Take 2 cups of chestnut flour, 5 eggs, 1 scant cup of sugar, 2 tablespoonfuls of water, and a pinch of salt. To make the chestnut flour, first dry the nuts before shelling, or toast them slightly with the shells on. By doing this the skins will be loosened and easily rubbed off without blanching; then grind them in a family grist-mill or a coffee-mill to a fine flour, or they may be ground through the nut-butter mill.
When all material and cake tin is ready and the oven hot, separate the eggs, and beat the yolks to a thick cream with the sugar. Then beat the whites until they are stiff and crumbly, adding the water and salt after it begins to get foamy but before it is stiff. Then pour in the yolk mixture, and fold it carefully in, and lastly fold in the 2 cups of chestnut flour. Bake like other cakes.
Take 1 1/2 cups of mashed chestnuts, 1 1/2 cups of chopped figs or dates, and 1/2 cup of sifted apples. Blanch the chestnuts, and boil until tender, rubbing them through a sieve or a colander. Cook good, tart apples in as little water as possible; when done, sift through a sieve. Add all the ingredients, mixing thoroughly. If desired, add a little salt, and bake in an oiled tin until brown on top. Other fruits may be used if desired or more convenient.
Take 1 cup of cooked and sifted chestnuts and 1 cup of jelly. The chestnut pulp should be quite dry, and the jelly added while it is hot, or it may be heated afterward. Pour into a dish, and when cold, it is excellent for spreading on bread or crackers, or making sandwiches.
Take 2 cups of sifted stewed chestnuts, 2 eggs, 1/4 cup of sugar, and a pinch of salt. Separate the eggs, and beat the yolks to a stiff cream with the sugar; then add the sifted chestnuts, a little at a time, and beat them in. Add the salt to the whites of the eggs, and beat until stiff and crumbly. Then fold the two mixtures together, pour into an oiled pie-tin, and bake in a quick oven.