Evening Republican, Volume 16, Number 25, Rensselaer, Jasper County, 29 January 1912 — Chestnut Stuffing. [ARTICLE]

Chestnut Stuffing.

Peel one quart of large chestnuts and cook in boiling water until the skins loosen and rub off easily between the thumb and forefinger. Then _ put the nuts into stock or boiling salted water, and cook until tender. While still hot, pound smooth or rub through a coarse colander. Divide the amount of mashed nuts and lay aside for the cause to go with the turkey? Mix with the remainder one cup of fine cracker crumbs, a teaspoonful of salt, one-half teaspoonful of pepper, a teaspoonful of chopped parsley and the rind of one-half a lemon. Moisten with just enough of hot water to swell the crumbs, but not enough to make the force meat soggy; add one-half cup of melted butter. mlx thoroughly and stuff. Onehalf cup raisins seeded and cooked in water to cover until plump may be added, if desired.