Scald the chestnuts. Heat a little goose-grease, put in the chestnuts with a few prunes and an onion, a little cinnamon, considerable water, and let boil until tender, then stir in a little sugar, flour, and vinegar, and let boil.
Miss Ray Mayer
TUTTI-FRUTTI
One quart best alcohol, equal amount fruit and sugar; that is, one pineapple cut in small pieces, four large oranges, four lemons (both peeled). These cut into slices or small pieces; weigh, and the same amount of sugar, add alcohol. Uncooked other fruits, such as strawberries, cherries (pitted), plums, apricots, peaches, may be added; always use as much fruit as sugar. Put in a large stone jar. Mix as different fruits are added. By Christmas it will be fine. This is fine added to grape-fruit during the winter, and as a rich dessert served over ice-cream.
E. L.
SANDWICHES
CREAM CHEESE AND RIPE OLIVES
Stone and chop the olives fine and beat in with a little cream or Neufchâtel cheese, adding sweet cream to moisten and salt and paprika to season. Green olives or pimentoes may be used in the same way. Spread on slices of whole-wheat or brown bread and press together.
NUT-AND-CHEESE SANDWICHES
Mix with a half roll cream or Neufchâtel cheese a quarter cup chopped or pounded nuts. Add salt and pepper to season and spread.