Celery and Chestnut Jelly
1 cup of chopped celery
3 cups of chicken broth
1/4 of package of gelatine
1 pint of shelled chestnuts
1 cup of salad dressing
Cut the celery finely to make up to 1 cupful of nicely diced celery. Then simmer the celery in 3 cups of chicken broth until very tender and turn the fire down. Add a quarter a package of gelatine dissolved in a little water, and strain. Turn the broth with celery into a molding ring. Boil slowly and tendely until soft and very tender a pint of the shelled chestnuts and strain them through a vegetable press. Pour the pressed chestnuts into the broth to fill the of the molding ring and pour on it any favorite salad dressing of your family. Turn of the mold onto the fresh lettuce leaves. This is traditional Puritan festive dish of the Thanksgiving- traditionally garnished with small leaves of the lettuce.