CREAM OF CHESTNUT
Shell and blanch and cut in quarters 2 cups (1 pound) of Italian chestnuts and cover them with 2 cups of boiling water. Add 1 slice of onion (or a drop of onion juice extract), ¼ cup of chopped celery (or 1 teaspoon celery seed), 1 bay leaf, 1 sprig of parsley, and 1 saltspoon of paprika. Cover and boil until the chestnuts are tender,—about half an hour. Then grind in a mortar, or press through a colander or vegetable mill, and add 1 quart (4 cups) of milk, and 1 tablespoon of butter and 1 of flour rubbed together, and cook for three minutes; then add 1 teaspoon of salt, and press all through a fine sieve and reheat before serving.