(7) Put three dozen Chestnuts in a saucepan with some cold water and boil them until tender ; then drain, remove their shells and inner skins, and pound the Chestnuts in a mortar. Slightly warm 6oz. of hutter and beat it until creamy with 5 table-spoonfuls of caster sugar, and mix it with the Chest- nuts. Beat six eggs with three-parts of a breakfast-cupful of milk, and mix with the other ingredients. Thickly butter the interior of a mould, ornament the sides and bottom with candied cherries and small pieces of. candied peel, pour the Chestnuts — continued. mixture carefully into the basin, and cover it with a sheet of buttered paper. Put the pudding in a saucepan with boiling water to three-parts its height, and steam it for an-hour-and-a- half. When cooked, turn the pudding on to a hot dish, and serve. Chestnut Pudding with Fruits. - Put a cheese-mould in salt and ice pounded together, and keep it covered. Dissolve six leaves of French gelatine and 11b. of sugar in a breakfast- cupful of water, and mix it with lib. of Chestnut puree ; thicken this preparation, stirring it on ice, and add to it a mixture of preserved fruit, together with some sultana raisins and*"a few table-spoonfuls of maraschino. Put this into the mould which has been kept in the ice, shut it up, lute the junctures with common paste, and cover the mould with ice. In three-quarters-of-an-hour dip the mould in tepid water, and then turn the pudding out on to a cold dish. Chestnut Puree. — (1) Peel the brown skin off some large Chestnuts, and immerse them in boiling water until the under- skin can be easily removed ; then put them in a saucepan with some chicken consomme, and let them simmer gently for twenty minutes. When they are done, add half the quantity of Spanish sauce, reduce, and press through a sieve, and finish the puree by adding 1 table-spoonful each of butter and meat glaze. (2) Take about forty Chestnuts, remove their husks, boil them, and then rub off the skins ; put the Chestnuts into a stewpan with 1 pint of good stock, and simmer gently until done ; then pound them in a mortar, add a little caster sugar, grated nutmeg, and \ pint of cream ; reduce this, and rub it through a hair sieve. When required for use, make it hot, and just before using stir up in it a pat of fresh butter. This puree is generally used for cutlets, braised turkeys, &c. Chestnut Puree with Cream. — Peel the outer skin off fifty Chestnuts, put them in boiling water for a few minutes so as to loose the under-skins, and rub these off in a cloth. Put the Chestnuts in a stewpan, moisten them with a little water, and add a handful of caster sugar and half a stick of vanilla✪ Chestnut Pudding. When the Chestnuts are done, dry them, and pass them through a sieve. Put this puree in a stewpan with half its weight of sugar. Fig. 450. Chestnut Puree with Cream. and keep it over a slow fire, stirring it. When it is firm and dry, pass it through a coarse wire sieve. Take the vermicelli up with a spoon, and form it in a circle on a dish. Twist a piece of paper in the shape of a funnel, fill it with some of the Chestnut puree, and squeeze it out in strings on to the circle, so as to complete the border shown by Fig. 450 ; sweeten, flavour with vanilla, add some whipped cream, and put it in the middle of the circle.

AI-modernized reading of the original text

(7) Put three dozen Chestnuts in a saucepan with some cold water and boil them until tender ; then drain, remove their shells and inner skins, and pound the Chestnuts in a mortar. Slightly warm 6oz. of butter and beat it until creamy with 5 table-spoonfuls of caster sugar, and mix it with the Chestnuts. Beat six eggs with three-parts of a breakfast-cupful of milk, and mix with the other ingredients. Thickly butter the interior of a mould, ornament the sides and bottom with candied cherries and small pieces of. candied peel, pour the Chestnuts — continued. mixture carefully into the basin, and cover it with a sheet of buttered paper. Put the pudding in a saucepan with boiling water to three-parts its height, and steam it for an hour and a half. When cooked, turn the pudding on to a hot dish, and serve. Chestnut Pudding with Fruits. — Put a cheese-mould in salt and ice pounded together, and keep it covered. Dissolve six leaves of French gelatine and 1 lb. of sugar in a breakfastcupful of water, and mix it with 1 lb. of Chestnut puree ; thicken this preparation, stirring it on ice, and add to it a mixture of preserved fruit, together with some sultana raisins and a few table-spoonfuls of maraschino. Put this into the mould which has been kept in the ice, shut it up, lute the junctures with common paste, and cover the mould with ice. In three-quarters-of-an-hour dip the mould in tepid water, and then turn the pudding out on to a cold dish. Chestnut Puree. — (1) Peel the brown skin off some large Chestnuts, and immerse them in boiling water until the under-skin can be easily removed ; then put them in a saucepan with some chicken consomme, and let them simmer gently for twenty minutes. When they are done, add half the quantity of Spanish sauce, reduce, and press through a sieve, and finish the puree by adding 1 table-spoonful each of butter and meat glaze. (2) Take about forty Chestnuts, remove their husks, boil them, and then rub off the skins ; put the Chestnuts into a stewpan with 1 pint of good stock, and simmer gently until done ; then pound them in a mortar, add a little caster sugar, grated nutmeg, and 1/2 pint of cream ; reduce this, and rub it through a hair sieve. When required for use, make it hot, and just before using stir up in it a pat of fresh butter. This puree is generally used for cutlets, braised turkeys, &c. Chestnut Puree with Cream. — Peel the outer skin off fifty Chestnuts, put them in boiling water for a few minutes so as to loosen the under-skins, and rub these off in a cloth. Put the Chestnuts in a stewpan, moisten them with a little water, and add a handful of caster sugar and half a stick of vanilla. When the Chestnuts are done, dry them, and pass them through a sieve. Put this puree in a stewpan with half its weight of sugar. Fig. 450. Chestnut Puree with Cream. and keep it over a slow fire, stirring it. When it is firm and dry, pass it through a coarse wire sieve. Take the vermicelli up with a spoon, and form it in a circle on a dish. Twist a piece of paper in the shape of a funnel, fill it with some of the Chestnut puree, and squeeze it out in strings on to the circle, so as to complete the border shown by Fig. 450 ; sweeten, flavour with vanilla, add some whipped cream, and put it in the middle of the circle.

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