Add sugar or honey with dairy or cocoanut cream and vanilla, to mashed
chestnuts; heat, pile on dish with spoon in rocky form or force through
vegetable press, and surround with whipped cream.
=Vanilla or Raisin Chestnuts=
Boil blanched, fresh or dried chestnuts until tender (fresh 15 m.,
dried, 3 hours). When almost tender, add sugar or honey to water and
when the liquid is nearly boiled away, flavor with vanilla; finish
in slow oven; serve as confection. Raisin pulp instead of vanilla is
delightful.