help your friend sel selfishness f Is the foundation of sin and friendship Is the destruct destruction ln of selfishness amos 11 wells GOOD TABLE THINGS rice Is such a good old standby that th following dish is quite A a surprise because of its elegance rice pudding glace wash a fourth of a cupful of rice let it boll five minutes in salted water and drain carefully then put it into a double boiler with a fourth of a teaspoonful of salt and two cupfuls of milk and cook until the grains are tender add three fourths of a cupful of powdered sugar and let cool slightly soak one fourth of a box bos of gelatin in two tablespoonfuls of water then add three tablespoonfuls of boiling water and let stand in a barili place until well dissolved set it into a pan of ice fee water and stir until it begins to set then flavor with vanilla and fold in a cupful of double cream stiff put the mixture into a quart mold and 1111 the corners well press on the cover over paper let stand packed lu in equal parts of ice and salt for two hours the mixture should not be frozen simply yell chilled serve on a platter with cubes of lemon or orange jelly around it preserves of any kind may be used instead of the jelly it sa so desired prune ice fee cream cover a cupful of well washed prunes with cold water and let stand overnight cool cook in the same water until soft remove the stones and put the pulp through a 0 sieve add a cupful of sugar four tablespoonfuls ble of lemon juice a pinch 0 of f r salt a I 1 t and one and a fourth cupfuls ot of heavy cream beaten until stiff freeze freeza as usual rice cooked in salted waters and served with a cheese sauce makes a most nourishing dish cheese sauce put three tablespoonfuls of butter in a saucepan add three tablespoonfuls of flour and stir I 1 until well blended then pour on gradus ally stirring constantly one and a half cupfuls of milk bring to the boiling point and add a cupful of good flavored cheese cut in small bits season with salt and plenty of paprika with a dash of cayenne gutc 4 tl 0 |