Take fresh chestnuts. With a sharp-pointed knife, slit each chestnut shell across one side. Cook a minute in boiling water. Drain and dry, add a teaspoon of butter to each pint of nuts and stir and shake over the fire, three or four minutes. Then remove the shell and skin together; keep nuts covered with thick cloth as they shell better when hot.
Boil chestnuts until half done in boiling water, drain and put them into a syrup (made by boiling 2 cups sugar with 1 cup water 10 minutes) and boil until soft. Put through a potato ricer and serve with whipped cream flavored with maraschino.