Mushrooms And Chestnuts

Be ashamed to use the vulgar arts of a recruiting sergeant. Do not speak only of the uniform, the pay, and the glory; speak also of the enemies, the battle, the armor, the watching, the marching, and the drill. Do not present only one side of Christianity. Do not keep back “the cross” of self-denial that must be carried, when you speak of the cross on which Christ died for our redemption. Explain fully what Christianity entails. Entreat men to repent and come to Christ; but bid them at the same time to “count the cost.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Side dish, Vegetables	1	Batch

INGREDIENTS

1	lb	Chestnuts, shelled
2	T	Butter
1	lb	Mushrooms, quartered
2	T	Flour
1 1/2	c	Light cream
1/2	t	Salt
1/8	t	Pepper
1	T	Parsley, chopped
1953		. 156. Library of Congress Catalog Card Number 53, . 156. Library of Congress Catalog Card Number 53-5248.

INSTRUCTIONS

Prick shells and place chestnuts in cold water; boil 15 minutes.  Drain
and remove shells.  Skin and quarter the nuts  Heat butter in skillet
and cook quartered mushrooms until lightly  browned. Blend in flour;
slowly add cream and seasoning. Add nuts.  Heat thoroughly and garnish
with chopped parsley. Serve with hot pone  or with hot baked potatoes.
Yield: 3 to 4 servings.  From Amelia's Shaker Recipes.  In _The Shaker
Cook Book: Not by Bread  Alone_ by Caroline B. Piercy.  New York: Crown
Publishers, Inc.,  Electronic format by Cathy Harned. Submitted By
RHOMMEL  <[email protected]> On TUE, 21 NOV 1995 160714 ~0500  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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