Two pounds of large chestnuts, the shells taken clean off with a very sharp knife. Pour boiling water over them and the under skin will come off readily. Peel and cut up four red onions, stew them in butter until soft, but not brown. Add the peeled chestnuts, and pour over them enough soup stock to keep them moist without burning. Salt them but not too much. When the chestnuts are nearly done, add to them four large apples peeled, cored, and sliced. Add them to the chestnuts, and let them simmer until done. Then add sugar to taste.
This dish has a very rich flavor, and may be well worth trying by those who want a new combination.
Many poor families in Italy derive their principal sustenance from the fruit of the chestnut-trees. The nuts are peeled, dried in the sun, ground into flour, and made into bread. The chestnuts are used also in soups, sauces, purees, forcemeats, entrees, and sweet dishes for dessert.
Pour boiling water over half a cup of pearl barley; remove any specks or insects, and drain dry. Melt one tablespoon butter in a stewpan; add the barley, and let it cook until slightly browned and it has absorbed the butter. Then add one quart of thin stock and let it boil until tender and dry. Season with salt and serve as a vegetable.
Take one pint cooked lentils, one-half pint of cold potatoes chopped fine, two tablespoonfuls chopped onions, one tablespoonful salt, one-half teaspoonful pepper, two tablespoonfuls butter, one-half cup milk, cook slowly for an hour, then brown and turn.
The lentils used for the above should already have been cooked at least eight hours in a double boiler at a temperature of about 200°. When thus cooked they can be used for hash, croquettes, soup, and many other purposes.
A cupful more or less of cold baked beans may be left after the family are tired of seeing this dish for Saturday's supper, Sunday's breakfast, and washing day lunch, and yet it seems wasteful to throw them away. Sift them, and if very dry add a little hot water to moisten enough to shape them into small flat cakes. First season them with salt, if needed, and mustard. Cook one tablespoonful of chopped onion in a little pork fat or butter, and when slightly colored put in the cakes and brown on each side. Serve with toasted brown bread.
Take equal quantities of shelled beans and sweet corn cut from the cob, - put them into a bean-pot in layers, sprinkling salt and pepper between each layer. For one pint each of corn and beans take one-half pound salt pork, score the rind and place in the top of the bean-pot, letting the rind come up even with the corn and beans. Cover with boiling water and bake slowly seven or eight hours, adding more water as it cooks away.