(3) Throw 1 pint of Chestnuts into boiling water and let them boil till the shells begin to open ; then take them up and remove their shells and inner skins ; after peeling and skinning, pound them in a mortar and rub through a sieve. Add to this Chestnut-flour 6 table-spoonfuls of milk, stir well, and let it boil over a slow fire for ten minutes ; then melt loz. of butter in a separate saucepan, stir into it loz. of flour, and when it is well mixed pour into it the milk and Chestnuts. As soon as it boils, remove it from the stove and beat well in the yolks of three eggs and loz. of powdered white sugar. Have ready the whites of four eggs whipped to a stiff froth ; stir this in very lightly. Grease a pint-and-a-half souffle-tin, pour the mixture into it, and bake in a moderately quick oven for twenty minutes. Serve on a silver souffle- dish, or in the tin the souffle was baked in, with a hot napkin folded round it, and as quickly as possible. Chestnut Soup. — (1) Boil Jib. of Chestnuts until the peel can be easily removed, and then peel them, removing the inner skin at the same time. Rub the Chestnuts through a fine wire sieve. Put Joz. of butter in a saucepan, place it over the fire until it has melted, then put in a small quantity of finely-chopped mush- rooms and onions, and stir them over the fire until lightly browned, dredging occasionally with flour; then put in the Chestnuts, and pour in sufficient clear broth✪ Chestnut Soup to form a thick cream. Boil up the soup, then turn it into a soup- tureen, and serve it with a plate of croutons of fried bread or sippets of toast. (2) Have ready some good broth or consomme, that of game or fowl being best. Peel the brown skin from a quantity of raw Chestnuts, and boil them a minute or two in water, to make the under-skin come away easily. Pound the Chestnuts in a mortar, boil in water till tender enough to be crushed through a sieve with a spoon, throw into the broth, and boil it up again. Pour into a tureen with a few crusts or dice of toasted bread, and a slight sprinkling of sugar at the bottom. Chestnut Stuffing. — (1) Peel a good-sized, sound shallot, chop it up very fine, place it in a saucepan on the hot range with 1 table-spoonful of butter, and heat it for three minutes without browning ; then add Jib. of sausage-meat, and cook for five minutes longer. Add ten finely-chopped mushrooms and twelve well-pounded cooked peeled Chestnuts, and mix all well together, seasoning with 1 pinch of salt, J pinch of pepper, J saltspoonful of powdered thyme, and 1 teaspoonful of finely- chopped parsley. Let this come to a boil, add Joz. of sifted breadcrumbs and twenty-four whole cooked and shelled Chest- nuts✪ Chestnut Stuffing, and mix all well together, being careful not to break the Chestnuts. Let it cool, and it is then ready for use. (2) Shell lqt. of large Chestnuts, pour boiling water on them, remove the inner brown skin, and boil in salted water or stock till soft ; then mash them fine. Take half for the stuffing, mix with it 1 breakfast-cupful of fine biscuit-crumbs, and season with 1 teaspoonful of chopped parsley, moistening with 2oz. of butter warmed to melting. Professional cooks some- times use a little apple sauce, flavoured with wine, lemon, and sugar, with a Chestnut stuffing.

AI-modernized reading of the original text

(3) Throw 1 pint of Chestnuts into boiling water and let them boil till the shells begin to open ; then take them up and remove their shells and inner skins ; after peeling and skinning, pound them in a mortar and rub through a sieve. Add to this Chestnut-flour 6 table-spoonfuls of milk, stir well, and let it boil over a slow fire for ten minutes ; then melt 1 oz. of butter in a separate saucepan, stir into it 1 oz. of flour, and when it is well mixed pour into it the milk and Chestnuts. As soon as it boils, remove it from the stove and beat well in the yolks of three eggs and 1 oz. of powdered white sugar. Have ready the whites of four eggs whipped to a stiff froth ; stir this in very lightly. Grease a pint-and-a-half souffle-tin, pour the mixture into it, and bake in a moderately quick oven for twenty minutes. Serve on a silver souffledish, or in the tin the souffle was baked in, with a hot napkin folded round it, and as quickly as possible. Chestnut Soup. — (1) Boil 1/2 lb. of Chestnuts until the peel can be easily removed, and then peel them, removing the inner skin at the same time. Rub the Chestnuts through a fine wire sieve. Put 1/2 oz. of butter in a saucepan, place it over the fire until it has melted, then put in a small quantity of finely-chopped mushrooms and onions, and stir them over the fire until lightly browned, dredging occasionally with flour; then put in the Chestnuts, and pour in sufficient clear broth to form a thick cream. Boil up the soup, then turn it into a souptureen, and serve it with a plate of croutons of fried bread or sippets of toast. (2) Have ready some good broth or consomme, that of game or fowl being best. Peel the brown skin from a quantity of raw Chestnuts, and boil them a minute or two in water, to make the under-skin come away easily. Pound the Chestnuts in a mortar, boil in water till tender enough to be crushed through a sieve with a spoon, throw into the broth, and boil it up again. Pour into a tureen with a few crusts or dice of toasted bread, and a slight sprinkling of sugar at the bottom. Chestnut Stuffing. — (1) Peel a good-sized, sound shallot, chop it up very fine, place it in a saucepan on the hot range with 1 table-spoonful of butter, and heat it for three minutes without browning ; then add 1/2 lb. of sausage-meat, and cook for five minutes longer. Add ten finely-chopped mushrooms and twelve well-pounded cooked peeled Chestnuts, and mix all well together, seasoning with 1 pinch of salt, J pinch of pepper, 1/2 saltspoonful of powdered thyme, and 1 teaspoonful of finely-chopped parsley. Let this come to a boil, add 1/2 oz. of sifted breadcrumbs and twenty-four whole cooked and shelled Chestnuts, and mix all well together, being careful not to break the Chestnuts. Let it cool, and it is then ready for use. (2) Shell 1 qt. of large Chestnuts, pour boiling water on them, remove the inner brown skin, and boil in salted water or stock till soft ; then mash them fine. Take half for the stuffing, mix with it 1 breakfast-cupful of fine biscuit-crumbs, and season with 1 teaspoonful of chopped parsley, moistening with 2oz. of butter warmed to melting. Professional cooks sometimes use a little apple sauce, flavoured with wine, lemon, and sugar, with a Chestnut stuffing.

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