(A dessert made from chestnuts - big Italian chestnuts - or marrons, as they are called in France. I loved this dessert in France, and so I brought it home with me. And now, when we should eat less pastry and cake and ice-cream, it serves a double purpose.)

Put a pound of large Italian chestnuts into the oven for a moment until the shell and inner skin can be easily removed.

Mont Blanc.

Boil the chestnuts in water, with three tablespoonfuls of honey and a generous pinch of salt, until they are very tender.

Add one-half cup of honey; let it come to a boil; remove from the fire and let stand until thoroughly cold.

Remove from the syrup (save a few large pieces for decoration) and run through a potato ricer onto a platter; mounding it high.

Top it all with sweetened whipped cream (use strained honey to taste) and put a little cream around the edge of the dish - dotting it with the whole cooked chestnuts here and there.