4 lbs. large chestnuts
3 lbs. Castor sugar
1 quart water
1 tsp vanilla essence

Removeouter skins of chestnuts with small pointed knife, put chestnuts into boiling water and let simmer for 1/2 hour.  Make a syrup of sugar, water and vanilla.  Place both saucepans on table, lift out chestnuts 3 or 4 at a time with a perforated spoon, carefully remove second skin and place in syrup.  Then place saucepan with chestnuts on fire, bring to boil and simmer for 1 hour.  Place saucepan in cool place.

Next day bring chestnuts to the boil, and lift them out on a cake rack to dry.  Place them in petits-fours paper cases.