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Purchase a bottle of conserved French chestnuts, and take a half teacupful and spread them out on an inverted sieve to dry. Next, take a cupful of granulated sugar and a half cupful of water, put over a fire and stir until the sugar is dissolved, and then without stirring let the syrup boil for one minute, and add the chestnuts. Leave the chestnuts in the syrup for about five minutes without boiling, then use a fork and take them out, and place back on the sieve and leave them stand for twelve hours; then make a syrup out of a half pound of granulated sugar and a cupful of water; put over a fire, and stir until the sugar is dissolved; then, without stirring, continue the boiling until the "thread" degree is reached, when add a teaspoonful of lemon juice, take from the fire, and stir and heat the mixture until it is of the consistency of soft dough. Take this dough, place it in a saucepan, and stand the saucepan in a dish containing hot water. Put the dish over a fire and stir the mixture until it melts; flavor it with a half-teaspoonful of vanilla. If it is too thick add a few drops of hot water. It is then ready for coating purposes. Dip the chestnuts, one at a time, and lay them on waxed paper to dry.
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