CHESTNUTS AND PRUNES
Peel one pint of chestnuts and skin, then boil until tender. Boil one
pint of prunes till tender. Mix chestnuts and prunes together, leaving
whatever of sauce there is oil the prunes. Season with sugar, cinnamon,
and lemon juice, and cook all together.
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CHERRY STRUDEL
Make a dough of two cups of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough back and forth. Do this repeatedly for about fifteen minutes. Now put the dough in a warm, covered bowl and set it in a wa... CHERRY SYRUP
Mash and pound the cherries until the stones are all broken, then press through a cloth. Use a pound of sugar to a quart of juice; boil, skim and bottle. When cold, seal. ... CHERRY TARTS
3 cups blueberries, huckleberries, or blackberries 1 teaspoon flour 1/4 teaspoon salt 2/3 cup sugar 1 teaspoon butter Line pie plate with plain pastry; fill heaping with berries; sprinkle with flour, salt and sugar mixed together; dot with small pieces of... CHERVIL SOUP
Into a quart of boiling water throw two tablespoonfuls of either semolina or tapioca: let it boil for eight minutes with a dust of salt and pepper. Meanwhile, take your tureen, put quickly into it two yolks of very fresh eggs, add two pats of butter and t... CHESS CAKE
From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager. Three teaspoonfuls of soda; one cup butter; one cup molasses; two cups brown sugar; two cups sour milk; four eggs; four and one-half cups flour; one tablespoonful mixed spices; two pounds ... CHESS PIE. IVA FISH.
Three-fourths cup of sugar; butter the size of an egg, yolks of three eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg. beat all well together; heat the custard to near boiling; fill pie and bake. Put white of eggs on top; sprinkle wit... CHESTNUT DRESSING. MRS. W. H. ECKHART.
Boil the chestnuts and shell them; blanch them, and boil until soft; mix with bread crumbs and sweet cream; salt and pepper; one cup raisins. Excellent dressing for turkey. ... CHESTNUT PUDDING
Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander. Butter a mold, line it with the pulp, then add a layer of apple sauce that has been colored with curr... CHESTNUT PURÉE
Put one pound of chestnuts, which have been shelled and skinned, on to boil in two cups of milk and cook until tender, then mash smooth. If necessary add more milk while boiling. Strain and season with salt and pepper and one teaspoon of fresh butter. Ser... CHESTNUT SALAD
Equal parts of boiled chestnuts and shredded celery are combined. Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve on lettuce leaves. ... CHESTNUT SANDWICHES
One slice each of white and brown bread, cut thin and buttered, and spread with chestnuts that have been boiled tender, peeled and rubbed through a sieve, then mashed with hard-boiled eggs to a paste and moistened with Mayonnaise. SALMON AND BROWN BREAD S... CHESTNUT STUFFING
Shell and blanch two cups of chestnuts. Cook in boiling salted water until tender. Drain and force through a colander or a potato ricer. Add one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper, three-fourths of a teaspoon of salt, one cup ... CHESTNUT TORTE
Boil one pound of chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander. Beat well the yolks of six eggs with six tablespoons of sugar, add all the chestnut purée but two or three tablespoons reserved for top of torte, ... CHESTNUTS AND PRUNES
Peel one pint of chestnuts and skin, then boil until tender. Boil one pint of prunes till tender. Mix chestnuts and prunes together, leaving whatever of sauce there is oil the prunes. Season with sugar, cinnamon, and lemon juice, and cook all together. ... CHESTNUTS AND RAISINS
Remove the outer shells from one quart of chestnuts. Then pour boiling water over them and remove the skins; put in cold water for half an hour, then drain and put on in a boiler with cold water and boil until tender. Do not add any salt as it toughens th... CHICKEN (TURKISH STYLE)
Brown a chicken, cover with water and season, cook until tender. When chicken is tender; slash the skin of chestnuts, put them in oven and roast, then skin them, put in chicken and let come to a boil and serve with the chicken. ... Chicken a la Bechamel.
Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan; remove the bacon. Roll the oysters in fine bread-crumbs and saute until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garn... CHICKEN À LA ITALIENNE
Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive oil; one teaspoon of tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper. At the end of half... CHICKEN À LA MAX
Fry the pieces of rabbit, adding three onions, two medium potatoes, half a glass of beer, a little water or stock, pepper and salt. Let it all bake gently in an earthenware pot for two hours, and then thicken the same with flour. It is an improvement to a... CHICKEN À LA SWEETBREAD
Take the breast of chicken that has been fricasseed, cut up into small pieces, and add mushrooms. Make brown sauce. Serve in paté shells. ... Chicken a la Tartare.
Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, gar... CHICKEN BOUILLON
1 quart of plain or chicken bouillon 1 quart of clam bouillon 1/2 pint of cream Paprika This is one of the most elegant of all bouillons. Heat the bouillons separately, mix them at the last minute, pour at once into heated cups, put a ... CHICKEN BROTH
Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand ov... CHICKEN BROTH.
After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid, add one blade of mace, one slice only of onion, a little salt, and a piece of lemon peel; carefully remove every particle of fat. Verm... CHICKEN CASSEROLE
Bake chicken in covered casserole until nearly tender, then add three potatoes cut in dice; boil small pieces of carrots, green peas, and small white onions--each to be boiled separately. Just before serving, thicken gravy with a teaspoon of flour mixed w... Chicken Chop Suey (CHINESE).
Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all ...