COMPOTE OF CHESTNUTS

Take some of the largest and finest chestnuts. Cut a slit in the shell of each, and roast them in a charcoal furnace, taking care not to burn them. When done, peel them and put them into a pan with some powdered sugar, and a very little water. Let them simmer over a slow fire for about a quarter of an hour. When done, take them out, put them into a dish, squeeze over them some lemon-juice, and sprinkle them with powdered sugar.