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Chestnuts, Compote Of

Take thirty large chestnuts, peel off the outer brown skin, and put them into a saucepan of cold water. When the water is just on the point of boiling, take them out, remove the second skin, and be careful not to break the chestnuts. Make a syrup with a breakfast-cupful of water and a quarter of a pound of sugar, adding a glass of sherry and the rind of half an orange or a lemon, cut very thin. Put the chestnuts into this, and let them simmer gently for twenty minutes. Strain the syrup over the chestnuts, and serve hot. Sift a little sugar over them. Time, about forty minutes. Probable cost, chestnuts, 3d. or 4d. per pint. The above quantity will make a moderate-sized dish.