The Healthy Life Cook Book, 2d ed.

by Florence Daniel

4. CHESTNUT PIE.

1 lb. chestnuts, 1/2 lb. tomatoes, short crust.

Boil the chestnuts for half an hour. Shell. Skin the tomatoes and cut in slices. Well grease a small pie-dish, put in the chestnuts and tomatoes in alternate layers. Cover with short crust (pastry recipe No. 3) and bake until a pale brown. Serve with parsley, tomato, or white sauce.