The Bridgeport evening farmer. [volume], December 29, 1911, Image 14

About The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917

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98
HOLIDAY LUNCHEON
A
Menu
Decorative
Ideal for Patriotic Occasions, Celebrations, or Any
- Warm Days Instructions for Preparing
v- . - " the Courses
EACH course of the luncheon is in
itself decorative, so the table
decorations should not be too
".: elaborate. Red and white' sweet
peas and blue pansies make an ex
squislte centerpiece, with delicate as
. jparagtta.- fern. . Red, white and blue
bachelor buttons may be used both in
'.. the" center, and , for individual decora
. tiofis tied with tri-colored ribbons at
e.ach cover. Bonbon , boxes of cannon
crackers should be. the only other, dec
oration. The table linen should, be all
white. . , - '
- -v- - , . MENU. .
. - Iced cherries (blue 'bouillon cups).
' : Rolled sandwiches. Salmon croquettes.
' ! . Mashed potatoes (blue plates).
Stuffed olives.
" . Tomato aspic with shrimp salad.
' Crackers. Raspberry ice.
'. Fla cake (white plates, blue pansies).
... -Red v fruit punch. .-
- - feedVCherrissi
. C Pit acid' cherries and fill' the hole with
half' a blanched almond. Place on iqe
" to get very cold. "When ready to serve
'them fill blue bouillon cups three-quar-
ters full and oh top sprinKie a teaspoon
te- ' of ehonDed ice. Serve with the cherries
rolled sandwiches of very thinly sliced j
: bread and tongue, tied .with red, wnue
and blue ribbon. ,When this was pre
pared In the Experiment Station the
"cherry .trees were not even in bloom,
so canned ones were called into service.
. The almonds were cut across Tor filling
. "the cherries. These were filled and
'left all 'night near the ice. The cups
were chilled by holding in iced water
before filling with the cherries. An ice
chipper was used both for breaking up
the ice for the. cherries and for the ice
cream freezer. It is a very strong steel
" instrument with-several-prongs which
chip the ice very quickly in Vny pieces,
A -jiist right for small freezers and
t trapped drinks. It is used in the hand.
' rr: Salmon Croquettes.
V "Ths Salmon must be freed from bones
! and skln rubbed smooth, well seasoned
. with cayenne and Worcestershire sauce,
bound together with as little thick
white sauce as possible. If it is rubbed
f . together in a mortar with a-pestle less
- sauce is" needed to hold the salmon to
gether. Roll large spoonfuls in bans,
ilatten "them out, add a spoonful of
'creamed peas, fold the salmon over, roll
as cylindrical croquettes, crumb, egg
und crumb, ami. fry in deep fat. Serve
the red Balmon croquettes on a blue
opiate -with very white fluffy mashed
potatoes. Dried milk dissolved In wa
ter was used for the cream sauce and
to moisten the potatoes. By using the
new ,'top for the gas stove only one
burner was lighted; over that the cro
quettes fried while the potatoes boiled
on the next ccver.
Tomato Apple with Shrimp Salad.
. ISlmmer for fifteen minutes two cups
of tomato liquor, two stalks of- celery,
.a small piece of onion,, a small piece of
bay leaf and salt and cayenne pepper
to . taste. - Cover three tablespoons of
granulated gelatin with two table-
. spoons of cold water. When softened,
add It to tfie tomato liquor and heat,
but do not boil. Strain through a very
Experience of Members of
the tireless Cooking Club
j. - .- - -
; witb. Hot and Cold
:.' Things
FOR dinner at noon we prepare such
vegetables as cabbages, green
.: beans, dried or white beans, the
night . bef ore- pu them in cooker
late in the evening and reheat the next
-morning. My husband could not eat
-cabbage cooked in the old "way, but the
long, slow process in the. cooker makes
it: perfectly digestible, and. he has no
' trouble at all. We cook delicious whole
onions five hours, seasoning with cream
dressing made on the gas. stove a few
moments before serving. Food can be
kept in the cooker for a latecomer by
simply putting the vessel back quickiy
'without reheating, and it comes out
steaming hot.. We had a quick lunch of
'-brolld steak, fried potatoes, etc. I
placed , the several di.shes in a large
kettle without water, pu; the lid on and
. set- it -down in the "nest." An hour
later it was steaming hot.' If weather
"3s cool and the1 kitchen drafty, I put
rajr pan of bread to be raised in the
, box, ciose th lid, and it rises nicely. If
I set yeast at night in the cooker it
never fails me. In house cleaning time
or absence from home the cooker surely
proves its worth; food "neither burns
,:. Here is a precaution. Once soup stocks
.was., left too .long in. the cooker (I think
it Ts thirty-six hourskand after cool
ing, removing" the fat and reheating it
was.' sour and, 'of course. . had to be
thrown away. The vegetables were put
in at reheating time. L. H. learned.
. I. make ' a parfait in the morning,
about ten o'clock, or I freeze a cream in
the freezer and then pack It in a mold:
then I put ice and a little Fait in tixf
tjig kettle, put In the mold, cover if
with -more ic-e and salt, shut it. and at
?even o'clock I- find it. ready to ?erve.
XhcuL pous o 'ihe nttjr ind put in a
fiifceless .
R 19 IB i-BirW!
-j mm a cm m h
with
Dishes
fine strainer into wetted molds and al
low it to cool. When stiffened, with
a hot teaspoon remove jelly from cen
ter, to form a cavity large enough to
hold one tablespoon of shrimps well
blended with mayonnaise. Melt the
jelly that has been "removed, cool and
fill the molds to inclose the shrimps.
If the tomato aspic is molded in an' ob
long pan it may be Cut in squares or
triangles and the spoonful removed
from the center of each form to admit
the shrimps. Remove the red salad
forms from the pan, place within boxes
iada of long, narrow white crackers,
ie the crackers in place with red,
white vand' blue ribbon. Put each box
or fort on a plate," surround it with
"grass", made of chopped parsley, and
within " eich fort mount a small silk
flag. M.JB. M.
In the laboratory the jelly was mold
ed'' in an ordinary cake pan, cut in
three-inch triangles; long, narrow waf
ers were used for the box, the chopped
parsley was . Ornamented with tiny
drops of mayonnaise to imitate dande-
Strawberry Charlotte
Hons, and the flag, waved over one cor
ner of the fort.
Raspberry Ice.
To a pint jar of raspberries, strained,
add the juice of two lemons and a pint
of water; sweeten to taste. Again the
mortar and pestle were brought Into
use. The Juice was strained from the
raspberries, the berries placed in the
mortar and rubbed until the pulp was
entirely freed from the seeds. Then the
pulp was easily pressed threugh .a
sieve. When the syrup was mixed it
was placed in the enamel can of the
packed freezer and left standing for
about" ten minutes until thoroughly
glass jar a block of butter taken from
the refrigerator, and In thesmorning I
find the butter fine and hard for table
use, and the ice not all melted. I also
make strong coffee in the morning and
put it in a glass Jar; when , It has be
come cool by having jar stand In cold
water I put it In the cooker and sur
round and cover it with ice, using no
salt, - as I do not want - a f rappe. At
dinner time it is just right to serve as
a cold drink with whipped and sweet
ened cream. The butter is much harder
than when kept in the refrigerator. L.
H. Lamed. -
Chocolate made just before time for
evening guests to arrive -and put in our
cooker was piping hot when served two
hours later. E. C.
A bean pot is a good thing to use for
a veal or mutton stew Cut the meat
In pieces about two inches square; a
few pieces of sausage are a good addi
tion. Fill the pot three-quarters full of
hot water seasoned with salt and pep
per, a bay leaf and Worcestershire
sauce or kitchen bouquet. Let it sim
mer on , the fire for twenty minutes,
then pack it in the cooker and forget it
for five or six hours, when it will be
better cooked and more delicious then
if cooked in the old way. L. C. W.
Make your spiced vinegar syrup, put
the fruit in and let, it slowly heat
through, then put all in the cooker for
a couple of hours. Pack the fruit in
Jars, boil the syrup, pour over fruit and
seal. The result is that the fruit does
not break and is perfectly cooked. This
is especially good for peaches, pears
and plums, though the fall fruits
should be equally successful. E. C.
In the cooker a small roast may be
cooked. Sear the meat In a frying pan
until nicely browned all over, then
place it in the tin pail with all the
liquor in the frying pan and f cover
tightly. Set the pail on the wire rest
in the big kettle and pour boiling water
around it; do not let the water reach
the cover level of the small pail. Put
any desired vegetables around the
small pail; cover the kettle and set over
the fire. Let boil hard ten minutes,
then remove quickly to the cooker and
cover tijrhtly. The vegetables cook in
the water, which is practically boiling.
and the meat within the pail cooks in
a dry heat furnished by the hot water.
But the cover of the pail must be tight
or the n'at will steam instead of
"roast." M. M.
MY sister has saved all the letters of
congratulation which she received
when hfr little daughter arrived, and
having them bound. The book will
be grentJy prized by the little girl some
day. AT. T.
By
chilled.' The freezer which works by a
cord was used. The cord which turns
the qan was pulled with the left hand,
while ice was chipped for packing the
sherbet with the other hand. Form the
sherbet in cups, place a, mold on a
white plate or in sherbet glasses on
the. white- plate. Decorate with the
pansies.
The patriotic punch, which may be
served throughout the luncheon, is
made of one pineapple, six lemons, two
bananas and half a box of strawberries.
Crush all the fruit together to get all
Ru.
the juice, add two quarts of water and
sugar to taste and -.let stand several
hours or overnight. Strain, color red,
put in a pitcher svith pieces of ice and
add a quart of charged water.
(' Flag Cake
The crown of the feast, and 4 oeauti
fut surprise, is a flag cake. Make-a
cake of three layers, coloring one layer
with the ordinary red coloring and an
other with either indigo or aquamarine.
Put the layers together with icing.
Make a plain white frosting; color one-
fourth with the red and ice the top
of the cake with alternate stripes of
red and white.
Now color a little of
A-
FRESH AIR FOR THE BABY
How One Small Family Developed a Healthy, Vigorous Child, Without Nerves,
by Keeping Him Out of Doors -in all Temperatures Must
Be Well Wrapped Up ' ,
ONE fundamental proposition, name
ly, that fresh air' in unstinted
quantity is as essential to growtn
and development as proper food,
was agreed upon at the start in the
upbringing of this physicahy spiendia
little man. Baby was born in May and
was kept practically all of the, hours of
daylight on a screened and sheltered
porch, while at night the open win
dows let in aVflood of air which at first
almost startled thev grandmother, to
whose tender care Providence had con
signed him.
While for the first two' or three
months just the right modification of
food for perfect assimilation could not
be found, there was no question of the
beneficial results from the fresh air.
There was not the desired in- "ease in
weight, but despite this the vicr.-:v ofsthe
little man showed a marked 1 '. - from
day to day. Then food and ; c nach
became adjusted, and he soon . light
up to the . average weight for his age,
wnue in strength, lumr and chest de
velopment he was above normal. As
cold weather approached, Grandmother,
witn some misgivings, obeyed the
pater's. orders, and aby daily took h:a
morning nap on the porch. This porch
faces the west and is protected on the
north and south sides. The basinet is
of heavy wicker, having a high pro
tective hood, also of wicker, at one end.
tViih this protecting him from the
wind, Baby was. and is (for he still
daily naps in this basinet on the porch)
saie irom an ararts, at tne same time
breathing nothing but the pure, out
door air.
The weather grew colder, and despite
occasional warning shakes of the head
by scandalized neighbors, blaster Baby
continued his two or three-hour out
door naps, coming into the house so
clear-eyed, red of cheek and altogether
happy that he was a joy to look uoon.
Right here let me say that this vigor
ous and vigor-bringing method had not
HELEN LOUISE JOHNSON
- -----
the white with the blue; mark off a
square in the upper left hand corner,
cover with the blue icing and on this
put dots of white to represent stars.
Ice the sides with the white. A. H.
When mad3 in the laboratory,, for
the white layer two whites of eggs
were used and for the colored layers
two yolks were used for each layer,
leaving two whites for the frosting.
Dried or powdered milk, dissolved in
water, was used for the liquid of the
cake. This recipe' was followed: One
quarter cup of butter, one-half cup of
Rasberry Ice on White Plates with Blue Pansies.
Tomato Aspic in Craeker Fort.
sugar, the yolks or the whites of two
eggs, one-half cup of milk, one cup, of
flour, one and one-half teaspoons of
baking powder, one-quarter teaspoon of
vanilla and one-quarter teaspoon of
salt. This recipe made one layer, so
it was made three times. It was baked
in a pan 8 by 12 inches. The red layer
was colored with the red they use for
candy, and the blue layer was colored
with indigo. Either indigo or aquama
rine may bje used with perfect safety;
they rfire both absolutely harmless.
WherFbuying the indigo be sure to tell
what, it is to be used for, so that the
I druggist will not give you a chemically
By W. B. THORNTON
only the doctor's sanction, but his en
thusiastic indorsement. In January the
thermometer dropped until it threat
ened to burst the bulb. Then one morn
ing, at the usual hour for Baby's nap,
it registered 20 degrees below zero, and
Grandmother's courage was shaken.
But Pater said, "Try it," and out Baby
went, warmly wrapped, hooded so that
naught but his little face was exposed,
and this protected so far' as possible.
Every little while Grandmother ran out
to see that the dot of a nose was not
getting nipped or the cheeks pinched.
And Baby slept, quietly, comfortably,
hi3 usual two hours, and then came in
ruddy, smiling, bubbling over with life.
The direct result of this vigorous
treatment was- an abounding energy
not a nervous, fretful energy, but a
wholesome healthful desire to use up the
surplus vitality generated by the per
fect Combustion in the constantly ex
panding lungs. Throwing his feet up
until, often, his toes touched his fore
head, the ' youngster would kick for
half an hour at a stretch, crowing and
laughing from pure joy in finding ex
pression ior the abounding life within
him. He was never too tired to kick,
and he was encouraged in this exercise
at all times of day, his grandmother
sometimes undressing him and putting
him on the bed for just this purpose,
taking care, of course, that the room
was sufficiently warm and free from all
drafts.
"Muscular exercise and fresh air are
absolutely necessary to the child to
promote growth and development of all
vital organs, the brain included," says
Professor Tyler. Baby was getting both
without stint, and has proven the truth
of the statement. His peculiar form of
exercise strengthened back, legs and
shoulders, while it was a most efficient
stimulant for kidneys and other inter
nal organs which are inclined to be
sluggish in action at this period.
At four and one-half months he sat
prepared substance which is poisonous.
The filling and frosting were the regu
lar boiled frosting; three cups of sugar
and one cup of water boiled to 238 de
grees Fahrenheit, and poured into the
stiffly beaten whites of two eggs, and
beaten until stiff enough, to spread.
One-half cup of this was mixed with a
cup of chopped raisins and spread be
tween the layers. Then the whole cake
was covered with white. A square was
marked off in the upper left-hand cor
ner. A small portion of the frosting
was colored red, put into a pastry bag
Creamed Fish
having a tube with a narrow slit and
pressed through on top of the white so
that it made alternate red and white
stripes, avoiding the corner square. As
this was to be like a flag there was a
red stripe on the outside, both at the
top and bottom. Then a little of the
icing was colored blue and spread on
the square that had been left for the
blue field. When hard this was dotted
white for the stars.
Before serving, remove the center
floral decoration from the table and in
its place put the flag cake on a flat
board or tray covered with a white
paper lace doily,
boit upright in his high chair with no
sign of weakness in his straight, broad,
little back. On his first birthday he
held himself alone on the clothesline,
as appears in the illustration. At four
teen months he had sixteen beautifully
shaped and well-placed teeth. At this
time he had mastered the art of creep
ing, and this he was encouraged to do
to his heart's content. Everyday he
splashed like, a veritable amphibian in
his bathtub, devoid of any trace of
fear. .
. By taking advantage of traits which
are his natural endowment, his devel
opment has been guided along every
line which has appeared to hold out dis
tinct elements of advantage to . him.
Thus. a3 he developed a tendency to do
"stunts," he was encouraged, not to
show off, but to make these a part of
his play. This policy has been per
sisted in, and at a year and a half he
had acquired a somewhat elaborate re
pertoire of calisthenics as a part of his
play, introducing them whenever thej
notion occurred to nim, usually many
times a day. Thus the energy which
his big lungs and perfect assimilation J
of food furnish him find an outlet which I
makes for still further upbuilding of
the body. Just here it may be added
that from the beginning he has spent
out of doors very much time in addi
tion to his morning nap. Every pleas
ant day his grandmother has wheeled
him abroad, morning and afternoon in
summer and at least once a day In
winter.
I HAVE been somewhat surprised to
read about the value of saving all
bits of soft paper, string, etc. These
"bits" often contain particles of sugar
and grerse, and require time and many
steps to smooth, fold, unknot and in
volve some untidiness. The boxes or
bags make ideal nesting places for
mice, roaches and spiders, and they at-
Strawberry Charlotte' Rusts.
Cover one-fourth of a box of gelatin
with one-fourth cupful of cold water
and alfow it to stand for one-half hour:
dissolve over hot water. Bcaid one cup-
mi oi muK, aaa one cupiui of granu
lated sugar, stir until it Is dissolved
and the mixture looks blue and thin.
Beat one egg light, and pour the hot
milk upon it, stirring constantly. Re
turn to the fire, cook for one minute,
remove and add the dissolved gelatin.
Flavor with one teaspoonful of vanilla
extract and one tablespoonful of pine
apple juice and put away to cool. Add
one cupful of strawberries which have
been crushed and standing covered
with one-fourth cupful of sugar, then
put through a fruit press. Carefully
fold in one pint of cream whipped to a
stiff, dry froth. Turn into a mold which
has been lined with lady flingers put
at Intervals of one-half an inch. When
ready to serve turn out and garnish
with whole strawberries and whipped
cream.
HINTS FOR
THE HOUSE
THE fact came out in the' course
of a hearing at Washing-ton on
cold storage that the New York trade
demands an egg with awhite shell,
and the Boston trade the brown shell.
The veteran dealer who testified to
this, an expert in eggs and a New
Yorker, declared the brown-shelled
egg to be much the better, containing
a better and firmer yolk and keeping
longer. New York and New England
housewives of a generation gone, who
knew food materials pretty thoroughly,
much preferred the brown eggs. JAY.
in Cucumber Shells.
M
y baby outgrew the sleeves to his
flannel shirts when they were
otherwise good. He, also wore out the
toe3 of his white ' woolen stockings.
So I cut off the tops of the stockings
and catch stitched them neatly to the
short sleeves of the shirts, thus add
ing months of usefulness to those ex
pensive little garments. L S. S.
WHEN the curtain rings will not
slip easily and , noiselessly on
the pole, try putting a wee bit "of
vaseline or olive oil on the top of the
pole. M. I,
tract files and dust. My idea is to have
a roll of toilet paper (purchased three
for ten cents) on a five-cent holder near
the kitchen sink. ' It is Inconspicuous
and neat, and pieces for wiping off
greasy plates, etc., before washing are
readily torn off and burned,' and they
last a very long time. Just as a ball of
cord and a ball of twine last a year or
more. I cannot see the economy of sav
ing these things. One dealer will glad
ly supply half, a dozen, bags or sheets
of wrapping paper, clean, smooth and
new. for any other emergency. J.
E. A.
WE use for refrigerator dishes the
wooden or pasteboard plates
such as bakers deliver pies upon. The
plates are protected by a 'piece of
waxed paper where necessary, and
after using we throw them away. They
are inexpensive, do not break and can
be bent a little to make more room.
V. o. w.
FROZEN
DESSERT
Some Hints and Recipes
for Sweetmeats that Ar$
Delicious and Easy
IT IS a mistake to think that frozen
desserts are difficult either to make
or freeze. Plain ice cream is far
easier to concoct tnan most cooitea
puddings, and the freezing process Is
a simple matter when once understood.
To begin with, select a good freezer.
A well-made freezer, properly used,
will last many years. With a poorly
constructed freezer not only is the
process of freezing difficult, but there
is danger if the freezer is so made as
not to be easily cleaned and sterilized.
The freezing of cream or ices is not
accomplished by the giving up of cold
to them, but the taking of beat from
them. Salt, in terms of physics, Is
said to have an "affinity" for water,
and although, when salt and Ice are
mixed, the temperature often falls be
low zero, the salt melts the ice and
dissolves In the water. But heat Is
required for this, and that is obtained
from the mixture in the can. the larger
the proportion of ice, therefore, to the
THE TASTY
MUSHROOM
Several Recipes for Cook
ing, and Serving to
Avoid Toughness
WHEN properly cooked, mushros
are dellcat and savory S'.V'
tlons to a maL Imprest
cooking renders them Umri,
dry and tasteless. 0nral !Jry,tn
can apply to the cooking: of caHy ll
mushrooms. Cut th stem tU, v Ut
gills, wash carefully, gill sid tor.
and drain. Cook slowly wbet&w Urw
Ing or broiling, and be careful wtt f
overcook. Canned mushrooms er.tr! 7
need to be heated through. ln9r
cooking toughens them,
Cooking Under Bella,
The most delicious way to etro
mushrooms Is under bells, as follows:
Put delicate slices of toast on tb np
pies, which are like shirred eg? 2isfe,
and cover the toast with as caaoy
mushrooms as you wish to srv9 eael
person. Coyer with the glass
which come for this purpose, a
twenty minutes la a moderately ho
oven, and, while baking, for each
pound of mushrooms, scald on cup
ful of cream. Melt one tablespoon fat
of butter, add the cream, pour a UtC
over each serving of mushrooms, rr
coyer and serve.
Broiled Mushrooms, '
t
,Cut the stem close to th glHs ttd
carefully wash the mushrooms, pla
in a greased, fine wire broiler and brotf
gill side down for five minutes. Turn
and broil the other side and brush th
gill side, now up, while still In broiler
with melted butter. Remove from
broiler to slices of butler-4 - tat
Brush with butter on top, Seaaos and
serve.
Mushrooms in Chafing Dish
Prepare the mushrooms, Tak V
rounding tablespoonfuls of b'Jttr fr
each pound of mushrooms and exit in
the blazer. Add mushrooms and eooSc
slowly for ten minutes. Add on-haif
cupful of cream, simmer fire mistes,
season and serve on toast.
Mushrooms in the Cassero,
Prepare by washing and renvwir.
hard or dried part of stems. For eacn
pound allow two tablespoon fols of fctit
ter and two dr stock. Pat th4 mtwh '
rooms, crowded together, la th cas
serole. Add butter and stock. Cwr
and cook slowly for thirty mJntJts ft?
the oven. Season and serve In th
casserole.
v Sweetbreads and Mushrooms,
As soon as the pair of sweetbreads
are brought In from the market, throw
them in cold water. Wash thoroughly,
remove the thick membranes and r
tery. ' Cover with boiling, salted witr,
and simmer twenty minutes. Drain,
cover with cold-water and drain atra fa.
Pick to pieces or cut with a slider
knife. Prepare one-half eupfaf of
fresh mushrooms, cut them ia pice
with a silver knife and saate ir orve
tablespoonful of butter. Add to
sweetbreads; melt one tablewpoonfJ
of butter, without browning", add
tablespoonfuls of flour and stir tm?r
smooth and thoroughly ws'i eooid
Add one and one-half eupfofs oC
chicken stock and when tsa oa.ac be
gins to thicken, one-half eupfizl of
cream, the sweetbreads and mush
rooms. When the saace Is ieav-2.
season, take from the fire and add
one egg yolk beaten slightly.
salt, the slower" the freezing prcrs
and the smoother the resultaaft
product.
When ice cream or sherbet of a fine
grained, velvety texture Is desire's.
measure of salt to three of ic ssOi
be used; when ices, which are grac-t'
lar are frozen, the proportion of te
and salt should be two to on- AnA
when the frozen mixture Is r5kJ
to keep frozen, still less salt shox1
be used.
When creams are to be froxen, pack
the freezer before putUn the ersataff
In the can, then stir slowly, bat te4'
lly. No beating is neceasary on til th
material is sufficiently frozen Xrt ear
the rapid stirring affect th textar.
and the slow motion Is needed merelr
to keep the custard mor1nr, v tht
all parts may touch 'the sides of th
can.
When ices or sherbets are frozen,
after chilling the syrup, put ft In th
freezer and pack. Turn the dashr oc
casionally to see If the material Is be
ginning to freeze, but do not bst of
stir steadily until it does. Then
very few moments beating siafSces.
Biscuit Glacs.
Put two cupfuls of susar and on
cupful of cold water In a .saa-i-pan
over the fire. -Cook carefully until th
syrup spins a thread. Beat the yolk
of six eggs very light; pour th wjm-y
upon them slowly, beating aft tJi
while, Return to the firs and 00
for one minute. Strain Into a bo-w1
and beat until cold. Add one
spoonful of vanilla, one-fourth enpfal
of orange 'Juice and very finely chop
ped nuts. If desired. Turn the mJxt'JT
into a freezer, and when' thorvjarTvry
chilled, add one pint of cream whfpp-
to a stiff, dry froth; beat wn. nit
paper boxes; sprinkle with chrnfyf
nuts or grated macaroons. ParX f
freeze. M, I J
Nesselrode Puddfrtg.
Take three cupful of T reftch vf
Italian, chestnuts. Fbell aivl rnvr
brown skin, cover with watr ar.4 frrv
mer until thoroughly tnde.r, fjrn
and press through a Ieve. Tke one-
fourth of a prrund of candll fmit nt
in small pieces, covr with ove-hf
cupful of tle syrup from pfeervf or
canned pineapple. Boll one enpfal
sugar and one-half cupfnl of -a'r
until it spins a thread. Add ft V e
beaten yolks of four ear, as &enrrry4
in the recipe above. Ptlr th rMTtare
over the fire until It Is tMckenM
slightly, then beat nntfl coH, Ad-f
nuts, one teaspoonful of vannt nr
one pint of cream whipped to a stiff,
dry froth. Put In a freezer and hi
nearly frozen stir In the candiM frtrl?.
Pack and let stand at lat tw tonr
to ripen. It, 40 .
I