Around-the-world cook book

When well mixed, add the chestnuts, cover, and stew slowly until the nuts can be pierced with a straw. Salt while cooking. This is a very good accompaniment to roast turkey, veal, saddle of mutton, or chops. CHESTNUTS IN WHITE SAUCE Chestnuts, White sauce. Onion-juice, celery-salt. Shell and blanch the chestnuts, boil them in salted water, for 10 minutes. Make a white sauce, and add to it, a teaspoon of onion-juice, a dash of celery-salt, and pepper and salt to taste. In this sauce lay the chestnuts, and let them simmer for half an hour. Serve very hot. CHESTNUTS IN BROWN SAUCE Chestnuts, Butter, 1 tablespoon, Browned flour, 1 tablespoon. Chicken gravy (well seasoned), 1 cup, Onion juice, Salt and pepper. Shell and blanch the chestnuts, boil them in salted water for 10 minutes. Make a brown sauce of the other ingredients, and should the gravy be not highly seasoned, add to it a tablespoon of good catsup. Good stock for this may be made from giblets. Lay the chestnuts in this sauce, and let them cook half an hour. This is an excellent dish to serve with fowls, roasted or broiled. STEWED CHESTNUTS Chestnuts, 3 pints. Butter, 2 tablespoons, Minced onion, 1 tablespoon. Chopped celery, 1 tablespoon. Tomato catsup, 3 tablespoons. Milk, 1 pint, Flour, 1 tablespoon. Shell and blanch the chestnuts. Fry in the butter the minced onion and the chopped celery. Put the chestnuts with this, add the tomato catsup and the milk, into which has been stirred the flour, and cook over a slow fire in a double boiler for about 1 hour, stirring often. Serve hot. CHESTNUT CROQUETTES Spanish chestnuts, 1 quart, Onion juice, % teaspoon, Butter, 2 tablespoons, Bread-crumbs, 2 tablespoons, Egg, 1 yolk, Salt and pepper. Boil and blanch the chestnuts, cook until tender, rub them through a colander, and work into them the onion juice, butter, bread-crumbs, salt, pepper, and egg-yolk. Heat in a double boiler till hot, set aside, and when cold form into croquettes, roll in egg and crumbs, and fry in deep fat. They are better when small. BAKED APPLES Apples, White Sugar, Lemon rind. Cinnamon, Blanched almonds, Crabapple jelly. Wash and core large apples. Put them in a pan and fill each hole with plenty of white sugar. Sprinkle more sugar over them and add a little lemon rind, grated, and a little powdered cinnamon. Pour in enough water to fill the bottom of the pan to about % inch, then put them in the oven and bake until tender without falling to pieces. Baste them often. If the apples are done before the syrup is thick enough, place the apples on a dish, and cook the syrup on top of the stove until it thickens, and then pour it over the apples. Garnish with blanched almonds and fill the tops of the apples with crabapple jelly. STEAMED APPLES Apples, 2 quarts, Sugar, 1 cup, Butter, % cup. The apples should be cut in quarters and cored (not peeled), then put the butter and sugar in a deep cookingpan and when melted add the apples, and cover, and slowly cook for 1 hour. Serve with meat. EGGS OMELETTES