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French Chestnuts Brandied

Prepare the chestnuts by the recipe for vanilla chestnut preserves, except, instead of filling the jar with syrup, leave room for about one half a cup of French brandy.

Vanilla Chestnuts Glacé Remove the chestnuts from the syrup, wipe each with a cloth, and let dry an hour or more.

Drop each nut gently into syrup cooked for the purpose, then lift with a candy fork and drop on to a tin or aluminum sheet.

Sugar Syrup for Nuts and Fruit Glacé! 2 cups granulated sugar I tablespoonful glucose I cup water Stir until the sugar is dissolved, then wash down the sides of the saucepan, cover and let boil three minutes; then remove the cover and let boil to 295° F. on the sugar thermometer.

Set the saucepan into a dish of boiling water and use at once. White grapes are one of the most successful articles to use glacé. Use only perfect grapes and retain a bit of each stem.

Fruit from which the juice will flow can not be used for this purpose. Grapes Glacé should be eaten the day on which they are prepared; nuts may be kept.