After one pound of chestnuts has been boiled 15 minutes, the shells and skins are removed, and. th meats are put back in the saucepan with one cup of milk, to be boiled until tender. These are then rubbed through a coarse sieve and flavoured with sugar sind vanilla to taste, A well-buttered mould is lined thickly with this chestnut pulp. A. layer of thick apple-sauce, coloured pink with currant jelly, is added, then another Inyer of chestnuts and une other of apple. After the juice of f large lemon has been squeezed over this pudding and the top has een covered with chestnut. puree, Jit is baked in a slow oven for about three-quarters of un hour. After it is cold, it is turned out and served with sweetened whipped cream coloured delicate pink with currant jelly.
Text read from the printed page and cleaned; old type leaves the occasional error.