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Chestnut Pudding

(France.) Boil and peel 1 quart of chestnuts, then cook them for 1 hour with 1 cup of milk. Rub through a sieve, add 1 cup of sugar, a little mace, some salt, and 1/2 teaspoonful of vanilla. Then add the yolks of 5 eggs beaten, and the stiffly beaten whites. Mix, pour into a dish, and bake 15 minutes. Serve hot or cold, with jam or custard sauce or whipped cream.