CHESTNUTS

Skin the chestnuts and cover with cold water, let
them cook gently until tender, when a large needle
can be run through them easily. Drain and drop
them in cold water. After two hours drain again
and put them in a bowl, cover them with a rich syrup
that has been skimmed and boiled until clear. It
must be boiling when poured over the chestnuts.
Cover the bowl with a heavy paper and let it stand
for twelve hours, drain off the syrup, bring it to the
boiling point and turn it over the chestnuts again
and put away for another twelve hours. Repeat this
process three times, then drain the syrup off and the
chestnuts are ready for use. Use the large imported
chestnuts, remove the shells and boil the nuts. The
brown skin can then be easily removed with a pen-
knife. They are very nice but very troublesome to
prepare.

Tags: Healthy Food, cooking light magazine, campfire cooking, soups and stews, crockpot recipes