ROASTED CHESTNUTS.
The best mode of preparing these is to roast them, as in Spain, in a coffee-roaster, after having first boiled them from seven to ten minutes, and wiped them dry. They should not be allowed to cool, and will require but from ten to fifteen minutes’ roasting. They may, when more convenient, be finished over the fire as usual, or in a Dutch or common oven, but in all cases the previous boiling will be found an improvement. Never omit to cut the rind of each nut slightly before it is cooked. Serve the chestnuts very hot in a napkin, and send salt to table with them.