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ROASTED CHESTNUTS

(Vegetables) - (The International Jewish Cook Book)







With a sharp knife cut across on the flat side of each chestnut; put
them in a wire pan and shake constantly over a hot fire until the shells
split. Serve at once.
CHESTNUTS WITH CELERY (TURKISH)
Clean and cut table celery and some celery root. Take roasted chestnuts,
season with two tablespoons of olive oil; put on to boil with the celery
and one tablespoon of lemon juice; boil all until celery is tender,
season with salt and pepper and serve hot.











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