_*Chestnut Soup
Smothered Chicken
Parsley Potatoes
Peppers Stuffed with Corn
Pineapple Salad
Almond Custard
Coffee_
_*Chestnut Soup_--Boil 1 quart chestnuts 20 minutes, then remove
shells and brown inner skin, and put into saucepan with sufficient
boiling water to cover them. Add piece lemon rind and 1 teaspoon salt,
when soft remove rind and rub through a sieve. Then pour over
them stirring all the time, 2 quarts white stock, 1/2 cup cream, 1
tablespoon Crisco rolled with 2 tablespoons flour, seasoning of salt
and pepper. Bring to boiling point, remove from fire and serve hot.