Take 40 chestnuts and roast or boil them over a slow fire. Remove the shells carefully, put them in a bowl, and pour over them ½ a glass of rum and 3 tablespoons of powdered sugar. Set fire to the rum and baste the chestnuts constantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become coloured.
GNOCCHI OF MILK
One cup of milk, 1 level tablespoon of powdered starch, ½ teaspoon of vanilla, 2 yolks of eggs; 2 tablespoons of sugar.
Put all these ingredients together into a saucepan and mix together with a wooden spoon for a few minutes. Then put on the back of the stove where it is not too hot, and cook until the mixture has become stiff. Cook a few minutes longer; then turn out onto a bread-board and spread to a thickness of an inch. When cold cut into diamonds or squares. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven.
ALMOND PUDDING
(Italian)