Creamed Chestnuts

1 quart Italian chestnuts

1 cup white sauce

Plunge the chestnuts into boiling water, and boil them for ten minutes. With a sharp paring knife remove both the outer and the inner skin. Prepare one cup of white sauce, and add the cooked chestnuts, also one-half teaspoon salt. Cook a few minutes and serve.

Chestnuts With Tomato Sauce

Prepare the chestnuts as for Creamed Chestnuts, and serve with tomato sauce instead of white sauce.

Nut And Potato Patties

5 ounces of potatoes

2 ounces pine kernels

2 ounces of almonds or walnuts

1 ounce butter 1 tablespoon cream A little parsley

Pepper and salt

Cook, and masn the potatoes with the butter and cream, and cut into rounds about two inches thick, with a tumbler; cover with moist bread crumbs, and fry in boiling oil until the outside is quite crisp. Take them out, and drain them, and make a hole in the center. Remove all the soft potato inside, or as much as possible without breaking the case. Grind the nuts together through a nut mill, and fill up the potato case with this. Or, if preferred, a filling of grated cheese is very nice, with a little chopped parsley on top. The above quantity will make six patties.

Chestnuts Fricasseed

1 dozen chestnuts

1/2 pint savory white sauce

1/2 pint milk and water

Make a sauce according to recipe given for white sauce. Bake the chestnuts in a hot oven for ten minutes, or less if they are young. The peel and inner skin can then be easily removed. Drop them into milk and water - equal parts of each - and stew them gently with a little salt for half an hour, keeping the saucepan covered. Now drain, and put them on a dish, pouring the sauce over them. It will be best to try the chestnuts when they have been in the oven a little more than five minutes, as they should be removed as soon as the skin will come away easily. More chestnuts should be baked than are really wanted, as there are often bad ones among them.

Brazil Nut Cutlets

4 ounces of bread crumbs 3 ounces skinned and grated Brazil nuts

1/2 pint white sauce 2 teaspoons mixed herbs - parsley, thyme and mace

After preparing the bread crumbs and nuts, run them both through a nut mill, and then add the herbs. To make the sauce for binding, put a teaspoon of butter into a small enamel saucepan, to which add gradually half a teaspoon of flour; when this boils, add about a teacup of milk. When boiled and thickened a little, add to the nuts and bread crumbs, and also a little lemon juice if liked. Allow it to cool, and then form into ten cutlets, and fry in boiling oil. Serve with bread sauce.

Chestnuts With Bread Sauce

1 dozen chestnuts

1/2 pint bread sauce

1/2 pint milk and water

Make the sauce according to recipe given for bread sauce.

Prepare the chestnuts as for chestnut puree, and smother with bread sauce.

Chestnut Puree

1 dozen chestnuts 1/2 pint milk

1 onion size of a walnut 1 ounce butter

Pepper and salt

Bake the chestnuts in a hot oven for about ten minutes, when the inner skin will come off easily. Put them in a saucepan with the milk and onions. Bring them quickly to boiling point, and then let stew gently for half an hour. Keep the saucepan covered while they are stewing. Now remove them from the milk, leaving the onion, and rub them through a sieve. Work half a teaspoon of corn flour into the butter; then stir three tablespoons of the milk, in which the chestnuts were stewed, into the chestnuts, and add the butter and corn flour and the seasonings. Stir over the fire until-the butter is melted, and serve very hot.

Chestnut Whip

Remove the shells of a pint of chestnuts and boil ten minutes, then drain and the skins will come off easily. Put them in boiling salted water, and cook half an hour, then drain, mash, and rub them through a colander. Season with a tablespoon of butter, salt and pepper to taste, and half a cup of cream, and beat thoroughly.

Scalloped Chestnuts

1 dozen chestnuts

1/2 pint milk

1 onion the size of a walnut

1 ounce of butter Pepper and salt Bread crumbs

Prepare the chestnuts exactly as in the preceding recipe until they are rubbed through a sieve. Then add three tablespoons of the milk in which the chestnuts were stewed, and a little pepper and salt. Now put the mixture in buttered scallop shells, and cover with bread crumbs. Break up the butter in small bits, and place it over the scallops; then put in hot oven for a few minutes to brown.