(2) Boast two dozen large Chestnuts, peel and skin them, and pound in a mortar with a very little milk, using only just sufficient to moisten the Chestnuts to a paste. Beat loz. of butter to a cream with Jib. of powdered white sugar, and mix the yolks of two eggs with the beaten butter ; add to this by degrees 1 pint of hot milk, and mix all this gradually into the Chestnut paste. Boil all together for ten or fifteen minutes, strain, and let it stand on ice till cold. Chestnut Cream Ice. — (1) Put in a saucepan 12oz. of caster sugar, 6oz. of Chestnut-flour, 1 stick of chopped vanilla, If pints of single cream, and the yolks of eight eggs✪ Chestnut Cream Ice ; beat all thoroughly together, and stir it over the fire until thick ; then strain it, rub it through a coarse hair sieve, freeze it, add 1 pint of whipped cream, and freeze the ice in a mould. (2) Put into a mortar lib. of skinned and blanched Chestnuts, and pound them to a smooth paste, adding- a little cream and sugar. Turn this into a saucepan, add 2qts. of cream, twelve eggs, and 1 dessert-spoonful of extract of vanilla. Set the saucepan on the fire, and bring the contents to the boil, stirring constantly ; then strain it at once through a fine sieve into an earthenware pan, let it cool, put it into the freezer to freeze, and it is then ready for use. Chestnut Croquettes. — Put four or five dozen Chestnuts in front of a clear fire and roast them ; then take off the shells and husks, and cut off all the outside coloured part, using only the white. Put half of them, including all the pieces, into a mortar, and pound them well with loz. of butter ; then rub the mass through a fine sieve into a saucepan, and mix in 1 teacupful of cream, 2oz. of butter, loz. of sifted crushed loaf sugar, and a little salt. Set the saucepan in the bain- | marie, stir in the yolks of five or six eggs✪ Chestnut Croquettes, remove the saucepan, • ) and let the mixture set. Form it into small balls with a whole Chestnut dipped in cream and placed in the centre, dip each ball into egg, then breadcrumb-and-egg again, plunge them into a frying-pan of boiling fat, and fry them. When done and of a light golden colour, take them out, drain them, put on a napkin spread over a dish, and serve with caster sugar sprinkled over. Chestnuts— continued. Chestnut Custard. — Take 31b. of well-roasted Chestnuts, peel and skin them, and cut off any parts that are coloured by the fire. Put them into a mortar and pound to a smooth paste, together with lib. of blitter; then add the yolks of twelve eggs well beaten with Jib. of powdered white sugar and a small quantity of salt ; mix in by degrees 1 pint of whipped cream, and, lastly, the whites of twelve eggs✪ Chestnut Custard beaten to a stiff froth ; this froth must be added very gradually and stirred in very gently. When all is mixed, put the custard into a saucepan, place it over a slow fire, and stir till it thickens, but do not let it boil.

AI-modernized reading of the original text

(2) Roast two dozen large Chestnuts, peel and skin them, and pound in a mortar with a very little milk, using only just sufficient to moisten the Chestnuts to a paste. Beat loz. of butter to a cream with Jib. of powdered white sugar, and mix the yolks of two eggs with the beaten butter ; add to this by degrees 1 pint of hot milk, and mix all this gradually into the Chestnut paste. Boil all together for ten or fifteen minutes, strain, and let it stand on ice till cold. Chestnut Cream Ice. — (1) Put in a saucepan 12oz. of caster sugar, 6oz. of Chestnut-flour, 1 stick of chopped vanilla, If pints of single cream, and the yolks of eight eggs ; beat all thoroughly together, and stir it over the fire until thick ; then strain it, rub it through a coarse hair sieve, freeze it, add 1 pint of whipped cream, and freeze the ice in a mould. (2) Put into a mortar lib. of skinned and blanched Chestnuts, and pound them to a smooth paste, adding- a little cream and sugar. Turn this into a saucepan, add 2qts. of cream, twelve eggs, and 1 dessert-spoonful of extract of vanilla. Set the saucepan on the fire, and bring the contents to the boil, stirring constantly ; then strain it at once through a fine sieve into an earthenware pan, let it cool, put it into the freezer to freeze, and it is then ready for use. Chestnut Croquettes. — Put four or five dozen Chestnuts in front of a clear fire and roast them ; then take off the shells and husks, and cut off all the outside coloured part, using only the white. Put half of them, including all the pieces, into a mortar, and pound them well with loz. of butter ; then rub the mass through a fine sieve into a saucepan, and mix in 1 teacupful of cream, 2oz. of butter, loz. of sifted crushed loaf sugar, and a little salt. Set the saucepan in the bain- | marie, stir in the yolks of five or six eggs, remove the saucepan, • ) and let the mixture set. Form it into small balls with a whole Chestnut dipped in cream and placed in the centre, dip each ball into egg, then breadcrumb-and-egg again, plunge them into a frying-pan of boiling fat, and fry them. When done and of a light golden colour, take them out, drain them, put on a napkin spread over a dish, and serve with caster sugar sprinkled over. Chestnuts— continued. Chestnut Custard. — Take 31b. of well-roasted Chestnuts, peel and skin them, and cut off any parts that are coloured by the fire. Put them into a mortar and pound to a smooth paste, together with lib. of blitter; then add the yolks of twelve eggs well beaten with Jib. of powdered white sugar and a small quantity of salt ; mix in by degrees 1 pint of whipped cream, and, lastly, the whites of twelve eggs beaten to a stiff froth ; this froth must be added very gradually and stirred in very gently. When all is mixed, put the custard into a saucepan, place it over a slow fire, and stir till it thickens, but do not let it boil.

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