Bread Souffle

2 cups (1/2 lb.) stale bread 2 eggs, separated 1 cup (1/2 pt.) tepid water 1/2 cup (1 gill) tepid milk 1 cup (4 ozs.) grated cheese

1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 tablespoon (1/2 oz.) butter substitute

Cut bread in small pieces, removing crusts. Soak bread in water and milk twenty minutes, then drain it, and pound or rub through a sieve. Add yolks of eggs, cheese, seasonings, and whites of eggs stiffly beaten. Pour into a well-greased fireproof dish, sprinkle with grated cheese, dot with butter substitute, and bake in moderate oven twenty-five minutes. Serve hot.

Carrot And Rice Croquettes

2 cups (1 pt.) boiled carrots 2 cups (14 ozs.) boiled rice 2 medium-sized onions, chopped 2 tomatoes, skinned and chopped

2 eggs, beaten 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon celery salt

Put carrots through food chopper into a bowl, add rice, onions, tomatoes, eggs, and seasonings. Form into neat croquettes, egg and bread crumb, fry in smoking hot fat, drain, and serve hot.

Cheese And Tomato Savory

1 cup (1/2 pt.) canned or fresh tomatoes 1/2 tablespoon chopped onion

1 cup (4 ozs.) cheese, cut small 1/2 teaspoon salt 1/2 teaspoon paprika

Toast fingers, buttered

Stew tomatoes and onion ten minutes, add cheese and cook until it is soft, add seasonings, and serve on toast.

Chestnut Fritters

24 chestnuts

1/4 cup (1 oz.) bread crumbs 1 tablespoon (1/2 oz.) butter substitute

1 teaspoon salt 1/2 teaspoon pepper 1 egg, beaten Tomato sauce

Boil chestnuts until tender, then peel and mash well. Add bread crumbs, butter substitute, seasonings, and most of the egg. Shape into small cakes, brush with remainder of egg, toss in browned crumbs, and fry in smoking hot fat. Serve with tomato sauce.

Chestnut Custard

26 chestnuts

1/2 cup (1 gill) water

1/4 cup (2 ozs.) sugar or honey 2 eggs, beaten

1 cup (1/2 pt.) milk, hot

Wash chestnuts and make a slit in shell of each with a sharp knife., then put them into a saucepan of boiling water; boil ten minutes, drain, and peel off both shell and inner skin. Put chestnuts thus prepared into a saucepan with the water, and cook gently until very soft, then rub them through a sieve.

Caramel

3 ounces lump sugar

1/2 cup (1 gill) water

1 teaspoon lemon juice

Put ingredients for caramel into a small saucepan and allow to cook until a light brown color; pour into a heated mold, turning mold round and round until caramel coats it uniformly. Beat up eggs with sugar or honey, pour milk over, stirring all the time, and allow to cool, then add chestnut puree and pour into prepared mold, cover with greased paper, and steam gently one and one half hours. Turn out and serve with sweet sauce or stewed fruit.

Chestnuts are very nourishing and should be eaten as much as possible while they are cheap. But to get their full value they must be well cooked.