PURÉE OF CHESTNUTS—IV
Cook a quart of blanched and shelled chestnuts in stock to cover, with a teaspoonful of sugar, a tablespoonful of butter, and pepper and nutmeg to season. Cover, cook until soft, press through a fine sieve, add two tablespoonfuls of butter and enough stock to make it of the proper consistency.
STEWED CHESTNUTS—I
Peel, boil, and blanch the chestnuts and cook slowly in stock or salted water to cover until soft. Take up and serve in a vegetable dish with Cream or White Sauce poured over them.
STEWED CHESTNUTS—II
Peel and blanch a pound of large chestnuts. Cook very slowly in water to cover until nearly tender, then drain and reheat in stock to cover, adding one cupful of brown sugar. Simmer until soft, add a heaping teaspoonful of butter, and serve as a vegetable.
STEWED CHESTNUTS—III
Peel, blanch, and boil a quart of Italian chestnuts in salted water until tender. Burn two tablespoonfuls of sugar light brown in a frying-pan and add a cupful of stock. Cook the chestnuts in this for fifteen minutes, seasoning with salt and pepper. Drain, and serve with a border of diced cooked carrots.
