CHESTNUT PUREE WITH CREAM

Use the large French chestnuts. With a sharp- pointed knife, cut a cross on the shell of the chestnut, put in a pan in the oven with a teaspoonful of butter, bake until the shell is well broken open, then the skin will come from the nut shell, boil in hot water with a little salt till tender, then mash through a puree sieve. Put in a double boiler, sweeten, flavor, add a little cream, stir over the hot water till almost dry, press through a colander or potato ricer, onto the serving dish, making a mound, surround with whipped cream that has been sweetened a little and flavored.