ay also be boiled,
peeled, mashed and eaten with hot milk.

3. CHESTNUT SAVOURY.

Boil for 15 minutes. Shell. Fry in a very little nut fat for 10 minutes.
Barely cover with water, and stew gently until tender. When done, add some
chopped parsley and thicken with chestnut flour or fine wholemeal. For
those who prefer it, milk and dairy butter may be substituted for the
water and nut fat.

4. CHESTNUT PIE.

1 lb. chestnuts, 1/2 lb. tomatoes, short crust.

Boil the chestnuts for half an hour. Shell. Skin the tomatoes and cut in
slices. Well grease a small pie-dish, put in the chestnuts and tomatoes in
alternate layers. Cover with short crust (pastry recipe No. 3) and bake
until a pale brown. Serve with parsley, tomato, or white sauce.

5. CHESTNUT RISSOLES.

1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1
egg.

Boil the chestnuts for half an hour. Shell, and well mash with a fork. Add
the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as
much of this as required to moisten the chestnut, and mix it to a stiff
paste. Shape into firm, round, rather flat rissoles, roll in white flour,
and fry in deep oil or fat to a golden brown colour. Serve with parsley or
tomato sauce.

For those who take eggs, the rissoles may be moistened and bound with a
beaten egg instead of the cornflour and water. They may also be rolled in
egg and bread-crumbs after flouring.

6. HARICOT BEANS, BOILED.

1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice.

The small white or brown haricots should be used for this dish. Wash well,
and soak overnight in the water. In the morning put in a saucepan in the
same water and bring to the boil. Simmer slowly for 3 hours. When done
they mash readily and look floury. Drain off any water not absorbed. Add
the butter and lemon juice, and shake over the fire until hot. Serve with
parsley or white sauce.

7. HARICOT RISSOLES.

1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon
juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley.

Cook the haricots as in preceding recipe. Mash well with a fork, add the
onion finely grated, and the parsley or herbs. (This may be omitted if
preferred.) Form into firm, round, rather flat rissoles. Roll in white
flour. Fry in deep oil or fat to a golden brown colour. Serve with tomato
sauce, brown gravy, or parsley sauce.

8. LENTILS, STEWED.

1 cup lentils, 1-1/2 cups