roasted chestnuts
egg whites
powdered sugar

Roast chestnuts as for the table, remove skins and cut in

halves.

Dip the halves, one at a time, in well-beaten egg white,

then roll them in powdered sugar and lay on paper in a slow

oven (250?F.) to dry.

Do not touch until dry.

The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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