The large Spanish chestnuts are the best for roasting. Cut a slit
in the shell of every one to prevent their bursting when hot. Put
them into a pan, and set them over a charcoal furnace till they are
thoroughly roasted; stirring them up frequently and taking care not to
let them burn. When they are done, peel off the shells, and send the
chestnuts to table wrapped up in a napkin to keep them warm.
Chestnuts should always be roasted or boiled before they are eaten.
GROUND-NUTS.--These nuts are never eaten raw. Put them, with their
shells on, into an iron pan, and set them in an oven; or you may do
them in a skillet on hot coals. A large quantity may be roasted in an
iron pot over the fire. Stir them frequently, taking one out from time
to time, and breaking it to try if they are done.