Skin the chestnuts and cover with cold water, let them cook gently until tender, when a large needle can be run through them easily. Drain and drop them in cold water. After two hours drain again and put them in a bowl, cover them with a rich syrup that has been skimmed and boiled until clear. It must be boiling when poured over the chestnuts. Cover the bowl with a heavy paper and let it stand for twelve hours, drain off the syrup, bring it to the boiling point and turn it over the chestnuts again and put away for another twelve hours. Repeat this process three times, then drain the syrup off and the chestnuts are ready for use. Use the large imported chestnuts, remove the shells and boil the nuts. The brown skin can then be easily removed with a penknife. They are very nice but very troublesome to prepare. COCOANUT CAKES. One pound of granulated sugar, half a pound of grated cocoanut, half a cup of water and a saltspoonful of cream of tartar. Boil the sugar and water together until, when dropped in cold water, it can be rolled between the fingers into a ball. Remove from the fire, stir with a wooden spoon until it becomes white and thick like cream, add the cocoanut, Stir well and drop with the spoon on paraffine paper or a tin baking sheet, and form into thin round cakes. Set away to dry. HOARHOUND CANDY. Put a tablespoonful of dried hoarhound leaves in a cup and pour over them half a cupful of boiling water, cover and let it steep until cold, strain and pour it over a pound of granulated sugar and a tablespoonful of vinegar. Boil without stirring, and if any scum rises to the top remove it. Test the candy in cold water, when brittle remove from the fire and pour into a buttered pan. Mark into squares before it is cold, or break into irregular pieces. MARSHMALLOWS. Powder very fine eight ounces of gum arabic, dissolve it in three gills of water over a slow fire and strain. Simmer an ounce and a half of marshmallow roots in two gills of water, for ten minutes, closely covered. Strain and reduce to one gill. Add this with half a pound of sugar to the dissolved gum. Boil until it becomes a thick paste, stirring constantly. Add the whites of four eggs beaten to a stiff froth and a teaspoonful of vanilla extract. Remove from the fire, pour into a pan dusted thickly with cornstarch and when cool cut into squares with a sharp knife, roll in pulverized sugar and pack in a tin box. NOUGAT. A pound of granulated sugar, one teaspoonful of salt, one cup of blanched and finely chopped almonds or peanuts, or it may be made of mixed nuts. Dissolve the sugar in a spider over the fire without water, stirring constantly, and when entirely melted mix in the nuts quickly and pour at once into a well greased pan, and before it is cold mark in squares. This is very nice pounded fine in a mortar or ground in a mill to sprinkle over custards just before serving. PANOCHE (a Spanish Recipe).