hree pints of
fresh, cold water and let them simmer until dissolved. Keep well scraped
from the sides of the kettle.

When soft, nib through a strainer, add a little boiling water or soup
stock, add one and one-half teaspoons of salt, one-half teaspoon of
sugar and a speck of white pepper, and beat the mixture well.

Put hard brisket fat chopped in small pieces, about one-eighth of a
pound will be sufficient, into a spider and cook until a light yellow,
add a large onion, cut in dice and continue cooking with the fat until
brown. Serve the puree like mashed potatoes. Pour the onion and fat over
it before serving. Serve hot.

KIDNEY BEANS WITH BROWN SAUCE

Pick over and wash one pint (two cups) of kidney beans let soak
overnight in cold water. Drain and cook in fresh salted water till
tender. Drain; shake in saucepan with one teaspoon butter three minutes.
Add one cup of brown sauce and simmer five minutes.

NAHIT (RUSSIAN PEAS)

Place one pound Russian peas in granite kettle, add one tablespoon of
salt and hot water to more than cover and let soak twelve hours or more.
Drain, return to the kettle, cover with boiling water, let cook fifteen
minutes, add one-quarter teaspoon of soda and one pound of brisket of
beef or back or neck of fat chicken and let cook slowly until peas are
tender. Melt two tablespoons of fat, add two tablespoons of flour and
two tablespoons of brown sugar, let brown, add one cup of the liquid
from the peas, cook until thick and smooth. Pour over the peas, cook
thoroughly, then place in casserole and bake in a moderate oven one-half
hour.

BOILED CHESTNUTS

Boil the chestnuts a few minutes; drain and remove the shells and skins.
Boil again until tender, adding sufficient salt to make them palatable.
Drain again; shake over the fire until dry; cover with cream sauce and
serve at once. If allowed to stand the chestnuts become heavy and
unappetizing.

CHESTNUT PUREE

Put one pound of chestnuts, which have been shelled and skinned, on to
boil in two cups of milk and cook until tender, then mash smooth. If
necessary add more milk while boiling. Strain and season with salt and
pepper and one teaspoon of fresh butter. Serve hot.

ROASTED CHESTNUTS

With a sharp knife cut across on the flat side of each chestnut; put
them in a wire pan and shake constantly over a hot fire until the shells
split. Serve at once.

CHESTNUTS WITH CELERY (TURKISH)

Clean and cut table celery and s