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Brussels Sprouts and Chestnut Salad

One pint of Brussels sprouts, one-half pint of chestnuts, mayonnaise dressing. Clean and cook the Brussels sprouts in boiling salted water one-half hour, or until tender, then drain and add to them the chestnuts, which have been shelled, blanched and boiled. Add mayonnaise dressing sufficient to moisten them. Serve in a salad bowl with the remainder of the dressing on top.