---------- Recipe via Meal-Master (tm) v8.02
  Categories: Stuffing
       Yield: 1 servings
            Boiling water
   1 1/2 lb French chestnuts
     1/3 c  Butter
            Salt and pepper
       1 c  Dry bread crumbs
     1/2 c  Milk, scalded
   Pour boiling water over chestnuts and let stand 5
   minutes; remove skin with fingers and a knife. Cook
   nuts about 1/2 hour in boiling salted water. Drain,
   mash and add butter and seasonings. Pour milk over
   crumbs and add to nut mixture. Mix well, stuff bird.
   Many of the recipes in this collection did not contain
   amounts or oven temperatures. I have typed them in as
   they appear in the book, typos and all.
   Depression Era Recipes Patricia R. Wagner ISBN