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Chestnut Paste

Boil some chestnuts in water until they are soft. Then peel, skin and rub through a sieve; pound, and to every three-quarters of a pound of pounded chestnuts add one-fourth of a pound of marmalade (cherry, orange, or any other sort that may be preferred), and one pound of sugar. When weighed, boil to the feather degree the requisite quantity of sugar; that is, the degree of heat at which if a skimmerful of sugar be taken up and shaken the sugar will emit large sparks which will adhere together on rising. When the sugar is at this degree, mix it thoroughly with the pounded chestnuts and marmalade, place in moulds, and bake.