Peel and blanch 1 qt. of Italian chestnuts and chop them fine, boil for 1/2 an hr. in 2 qts. of water. Strain the chestnuts and crush them to fine pulp in a mortar, and gradually stir into this 1 qt. of stock in which the chestnuts were cooked, and rub all through a sieve. Return to the fire in a saucepan, with 1 cup of bread crumbs, 1 tablespoon of salt, and 1 saltspoon of pepper. Cook for 1/2 an hr., then strain again, and add 2 cups of milk and a grating of nutmeg, and 1 tablespoon of butter, and re-heat to boiling point. - Mrs. Robert Randall. 908 S. 8th Ave., Maywood, 111.

Sour Cherry Soup

Stone a cup of sour cherries and reserve to serve in the soup. Stew the juice with a pt. of cherries in a qt. of water and press through a fine sieve. Heat to the boiling point and thicken with a teaspoon of cornstarch, diluted with water to pour, or mixed with 3/4 cup of sugar; let cook 15 minutes. Meanwhile, pound the cherry-stones and heat them with a cup of red wine just to the boiling point, and strain the liquid into the soup; add the stoned cherries, and serve with crackers or toast, sprinkled, if desired, with sugar. Macaroons and plain sweet crackers are also served. Fruit soups take the place of fruit as a first course at a luncheon or tea. The thickening is often omitted. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.

Cream Of Chestnut Soup

Shell and blanch 2 lbs, of chestnuts. Cook them in 1 qt. of water for 1/2 hr.. adding 1 teaspoon of salt. Drain, place the chestnuts in 2 qts. of clear beef stock; add 1 teaspoon of celery salt, 1 tablespoon of chopped onion, 1 teaspoon each of pepper and chopped parsley, and cook until the chestnuts are soft - probably 10 or 15 minutes. Add 1 teaspoon of grated lemon rind and pulp pressed through a puree sieve. Return to fire, add 1 teaspoon of lemon juice, 2 teaspoons of salt, and 1 pt. of rich cream or milk, with 1 tablespoon of butter. Serve at once. - Mrs. F. C. Winter, Winnetka, 111.

Variation I

Boil in white broth 1 pt. of steamed chestnuts; when tender, Mash fine, pass through a sieve, add cream, and season. If not thick enough, add a little flour and butter, mixed. Serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Consomme With Chestnuts

Shell and blanch 24 chestnuts. Throw them into a pt. of stock and cook carefully until they are just tender. Drain and dust them lightly with salt. Pour nicely seasoned chicken consomme or broth into the tureen and drop in the chestnuts. These must be handled lightly, as they break easily. - Mrs. Allan George, Park Ridge, 111.

Chestnut Puree

Boil 60 blanched chestnuts in a qt. of water,or light stock,then press while hot through a fine puree sieve; add 2 qts. of broth, stir until the boiling point is reached, then simmer an hr.; skim and pour the soup into a tureen. Serve with croutons of fried bread. - Mrs. May C. May, Mayfair, 111.

Variation I

Boil 1 lb. of large chestnuts until tender. Peel and press them through the colander. Cut a small onion into small pieces and fry in butter. Add to the chestnuts enough boiling milk to make the mixture the consistency of cream. Mix with the onions, bring to the boiling point, and serve with croutons. - Mrs. Frank Mullins, Franklin, 111.