Shell the nuts and blanch by covering for a moment with boiling water, then put in cold water and rub off the skins. To a pint of nuts add two tablespoons of olive oil or melted butter, let them stand for an hour or two, stirring occasionally. Then sprinkle with two tablespoons of salt, and put in a moderate oven and bake till all are a delicate brown, fifteen or twenty minutes, stirring often.
Or the nuts may be fried thus:
In a saucepan or the chafing-dish put three-fourths of a cup of oil, and when this is hot put in the nuts, a few at a time. Stir until they become a delicate brown, then drain on paper. The nuts are cooked more evenly and become more brittle than when done in the oven.
Peanuts and pecans may be prepared in this way.
Cut a slit in the shell of each chestnut, put them in a perforated pan, or a popcorn popper, over an open fire. Shake them while cooking. They are done when they burst and will peel easily. Serve hot.
Parboil, shell, skin, and cut in slices one pound of chestnuts. Chop a small onion and fry in two ounces of butter; when yellow put in the chestnuts seasoned with salt and pepper; stir till heated through and the butter is absorbed. Sprinkle with chopped parsley, and.serve hot with meats.