One pint of Italian chestnuts, one pint of water, half a teaspoonful of salt, half a teaspoonful of carmelized sugar, a little lemon rind, one quart of veal stock, two tablespoonfuls of butter, salt, pepper, and mace to taste. Blanch, peel and chop the chestnuts; add lemon rind salt and sugar to the water, and cook until tender, replenishing the water as needed.
The sift; add to the stock, and thicken with the flour and butter rubbed together; add the seasonings.
Log Cabin Parfait
One cupful of sugar, half a cupful of boiling water, yolks of three eggs, two cupfuls of heavy cream, half a teaspoonful of vanilla. Carmelize half the sugar in a double-boiler top. Add to it the boiling water, and, when liquid again, set it over hot water. Beat the egg yolks with the remaining sugar; add to the caramel, and cook until thickened like custard. When this is done add the cream, which has been whipped solid, until half is in. Flavor, cut and fold in the rest. Have ready a chilled mold dipped in cold water. pour in the mixture, cover the top with waxed paper, and pack in equal parts of ice and salt for three hours. Allow four lady fingers to each person; arrange them log-cabin fashion on plates covered with paper doilies; place a serving of parfait in the center of each and sprinkle with candied cherries and angelica.
Frozen Ginger Whipped Cream
One cupful of heavy cream, a quarter of a cupful of powdered sugar, a quarter of a cupful of finely choped candied ginger, a few drops of lemon extract. Beat the cream and sugar together; add the ginger and flavoring, place in a mold, and bury in equal parts of ice and slat for two hours.
Peanut Canapés
Brown rounds of bread in deep fat. Spread with cream cheese, sprinkle with chopped peanuts, put half a stuffed olive upon each and a wreath of parsley sprigs around the edge.
Asparagus Timbales
Half a cupful of rich milk, half a teaspoonful of salt, a few grains of pepper, two tablespoonfuls of butter, two tablespoonfuls of flour, two egs, one can of asparagus. Select small timbale molds and cut the tips of the asparagus the depth of the molds. Cut three-quarters of a cupful of cubes of the remaining stalks of the asparagus. butter the molds, line them with the asparagus tips, and place a pimento star in the bottom of each mold. Make a sauce of the milk, flour, butter and seasonings; add it to the asparagus cubes and eggs, slightly beaten, pour gently into the molds, and bake in a pan of hot water. Serve with cream sauce.
Oyster and Mushroom Pie
Half a pint of small oysters, a quarter of a pound of fresh mushrooms, one cupful of milk, two tablespoonsfuls of flour, a few grains of mace, a few drops of onion juice, a quarter of a teaspoonful of salt, a few grains of pepper, flaky pie crust. wash the oysters. Cut the mushooms in small pieces, and fry in the butter; add the flour and milk; season, let boil, drop in the oysters, and put the mixture in six small ramekins. Set on rounds of the pastry, and bake.
Clean a young fat goose as usual, then stuff it with the following mixture. Chop the giblets fine, add two cupfuls of bread crumbs, four tablespoonfuls of chopped suet, one tablespoonful of minced parsley, grated lemon rind, a little nutmeg and sage, and two chopped onions. Moisten with boiling water. After trussing place on a rackin the baking-pan and cook for an hour. The pour off the fat, dredge the bird with flour, salt and pepper, and when the flour browns baste often. It will take from two hours to two and a half hours for a young goose. In making the gravy pour off most of the fat and add a cupful of canned tomatoes.
Celery and Cranberry Salad
One cupful and a half of shredded celery, one cupful of cranberries, half a cupful of walnut meats, lettuce, three tablespoonfuls of olive oil, one tablespoonful of vinegar, half a tablespoonful of cranberry juice, salt. Prick the cranberries and cook in a little sirup made of equal parts of sugar and water. Leave them whole. Shred the celery in two-inch lengths and let it curl in cold water for two hours. Make a french dressing of the oil, vinegar, cranberry juice and a little salt. Mix witht he celery. Arrange nests of the lettuce, pile the celery on each, stud with the cranberries, and sprinkle the nuts, chopped coarse, over the top.
Crackajack Ice Cream
One cupful and a quarter of granulated sugar, one junket tablet, one teaspoonful of vanilla, one quart of rich milk, one pint of evaporated milk, crackajack *. Caramelize half the sugar; add to it a quarter of a cupful of boiling water and let cook until liquid. Add the milk and remaining sugar. Heat until tepid; then add the flavoring, and the junket tablet crushed in one tablespoonful of cold water. Pour into the ice-cream can, and when set add the evaporated milk. Freeze in thre parts of ice to one part of salt, and let stand packed for at least two hours to ripen. Scoop into cones and roll each in slightly crushed crackajack.
* Crackajack: A preparation of popped corn, candied and pressed into small cakes.
four tablespoonfuls of molasses, a quarter of a cupful of sugar, half a cupful of milk, half a teaspoonful of cinnamon, a quarter of a teaspoonful of ginger, a quarter of a cupful of chopped dates, two tablespoonfuls of chopped orange peel, four tablespoonfuls of butter, half a teaspoonful of soda, half a teaspoonful of clove, an eighth of a teaspoonful of nutmeg, half a cupful of raisins, half a cupful of chopped figs, one cupful and three-quarters of pastry flour. Melt the butter, add tot he milk (slightly warmed); add the soda to the molasses, mix all together with the spices and sugar, and gradually beat in a cupful of flour. Mix the remaining flour with the fruit; add to mixture, and beat. Pour into well-oiled individual molds, and steam for one hour and a half. Garnish each with a bit of holly. Serve with hard sauce.
Candied Grapefruit Peel
Cut grapefuit peel in long strips, put on to cook in cold water, let boil up and drain. Repeat four times. Then add as much water and sugar as peel, and simmer until translucent. The drain, roll in granulated sugar, and let dry.
Apple Charlotte
Arrange halved lady fingers in deep sherbet cups. Put four tablespoonfuls of baked apple sauce in the bottom of each, and top with whipped cream which has been sweetened and flavored with orange extract.
Salted Peanuts
Raw peanuts, salt, cooking oil. Shell the peanuts and pour on boiling water to blanch them. Let them stand for several hours to dry, then fry them in cooking oil until they are a pale brown. Turn on clean, crumpled brown paper, sprinkle with salt, and cool.
