ome celery root. Take roasted chestnuts,
season with two tablespoons of olive oil; put on to boil with the celery
and one tablespoon of lemon juice; boil all until celery is tender,
season with salt and pepper and serve hot.

CHESTNUTS AND PRUNES

Peel one pint of chestnuts and skin, then boil until tender. Boil one
pint of prunes till tender. Mix chestnuts and prunes together, leaving
whatever of sauce there is oil the prunes. Season with sugar, cinnamon,
and lemon juice, and cook all together.

CHESTNUTS AND RAISINS

Remove the outer shells from one quart of chestnuts. Then pour boiling
water over them and remove the skins; put in cold water for half an
hour, then drain and put on in a boiler with cold water and boil until
tender. Do not add any salt as it toughens them.

In another boiler put one cup of raisins which have been stemmed and
cleaned, cover with cold water, add two bay leaves and some stick
cinnamon; boil until tender, then pour them into the boiler containing
the chestnuts. Add a pinch of salt and one teaspoon of butter and
continue until chestnuts are done, then add two tablespoons of white
wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
with one tablespoon of flour dissolved in water. More sugar or vinegar
may be added to suit taste. Boil a few minutes, then serve.

BOSTON ROAST

Mash one pound of cooked kidney beans and put them through a food
chopper, add one-half pound of grated cheese, salt and red pepper to
taste and sufficient bread crumbs to make the mixture stiff enough to
form into a ball. Bake in a moderate oven, basting occasionally with
butter and water. Serve with tomato sauce.

NUT LOAF

Mix two cups of soft bread crumbs and one cup of chopped walnut meats
with six tablespoons of butter or any butter substitute, one-half cup of
hot water, one and one-half teaspoons of salt, one-quarter teaspoon of
pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and
bind with one egg; shape into a loaf. Place in a greased baking-dish and
bake in a moderate oven one hour. As the liquor boils out of the loaf it
may be used for basting. A brown sauce may be made in the dish in which
the loaf is cooked.

NUT ROAST

Soak one-half cup of lentils overnight; in the morning drain, cover with
fresh water and bring to a boil. Drain again, put in fresh water and
cook until tender. Drain once more, throw away the water, and press the
lentils throug