Xuts and Their Uses as Food 11 



flour, and pour on gradually the hot liquid ; then add milk, 

 cream, salt and pepper. 



CHESTNUT PUREE. 



4 c. white stock 2 c. scalded milk 



2 c. fresh chestnuts, 1 slice of onion 



boiled and chopped Vt tsp. celery salt 



y c. butter l / c. flour 



Salt and pepper to taste. 



Cook stock, chestnuts, onion, celery, and celery salt 10 min- 

 utes ; rub through a sieve ; add milk which has "been blended 

 with the flour and butter and seasoning. 



CREAM OF CHESTNUT SOUP. 



Mix one cup of cooked and sifted chestnuts with one pint of 

 white stock and one pint of white sauce. 



PEANUT SOUP. 



2 tbsp. butter 4 c. milk 



2 tbsp. flour 1 c. roasted peanuts 



1% tsp. salt 



Run peanuts through food chopper ; heat them with the milk, 

 and make into a white sauce with the butter and flour. 



. ' 



TOMATO SOUP. 



1 can of tomatoes 2 tsp. sugar I 



1 pint of water 1 tsp. salt 



12 pepper corns Vs tsp. soda I 



Bit of bay leaf 2 tbsp. peanut butter 



4 cloves 3 tbsp. flour 



1 slice onion 



Cook tomatoes, water, pepper corns, bay leaf, cloves and 

 sugar twenty minutes ; strain and add salt and soda ; bind by 

 adding flour creamed with the peanut butter ; boil and serve hot. 



ENTREES. 



CHESTNUT ROULETTES. 



1 c. chestnut puree 2 eggs 



2 tsp. heavy cream 2 tsp. butter 



Onion, salt paprika. 

 Mix ingredients in order given; cook two minutes and cool. 



