Place the pierced nuts on a cookie sheet or a shallow pan and roast in a 425 degree oven for 15 to 20 minutes. Our ancestors did this on a pan over an open fire but, until they learned to prick the skins, it was a pretty hazardous pastime, even if they did lay bets on whose might pop first.

BOILED CHESTNUTS: Pierce chestnuts, cover with water and boil until soft in center.