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CHEROKEE INDIAN CHESTNUT BREAD 
1 qt. hulled, peeled chestnuts
1 qt. cornmeal
1/2 tsp. soda
1/2 tsp. salt
1 c. sugar
2 c. water
20 lg. hickory leaves or 10 corn blades

Boil chestnuts about 3 minutes, then peel. Boil peeled chestnuts about 15 minutes, in 1 cup sugar and 2 cups water. Drain. Add chestnuts to sifted cornmeal to which salt and soda has been added. Add enough water to this mixture to make a stiff dough. Knead well to make firm bread. If hickory leaves are used, tie with string. If corn blades are used, wash and scald them in hot water.

Put dough on large end of blades and be sure all sides are covered with blade. Tie end of blade in a loop knot. Both leaves and corn blades should be scalded before use. Drop bread in boiling water and simmer for 1 hour until done.

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