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Puree of Chestnuts

1 pt. chestnuts 1 pt. milk 1 cup cream 1 tablespoon butter Salt and pepper 1 egg Scald the milk. Shell and blanch chestnuts. Cook till very soft in boiling salted water to cover. Mash them in the water left in the pan, and rub them through a fine strainer into the scalded milk. Add the cream, salt, pepper and butter. Heat, and when ready to serve stir the beaten egg in quickly and serve at once with croutons.--Mrs. D.A. Lincoln.