- Good chestnuts
- Boiling salt water
- 1 lb. of sugar
- ½ cup of water
Preparation: Boil the chestnuts in salt water until they can be easily pierced with a pin or needle. Drain the water off and take off the brown thick shell and then the thin white skin underneath. String 4 to 5 chestnuts on a toothpick or thin stick so they do not touch. Boil the water and sugar until it is jelly-like, dip the stick with chestnuts in and turn them around in the sugar, take them out and dip and turn them once more, then hand them to a second person who will turn them until the sugar is cooled. Place them in an upright position into a dish and put in a dry place until you strip them from the stick to serve.
No. 103—ROASTED ALMONDS.
- 1 lb. of sweet almonds
- 1 lb. of sugar
- ½ vanilla bean
- ½ pt. of water
- A few drops of oil
Preparation: Boil the sugar, water and vanilla for 15 minutes and add the blanched almonds. Stir them until they pop, then pour them into oiled dishes.
No. 104—SALTED ALMONDS.
- Almonds
- Fine salt
- Hot lard
Preparation: Put blanched, sweet almonds into clean, boiling lard for 1 minute. Then take them out with a skimmer and place on pans lined with blotting paper to drain off the lard. Dust them with very fine salt and dry them in the oven.
No. 105—CANNED SPRING CHICKEN.
- Chicken cut into desirable pieces
- Salt and pepper to taste