CHESTNUT PURÉE. There are many recipes for the use of chestnuts in the making of foods, but probably none is any more popular than that for chestnut purée. The chestnuts develop a light-tan color in the soup. The very large ones should be purchased for this purpose, since chestnuts of ordinary size are very tedious to work with.

• 1 c. mashed chestnuts
• 1 c. milk
• 2 Tb. flour
• 2 Tb. butter
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. celery salt
• 1 c. white stock

Cook Spanish chestnuts for 10 minutes; then remove the shells and skins and mash the chestnuts. Make white sauce of the milk, flour, and butter. Add to this the mashed chestnuts, salt, pepper, celery salt, and stock. Heat thoroughly and serve.

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