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CHESTNUTS AND RAISINS

(Vegetables) - (The International Jewish Cook Book)







Remove the outer shells from one quart of chestnuts. Then pour boiling
water over them and remove the skins; put in cold water for half an
hour, then drain and put on in a boiler with cold water and boil until
tender. Do not add any salt as it toughens them.
In another boiler put one cup of raisins which have been stemmed and
cleaned, cover with cold water, add two bay leaves and some stick
cinnamon; boil until tender, then pour them into the boiler containing
the chestnuts. Add a pinch of salt and one teaspoon of butter and
continue until chestnuts are done, then add two tablespoons of white
wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
with one tablespoon of flour dissolved in water. More sugar or vinegar
may be added to suit taste. Boil a few minutes, then serve.











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