148 A TREATISE ON NUT CULTURE. 



Cooked Chestnuts as Requested. 



From Philadelphia Press. 



Take one quart of Chestnuts, shell them, then scald them and take off the 

 skin, put the Chestnuts on to boil with a little salt, then put in one and one- 

 half pounds of prunes, one-quarter pound of raisins, same of currants; slice one or 

 two onions into this and sugar to sweeten, and some lemon juice. Then add a 

 dip of flour and water and a little cinnamon and you will find this very fine, as 

 I have given this recipe to many friends. As I have used a great many recipes 

 from your column I thought I would send you one. More may follow. If you 

 wish any information I will send you some through your columns which I read 

 every day. 



MRS. B. B. 



Puree of Chestnuts. 

 By Mrs. Rorer, in Ladies" Home Journal. 



Shell and blanch one quart of Chestnuts. Put them in a soup kettle and 

 cover with one quart of stock; add a slice of onion, two bay leaves, a quarter 

 of a teaspoonful of celery seed or half a cup of chopped celery tops. Cook 

 slowly for twenty minutes until the Chestnuts are tender. Press through a 

 colander first, then through a sieve. Return the puree to the kettle, add a pint 

 of milk. Rub together two tablespoonfuls of butter and one of flour; stir into 

 the hot puree, stirring constantly for five minutes; add a teaspoonful and a 

 half of salt and half a teaspoonful of pepper. Press again through the sieve, 

 reheat, and it will be ready to serve. 



. White Puree of Chestnuts. 

 From Philadelphia Inquirer. 



Take a hundred Chestnuts and make a slit across the top of each to prevent 

 their bursting. Melt two and a half ounces of butter in a clean stewpan. Put 

 in the Chestnuts, and fry them gently until the husks come off easily. Now 

 remove all skin and brown them. Put them into a saucepan, with one quart of 

 milk and water mixed together in equal proportions. Add one small onion, 

 one stick of celery, the white part only, and one small cleaned carrot cut in 

 half only. Simmer all these gently till the Chestnuts are quite soft. Drain off 

 all the liquid and remove the onion, celery and carrot. Pound the Chestnuts 

 till smooth, then rub them through a hair sieve. Add some of the liquid in 

 which they were boiled as you put them through the sieve; it makes them 

 work easier. When all is rubbed through, add any milk and water you may 



