INGREDIENTS

INSTRUCTIONS

Remove the shells from a dozen or more French Chestnuts. Cover them with
boiling water and let them stand a few minutes until the skins can be
removed. Put them again in hot water and simmer slowley until the nuts are
tender, but not soft. Put a cupful of sugar and a cupful of water in a
saucepan and stir until sissolved. Add the boiled chestnuts and let them
cook in the syrup until they look clear, then turn them onto a sieve, using
care not to break the nuts, and let them cool. Return the strained syrup to
the saucepan and cook it to the hardball stage. Remove it from the fire,
add a few drops of lemon-juice and half teaspoonful of vanilla extract.
Drop the chestnuts into it, one at a time, turn until thinly coated, and
remove with a candy wire to an oiled paper or slab; or, when the sugar has
reached the ball stage, add a few drops of lemon-juice, let it cool a few
minutes, and then stir until it begins to whiten; then immediately place in
a pan of hot water, flavor with vanilla and stir until it again becomes
liquid, dip the nuts as directed above.
Recipe by: The Century Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Maria M.
Schaefer" <mariam@startext.net> on Oct 24, 1997

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