*Chestnut Mousse
6 ozs. prepared chestnuts
6 ozs. powdered sugar
1 tea-spoon vanilla
¹⁄₂ pint whipped cream
Boil, peel and pound some chestnuts. Put them through a fine sieve. Take six ounces of sifted chestnuts and mix with the sugar and vanilla. Beat till smooth. Add the cream and more sugar if required. Pour into a mould. Cover with a lid and seal the joints with a paste of flour and water. Pack in ice and leave for one hour.