Lyons or Spanish chestnuts are best for this and all other purposes. A slight incision should be made across the skin of each, and the chestnuts put on at in, or baking-sheet in the oven to roast. When done, and freed from all the husks, while yet quite hot, let each be pressed flat with the hand, and two stuck together with apricot jam between. Next, boil 12 ounces of sugar perfectly white—to the snap, and with a silver fork to hold the prepared chestnuts upon, dip each separately in the sugar. After allowing all excess to drop off into the pan, rest the chestnuts on oiled wire trays, and when the sugar has become set firm and cold, dish up these chestnuts upon lace papers, in a compote glass, or dish.