*Chestnut Custard
1 lb. chestnuts
4 eggs
4 ozs. powdered sugar
1 pint milk or cream
¹⁄₂ tea-spoon vanilla
Boil, peel and pound the chestnuts. Add the well beaten yolks, a little salt and the sugar. Beat well together. Add the milk or cream. Beat the whites to a stiff froth and add them gradually, stirring continually. When well mixed, pour into a double boiler and stir until the custard thickens. Add the vanilla when the custard is cool.