New-York tribune. [volume], October 30, 1921, Page 12, Image 62

About New-York tribune. [volume] (New York [N.Y.]) 1866-1924

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HOUSEKEEPING
A S
A
PROFESSION!
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^oods
Jollifications for Young and Old on Halloween Night'
How to Sophisticate the Simple Chestnut and Apple for Holiday Purposes,
Brew Appropriate Punches, and Make the Witch Cookies
^^p^HESTN?TS! Hot roasted*
i j, chestnuts!" served on
the street corners! What
different visions the odor bring
to the . various passersby! The
imall boy, unices he has been much
defrauded, remembers nutting for-i
ages and digs clown for a dime. .
Some of us think of the fast passing
chestnut trees in our North, and of
those who ase even now scouring
Asia to replace them for us. But
the mind of the cook will turn to the
many possibilities of this same old
chestnut served in many sophisti?
cated ways. Marrons glac?, or the
marrons preserved in syrup, are one
of the most delicious of confections.
To make the latter, use the big
Italian chestnuts. First blanch the
nuts. The time-honored way to do
this is to slit each shell across one
side, cook about one minute in boil?
ing water, then drain and let them
dry. Drop a teaspoonful of butter
into the skillet for each pint of
nuts, stir and shake over the fire
for several minute?. Quickly re?
move the shell and skin while still
hot.
The. nut meats are then boiled
until tender in a thin sugar syrup,
?without stirring, and left in the
syrup over night. Next day they are
drained, the syrup brought to a boil,
the nuts are dropped in and again j
left over night in the liquid. This
is. repeated . for four days before
they are ready for the final draining. '?
The syrup is used for pudding
sauces, etc. When boiling hot the
marrons may be canned with the
syrup by merely sealing in airtight,
sterilized jars.
Nesselrode Pudding
To make the famous Nesselrode
pudding (infamously made in many
hostelries these days!), first prepare,
a custard of three cupfuls of milk, a
cupful and a half of sugar, the yolks
of five eggs and a pinch of salt. Add
Unusual, Practical Recipes
rrvHESE recipes arc a bit unusual,
* and still are practicable, a com?
bination devoutly to be wished for
but seldom met. The chestnut slices
certainly sound good enough to eat.
A witch cooky would not go begging
any day in the year, and a chocolate
popcorn ball is certainly piling the
Ossa of delight on the Pelion of nu?
trition. Children frankly love imag?
ination in their foods.
Baked Apple Ice Cream
Have ready one pint of sifted
cooked apple sauce that has been
seasoned with a little cinnamon, nut?
meg and vanilla. Make the sauce
very sweet and combine with the
stiffly whipped white of one egg and
a pint of doublo cream that has been
whipped solid with three tablespoon
fuls of powdered sugar. Turn into
a chilled freezer, and when the mix?
ture begins to congeal stir in a quar?
ter of a cupful of minced candied
orange peel that has been soaked
for several hours in a sugar syrup.
Continue to freeze until firm and
smooth, and serve in hollowed out
apples.
Chocolate Popcorn Balls
Pop some corn and pick out the
large, crisp, tender grains (about
two cupfuls). Dace in a saucepan
two cupfuls of granulated sugar,
half a cupful of water and one-quar?
ter of a teaspoonful of cream of tar?
tar. Boil until it spins a thread,
iflavor with a teaspoonful of vanilla
extract and pour part of it over the
corn, stirring until thoroughly dis?
tributed. Form the corn into tiny
balls and dip each into the remain?
ing syrup that has been cooked to
the crack stage. Place on paraffin
fr?per until cold, and again dip in
melted sweet chocolate.
Halloween Punch
Mix together two cupfuls of
jvape juice, two of cider, one cupful
of grapefruit juice, the juice of one
orange and sugar to taste. Dust
with a little grated nutmeg and put
on the ice for three or four hours to
chill and ripen. Just before serving
add two quart bottles of carbonated
water and pour over a block .of ice
placed in a punch bowl.
Hani and Chicken Timbales
Soak one tablespoonful of granu?
lated gelatine in three and a half
tablespoonfuls of cold water and dis?
solve in one and a half cupfuls of
chicken stock. (This can be made
frorf hot water and bouillon cubes.)
Ada* ?ne cupful each of chopped
cooked chicken and ham and stir
until the mixture begins to thicken.
Season with a quarter of a teaspoon?
ful of paprika and the same of mus?
tard and fold in oho pint of heavy
cream, whipped solid. Mold in
small cups, chill, and serve in let?
tuce cups, garnished with mayon?
naise dressing.
Chestnut Slices
To two cupfuls of light brown
sugar add one quart of milk and boil
until the sugar is dissolved. Then
stir in the beaten yolks of five eggs
and cook over hot water, stirring
constantly until thick and very
smooth. Add half a pound of
blanched almonds, ground to a paste,
, one teaspoonful of ground cinnamon
and a cupful of very finely chopped,
boiled chestnuts. Cook to a firm
mass, still in the double boiler, and
pour into a buttered pan, two inches
thick. When cold slice.
Lucky Rarebit
Put two tablespoon fuis of butter
in the chafing dish and when melted
add two tablespoonfuls of flour,
Pour in, gradually, three-quarters of
a cupful of thin cream, and as soon
as the mixture thickens add three
quarters of a cupful of stewed
strained tomatoes, blended with one
third of a.- teaspoonful of baking
soda, two cupfuls of finely cut
cheese, two beaten eggs, a table
spoonful of Worcestershire sauce, s
quarter of a teaspoonful of mustarc
and salt and paprika to taste. Stii
constantly until the whole is a lighl
creamy mass, and serve on hot toasl
slices. Lay over each portion twe
slices of crisp, broiled bacon.
Cider Punch
Place in a large mixing bowl on?
pint of cold tea and add three pint:
of cider, the juice of two lemons, on<
cupful of sugar, a small bunch o:
mint and two sliced oranges. Le
stand on th? ice to chill and ripen
and just previous to serving ad<
two quarts of cracked ice and ?
quart of chilled Apollinaris water
Ganser Salad
Soak a one-pound salt herring ii
warm water to cover, drain and cool
in boiling water fifteen minutes
Cool and separate into flakes. Ad<
an equal quantity of cooked potat?
cubes and one-fJfrth the quantit]
?3?
to it two cupfuls of cream, a fourth
of a cupful of tho prepared marron
syrup and a cupful and a half of
the marrons chopped (or part of the
marrons'may first be put through
a fine sieve). To this may be added
two ounces of seeded raisins and two
of currant^ which have been boiled
until plump in the sugar syrup and
then chopped. Even preserved pine?
apple or maraschino cherries are j
added on occasions. But if fruit is
to be included it is better to half
freeze tho pudding before adding it.
It may be served garnished with
whipped cream, but a single, marron
atop the pudding is even better, to
our mind.
A Versatile Nut
Tho versatile chestnut is ako
often served as a vegetable. To
bake them, shell, put a pint of
meats into a casserole and cover
with chicken stock. Season well
with celery salt, paprika and shal?
lots; cover and bake until most of
the stock has been absorbed and the
nuts are tender. Uncover at the
end to brown.
For croquettes, mash a cupful of
the boiled nuts, add two tablespoon
fuls of milk, the yolk of one egg, a
teaspoonful of sugar, one-eighth tea?
spoonful of salt and flavor with va?
nilla. Shape into balls, roll in bread
crumbs dipped in egg, crumb again
and fry in deep fat. Serve with a
fruit salad.
A very good cream soup is made
by boiling two pounds of the nuts
after peeling till tender, then drain?
ing and adding with several pieces
of celery to two quarts of stock.
Season well with salt and pepper,
the Feast
By Virginia Carter Lee and Florence M. Lee,
Tribune Institute Staff
lhat lop
put the nuts through a sieve, add
them with a teaspoonful of grated
lemon rind, another of juice and a
pint of cream to the soup. Serve
hot.
Any one who has ever sojourned
--??-?-?? ??????
in France and t&3ted the chestnut
dressing Avith turkey and chicken
will ever afterward think all other
"stuffings" tame in comparison. A
French chef has given us their
modus operandi.
The first step of removing the
chestnut shells has already been de?
scribed; then three-quarters of a
pound of nuts are boiled until tender
in just enough cider to cover them
(water may be added later if needed,
but none should be left at the end).
After that they arc quartered, added
to a stuffing of bread crumbs, and
lastly the cooked liver and heart of
the fowl are ground up and added.
The stuffing must not be moist. It
is made by adding two tablespoon
fuls of butter to two cupfuls of fresh
bread crumbs, pepper that has been
freshly ground, salt, chopped pars?
ley and about four chopped shallots
(most French cooks add a tiny bit
of garlic). Instead of the butter
the French often use about five
ounces of fresh pork (the lean, not
the fat), and grind it finely. This
gives body also to the mixture. A
half cupful of water must be added
as a binder. Place this in the
turkey and roast as usual.
Mont Blanc of Chestnuts for
Dessert
If you do not stuff your turkey
with this dressing you can make a
sauce by boiling a pint of the nuts
with a quart of stock till soft. A bit
of lemon peel cooked with them is
good. Mash the nuts, thicken with
butter and flour, brown together,
add a cupful of rich milk and serve.
The following recipe also comes
Simple and Elaborate Menus for
Witches' Night Parties of Every Kind
HALLOWEEN parties always j
seem to have a particular
charm of their own, and, as
they are nearly always very infor?
mal in character, they offer the
hostess of moderate means but
abundant imagination a special op?
portunity.
Certain edibles and drinkables are
always associated with a Halloween
party, and cider, chestnuts, popcorn,
cheese, doughnuts,' vegetable salads
or crullers are given as suggestions
for planning the supper menus.
It has been thought best in ar?
ranging the party menus to give two
for children between the ages of
seven and nine, two for young peo?
ple of high school age and two for
the "grown-ups," one of each class
being planned along fairly economi?
cal lines and the other with a inore
elaborate menu.
Particular attention has been
given to the children's menus, to
provide edibles at once alluring and
easy of digestion. Few children have
the moral courage to refuse rich,
highly seasoned food, and the hose
ess should see that it is not offered
to them.
Prices for all the parties are given,
and as six persons are. catered for
in each instance the home caterer
can easily calculate the cost per
of chopped hard boiled eggs. Mari?
nate with a French dressing, cover
and let stand in a cold place until
serving time. Beat one-quarter of
a cupful of heavy cream until stiff
and add two tablespoonfuls of
canned pimento puree, then blend
this with an equal quantity of
mayonnaise dressing. Mound oti a
salad plate and surround with a bor?
der of crisp lettuce leaves.
Witch Cookies
Cream three-quarters of a cupful
of shortening with one cupful o?
sugar, and add a quarter of a tea
spoonful of salt, the beaten yolks
of tyro eggs and a quarter of a cup?
ful of milk. Flour slightly one cup?
ful of seeded raisins, half a cupful
of chopped peanuts and stir then
into the first mixt.ire with two cup
fula of rolled oats and the stifflj
whipped egg whites. Mix one scanl
teaspoonful of baking soda withjtwt
cupfuls of sifted pastry flour, adc
this to the other ingredients and rol
to a thin sheet. Cut with a fanc.\
cutter and form a face on each wit!
raisins, currants and candied cher
ries. Bake in a moderate oven.
>)
cover and the expense of a larger
party.
Special Dishes
In making the chicken aspic sand?
wiches prepare the jelly from boiling
water that has been cooked with cel?
ery tops and bouillon cubes (chick?
en) and thickened with a tablespoon
ful of granulated gelatine to each
scant two cupfuls of the strained
bouillon. Cool, and when the mixture
begins to stiffen stir in two chopped
hard-boiled eggs and a can of boned
chicken, cut in small pieces. Mould
in baking powder tins, chill on the
ice and cut in slices. Use one slice
as a filling with a crisp lettuce leaf,
dipped in boiled dressing, between
two rounds of buttered whole wheat
bread.
Boil the chestnuts when making
the celery and apple salad and chop
finely. Use a cupful and a half each
of the fruit, and diced celery, one
cupful of the nuts and sufficient
mayonnaise dressing to moisten.
Serve in lettuce cups.
To prepare the surprise dough?
nuts use a rich raised doughnut
recipe, and when forming them
place in the center of each a bit of
orange marmalade, four seeded rai?
sins and half a teaspoonful of
chopped walnuts. Fry as for ordi?
nary doughnuts and roll while warm
in powdered sugar and ground cin?
namon.
The maple foam will be found de?
licious. To make it put into a sauce?
pan two cupfuls of maple sugar, one
cupful of brown sugar, half a cupful
of water and one-quarter of a tea?
spoonful of cream of tartar. Boil to
the hard ball stage (250 degrees)
and add one dozen marshmallows,
cut in bits. Cover and let stand for
five minutes; then pour over the
stiffly whipped whites of two eggs,
Flavor with half a teaspoonful of
vanilla extract and beat until it be-1
comes very thick. Drop from the tip
of a spoon on greased paper and
place in the center of each half a
shelled walnut.
Halloween Service
Small fancy cutters in the shape
of fantastic cats can be obtained at
many of the housefurnishing shops,
and these may be used in cutting out
the "cats" from any good ginger
cookie dough.
A very pretty way to serve the or?
ange sherbet is in hollowed out or?
ange skins, cut to represent minia?
ture jack-o-lanterns. These arc not
difficult to prepare and they will
cost but a fraction of what the fancy
forms of cream will.
The fortune cake may be made
from any favorite loaf cake recipe,
and just previous to baking stir in
a silver dime, ring and thimble.
Frost with white icing and decorate
with chocolate horseshoes made from
chocolate frosting. Simulate the
nails of (he shoes with bits of
blanched almonds.
Another artistic arrangement for
serving the ice cream will be found
in the so-called "potato ice cream."
Make the potatoes from firmly fro?
zen chocolate crean; and represent,
the "eyes" with small pieces of
cooked chestnuts, stuck irregularly
into the "vegetables."
In setting the table for any of the
Halloween parties nothing can be
prettier than the yellow and black
crepe paper cloths or doilies, printed
in weird designs of witches, horse?
shoes and black cats.
A hollowed-out pumpkin makes a
splendid receptacle for a "Mystery'1
or "Jack Horncr pie," which may
contain simple gifts suitable to the
occasion.
Lighted candles and hollowod-out
vegetables (lined with' paraffir
paper) and holding the relishes, such
Parlies for Children From 7 to 9
Cost $1.65 for Six Cost $2.55 for Six
(.'elery, Apple and Chestnut Salad Chicken Aspic Sandwiches
Bread Sticks Cocoa Cocoa Salted Peanuts
Gingerbread Cats Baked Apple lec Cream Witch Cookies
Fruit Junket Chocolate Popcorn Balls
Parties for Young Folks of High School Age
Cost $2.40 for Six Cost $.1.60 for Six
Ham and Chicken Timbales Vegetable Salad Kscallopcd Oyster
Ribbon Sandwiches Halloween Punch
Cider IVinch. Pumpkin Turnovers Orange Sherbet in Jack o' Lantern Shells
Popped Corn Fortune Cake Chestnut Slices
Menus for Grown-Ups
Cost $2.65 Cost S3.S5
Lucky Rarebit Ganser Salad Hot Rolls Olives
Buttered Toast Celery Sliced Almonds Potato Ice Cream
Ginger Ale Cup Surprise Doughnuts Chestnut Cak^ Hot Coffee
Raisin Fudge Mapl^Foam
<s
a
as olives, celery and salted nuts, will
give the table an appropriate festal
air, while the main supper dish and
the punchbowl or coffee service may
be served by the host and hostess
from either end of the table.
from France, where it is served cm
fete days:
Leave three-quarters of a pound
of large Italian chestnuts in the oven
until the shells and inner skins can
be removed. Boil the shelled chest?
nuts in water to cover and add two
! tablespoonfuls of honey and a quar?
ter of a teaspoonful of salt. When
the nuts are very tender add two
more tablespoonfuls of honey and let
them come to a boil.
Remove from the fire and let stand
until thoroughly cold. Take out the
nuts from the thick syrup (save a
few large pieces for decoration) and
run through a potato riccr, mound?
ing it high. Flavor the syrup with a
quarter of a teas?onful of vanilla
extract and pour just enough over
the nuts to moisten slightly. Do not
make them too rnoist. Mask with
sweetened whipped cream and gar?
nish with the nuts and a few can?
died cherries. Diluted coffee may be
used in place of the water when
cooking the nuts if the flavor is
liked.
The following recipe is a logical
combination of apples and nuts anc
theoretically correct, but has nor
been tested, as the nuts are not in
season at this writing.
A Famous Roman Dessert
Boil a pound of the large Italiar
chestnuts for a quarter of an hour
Then shell and simmer tiii tendei
with a cupful of milk. When sof
rub through a sieve. Butter a mok
well and line it with the pulp. Thei
add a layer of sweetened apple saua
colored pink with currant jelly. P?
up the mold with a layer of tit
sauce, then a layer of the puree
squeeze a little lemon juice over tit
top and bake in a quick oven. Tur:
out on to a plate and garnish wit:
whipped cream and little pieces o:
the currant jelly.
From "soup to nuts" the chestnut
may find a place on the menu ani
always add nutrition as well as qua!
ity to it.
77?*? Iron Food
for Vitality
He Needs It?
"The Iron Food for Vitality"
H'-.inni ant
. _aJ for t*
etanct, thrett u?
ceflrnt-?rv '.h\a d*.
iletoua disk.
How to Stew Raisins
Serve for breakfast every morn?
ing and get your daily
iron this way
Caver Sun-Maid Raisins -with
cold water and add a ?lice of
lemon or orange. Placo on fire;
bring to a boll and allow to
simmer for one hour. Sugar
may be added but )a not neces?
sary, as Sun-Maid Seeded Rai?
sin? contain 75 per cent natural
fruit sugar.
Raisin Pie
Men are quickly refreshed at
ntght by a dessert iike this
The Vim-ful Dish
?a luscious breakfast fruit that makes whole
days go better for men
Men need dash and vim in
business?iron in the blood. And
here's a luscious dish that sup?
plies it in abundance.
So delicious that they want it
as their daily breakfast fruit, and
so get the benefits that come
with regularity of use.
Raisins, rich in food-iron, sup?
ply rare nutrition?1560 calories
of energizing nutriment per
pound.
Mere brains alone cannot long
compete with those brains that
are fortified by iron in the blood.
"The Iron Men" are those who
can work hard and stay well.
You need but a ?ma!l bit of
iron daily, yet that need is vital.
And you, madam, largely se?
lect the food. So it is up to '.oil
to replace the energy that "he
burns up each day.
Men won't eat food regularly
for nutrition only. It must hav?
delicious flavor to entice them.
See how stewed raisins do \
and then note the good they do.
SUN-MAID RAISINS
Use Sun-Maid Raisins, made from
California's finest tab!? graper ?
Amer-.ran raisins, processed, and paclnvi
'..T.maculately in a great modern Cali?
fornia plant.
Seeded (seeds removed!; Seedless
'grown without seedsi ; Clusters .fa
the stem). Also a fine, erer - r?"i??
?iessert
Raisins are ?"ksaper by SO per r*nt
than formerly?see that you g?t plenty
In your foods.
Free
We'll send 100
luscious Raisin
Recipes in a free book to any
one who mails coupon.
? Cut This Out and Send It
CALIFORNIA ASSOCIATED
RAISIN CO.
Membership 13,000 Grovcara
I>*pt. P-445-2S, Fresno, Calif,
. ?Illl ~"~~
? California Associated Raisin Co.
I ?;-.M?i. I--1 15- ?. I.-"-- no. ? y
?
I Please send me cop;.- of >oui tree.
book "Sun-Maid Recipes."
N'ame..
Street.
?? City_.State.- j
I?.......???*