The chestnut is the seed of a large tree belonging to the oak family and to the division Castanea. Chestnuts form an exceedingly good starchy diet where potatoes and other starchy foods are not obtainable. Chestnut flour, a common article of commerce in almost all countries, makes good thickening for soups and gruels.

Boiled Chestnuts

Shell the chestnuts, remove the brown skin underneath, throw them in a kettle of boiling salted water and boil rapidly for twenty minutes, until perfectly tender, but not water-soaked. Drain, turn into a heated dish and serve in the place of potatoes or rice.

If admissible, they may be served with butter or cream sauce.

Chestnuts A La Poulette

This is an exceedingly nice dish in cases of rheumatism or gout, where a little easily-digested starchy food is admissible.

Boil the chestnuts as directed in preceding recipe, using stock instead of water. When the chestnuts are done drain and cover them with sauce a la Poulette.

Chestnuts With Whipped Cream

Boil the chestnuts according to the directions in first recipe. When done press them through a colander or an ordinary vegetable press; heap them in a serving dish, dust them with powdered sugar and garnish with whipped cream, or they may be served with plain cream.

An exceedingly nice dish in cases of anaemia, where easily digested fat forming foods are required.