Chestnut Jam

Large chestnuts. Vanilla extract. Sugar.

Boil some chestnuts in water; when tender, remove, peel, skin, and rub through a sieve while warm. Weigh this purée, and to every pound, allow the same quantity of sugar.

Put the purée and sugar into preserving pan and simmer for three-fourths of an hour, stirring all the time. Add vanilla extract to taste.

When cold, divide into small glasses and cover.

Cocoanut Jam

2 large cocoanuts. 3/4 pint (1 1/2 cups) water. 1/2 lb. (1 cup) sugar. 1/2 teaspoonful salt.

Shell the cocoanuts and grate the meat, put it with the cocoanut liquid and one-half cupful of water into a saucepan and cook until soft.

Boil the sugar with one cupful of water and the salt for six minutes.

Add to the cocoanut and let the whole simmer for one hour.

Seal in glasses.