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Chestnut Soup No. 1

1 quart of milk 1 pound of chestnuts 2 bay leaves 1 gill cream Pepper and salt Put the chestnuts into boiling water, and let them boil for 45 minutes; remove the shells and skins, and press through a sieve. Stir them into the boiling milk in a double saucepan, with pepper, salt and bay leaves; add the cream, and serve with croutons.