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Chestnut Glace with Caramel

Select one quart of chestnuts, slit the skins with a knife, place them in a fryingpan on a slow fire, and roast them, but do not allow them to get brown, then remove the skins. When they are quite cold, stick a wooden peg or splint into each chestnut. Boil one pound of loaf sugar in a pint of water, and dip each chestnut into it. Try the sugar by dipping a skewer first into the sugar and then in cold water; if it comes off easily, it will not stick to the teeth. In a broad flat basin, put some brown sugar, and push the ends of the skewers into it, leaving the chestnuts uppermost to drain, and when they are cold, arrange them tastefully on a compote-dish.