BOILED CHESTNUTS

Boil the chestnuts a few minutes; drain and remove the shells and skins.  Boil again until tender, adding sufficient salt to make them palatable.  Drain again; shake over the fire until dry; cover with cream sauce and serve at once.  If allowed to stand the chestnuts become heavy and unappetizing.

CHESTNUT PUREE

Put one pound of chestnuts, which have been shelled and skinned, on to boil in two cups of milk and cook until tender, then mash smooth.  If necessary add more milk while boiling.  Strain and season with salt and pepper and one teaspoon of fresh butter.  Serve hot.

ROASTED CHESTNUTS

With a sharp knife cut across on the flat side of each chestnut; put them in a wire pan and shake constantly over a hot fire until the shells split.  Serve at once.

CHESTNUTS WITH CELERY (TURKISH)

Clean and cut table celery and some celery root.  Take roasted chestnuts, season with two tablespoons of olive oil; put on to boil with the celery and one tablespoon of lemon juice; boil all until celery is tender, season with salt and pepper and serve hot.

CHESTNUTS AND PRUNES

Peel one pint of chestnuts and skin, then boil until tender.  Boil one pint of prunes till tender.  Mix chestnuts and prunes together, leaving whatever of sauce there is oil the prunes.  Season with sugar, cinnamon, and lemon juice, and cook all together.

CHESTNUTS AND RAISINS

Remove the outer shells from one quart of chestnuts.  Then pour boiling water over them and remove the skins; put in cold water for half an hour, then drain and put on in a boiler with cold water and boil until tender.  Do not add any salt as it toughens them.

In another boiler put one cup of raisins which have been stemmed and cleaned, cover with cold water, add two bay leaves and some stick cinnamon; boil until tender, then pour them into the boiler containing the chestnuts.  Add a pinch of salt and one teaspoon of butter and continue until chestnuts are done, then add two tablespoons of white wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken with one tablespoon of flour dissolved in water.  More sugar or vinegar may be added to suit taste.  Boil a few minutes, then serve.

BOSTON ROAST

Mash one pound of cooked kidney beans and put them through a food chopper, add one-half pound of grated cheese, salt and red pepper to taste and sufficient bread crumbs to make the mixture stiff enough to form into a ball.  Bake in a moderate oven, basting occasionally with butter and water.  Serve with tomato sauce.