Forcemeat of Chestnuts. — Take some sound ripe Chestnuts, cut off the outer hard skin, and put them into boiling- water for a few minutes to remove the thin skin ; take them out, and throw them into cold water, so as to preserve their colour, then drain and weigh them. Put 6oz. into a stewpan, and cook them for twenty minutes with a little veal stock or gravy. Let them g-et cold, then pound them in a mortar with an equal bulk of butter or 3oz. of fat bacon, add a little grated nutmeg, lemon-peel, 2oz. of breadcrumbs, and salt, with the yolks of two eggs to make the mixture bind well. Form the forcemeat into balls or cakes, dip into flour, and boil in some good stock or water for a-quarter-of-an-hour, when they are ready for use. Glazed Chestnuts. — Peel off the brown skin of some Chestnuts, and immerse them in- boiling- water until the under-skin can be easily removed ; then put them in a saute-pan, with butter spread over the bottom ; cover them with a veal broth and consomme, and simmer gently, but so that the Chestnuts will not break. When they are done, glaze them with a meat glaze, and serve. Preserved Chestnuts. — Peel the brown skins off some Chest- nuts, and immerse them in boiling water until the lig-ht skins can be easily removed. Have some very weak syrup✪ Preserved Chestnuts ready, put the Chestnuts into it, stand them on one side of the fire, and let them simmer for several hours, adding a little more syrup occasionally. The syrup should thicken gradually while simmering-, otherwise it would be useless, as it would get mouldy. Heat the Chestnuts two days in this manner, then take them out, and drain them. Boil some syrup to the blow in a small pan ; when it is cool, work it against the sides of the pan with a spaddle until it has a gloss. Dip the Chestnuts into this, drain them on a wire sieve, and dry in an oven for two or three minutes. Puree of Chestnuts. — (1) Peel off the outer skin of lqt. of Chestnuts, then put them into a saucepan of boiling- water with a lump of salt, and boil them for a few minutes. Bub one of the Chestnuts, and if the under-skin peels off easily, drain them, plunge into cold water, and remove all the skins. Put the Chestnuts into a saucepan with a quart of broth, place over the fire until boiling-, then move to the side and boil slowly until tender. When cooked, rub the Chestnuts through a fine wire sieve with a wooden spoon, then return them, with the remainder of the liquor, to the saucepan ; put in a teaspoonful of sugar and a small lump of butter, and boil them up again. Turn the puree on to a hot dish, and serve it while very hot. (2) Skin and blanch the Chestnuts ; boil in just enough stock to cover them, and when quite soft rub through a fine hair sieve. Add pepper and salt to taste, and a small quantity of boiling cream. (3) Boil lib. of Chestnuts for ten minutes, peel and skin them immediately, put them into a saucepan with lqt. of broth, 1 table-spoonful of salt, 2 teaspoonfuls of pepper✪ Puree of Chestnuts, and pb. of butter, and let all boil well for thirty minutes. Rub through a sieve, and use when needed. Puree of Chestnuts a la Jardiniere.— Place in a saucepan 1 pint of puree of Chestnuts, moisten it with 1 pint of broth and a wineglassful of Madeira wine, and boil ‘for thirty minutes ; then put in a quarter of a carrot, the same of turnip cut with a tin tube, 1 table-spoonful of asparagus tops, six Brussels Chestnuts — continued. ✪ Puree of Chestnuts a la Jardiniere

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Forcemeat of Chestnuts. — Take some sound ripe Chestnuts, cut off the outer hard skin, and put them into boiling- water for a few minutes to remove the thin skin ; take them out, and throw them into cold water, so as to preserve their colour, then drain and weigh them. Put 6oz. into a stewpan, and cook them for twenty minutes with a little veal stock or gravy. Let them g-et cold, then pound them in a mortar with an equal bulk of butter or 3oz. of fat bacon, add a little grated nutmeg, lemon-peel, 2oz. of breadcrumbs, and salt, with the yolks of two eggs to make the mixture bind well. Form the forcemeat into balls or cakes, dip into flour, and boil in some good stock or water for a-quarter-of-an-hour, when they are ready for use. Glazed Chestnuts. — Peel off the brown skin of some Chestnuts, and immerse them in- boiling- water until the under-skin can be easily removed ; then put them in a saute-pan, with butter spread over the bottom ; cover them with a veal broth and consomme, and simmer gently, but so that the Chestnuts will not break. When they are done, glaze them with a meat glaze, and serve. Preserved Chestnuts. — Peel the brown skins off some Chest- nuts, and immerse them in boiling water until the lig-ht skins can be easily removed. Have some very weak syrup ready, put the Chestnuts into it, stand them on one side of the fire, and let them simmer for several hours, adding a little more syrup occasionally. The syrup should thicken gradually while simmering-, otherwise it would be useless, as it would get mouldy. Heat the Chestnuts two days in this manner, then take them out, and drain them. Boil some syrup to the blow in a small pan ; when it is cool, work it against the sides of the pan with a spaddle until it has a gloss. Dip the Chestnuts into this, drain them on a wire sieve, and dry in an oven for two or three minutes. Puree of Chestnuts. — (1) Peel off the outer skin of lqt. of Chestnuts, then put them into a saucepan of boiling- water with a lump of salt, and boil them for a few minutes. Bub one of the Chestnuts, and if the under-skin peels off easily, drain them, plunge into cold water, and remove all the skins. Put the Chestnuts into a saucepan with a quart of broth, place over the fire until boiling-, then move to the side and boil slowly until tender. When cooked, rub the Chestnuts through a fine wire sieve with a wooden spoon, then return them, with the remainder of the liquor, to the saucepan ; put in a teaspoonful of sugar and a small lump of butter, and boil them up again. Turn the puree on to a hot dish, and serve it while very hot. (2) Skin and blanch the Chestnuts ; boil in just enough stock to cover them, and when quite soft rub through a fine hair sieve. Add pepper and salt to taste, and a small quantity of boiling cream. (3) Boil lib. of Chestnuts for ten minutes, peel and skin them immediately, put them into a saucepan with lqt. of broth, 1 table-spoonful of salt, 2 teaspoonfuls of pepper, and pb. of butter, and let all boil well for thirty minutes. Rub through a sieve, and use when needed. Puree of Chestnuts a la Jardiniere.— Place in a saucepan 1 pint of puree of Chestnuts, moisten it with 1 pint of broth and a wineglassful of Madeira wine, and boil ‘for thirty minutes ; then put in a quarter of a carrot, the same of turnip cut with a tin tube, 1 table-spoonful of asparagus tops, six Brussels Chestnuts — continued.

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