12 Bulletin of tlie University of Texas 



Shape a little larger than French chestnuts, dip in crumbs, 

 eggs ; crumbs again. Fry in deep fat ; drain on brown paper. 



CHESTNUT EN CASSEROLE. 



Remove shells from three cups chestnuts; put in casserole 

 dish and pour over five cups highly seasoned chicken stock. 

 Cover and cook in slow oven three hours ; then thicken chicken 

 broth with 2 teaspoonfuls butter and 1A/4 tablespoonfuls flour 

 cooked together. Serve in casserole dish. 



SWEET POTATO PEARS. 



2 cups hot riced potato 1 c. English walnuts, 



3 tbsp. butter chopped 

 % tsp. salt 1 beaten egg 



Form in pear shape, dip in crumbs, egg, and crumbs again; 

 fry in deep fat and drain. If potatoes are very dry, it will be 

 necessary to add hot milk to moisten. 



VEGETABLES. 



PEANUT TURNIPS. 



Slice turnips in rounds, throw into a rapid boiling meat stock 

 and cook until tender. Make alternate layers of chopped pea- 

 nuts, dissolved peanut butter, and the turnips. Season each 

 layer with salt and pepper. Bake in the oven for about fifteen 

 minutes. Baste every few minutes with thin peanut butter. 



NUT FILLED POTATOES. 



6 potatoes 1 tbsp. parsley 



1 c. rich milk 1 tbsp. melted butter 



1 tsp. salt 1 c. nut meats 



Bake potatoes until soft and mealy. Prick to let out steam, 

 and then cut directly in halves where they were pricked and 

 with a sharp spoon remove the pulp, turning into a warm 

 -mixing bowl; mash thoroughly, adding salt, parsley, melted 

 butter and nuts that have been passed through the meat chop- 

 per. Beat with a fork until light and return to shells. Dust 



