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Chestnut Fritters

Slit both sides of thirty large chestnuts, place on a roasting pan, roast in oven twenty minutes, remove and carefully shell them with a coarse towel. Place in a saucepan four ounces sugar, one teaspoon vanilla essence, a tablespoon rum and one pint cold water, and as soon as it comes to a boil drop in the chestnuts and boil thirty minutes. Remove from fire and let cool off in the syrup, lift chestnuts up with a skimmer and thoroughly drain them, then boil syrup fifteen minutes.

Prepare a frying batter, roll chestnuts in the batter, then plunge in boiling fat and fry ten minutes, turning with skimmer once in a while. Remove, drain on a cloth, strain syrup into a dish, arrange chestnuts over, sprinkle a little powdered sugar over all and serve.