*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.
*Frozen Fruit
1 tin apricots or peaches
2 cups powdered sugar
1 quart water
Cut the fruit in small pieces. Add the sugar and water. When the sugar is dissolved, freeze.
One pint whipped cream can be added to the fruit when partly frozen.
Any tinned or fresh fruit can be used. Apricots, peaches, pine-apple and strawberries are best.
Nesselrode Pudding
40 chestnuts
4 yolks
¹⁄₂ cup powdered sugar
1 pint milk
¹⁄₂ pint cream
1 tea-spoon vanilla
¹⁄₄ lb. shredded candied pine apple
¹⁄₂ tea-cup maraschino