Puree Of Chestnuts

Shell and blanch a pint of chestnuts; cover them with a quart of boiling water; add a slice of onion, a little chopped celery, a bay leaf and half a teaspoonful of paprika. Boil gently for thirty minutes. Press through a colander, add a pint of chicken stock and a pint of milk. Allow this to come slowly to the boiling point. Rub together two rounding tablespoonfuls of butter and one of flour; stir this into the soup carefully until you have a perfectly smooth mixture. Add a level teaspoonful of salt. Strain through a fine sieve, reheat, and serve with croûtons.

Peanut Soup

Put a quart of milk in a double boiler; add half a pint of peanut butter, a small onion grated, half a cupful of finely chopped celery and a dash of white pepper; cover and cook slowly for twenty minutes. Moisten a level tablespoonful of cornstarch in a little cold milk; add to the hot soup, stir until smooth and thick. Strain into a hot tureen, add a teaspoonful of paprika, and serve.