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. CHESTNUTS AND PRUNES Peel one pint of chestnuts and skin, then boil until tender. Boil one pint of prunes till tender. Mix chestnuts and prunes together, leaving whatever of sauce there is oil the prunes. Season with sugar, cinnamon, and lemon juice, and cook all together. CHESTNUTS AND RAISINS 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. BOSTON ROAST Mash one pound of cooked kidney beans and put them through a food chopper, add one-half pound of grated cheese, salt and red pepper to taste and sufficient bread crumbs to make the mixture stiff enough to form into a ball. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce. NUT LOAF Mix two cups of soft bread crumbs and one cup of chopped walnut meats with six tablespoons of butter or any butter substitute, one-half cup of hot water, one and one-half teaspoons of salt, one-quarter teaspoon of pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and bind with one egg; shape into a loaf. Place in a greased baking-dish and bake in a moderate oven one hour. As the liquor boils out of the loaf it may be used for basting. A brown sauce may be made in the dish in which the loaf is cooked. NUT ROAST Soak one-half cup of lentils overnight; in the morning drain, cover with fresh water and bring to a boil. Drain again, put in fresh water and cook until tender. Drain once more, throw away the water, and press the lentils through a colander. To them add one-half cup shelled roasted peanuts, either ground or chopped, one-half cup of toasted bread crumby one-half teaspoon of salt and one-half saltspoon of pepper, and milk sufficient to make the mixture the consistency of mush. Put into a greased baking-dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve. VEGETABLE MEAT PIE