Chestnut Flour Soup

1 quart of milk

4 ounces of prepared chestnut flour

1 small onion

2 tablespoons cream

Boil the milk with the onion in a double saucepan for one hour. Mix the chestnut flour to a smooth paste with the cold milk, and add it to the boiling milk; let it simmer for 30 minutes. Remove the onion and add the cream.

Cream Of Chestnut Soup

2 cups mashed chestnuts 4 tablespoons butter

4 tablespoons flour 6 cups milk

1 1/2 teaspoons salt

Prepare the chestnuts by immersing in boiling water, and cooking for ten minutes. Remove them from the hot water a few at a time, and with a sharp paring knife quickly remove both skins. Mash them through a colander. Make of the remaining ingredients a white sauce. Add the mashed chestnuts. Reheat, and serve.

Chestnut Soup No. I

1 quart of milk

1 pound of chestnuts

2 bay leaves 1 gill cream

Pepper and salt

Put the chestnuts into boiling water, and let them boil for 45 minutes; remove the shells and skins, and press through a sieve. Stir them into the boiling milk in a double saucepan, with pepper, salt and bay leaves; add the cream, and serve with croutons.

Chestnut Soup No. 2

1 pound chestnuts 1 quart milk 1/2 ounce butter

6 cloves

3 ounces of onions

1 dozen white peppercorns

Bake the chestnuts either on the stove or in a hot oven until the skins are easily removed, which will be in ten minutes or less. Remove the skins, and drop them into a saucepan, in which the milk, with the peppercorn and cloves -tied in a bit of muslin - has already been heated. Place the saucepan on the stove where the milk will keep hot without boiling.

Slice the onion very thin, and fry it in the butter until tender; being careful that it does not brown. Add it to the milk, and let it simmer until the chestnuts are tender, which will be in about one-half hour. Remove the muslin containing the cloves and peppercorns, and rub all through a sieve. Return to the saucepan, and thicken with a tablespoon of cornflour.