Chestnuts, 2 quarts, Powdered sugar, 1 tablespoon. Brandy, or good sherry, 1 wine-glass, Vanilla.

Shell and blanch the chestnuts, and put them over the fire in boiling water and cook until tender enough to put through a sieve.

Toss them up lightly with a fork, and add to them the powdered sugar, the brandy, or sherry, and a little flavoring of vanilla.

Place on a dish, and cover with a pint of cream whipped light with a little powdered sugar.

Chestnut Cream

Spanish chestnuts, 1 pint, Flour, 1 tablespoon, Butter, 1 tablespoon, Hot milk, or stock, 2 cups,

Egg, 1,



Cold milk, 2 cups.

Cook together the flour and butter until they bubble, and then pour on the 2 cupsful of hot milk or stock. Stir until smooth. Add to this a pint of Spanish chestnuts which have been shelled and blanched, a dash of celery-salt, and a little cayenne.

Boil for half an hour, and rub all through a colander, and add the cold milk and 1 egg, stirring them in carefully.

Season to taste, boil, and serve at once.