243.—TO SHELL CHESTNUTS
Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell.
244.—BAKED CHESTNUTS
| 1 pint chestnuts | 1 tablespoon butter |
| 1½ cups hot ham stock | 1/8 teaspoon pepper |
Shell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk.
245—CELERY, NUT, AND POTATO LOAF
| 2 cups celery cut in half-inch pieces | 1 egg slightly beaten |
| ½ cup chopped nut meats | 1 teaspoon salt |
| 2 cups hot mashed potato | ½ teaspoon paprika |
| 2 tablespoons butter | 1 teaspoon grated onion |
Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203).
246.—NUT LOAF
| 2 cups soft stale bread crumbs | ¼ teaspoon paprika |
| 1 cup nut meats finely chopped | 1 egg slightly beaten |
| 1 teaspoon salt | 3 tablespoons sausage fat or butter |
| ½ teaspoon poultry seasoning | ½ cup boiling water |