Chestnuts (marrons).—These are but little used
in this country save as stuffing for turkeys, etc., or
as marrons glacés, the well-known sweetmeat. Yet
they may be prepared in various ways, and make
a most excellent vegetable.
—— boiled.—Wash the chestnuts, and cut
each across diagonally at the stalk end, tie the nuts
loosely in a napkin, and cook them till perfectly