Chestnut Dressing
Shell a quart of chestnuts, put in hot water, and boil until the skins soften. Drain off the water and remove the skins. Replace the blanched chestnuts in hot water and boil until tender, then chop the nuts fine, or press through a colander. Mix with one-half the quantity of bread crumbs. Season highly with salt, pepper and melted butter (1 tablespoonful), moisten with a tablespoonful of cream or soup stock.