i











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THE
MEM SAHIBS' BOOK
Cookery,
BY
t
A. Z. $.
SECOND EDITION.


TIE NEW YORK
PUBLIC LIBSARY
19113SB
ASTOIt, LENOX XHD
HLUU' FOUNBATIOIW


PREFACE TO THE FIRST EDITION.
By way of prefatory matter I may mention that
my object in this Cookery Book has been to try
and carry out the fact that "variety is charming."
Nobody doubts this; but it is a charm somewhat
difficult of attainment at times, and to no one more
so than to the harassed hausfrau in quest of new
dishes. Among the following recipes, I hope my
readers will find many dainty "tit-bits" for their
table. They have been gathered from many sources,
have been for the most part, tried and approved,
and can, moreover, be made by inexperienced
cooks with a little trouble and care.
This little book has been compiled with a view
of economy, necessary nowadays with the fast-
dwindling rupee; and I trust it may be of use to
-.. many a mem-sahib, in which case I shall feel amply
rewarded for my labour.
. A. C. S.
« March, 1893.
PREFACE TO THE SECOND EDITION.
As a rule, I think prefaces are considered to be
aewhat superfluous, so I will be as concise as


( 2 )
possible, and only write a few lines to say, that
when I wrote the first edition of my little book on
Cookery, I felt somewhat diffident about bringing
it before the public. However, the rapid sale of
the same having been quite beyond my expecta-
tions shows me that such a book is evidently need-
ed in India, so I have taken great pains with this
present edition, and tried to make the work as per-
fect as my abilities will allow. The first edition
contained about 350 recipes. The 2nd will be
found to contain over 700, and I hope will make
the fact that " variety is charming" still more easy
of attainment. I have also added considerably to
the introductory notes throughout the book, and to
the vocabulary, and I hope this enlarged edi-
tion will prove equally useful both to bachelor and
mem-sahib.
A. C. S.
January, 1894..


INTRODUCTORY REMARKS.
A dirty kitchen is a disgrace, so let every mem-
sahib have this part of her establishment well under
her surveillance, and though her too frequent pre-
sence in the kitchen is unnecessary, yet she should
make a point of visiting it periodically to see that it
is kept clean and orderly. Eschew degchees, and
with them goes the danger of copper and lead-poison-
ing. Use instead nice English enamelled sauce and
stew-pans. You will find them a saving in the end.
Fifty rupees worth from any good ironmonger's will
set up any ordinary establishment for some years,
and save you the monthly visitation of the kalaiioalla,
who is by no means above mixing lead with his
kalai, the former being a cheaper metal. Tinned
meats and fish should be purchased in small quantities
at a time so as to ensure their being perfectly fresh.
Procure them from reliable firms, such as Messrs. B.
Smyth and many others.
For the making of your bread, cakes, etc., use
flour made by the mills in different parts of the
country, instead of the soojee and ata of the bazaar.
There is no comparison between the two, and the
price is much the same.
For your knives invest in an English knifeboard
and Wellington knife polish, otherwise you will find
your expenditure in these commodities heavy, as they
will be rubbed on stone steps and such like.


( 4 )
To ensure good and pure water, my advice to
every one is to put down a tube-well, the price,
complete with driving apparatus, costs only Rs. 85
from Messrs. Leslie and Co., and it is well worth the
money. No impurities can get into it, and one has
the satisfaction of knowing that one's water comes up
pure and sweet from mother earth, instead of being
obtained from a well in which frogs, decayed vegeta-
tion, and other debris have collected; or from a river,
which is undesirable for many reasons.
The best and most efficient filter is, I think, the
ordinary one, common all over India, and made as
follows :—Have a tripod made of wood, with supports
for three ghurras, one above the other; have a small
hole made in the bottom of two of them, put one on
the top shelf of the tripod filled with fine sand, an-
other on the middle shelf filled with charcoal, and the
third on the lower shelf which must be the one with-
out any hole. When your water is drawn from the
tube-well boil it (this is not absolutely necessary), and
then pour it into the gkurra containing sand. From
this it will percolate through the one containing char-
coal, and from that it will filter through into the
empty ghurra on the lower shelf. It is then ready
for use. Should you not have a tube-well and your
water has to be obtained from an ordinary well or
river, care must be taken that the water is boiled for
15 minutes before putting through the filter, as it
takes that time before the germs are killed. Cover the


( 5 )
top ghurra with a platter made of wood, and the two
others with clean pieces of cloth, to prevent insects
from getting in. Before using the sand and charcoal,
let it be thoroughly cleansed by making a solution of
10 grains of permanganate of potash (Condy's fluid)
to every gallon of water, and pour through several
times, after which use plain water once or twice. This
operation will free the sand and charcoal from any im-
purity. The charcoal and sand and ghurras should be
changed every fortnight, as of course the longer they
are used the fouler they must become. These filtering
operations should be superintended by the mistress
herself and not left to the servants, so many dangerous
illnesses owe their origin to bad water, that too
much care and attention cannot be given so as to en-
sure its purity.
To cool water, beer, etc., when ice is not obtainable,
the following method will be found most efficient:—
Have a piece of mango wood, 2 feet high by 8 inches
square, cut round, hollow out the inside so as to hold
a quart bottle and allow space all round for the che-
micals. Lay in a stock of saltpetre (shorn); it is best
in crystals and glauber salts (goolberi). Take about
one handful of saltpetre to two of glauber salts,
partially fill the hollow in the mango chunga, as it is
called, with water, and mix in the chemicals. Then
put in the bottle of liquor or water you wish to cool
and work it up and down, at the same time giving it a
rotatory motion, and in about 5 minutes the water
will be sufficiently cooled. Take care that the cork*


( 6 )
of the bottles are sound and well put in, otherwise
the mixture may get in and taint the water or liquor;
also for the same reason, after taking the bottle out
of the chunga wipe it carefully with a cloth. Glauber
salts alone can be used, they are much cheaper than
saltpetre, but the result is not so good as when the two
chemicals are mixed together. Again, if expense is not
an object, a small quantity, about 1 chittack, of salam-
moniac (nasada) for every bottle requiring cooling,
mixed with the portions given of glauber salts and
saltpetre, make an excellent cooling mixture. The
same mixture can only be used once, so must be
thrown away. The soil on which it is thrown becomes
thoroughly impregnated with saltpetre, and can always
be disposed of to the nooniahs or saltpetre workers,
who, I think, would gladly give a certain amount of
saltpetre for the privilege of being allowed to take
away the earth, from which they will extract a large
percentage of saltpetre. Liquor onca cooled will not
cool well a second time unless kept for a few days.
During west winds, another most efficient method
of cooling is to lay the bottles in an open wicker
work basket with grass in it. This grass must be
kept wet, and the water or liquor after being in the
hanging basket, on which the wind has had full play,
will be found to be deliciously cool.
On account of the heat, meat often cannot be kept
long enough to render it sufficiently tender. Papita
or papiya leaves wrapped round it for one hour will
have the desired effect.


( 7 )
Borax is excellent for keeping meat fresh. The
meat should be washed in a solution made by dissolv-
ing one teaspoonful in a seer or quart of warm
water.
Milk also can be kept sweet and nice for some time
by adding a small saltspoonful of patent borax dissolv-
ed in a dessertspoonful of water to every seer of milk.
Butter may also be preserved by soaking a piece
of cloth in a solution of borax and water (| a teaspoon-
ful to a pint of water).
It also imparts a brightness to glass and china,
which nothing else will give. There are several pre-
parations of this useful chemical, two of the best being
Bird's Italian Borax and Patent Californian Borax.
A secret worth knowing for the preservation of
meat known, I fancy, to but few, is as follows : —
Have a common deal box about 3 ft. by 3 ft. by 3
ft. with a lid on hinges. In the inside of the lid have
two or three iron hooks inserted, on which to hang
the meat. Mix 8 chittacks of pounded charcoal, 1
chittack of sulphur (gunduck), and half a chittack
of saltpetre with gum water, made from common
gum (yond) procurable in the bazaar. Form into
six flat cakes and dry them in the sun. One of these
cakes will be sufficient for two pieces of meat. Hang
your meat on the hooks for the purpose. Pat one of
the cakes into an earthen ware pan or chatti, set
fire to it on one side only, so that it will smoulder
slowly, shut up the box, and have it shut until the


( 8 )
sulphur, etc., has all burnt away. By this process meat
can be kept perfectly fresh for 3 or 4 days in the
hottest weather, and will not be affected in any way
by this most excellent method of preservation.
The following hints to show how good meat can be
distinguished from inferior, may be useful to many
beginners in house-keeping :—
True well-fed beef may be known by its texture
and colour. The lean should be of a deep coral red
and the fat, healthy looking inclining rather to white
than to yellow, and streaky, for with beef, like bacon,
the best meat is streaky. If the meat is dark, it is
not fresh. A lean piece of beef will invariably be
tough, and, though offered cheap, would be dear at the
price.
Cow beef may be known by the colour of the lean,
which is much paler than that of bullock beef, and the
fat is whiter, if an old animal, the flesh will be coarser
and hard to the touch. Buffalo's flesh is of a dark
colour and has a coarse grain, the fat is hard and
skinny and it has a peculiar odour, and when cooked
has a sweet taste. Though much appreciated by na-
tives, it is entirely unfit for a European table.
Good veal may be recognized by the kidneys
being well surrounded by fat ;—the flesh of the
bull calf is brighter in colour than that of the cow
calf. The meat should be light coloured and feel dry
to the touch, if flabby or spotted it is not good, and
the vein in the shoulder should be plainly visible, and


( 9 )
of a bright blue or red colour; if spotted, or yellowish
or greenish, it is stale and should be refused.
Mutton should be of a dark colour and well cover-
ed with fat, which should be firm and white. Goat's
flesh is often substituted for mutton, and as there
is very little difference in the appearance of the two
before they are cooked, the only safe plan is to au-
thorize your khansamah or butler to show you the
meat with the hoof on, but even with this precaution
you must examine it very carefully, as a sheep's hoof
has been known to have been sewn on to a goat's
leg! Indian sheep are usually small and lean, but if
well fed the mutton should be well-flavoured.
The following will be found sufficient for an
ordinary household for a month's consumption.
1 Rupee's worth best rice.
1 Rupee's worth of spices for curries, puddings,
etc.
8 Annas „ „ salt for table and cooking
purposes.
8 of dhal or lentel for curry.
1 n „ „ alum for whitening rice.


(10 )
WEIGHTS AND MEASURES.
INDIAN.
Government.
4 Punks
4 Dhans
18 Ruttees
2 Mashas
5 Tolas
16 Chittacks
40 Seers
1 Dhan.
1 Ruttee.
1 Masha.
1 Tola.
1 Chittack.
1 Seer.
1 Maund.
Bazar Weight.
5 Sicki or £ rupee ... 1 Kancha
4 Kancbas
4 Chittacks or 20 tolas,
4 Powahs
5 Seers
8 Passerees or 40 seers,
Liquid Measure.
3 Sicca rupees ... 1 Chittack
4 Chittacks ... 1 Powah.
4 Powahs ... 1 Seer.
40 Seers ... 1 Maund.
1 Chittack.
1 Powah.
1 Seer.
1 Passeree.
1 Maund.
16 Drams
16 Ounces
ENGLISH.
Avoirdupois.
... 1 Ounce.
... 1 Pound (ft)


( 11 )
14 Pounds ... 1 Stone.
28 „ ... 1 Quarter.
112 „ ... 1 Hundredweight.
20 Hundredweights ... 1 Ton.
Liquid Measure.
2 Pints ... 1 Quart.
4 Quarts ... 1 Gallon.
9 Gallons ... 1 Firkin.
Indian Weights and English Measures.
1 Bazar Maund ... 82 lb Avoirdupois.
1 „ Seer ... 22 tb
36
1 „ Powah ... 8 oz. 4 drachms „
1 „ Chittack ... 2 „ 1 „ „
1 „ Kutchaha ... 8 drachms 6 grs. „
1 Tolah ... 6 „. 19 „ „
Dry Measure.
2 Gallons ... 1 Peck ... 7 Seers 4 chittack s.
4 Pecks ... 1 Bushel ... 229 „
8 Bushels... 1 Quarter ... 5 Maunds 32 s eers.
Liquid Measure.
\ Pint ... 4 Chittacks.
1 „ ... 8 ,,
1 Quart ... 1 Seer.
1 Gallon ... 4 Seers.


ALPHABETICAL VOCABULARY.
English. Vernacular.
A
Acid ... Khatta.
Add (v) (mix) ... Mildnd.
Adhere (v) ... Chipaknd, lagnd.
Allspice ... Kabab chini.
Almond ... Bdddm.
„ bitter ... Kurwd or titd bdddm.
„ sweet ... Mithd or hudd bdddm.
Alum ... Phitkarl
Apple (fruit) ... Seb, seo.
Apricot ... Khubdni, zard-dlu.
Assafcetida ... Hiag.
B
Bacon ... Siiar kanimkin gosht,behkam.
Bad ... Khardb, bigrd.
Bake (e) ... Pakdnd.
Baker ... Roti wdld, ndnbdi.
Balance («) ... Tarazii.
Ball ... GolL
Bamboo ... Bdns.
Basin ... Bdsan.
Basket ... Tokri.
Baste (v) (as meat) ... Charbi se chuparnd, pichdrd-
dend.
Bay leaves ... Taj, tioach.
Bay salt ... Panga, Ion, kachchd namak.
Bean ... Sem bakld, bord.
Beat up («) ... Mahnd, phentnd.
Beef ... Bif, gao gosht.
Bees wax ... Mom.
Beetroot ... Chukondar.
Biscuit ... BisMt, kdk, tikki.
Bitter (a) ... Karwd, titd.
Blanch (») ... Safe.d karnd, zard-karnd.
Boil (v) ... Josh den t, kaulnd.
Bones ... Haddi.


( 13 )
English.
Borax
Bottle («)
Brains
Bran
Brass
Bread
Breast
Brine
Brisk
Brisket
Brocoli
Broil 0)
Broom (s)
Broth
Brown
Brush (i;) (lightly)
„ (v) (sweep)
Buffalo
Burn (v)
Butter
Butter milk
Buttered paper
Buy (v)
C
Cabbage
„ (red)
Cake (0
Camphor
Candy (v)
Caper (berry)
Capsicum (green)
Do. (red)
Caraway-seed
Cardamoms
(small)
(large)
Cask
Castor-oil
Vernacular.
Sohdgd.
Shis ha, botal.
Bhejd. . .
Chokar, bhusL
Pital.
Rati.
Sina.
Lond pdni.
Tez.
Jdnwar Jed sina (briskit).
Phui kobi-ka-qism, brdkoli.
Kabdb karnd.
Jhdrii.
Skorbd, shurwd.
Gandumi rang, badami rang,
Ahiste lagnd.
Jhdrnd.
Bhainsd, bhains, (heifer) osar.
Jhalnd.
Makhan, muskd, (clarified) ghi.
MathQ, lassi.
Makhan, kagaz.
Mol-lsnd, Icharidnd.
Kobi.
Lal-kobt.
Ndn-khatdi, kdk.
Kdfilr.
Murabbd karnd, pdgnd.
Kabar.
Hard mirehd, katcha mirchd.
Lal-mirchd.
Ajmod, zira-wildyatL
Hdchi.
Choti or Guzarati ildcht.
Ban or piirM ildchi.
Pipd.
Rendi kd tel, audi ka tel.
2


( I* )
English.
Cauliflower
Cavity
Celery
Chalk
Charcoal
Cheese
„ cream
Cherry
Chesnut
Chicken
Chop (v) (as meat)
Churn (s) .
00
Cinnamon
Cistern (*)
Citron (peel)
Claret (wine) .
Clarified butter
Clarify (v) ,
Clove
Clove of garlic ,
Coal
Cochineal
Cocoanut ,
Coffee
Colour («)
». 00 .'
Consistency (density)
Cook (#)
» 0)
Cookroom
Cool
00
Copper (metal)
Core (of fruit)
Cork (of a bottle)
Corkscrew .
Coriander (plant)
•••
Vernacular.
PhM-kcbi.
Chhed, garhd.
Selari, ajwdyan khurdtdni.
Khari mitti.
Koeld.
Panir.
Maldi kd pdnir.
AU-bdlL
Shdh-balut.
Karchd miirghi.
Tukrd-tukrd karnd.
Dtidh-hdndi, muthaniya.
Mathnd, mathan karnd.
Ddrchini, ddlchini.
Ham.
Turanj kd chhilkd-
Lai shardb.
Ghi.
Mail chdntnd, saf karna.
Laung, karanful.
Lahsun kd jaicd.
Pathar kd koeld.
Kirmiz, kirm ddna.
Ndriyal, ndrjil.
Qahwa, bun, kdfi.
Rang.
Bang dend.
Jamdwat.
Bdwdrchi.
Pakdnd.
Bdwdrehi-khdnd.
Thandd.
Thandd karnd (water) par-
warda karnd.
Tdmba.
, Dar&na, andar.
Dhatthd, kdk.
Pech-kash.
Kothmir.


( 15 )
English.
Coriander (seed)
Comer
Cover («)
00
Cow
„ (milk)
Crab
Crawfish
Cress
Cucumber
Cummin seed
Cup(«)
Curd (0
Curdle (c)
Curlew
Currants
Curry
Currystone
Custard
Custard apple
Vernacular.
... Dhaniyd.
... Kond.
... Surposh, dhapna.
... Dhdmpnd, jhdnpnd.
... Gde, gdo.
... Gde-kd-dudh.
... Kekrd.
... Jhingd.
... Hdlim.
... Kherd.
Zira, kamun.
Piydld.
Dahi.
Dahi jamand.
Kardkul.
Choti kald kisfimith, khuthkh
angur.
Kdri.
Sil, silaut.
FdlMa.
Shari/a.
•••
Damp (adj.)
» oo
Deer
Degrees by
Delay
» oo
Dilute (v)
Dinner
Dinner-time
Dip («)
Dish (a)
Dismiss (»)
Dissolve (»)
Dirty
Dough (*)
. Tar, gild.
, Marltib karnd, gild or tar
karnd.
. Hiran.
. Radre-kadre, thord thord.
. Deri, der.
. Deri karnd,
. Patld karnd.
.. khdnd.
.. khdnd-kd-wakt.
.. Dubdna.
.. Bartan.
. Rukhsat karnd, jawdb deni,
.. Guldnd.
.. Alalia.
.. Mdwd, gundhd hud did.


( 16 )
English.
Drain (v) (strain)
Do. (») (off)
Dredge (v) (sprinkle)
Dregs («)
Dripping
Drops
Dry
» 00
Duck («)
, „ (wild)
£'
Each
Earth
Eatable
Eel (s)
Egg
Embers
Essence
„ (scent)
Evenly
Every day
Vernacular.
Chhdnnd.
Khdli karnd.
Chitnd.
Kudurat,
Kab&b ki charbi.
Blind, biindi.
Silkhd.
Siikhdnd.
Batak, Bendrissi batak.
Murgh-dbi, chiriya.
Har-ek, ek-ek.
Mathi mitti.
Kdbil khand ke, khane Idik.
Bdm.
Andd, baiza.
Angdr.
Has, ark.
KMsb&.
Bar&bar.
Har-roz, roz-roz.
F
Fat (s)
Fatten (i>)
Feather (s)
Feet
Fennel
Ferment (v) (leaven)
» 0)
Fig
Fill (t>)
Fillet (of meat)
Filter (s)
00
ed .?
Filtered water
Finally (lastly)
... Charbi, chikndi.
... Mold karnd.
... Par, pankh.
... Gori, pair.
... Somp, soo.
... Khamir ixthnd.
... Josh khdnd.
... Anjir.
... Bhar-dend.
... Blithe kd gosht.
... Chhdnnd, filtar.
... Chhdnnd, nithdrnd.
... Chhdnnd htid pdni.
... Akhirash, sub se pichhe.


( 17 )
English.
Finger
Firm (adj.)
Fish
„ Roe
Flabby
Flavour
Flavoured
Flour
Fly
Foam
Fork
,, dessert
r
Fowl
„ (small size)
„ (ordinary size)
„ (roasting)
Freeze (v)
Froth
Fruit
Fry (v)
Fryingpan
Fuel
G
Game
Garlic
Garnish (i) (of a dish)
» 0) »
Giblet
Ginger (dry)
„ (green)
„ (bread)
Gizzard
Glauber salts
Goat (m)
Goose
Vernacular.
Ungli, (like fingers) ungli
ki muwddk.
Sakht, kard.
Machh.lt, mdhi.
Machhli kd andd.
Pilpild, narm.
Mat a.
Mazeddr.
Atd, maida, siiji.
Makki.
/hen.
Kantd.
Munjhold kdntd.
Bard kdntd.
Murgi, murg.
Kharcha.
A im-kabdbt.
Kabdbi.
Jamjdnd, jam karnd.
Phen.
Phal, mewa.
Bhtlnnd, frt-karnd.
Frjpdn, kardM.
Jaldwan.
Shikdr.
J ahsun.
IJdshiya, hiidu
JJdshiya ban&nd, drdsta
karnd.
JiblH.
Honth.
Adrak.
Sonthord.
Pathrl.
Goolben.
Bakrd (J) bakri. ,
IJdns, rdjhdns.


( 18 )
English.
Goose (green)
Gooseberry
Gourd
Gradually
Grape (fruit)
Grate (v)
Gravy
Grease
Green (colour)
Greens (herbs)
Gridiron a•
Griddle («)
Grill (v)
Grind (v)
Grind stone (for knives),
(for corn) .
Jot spices) .
5)
Guava
Guinea fowl
Vernacular.
... B&ns k& bAchha.
... Pharphotd, tipAri.
... Kaddi.
... Hote-hote, zarra-zarra.
... Angir.
... fiagarnd.
... Ab-gosht, surwd.
... Raughan,chharM, chikndi.
... Hard, sabz.
... Sabzi, sAg.
...
Gril-dAn.
... Tavod, khapri.
... Bhunnd.
Pisnd, biiknd.
Sdn.
Chakkl
Sil.
Amriid.
Titar-wilAyati.
H
Ham
Handle (s)
„ 00
Hare
Hash (a)
Haunch (s)
Head
Heart
Heat (c)
Heavy (weight)
Height
Hen
Herba
Hole
Honey
... Star Tci namkin rAn.
... Dasta.
... Hdth laganA.
... Khargosh, hharhA.
... Kimd karnd. tukrd-
tukrAkarnd.
... Rdn, put ha.
... Kalla, sir.
... Dil.
... Garm karnd (as an oven)
jhoknA.
... BhAri (indigestible)
sakil, garAn.
... UnchAi.
... Murghl, mAda,
... Bar A masAlA.
... Chhed.
... Mad, sadh (eomb)chhdttd.


( 19 )
English.
Horse radish
Hot
Hoar (»)
Ice
Indian corn
Inverted
Iron
Vernacular.
... Sohdgna kijar.
... Garm.
... Ghari, ghantd, (half)
adhd ghantd (quarter)
poo ghantd.
I
... Baraf.
... Bhuttd, mahbi.
... Ultd hiid.
... Lohd (washerman's) ittri.
Jack fruit
Jam Q'elly)
Jar (»)
Jelly
Juice
Juicy
Kernel
Kettle
Kid
Kidneys
Kidney-bean
Kill (e), (animals
food.)
Kitchen
Knead (»)
Knife
Knuckle
... Kathal.
... At ur abb a.
... Ghard, (large) matted
(open) ndnd.
... Murabba, jelli, rabb, ludb.
... Ras, arak, jds.
... Rasild, rasddr.
K
... Gildd, bijddna.
... Ketlt, deg, {fish kettle) md-
hi-tdba.
... Bakri ka bachcha.
... Gurda
... Lobyd, lobd.
for ... Baldl karna.
... Bdwarchi-khand.
... Malnd, tdnnd.
... Churi, (large) chhura (pen
knife) ehdkii.
... Band-girih.
Lamb
Large
Lard
... Bheri ka bachha.
... Bard (fat) mota.
... Siiar ki charbt.


( 20 )
English.
Layer (s)
Leaf (s)
Lean (adj.)
Leaven (»)
Leek
Lees (dregs)
Lemon
„ (peel)
„ (grass)
Lemonade
Lentils
Less (adj.)
Lettuce
Light (adj)
Lime (for building)
Line (s) •
Little
Liver (»)
Loaf (bread)
Lobster
Lukewarm (as water)
M
Mace (spice)
Mango
Market
Marrow
Mash (»)
Matches
Meal
Meat
Measure
Melon (water)
Vernacplar.
, Raddd.
Pattd.
. Dubld, patld, (as meat) Idl.
Khamir, mdya.
Ganddnd, kurrds.
Tarchhat, durd.
. Nihil, limit (sweefysharbaU
limii.
Nibii kd chhilka.
Agin ghds.
Sharbat limii.
Ddl, mastir.
Kam.
Saldd, kdhii, khas.
Halka, («) raushndi.
Chiind, (lemon) kdghazi
nimbii.
Lakir.
Thord, zarra (small) chhotd.
Kalejd, kaleji.
Rot, roti, (sugar) kand,
fdniz.
Ldbstar, bard jhingd.
Hhirgarm, stisiim, nim-
garm.
Jawitri, basbdsa.
Am, amba.
Bazdr, hdt.
Giidd, qui, (marrow bone)
gtide ki huddi.
Sdnnd, saundnd.
Diyd seldi,
Atd, pisdn.
Gosht.
Mdp, ndp (weight), wazn.
Tarbiiz, (musk)
kharbiiza.


( 21 )
English.
Melt (e)
Middle (s)
Milk
„ (butter)
„ (skim)
Milkman
Milkpail
Mince (»)
Mint (herb)
Mix (e)
Mixture («)
Moisten (v)
Molasses
Mortar (s)
Mould (on old bread, etc.),
Muffin
Mulberry (fruit)
Muller (stone)
Mullet
Mushrooms
Musse (fish)
Mustard
Musty-
Mutton
Napkin (table)
Necessary
Neck
Nut
Nut crackers
Nutmeg
Vernacular.
Galnd, galdnd, pighldnd.
Bich.
Diidh (and water) lassi.
Maihi, mailti (curdled sour)
daihi.
Motha.
Godld, ahir, dtidhwdld,
gtvdl.
Diidh-hdndt.
7 ukrd-tukrd karnd.
Pildind.
Mildnd.
Mi/do, dmezith.
Tar karnd
Gut. jilst.
Hdiean.
Dhaiya, (form) sdnchd.
Mdfkm.
Ttit, shah tiit.
Lord, buttd, sillaut.
Arwari machhli.
Goba chhdtd.
Sjpi kd kbd.
Rdi (oil) karwdtel (seed)
rdi kd ddnd.
Postda, tibsd.
Bher kd gosht.
N
... M»nh ponchand mej kd
towlid.
... Zarilr.
... Gardan.
... Jauj, (betel nut) sipdri.
... Sarauta
... Jdephal, jauz.
Oatmeal
... Ddlya.


( 22 )
English.
Odour
oa
Oilman
Olive
Onion
Orange
Ontside
Oven
Oyster
Paddy
Palatable
Pancake
Parboil
Parch (y)
Pare (i>)
Parsley
Parsnip
Partridge
Paste (s)
Pea
Peach
Peafowl
Peel
Pepper
Peppercorns
Peppermint
Pestle
Pick 0)
Vernacular.
... Bti (bad~) badbii (sweet)
kiithbti.
... Tel, raughan (castor) tendt
kd tel, (cocoannt) ndryal
kd tel, (mustard), rai ka
tel (salad), soldd kd tel.
... Teli.
... Jalpdi, zaittln, dliv.
... Piydz.
... Ndringt, ndranj, (juice)
ndringi kd rat, (peel)
vdringt ka chhilkd.
... Bdhar.
... Tanur, tandtir, bhat.
... Kasturd.
P
... Dhdn.
... Mazaddr.
... Mdl-piid, UU.
... NimjO'h karnd, adh bail
karnd.
... Bhunnd.
... Chhilnd,
... Ajmud, pithehlt.
... Chukandar, jazar.
... Titar.
... Aldndi, (gum) leyi.
... Matar
... Sdht-dli, shaft-dlii.
... Mor.
... Chhilkd.
... Mir eh (black) kali mirch
(red) mirchd, ldl mirch-
... Gol mirch.
... Pudina, nana (water) arai
nana.
... Dasta, lorha.
... Chunnd, ntkdlnd.


( 23 )
English.
Pickle (0
Pie (meat pie)
Pigeon
Pineapple
Plum
Pod
Poppy-seed
Pork
Potato
Pound (v)
Pour out (v)
Powder (V)
Prawns
Preserve (s)
0) (fruits)
Prick (w)
Pulp
Vernacular.
... Achdr, (v) dchdr bdndnd.
... Gosht dgand, pdi.
... Silar.
... Kabiitar, parewd (green)
harial.
... Annanas.
... Aloobokdra, ber, bair, dlti-
cha.
... Chhemi, (of tamarind)
katara.
... Post hd ddnd.
... Siiar kd gosht, pdrlt.
... Alii, (hill) pahdri dlii,
(sweet) shakarkand, dlia.
... Pisnd, buknd.
... Ddlnd.
... Bilkni (v) btiknd, pisnd.
... Chingrd, ehingri.
... Murrabbd.
... Parwarda karnd, pdgnd.
... Kdntd lagdnd.
... Gtidd.
Quail (s)
Quarter
Quick
Rabbit
Radish
Raisin
Rancid
Raw (a)
Ready
Recipe
Red
R
... Bater, batai.
... Pdo chauthdi (of an hour)
pdo ghantd.
... Jaldi (oven) tez taniir.
... Khar gosh.
... MiiU, murdi.
... Kishmish.
... Karwd, bosida
... Kachd.
... Taiyar, (ready cooked)
paid, pakdyd.
... If us Aha.
... Ldl, surkh.


( 24 )
English.
Rennet
Resignation
Rhubarb
Rice (in husk)
Rind
Ripe
Rise (v) (swell)
Roast (v)
Roe (fish)
Rolling pin
Roll out 0)
Rotten
Rub (v)
• ••
Vernacular.
Panir, mdya, mdya-e-shir.
Isttfd.
Rewand.
Dhdn (cleaned) chdioal
(boiled) bhdt.
Chhilkb.
Pakkd.
Khtllnd.
Kabdb-karnd.
Macchli kd andd (deer)
hiran.
Belan, belnd.
Lorhdnd.
Sard, gold.
Ragarnd, malnd.
Saffron
Sage (a plant)
Sago
Salad
Salt (s)
„ (adj.)
Saltpetre
Sand
Sandwich
Saucepan
Saucer
Scales (balance)
Scraping
Seed
Separately
Shape (s)
Shallow
Sheep
Shorter (lighter, with
reference to pastry).
Zafardn, kesar (seed) Atlr-
tin bar.
Sdlbiya.
Sdgii ddnd, Sdbti ddnd.
Saldd.
Namak, lona.
NamAin.
Shora.
Ret, bdlti.
Sdn bif.
Degcha, sdspdn.
Pinch.
Tardzii.
Khiirchan.
Biyd, ddnd (mustard) rii
Ad dana (poppy) post kd.
Alag alag, ek ek.
Shakl (mould) sanchd.
Uthld, paitald.
Bher, bheri.
Halkd.


( 25 )
English.
Shrimps
Sidedish
Sift 0)
Sinew
Skim (off)
Skewer (s)
Slice («)
Slowly
Smoke (a)
Smooth
Snipe
Soap
Soft
Sorrel (plant)
Soup
Sour
Spices
Spinach
Spit (prong)
Spoon
„ (dessert)
» (egg)
„ (salt)
„ (table)
„ (tea)
Spoonful
Sprinkle (v)
Stale (adj.)
Strach
Stiff
Stir (»)
Stone (s) (curry)
Stove (a)
Suet
Sugar
Vebnaculab.
Chingri, chingd.
Dtingd.
Chdlnd.
Nas.
Chhdntnd, (milk) (a) matha.
Sikh.
Phdnk.
Ahiste dhiste, deri se.
DMndn (v) (as fish etc.
dhuen men sukhdnd.
Chieknd.
Chchdhd.
Sdbtin.
Narm (light) (halkd.)
Chukd.
Surwa, ehorba. .
Khattd.
Mas&lah, (spicy) masdlah-
dar.
Sdg.
Sikh.
Chamcha, chamach.
Manjhold „
Andd kd „
Namakkd „
Bard.
Chd kd .,
Chamach bhar.
Chhitnd.
Bdsi, purdna.
Kalap, mdud, kinji.
Karra.
Mildnd, gumdnd.
Sil (seed) btj (v) bij ot
biyd nikdlnd.
AngetM.
Charbi
Misrl, chini, thakar.
3


( 26 );
Enghsh. Vebnacclah.
Sugar (brown) ... Ldl misri, (white) safaid
misr{, (yellow) plld
misri, (loaf) kand, (raw)
gir.
... Misri, kand.
... Ukh.
... Bari kishmish.
... G and hak.
... Mithd.
\.. Mithdi, shirini, halted.
T
... Bum, poneh.
... Tamar, imli.
... Maza.
... Ch&, (tea cup) chd kd
piydld.
... Motd (liquid) gdrhd.
... Vird.
lpar.
... Tamdtar, wildyati bdigan.
... Chimtd.
... Jibh.
... Tawalidh, sdfi. r&m&l.
... /?a&, cAotd, jdgri, chotd
g&r.
... Bundiyand, thopiyand.
... Ant, antri, pachauni.
... Fil murgh, peri.
... Ealdi, pitrat.
... Shalgam.
... Kachid (dove) panduk.
... Siitli.
U
... Samichd, untitd.
... Ndsdf, maild.
... Ankdtd, ptird.
... Niche.
... Katchd (as meat) Hi.
...Bemaza.
Sngarcandy
Sugarcane
Sultanas
Sulphur
Sweet.
Sweetmeat
Tail
Tamarind
Taste
Tea
Thick (adj.)
Through
Thyme (plant herb)
Tomato
Thongs
Tongue
Towel
Treacle
Trickle (v)
Tripe
Turkey (fowl)
Turmeric
Turnip
Turtle
Twine (string)
Unbroken
Unclean
Uncut
Under
Underdown
Unsavoury


27 )
English.
Vegetable
curry
Venison
Verdigris
Vinegar
Wafer (s)
Wages
Walnut
Wash (v)
Water
„ (rain)
Water carrier
Watercress
Waterfowl
Watermelon
Waternut
Wax
Weigh (v)
Well (»)
Wet
Wheat
Whey
Whisk («)
White of egg
Whitewash Co)
Whole
Wick
Wild duck
Wine
Wipe (»)
Wood (timber)
Yolk (of egg)
Yellow (colour)
Vebnaculab.
J
... Tarkdri, sahzi.
... Chhicki.
... Biran-kd-gosht.
... Zangdr, petrdt.
... Sirka.
If
... Tikiga, tikli.
... lalab, (daily) rozind.
(monthly) darmdhd
... Akhrot.
... Dhond, pdni se sdf karnd.
... Pdni, jal, db (filtered)
chidt kd pdni.
... Baredt kd pdni.
... Bhuti (man who cools
water) dbddr, surdhiddr.
... Lit piitiyd.
... Murgdbi.
... Tarbiza.
... Singdra.
... Mom (sealing) lak7i.
... Wazn karnd.
... Inddrd, kid.
... Tart, nami.
... Gehiin.
... Dtidh ka pdni, panchha.
... Ktichi, kuchd (v) ktichii
phirdnd.
... Sajedi, andd kd safedi.
... Kali phernd.
... Samilchd, ptird, sab.
... Batti.
... Milrgdbi.
... Shdrdb.
... Punchhnd'saf karna.
... Lakri (fuel) jaldwan.
... Zardi,pildi.
... Pild, zard.


I


CHOTI HAZRI.


J


C 31 )
EARLY BREAKFAST OR CHOTI HAZRI DISHES.
Eggs a la St. Malo.
Butter a dish well and sprinkle it with salt. Bre ak
some eggs carefully, so as not to spoil the yolks, put
them into a dish, add salt and cayenne pepper. Melt
some butter, pour it over the eggs, with two dessert-
spoonfuls of cream or milk. Put the dish over a slow
fire and brown with a red hot salamander.
Bacon Sandwiches.
Cut some thin slices of bacon, place them between
thin slices of bread. Prepare a thin batter of two eggs
to 2 chittacks of milk. Soak the sandwiches in the
mixture ;then place them in a pan with boiling butter
or ghee. Fry to a nice brown colour.
Poached Eggs with Cream.
Put half a teacupf ul of cream into a saucepan, season
with pepper and salt and a little sugar. Heat gradu-
ally; when nearly boiling, take it off the fire and stir
in half a chittack of fresh butter. Keep moving the
cream until the butter is dissolved. Have ready on a
dish four or six poached eggs. Pour the sauce quickly
over, and serve.
Poached Eggs.
Break your eggs carefully. Have ready a large
stewpan half full of water, let it simmer, then put in
the eggs. Have another dish with warm water by
your side. "When the eggs are done, take them out
and put them, one by one, in the warm water. Trim
and serve on well-buttered toast.


( 32 )
Omelette.
Take four eggs, break them into a basin with some
parsley chopped fine, a little cayenne pepper and salt.
Beat them well. Chop up some onions, fry brown in
butter add the eggs to them in the frying-pan ; fry
brown. Fry only one side. When done turn into a
dish, fried side uppermost. Serve hot.
Omelette and Bacon.
A plain omelette with a few little rolls of bacon
thinly cut and fried crisp is much liked.
Eggs and Dby Mince.
Cut up into very small dice the remains of a cold
fowl. Fry brown in butter. Place in a dish with
fried eggs on the top.
Rumble-Tumble.
Break four eggs into a saucepan with half a chittack
of butter, a little salt, and cayenne pepper. Beat until
the yolks and whites are well mix ; stir with a wooden
spoon over the fire until cooked. Serve on hot buttered
toast.
Eggs a la Maitre d'Hotel.
Take a pint of milk, boil and thicken with flour
and butter, cut three onions into slices and add to
the milk, etc. Simmer for half an hour, when add one
chittack of butter. Hard boil three eggs, cut them in
slices, put them for a few seconds into the saucepan
with the other ingredients. Pour into a dish and serve
hot.
Bacon Toast.
Cut some slices of bread about three inches long.
Dip them in hot buiter, cut some bacon, put the slices


( 33 )
into a raw egg beaten up with chopped parsley, sliced
onion and pepper. Place on buttered toast and fry
brown.
Egg Balls.
Boil six eggs hard, take out the yolks, mash them,
mix with bread-crumbs, a little cayenne pepper and
salt, the yolk of one raw egg. Mix all together, roll
into balls with flour and fry in half a chittack of
butter.
Devil.
Take some pieces of cold fowl, duck, or slices of
cold mutton. Cut the meat all over, but not through,
to allow the hot condiments to penetrate. Mix one
teaspoonful Worcester, one teaspoonful anchovy sauces,
the juice of one lemon, half a chittack of ghee, a little
chopped onion, all together. Sprinkle the meat with
cayenne pepper and salt. Put into a frying-pan, pour
the mixture of sauces, ghee etc., Over the meat and
fry till brown.
Sardines with Cayenne.
Take some sardines from a tin, sprinkle with cay-
enne pepper and a little lemon-juice. Fold up neatly
in paper and fry in butter.
Jhal Ferezee.
Chop up some mutton, beef, or fowl into small
dice, add an equal quantity of sliced onion, sprinkle
with cayenne pepper salt, and a little onion juice.
Put the whole on pieces of bread cut into neat round
pieces and fry the whole in one chittack of ghee,
basting continually with the ghee. Serve very hot


( 34 )
Dainty Dicks.
Cut some thin slices of bacon, spread each slice
with a layer of chopped hard-boiled eggs and chopped
parsley; roll up, fry, and serve on hot buttered toast.
Sardine Pie.
Sprinkle a small pie-dish with bread-crumbs; then
add a layer of sardines, each one being cut in half.
Upon this another layer of crumbs, and so on until the
dish is'f ull. Place pieces of butter on the top and bake
in a quick oven.
Fried Ham with Sherry.
Cut some thin slices of ham, sprinkle them well
with cayenne pepper, and fry in a frying-pan in which
is a little butter or ghee and a wineglassful ofsherry.
Egg and Bacon Pie.
Cut some thin slices of bacon and fry slightly, then
place them in a small pie-dish and pour over them a
little stock flavoured with one dessertspoonful ofsherry.
Dust over with pepper. Break in carefully six eggs.
Cover with bread-crumbs and a little cayenne pepper.
Bake in a slow oven for a few minutes. Serve very
hot.
Ham and Potato Omelette.
Grate the remains of some cold potatoes left over
from a previous meal. Beat four eggs, mix with the
potatoes, and add two tablespoonfuls of milk. Sprinkle
with salt and cayenne pepper and add a little chopped
parsley. Cut some cold ham into small squares, fry
with a little butter add to the potatoes, eggs, etc. Stir
well until set, brown, roll over, and serve hot.


( 35 )
Ham Toast and Poached Eggs.
Make some hot buttered toast, cut into rounds,
spread over them some grated ham sprinkled with
cayenne pepper and lemon-juice. Place a poached egg
on each and serve hot.
Piosson a la St. Sebvain.
Take the remains of some cold fish or some tinned
haddock or other fish. Put it with two lumps of butter
the size of a walnut, into a saucepan; add a little stock
or milk, and three hard-boiled eggs; cut into slices
add a cupful of boiled rice. Sprinkle the whole with
lemon-juice and serve very hot.
Fish Omblette.
Mince small some tinned herrings, haddock or
other fish, season with cayenne ppeper, salt, and little
chopped parsley. Beat well six eggs and mix with
fish, put the whole into a frying-pan, brown slightly,
fold and serve.
Fbied Bloaters.
Take some tinned bloaters ; cut off the heads and
tails, split them down the back and extract the back-
bone. Heat some butter in a frying-pan, dip the
bloaters in this, sprinkle with bread-crumbs, cayenne
pepper, and a little lemon-juice.
Cold Tongue Toast.
k Cut some thin slices of bread about three inches
long and 1£ inches broad, fry them in butter. Chop
up some tongue, mix with it one beaten up egg, some
.chopped parsley and onions. Sprinkle in a very little
cayenne pepper fry over a slow fire. Place on the


( 36 )
butter toast, fry again for one minute and serve very
hot.
Ox Eyes.
Cut some bread about half an incb thick into rounds,
the size of the top of a tumbler taking smaller rounds
from the middle of each with the top of a wineglass
lay the rings in a buttered tin. Cover them with a
very little milk, and when it has all been absorbed
break an egg into the middle of each ring sprinkle
a little pepper and salt over each, and a teaspoonful of
milk on to the top of each egg. Bake until the whtes
are set. Send to table on a flat dish garnished with
parsley.
Boasted Eggs.
Select fresh eggs, leave them in their shells, and
roast them either in the oven, or in hot ashes, taking
care to turn them so that the heat may be equal.
Roasted eggs are considered by many to be richer and
nicer than when boiled.
Bacon and Potato Rolis.
Cut some very thin slices of streaky bacon. Take
the remains of some cold boiled potatoes, pass them
through a sieve, and with them mix a lump of butter
a teaspoonful of lemon-juice, cayenne pepper and a
little salt. Place some of the mixture on each slice
of bacon, roll up, tie or skewer up, fry in boiling fat
or butter, and serve each roll on a piece of hot buttered
toast.
Potato Omelette.
Mash three large cold boiled potatoes, with three


( 37 )
well beaten eggs, and three tablespoonfuls of milk,
cayenne pepper one salt spoonful, lemon-juice one
teaspoonful, salt ^ a teaspoonful. Chopped parsley
one dessertspoonful, add a small lump of butter.
Stir- all well together until set. Brown, fold over, and
serve.
Onion Omelette.
Chop some onions into slices, cook them for a few
minutes over the fire, when nearly done moisten them
with a little cream of milk, season with pepper, salt,
and a sprinkling of nutmeg. Mix in sis eggs, beat up
well and fry omelette in boiling butter.
Choti-Hazri Custards.
Beat well 4 eggs with half a teacupful of milk
(or cream), season with cayenne pepper, salt, 1 dessert-
spoonful chopped parsley, the same of chopped onion,
and grated tongue or ham. Mix well together and
steam over the fire for about ten minutes. Serve very
hot in small cups.
Stewed Eggs.
Mince very finely 2 small onions and fry brown in
butter, pour in a teacupful of stock seasoned with
pepper and salt, and teaspoonful of noun Stew until
the sauce becomes somewhat thick. Hard boil 3 or i
eggs, cut them into slices, and put them into the
stewpan with the sauce. Stir very carefully so as
not to break the eggs until the whole is very hot.
Serve at once.


( 38 )
GEUFS A LA DHOLI.
Make a sauce with boiling milk, 1 teacupful, thick-
ened with a piece of butter the size of a walnut, 1
teaspoonful flour, a little cayenne pepper and salt, and
a sliced onion. Let the whole simmer gently for 30
minutes, then add 1 teaspoonful chopped parsley and
1 chittack of butter. Hard boil 4 eggs, cut them into
slices, heat them thoroughly with the sauce for a
few seconds over the fire. Squeeze a little lemon-
juice into the mixture, and serve very hot.
Eggs with Mushrooms.
Into a stewpan put 1 chittack of butter, over this
break four eggs, add 1 tablespoonful chopped mush-
room, a little cayenne pepper and salt. Stir over
the fire until the mixture becomes fairly thick. Pour
on to hot buttered toast and serve.
Potato Egg Croquettes.
Take the remains of some cold potatoes which have
been left over from dinner. Mash them with the yolks
of 2 eggs, 1 saltspoonful of salt and I dessertspoonful
of bread-crumbs and ^ chittack of butter. Stir over
the fire for a few minutes, turn out and leave
until cold. In the meantime hard boil 3 eggs, miDce
them, add 1 teaspoonful chopped parsley, from the
mashed potatoes into croquettes, with some eggs
and parsely in the middle of each. Dip each into the
yolk of a well beaten egg, roll in bread-crumbs
and fry brown in boiling ghee or butter.
Broiled Sardines.
'— —',?nes. wipe them, roll each one


( 39 )
in flour. Broil until quite brown, sprinkling each
one with cayenne pepper and lemon-juice. Serve on
hot buttered toast.
Eggs in Brown Butter.
Take as many eggs as you require. Take a dish
that will stand the fire. Line it with a little bacon
fat. Stand it in the oven or near the fire until the
fat melts and becomes quite brown, but not burnt.
Break in the eggs carefully so as not to spoil the
yolks. Let the dish stand in the oven until the eggs
set, sprinkle over with pepper, and serve hot.
Grilled Fowl or Duck.
Cut up the remains of some cold fowl or duck into
neat pieces, dip each piece in boiling ghee or butter,
sprinkle with fine bread-crumbs, mixed with cayenne
pepper, salt and a little ground nutmeg. Lay on a
gridiron over a clear fire, and grill gently.
(Eufs aux Beurre.
Break carefully six eggs into a saucepan. Melt,
but not so as to make it oily, four chittacks of butter
add to the eggs and beat all well together. Have
on the fire another saucepan half filled with water
and large enough to hold the one containing the
eggs and butter. Put the smaller one into the larger,
stir the mixture continually, but do not let it boil.
Have ready some nicely cut slices of buttered toast,
spread the mixture on to them, and serve very hot.
Savoury Bread Pie.
Boil 4 chittacks of stale bread in a little gravy
or stock. Drain it. Ohop up 1 chittack of bacon or


( 40 )
ham, 4 sardines, and 2 hard boiled eggs, add some
pepper,"salt, and 1 teaspoonfal of sauce. Mix the whole
together with the yolks of two well beaten eggs. Put
the mixture into a small piedish and bake for 30
minutes. A few pieces of butter on the top would
improve it.
Eggs and cheese.—Thoroughly beat two eggs. Season
to taste with salt and pepper. Shred 4 oz. of cheese,
and stir into the beaten- eggs. Pour into an enamelled
saucepan and let it melt slowly, stirring the while.
Have ready. some hot buttered toast on a very hot
dish. Pour over the cheese and egg mixture, and
'serve as hot as possible.





















OR
BARI HAZRI





( ±4 )
out the insides, fold in paper which has been pre-
viously oiled, and bake gently in a dish. Keep the
liquor which comes from the fi sh, add a little flour,
butter, a teaspoonful of anchovy sauce, and a dessert-
spoonful of white wine. Let it boil ; put in a sauce-
boat, serve with fish which must be left in their paper
cases.
Fried Fish to be eaten cold.
Wash well, rub with salt, roll in a cloth to dry.
Have ready a dish with beaten eggs, and another with
flour ; turn the fish well over first in the eggs, then in
the flour, place in a frying-pan in which there is plenty
of boiling olive oil, fry until of a golden brown colour.
Put on a strainer before the fire for the oil to drain
off. Care must to taken that the oil has stopped bub-
bling before the fish is put in, otherwise it will be
greasy. After the oil has been strained, put into a
jar, adding a little fresh when required.
Fish a la Bretagne.
Put equal weights of butter and flour into a sauce-
pan, warm thoroughly, and then add a small cup of
water and a glass of sherry ; chop some onions and
parsley, add one teaspoonful of anchovy sauce, sim-
mer the whole for twenty minutes. Put in your fish
cut into pieces of two inches long by one broad. Beat
all together. Serve with slices of brown bread and
butter and lemon.
Pudding of Fish.
Pound the remains of some cold boiled or fried
fish, season with half a teaspoonful of eayenne pepper,


( 45 )
one teaspoonful anchovy sauce, some chopped parsley.
Fry some onions brown in butter, add them to tbe
fish, also some bread-crumbs, fried in butter : equal
parts of all three. Beat up two eggs, add to the mix-
ture, put in a mould and bake.
Croquettes of Fish.
Use any cold fish left over from a previous meal;
put into a small saucepan half a small teacupful of
cream or milk, one teaspoonful flour, and one table-
spoonful of butter. Stir all together over a slow fire
until quite smooth; put in a little cayenne pepper
when you take it off the fire, with a little chopped
parsley and onions. Pound the fish to a paste, add
with the yolk of an egg to the other ingredients. Let
it cool, then form into small balls, egg and bread-
crumb them: serve with good gravy.
Fish Qttenelles.
Take some cold boiled fish, mixed with two hard-
boiled eggs chopped into small pieces, season with
white pepper and a few pounded sweet almonds.
Make into small rolls, egg and bread-crumb them, fry
in butter and serve on toast.
Fish a l'Espagnole.
Take two rather small fish or one large one, cut in
half, extract bones. Put a chittack of butter, on which
sprinkle the juice of two lemons into a frying-pan.
Fry the fish for five minutes in this ; make a stuffing
of bread-crumbs, pepper, salt, sliced onion, and a little
chopped green parsely and the yolk of an egg. Take
the fish, place a layer of stuffing on each, roll up and
secure with a silver skewer. Cover them with egg


( 46 )
and bread-crumbs. Fry brown in plenty of batter or
oil: serve hot.
Kedgeree.
Chop up two hard-boiled eggs, with a cupful of
boiled rice and any remains of cold cooked fish. Put
into a stewpan with one chittack of butter which has
been previously melted, butter and bread-crumb a pie-
dish, fill with the mixture, put small pieces of butter
on the top, sprinkle with pepper and bake till brown.
Fish Scallops.
Mince the remains of any cold fish, mix with one
chittack butter, one teaspoonful anchovy essence, one
teaspoonful mustard, one saltspoonful cayenne pepper,
and the juice of one lemon. Put in scallop shells with
bread-crumbs well sprinkled over the top of each and
a small piece of butter. Bake until well browned.
Fish Omelette.
Any cold fish can be used. Mince small, take out
bones and season with a few chopped herbs, onion, and
a little chopped pickle. Beat four eggs, mix the fish,
egg, and seasoning all together, fold the omelette and
serve garnished with fried parsley on a folded table
napkin.
Fish au Parmesan.
Take some cold boiled fish, mince small, heat in
melted ghee. Fill some scallop shells with the fish,
cover with equal parts of bread-crumbs and Parmesan
cheese. Place a little butter on each and fry brown.
Fish with Caper Sauce.
Boil the fish as before directed. Make the caper
sauce as follows :—Put three chittacks of melted


( 47 )
butter in a stewpan ; add a tablespoonful of flour ; let
it thicken, but not boil ;moisten with a little milk,
add one and half tablespoonful of capers, pour sauce
over fish.
Fish a l'Egyptiekn'e.
Cut 2 turnips, 1 carrot, 4 onions, and 1 head of celery
into slices. Put them into a large stew-pan with some
parsley, thyme, and 2 wineglasses of portwine. Clean
and truss your fish, put into the stew-pan with the vege-
tables ; add 2 pints of broth and stew on a slow fire.
When done (if the meat detaches easily from the bone
it is done), take it out, dry on a cloth, then egg and
bread-crumb, bake in the oven a light brown. Serve
with butter sauce.
Fish on Toast.
Take some cold fish and mince it, flavour it with
cut up herbs lemon-peel, onions and a little pickle
cut up fine mix all together with two hard-boiled
eggs ; ser*e on hot buttered toast.
Fish with Spinach.
Take some cold fish and cut into small squares.
Dress some spinach, pound it in a mortar, hard boil 8
eggs and cut up them. Arrange these three different
ingredients in layers in a dish—first spinach, then egg
then fish. Put pieces of butter, season with cayenne
pepper and salt, sprinkle bread-crumbs on the top and
bake brown.
Fillets of Fish.
Take 3 eggs, beat them well, mix with a dessert-
spoonful of anchovy sauce, a little milk or cream and
chopped parsley. Cut in neat pieces some cold or
fresh fish. Spread the eggs and seasoning over them


( « )
egg and bread-crumb them all over. Fry in good
oil. Serve on a dish with mashed potatoes round.
Fish with Cocoanut.
Gut your fish into small squares 1 inch long
and broad and about half an inch thick. Dip each
piece in the beaten yolks of two eggs. Then roll them
in grated cocoanut, and fry brown in plenty of boiling
oil or butter, serve on a folded napkin, and garnish
with sliced onion.
Broiled Sardines and Rice.
Take large sardines, wipe off the oil and roll each
one in flour, broil till quite crisp and brown. Serve
on boiled rice with slices of onion on the top.
Fish Chartreuse.
Take about 8 chittacks of cold boiled fish, extract
the bones, cut it up in small pieces, and mix with
2 chopped onions, 1 dessertspoonful of chopped celery,
cayenne pepper, salt and the juice of one lemon.
Chop 3 hardboiled eggs and 8 chittacks of mashed
potatoes, mix with the fish, add the beaten yolks of
two eggs and incorporate the whole well together.
Butter a mould, pour in the mixture and bake or
boil for 20 minutes. Turn out and serve.
Dainty Fish Rolls.
Pound with a pestle and mortar some raw fish,
about 8 chittacks, add 1 dessertspoonful of grated cocoa-
nut and the same quantity of grated bread-crumbs, 1
chittack of butter, the yolks of two eggs, which must
be well beaten. A little cayenne pepper and salt and
1 dessertspoonful of the cocoanut milk. Form into


( 49 )
tiny rolls or round balls. Roll in the beaten yolk
of an egg, add bread-crnmbs and more grated cocoa-
nut, fry brown in boiling oil.
Devilled Shrimps.
Chop np finely 8 chittacks of picked shrimps, to
them add the crumb of 3 slices of bread, 1 chittack
of butter, 1 tablespoonful of lemon juice, 1 ditto of
Worcester sauce, ^ teaspoonful cayenne pepper, 2 well
beaten eggs and some salt, sprinkle over with some
more bread-crumbs and bake a nice light brown.
Shrimp Croquettes.
Mash 8 chittacks of picked shrimps with 1 chittack
of butter, and a cupful of cold boiled mashed potatoes,
season with a little lemon juice, cayenne pepper and
salt. Form into croquettes, dip each one in egg and
bread-crumbs, and fry a nice brown. Serve on a fold-
ed napkin and garnish with parsley.
Potted Mullet.
Select 18 good fresh mullet, the largest size you
can obtain; take 1 chittack of salt, £ chittack of
saltpetre, 1 chittack of allspice, reduce them all to
powder, and rub them well into the fish, and leave them
with the spice on them for 10 hours. Then wipe off
the spice. Rub a little butter on a large pan, place
the fish on it, season with £ chittack each of nutmeg,
white pepper, macs, salt, and 6 cloves beaten to a
powder. Cover withbutter and bake gently for 3 hours.
When they have cooled, drain of the liquor. Pack the
fish in jars. Cover with half an inch of clarified butter,
5


( 50 )
-which must not be hot. Leave for two days when
they will be ready for use.
BREAKFAST OR BAfil HAZRI DISHES.
MOLYtfDA.
Cut up some raw mutton into dice, saute" them in
butter with chopped onions. Press some ripe toma-
toes through a sieve, add the juice to the meat, also
some water and boil slowly till tender. When this
has boiled, put in the rice (the tomato juice and water
together must always be double the quantity of rice
used); stir it over the fire 3 minutes, and let it sim-
mer gently till holes form in the surface. Melt a
lump of butter, the size of a walnut, throw it over the
contents of the sauce-pan and serve.
Hautbegins.
Chop fine some raw meat and fat, slice and chop 2
onions and some parsley. Take some boiled rice, and
season with salt and a little cayenne pepper, add to
the meat, etc. Take some large vine leaves, remove
the stalks, place the leaves one above the other
in a sauce-pan and boil in water until they are soft and
tender. .Strain, lay each one out fiat and spread
with some of the above mixture on each fold, first
the two ends, and then the two sides over to meet.
Place them in a stew-pan side by side, with a little
butter, and let them simmer slowly for half an hour.
Serve with the following sauoe :—Beat up 3 eggs-,
add the juice of 2 small lemons, and enough water to
make a sauce. Season with pepper and salt, place on
the fire in a sauce-pan and stir until it thickens.


( 52 )'
roll each slice up neatly and fasten with a skewer,dip
each into 2 well-beaten eggs. Then roll in broken
vermicelli and fry in ghee or butter. Drain and
serve on a hot dish, with chicken's livers arranged
round, them.
French Pie.
Take any remains of cold poultry, beef or mutton,
free from gristle or fat; mince finely, season with a
little sliced onion, chopped parsley, and a dessertspoon-
ful of Worcester sauce or mushroom ketchup. Moisten
with plenty of gravy, mash some potatoes, warm the
mince, and turn out into a pie-dish. On the top fill
in with the mashed potatoes. Put one or two small
pieces of butter on the top and bake in the oven until
brown.
Croquettes.
Chop about half a pound of meat, 3 tablespoonfuls
of boiled rice, 3 tablespoonfuls of suet, 3 tablespoon-
fuls of bread-crumbs, 3 also of chopped parsley, 2
eggs, salt, a littla cayenne pepper, half a small cupful
of gravy. Mince the meat, chop the suet, add the
rice, suet and bread-crumbs and seasoning. Mix all
well together and moisten with a little gravy. Make
into balls, dip each croquette into egg and bread-
crumbs. Fry in boiling butter • serve with fried
parsley.
Marinade.
Cut some cold mutton or beef into slices, which
must not be too thin. Prepare previously some oil
and vinegar in a dish seasoned with cayenne pepper


( 53 )
and salt, a little chopped onions and parsley, and the
juice of one lemon. Soak the slices in this mixture for
about 3^ hours ; broil on a gridiron, first having dip-
ped them in eggs and bread-crumbs.
Bussian Hash.
Cut up some cold roast fowl into small square
pieces. Put some ghee into a sauce-pan and heat,
then add the meat. Add 1 teaspoonful of tur-
meric (huldi), 1 teaspoonful of chopped chillies (lal
mirch), and a little salt. Heat the whole thorough-
ly, place in the centre of a flat dish with boiled rice
round it, on which place a few slices of some pickle.
Beef Steak.
Beat well, then flavor and season with salt and
pepper. Fry a nice brown with sliced onions. Put
the steaks in a stewpan, pour over them half a
breakfast cupful of boiling water, stew gently for
one hour. Add a tablespoonful of walnut ketchup.
Serve.
China Chilo.
Mince part of a leg of mutton, lean and fat to-
gether. Put a stewpan on the fire, into which' put
four tablespoonfuls of water, 4 onions, 1 chittack of
ghee, or 1£ of butter, a pint of peas, 1 teaspoonful of
pepper and 1 of salt. Add the minced meat and
simmer 1\ hours. Serve with boiled rice.
Tomatoes and Eggs.
Peel 6 tomatoes, cook them in butter or ghee,
season well with pepper and salt. Fry 6 pieces of
bread in ghee; put the fried tomatoes on them ; then


( 54 )
place a hard-boiled egg, cut in half, on each tomato.
Serve very hot.
Devilled Sardines.
Take 6 or 8 sardines, drain off the oil, cover with
dry mustard and cayenne pepper ; fry in the sardine
oil and lay them on hot buttered toast.
Ham Steaks.
Cut some slices of cold ham and put them into a
frying-pan with half a teacupful of water. Turn the
steaks occasionally, so as to brown on both sides, and
bake until all the water has dissolved. Cover over
with flour and pour over them the following sauce :—
Half a cupful of milk, £ chittack butter, 1 teaspoonful
mustard, £ teaspoonful cayenne pepper, let it boil.
Add a little sherry and pour over ham.
Potato Puffs.
Mash well some boiled potatoes with the yolks of
2 eggs. Roll it with a little flour. Cut a round with
a large cup or saucer, fill with cold minced meat
covered with a little curry-powder; season with salt,
pepper, a little chopped onion and parsley. Put on
one side of the round mashed potatoes ; turn over, press
the edges together with a fork and fry a light brown.
Stewed Kidneys.
Boil some sheep's kidneys in water until tender,
using fresh water constantly. Leave until cold, cut
into slices and put into a stewpan with 1 chittack
of butter, cayenne pepper, salt, and a little weak
gravy. Stew for some time and then add a wineglass-
ful of port, claret or sherry. Serve hot.


( 55 )
Savoury Bread Pudding.
Boil 8 ounces or 4 chitfacks of bread in weak soup
or gravy. Squeeze nearly dry. Chop up £ a chittack
of bacon or ham, 9 sardines, 1 dessertspoonful
anchovy sauce, one teaspoonful vinegar, some pepper
and salt, mix thoroughly with two well-beaten eggs.
Bake in a pie-dish for 35 minutes.
Stuffed Rump Steak.
Take some tender rump steak, cut in one long
piece about one inch thick. Make a stuffing as
follow :—Chop some suet, onions, parsley, a few
bread-crumbs, salt, a little nutmeg, pepper, mix all
together with the yolks and whites of 2 eggs. Lay
this on the steak. Roll it up and tie round with
string. Put 1 chittack of butter or ghee into a sauce-
pan, dissolve and put in the steak, turn constantly
so as to brown on both sides. Pour in some water,
cover and let it simmer until quite tender. Take off
the string, serve on a dish with the gravy poured over.
Peas and Buttered Eggs.
Stew a pint of young peas with half a chittack
of butter, a little salt, pepper, and chopped parsley
Until quite tender: beat up the yolk and whites of 3
eggs in a basin, pour over the peas when ready. Serve
as quickly as possible, otherwise the eggs will curdle.
Serve with sippets of toast round.
Devilled Kidneys.
Skin and parboil the kidneys, cut them in half,
dip in warm ghee or butter, sprinkle with cayenne
pepper and a little salt. Fry and serve very hot on
buttered toast.


( 56 )
Pigeons prepared like Woodcock.
Toast some nicely cut pieces of bread, butter, them
add a few drops of anchovy essence on the butter,
spread on toast and put under the birds while roasting.
Roasted Pigeons.
Make a stuffing of chopped suet, parsley and onion;
add any herbs available, the juice of one lemon, a few
bread-crumbs and the yolks and whites of 2 eggs; mix
all well together and season with pepper and salt.
Pick and clean the pigeons, fill the whole inside with
veal stuffing, put a thin slice of bacon round each.
Wrap up in a vine leaf and roast.
Grill.
Cut up the joints of the remains of a cold fowl,
turkey or duck; dip them in warm ghee and then in
a mixture of bread-crumbs, cayenne pepper, salt, and
little nutmeg. Place on a gridiron over a clear fire
and grill gently.
Rissoles.
Make some paste, roll out thin and cut in round
pieces. Mince and pound some cold meat, season
with chopped onion, parsley pepper, and salt. Place
another small round of paste on the top, pinch the
edges to fasten them together, trim, fry brown in
butter. Serve heaped up in a dish.
Omelette of Cold Meat.
Cut up any cold meat into small dice, toss in
melted ghee and brown. Beat up 4 eggs, stir in with
the meat, put all into a frying-pan. Do not turn or
stir until done. Before putting into the frying-pan


( V )
season with the juice of one lemon, one dessertspoonful
of vinegar. Fold together and serve.
Bbowh Fricasie.
Cut up some cold fowl, dip each joint into egg
seasoned with cayenne pepper and salt. Fry brown
in butter. Make a sauce with gravy, one dessert-
spoonful walnut ketchup, thicken with flour and a
little butter. Simmer all together for half an hour.
Beef Scallops.
Fill some scallop shells with minced beef, chopped
parsley, some pickle cut up fine, pepper and salt, mois-
tened with some Worcester sauce or walnut ketchup.
Put a tiny piece of butter on the top of each and bake
until brown in oven. Serve on a flat dish covered
with a table napkin.
Stewed Liver.
Boil the liver until tender, make a rich gravy
seasoned with cayenne pepper, a little nutmeg tur-
meric, add a tablespoonful of port or claret. Put all
together with the liver into a stew-pan and allow to
stew for 10 minutes. Serve hot and garnish with
sliced lemon.
Egg Pie.
Boil 6 eggs hard. When cold peel and cut in
slices. Butter a pie-dish, sprinkle bread-crumbs at
the bottom, then place a layer of eggs; then a layer
of mashed potatoes, with a little butter on the top,
then another layer of eggs, and finally on the top
another layer of bread-crumbs well covered with lumps
of butter.


( 58 )
GOBBITS.
Cut a piece of beef or mutton into small bits, season
with pepper, salt, grated lemon-peel and nutmeg,
some chopped parsley and onions. Fry brown in
butter or ghee. .Then stew till tender in good gravy.
Dip into bread-crumbs and eggs and fry again.
Bubble and Squeak.
Cut some thin slices of cold boiled or roasted beef.
Fry them in 1 chittack of butter to which has
been added £ teaspoonful cayenne pepper, £ teaspoon-
ful salt, and the same of lemon juice. When fried
drain the slices. Have ready a boiled cabbage and
4 mashed boiled potatoes, chop the cabbage very fine,
mix with the potatoes. Sprinkle well with pepper
and a little salt. Fry in a frying-pan with some
butter. Place the cabbage and potato neatly in the
centre of a dish and arrange the slices of meat neatly
round them.
Irish Stew.
Feel and slice 1 seer of potatoes, take 1£ seers of
mutton from the neck chops, 8 onions, 1 teaspoonful
of pepper and 2 of salt, also 1 chittack of fine stale
bread-crumbs. Into a large stewpan put first a layer
of potatoes, then the meat and sliced onions, sprinkle
over them the pepper, salt and bread-crumbs, proceed
thus until all the ingredients are used, taking care
that a layer of potatoes is at the top. Let it stew for
1£ hours. Serve very hot.


Jugged Harb.
After having washed your hare; cat it rip in suit-
able pieces and put into an earthen ware jar, with the
rind of a lemon, 6 cloves, some sweet herbs and 2
onions, also half a pint bottle of claret or port, and the
jnice of 2 lemons. Tie the jar down very firmly so
that no steam can escape. Put a little grass at the bot-
tom of a saucepan, in which place the jar. Let the
water boil for three hours, gradually adding more
water as it boils away. Serve with red current jelly.
Fowl Mayonnaise.
Cut the white meat of a cold roast fowl into long
thin slices. Make a good mayonnaise sauce, dip the
slices into it, arrange them neatly in the centre of a
flat dish, sprinkle chopped hard-boiled eggs on the top,
arrange slices of cucumber, or lettuce round the edge,
and pour the remainder of the sauce over the whole.
Cold boiled potatoes cut into slices can be used also
instead of cucumber or lettuce.
Broiled Meat and Eggs.
Cut some slices of cold underdone mutton or beef,
broil them over a dear fire until done. Keep them
before the fire while you poach as many eggs as you
require, and mash some cold boiled potatoes. Place a
layer of potatoes in a dish, then the slices of meat and
the poached eggs on the top. Melt 1 chittack of but-
ter, season with cayenne pepper and salt, and pour
over the above.
Sweetbreads.
Select perfectly fresh ones, trim and parboil for
7 minutes, then throw them into a basin of cold


( 60 )
water. Dry them, dredge them over with flour, and
fry in-boiling fat or ghee, drain and garnish with
fried parsley.
Welsh Method of Cooking Beefsteak.
Choose a nice steak, beat it well, sprinkle it well
with pepper, and pour over it two tablespoonfuls of
best olive oil, and let it stand all night. Next day
draw off the oil, put it into a frying-pan with 1
dessertspoonful of chopped parsley, add the same
quantity of minced onion. Put the steak into this,
turn it constantly and fry. until the gravy has dried
up. Serve very hot with the sauce poured over it.
Curries.
Curry is eaten in almost every household at least
once daily, generally at breakfast or Bari Hazri.
Too often the making of the same is left entirely to
the cook or khansamah, with the result that a very
tasteless compound is served, he having ommited
many of the necessary condiments, the price of
which his mistress is charged for. I would strongly
advise every " memsaheb " to superintend the mak-
ing of the daily curry. If she cannot spare the time
to watch the whole process or prepare the same
herself on an oil cooking stove, let her cook or khansa-
mah show her all the necessary condiments, which
should be brought to her neatly arranged and pound-
ed on a plate. The following condiments are used
for curries :—Turmeric, green ginger, chillies,
coriander-seed, cardamoms, cloves, cummin-seed, gar-
lic, cayenne pepper, pepper-corns, poppy-seed, lemon-
grass, soa-mattee (a weed known to the natives),


( 61 )
onions, butter, oil or ghee, and a little gravy or soup.
Rice is always eaten with curries. Four ehittacks
of boiled rice is ample for a party of i or 6. The na-
tives prepare it to perfection, so that, no remarks are
necessary. Rice Kidgeree is much appreciated with
curry, recipes for the making of which will be found
later on. The Hindustauae names for all the condi-
ments, etc., will be found in the alphabetical voca-
bulary.
Lentils or dhall are also served with curry, and are
prepared in many different ways. A few directions
are given.
Bombay ducks can be procured from any grocer.
They should be well sprinkled with cayenne pepper
and fried very crisp in butter.
Mooltan Curry.
One teaspoonful Turmeric.
Four teaspoonfuls pounded Onion.
Half teaspoonful Coriander-see I.
Quarter teaspoonful Cayenne Pepper.
One chittack Ghee. - 1
Half cupful Water.
Three hard-boiled Eggs.
Heat the ghee ; have all the condiments previously
prepared. Add them all to the boiling ghee; also
add onion. Stir constantly in the sauce-pan and cook
until brown. Put in 3 hard-boiled eggs. Pour in
half a cupful of water. Simmer until the ghee looks
clear like salad oil on the top.
6 - -'


( 62 )
Madras Dry Curry.
One teaspoonful dry Turmeric.
Half „ Coriander-seed.
Half „ Cayenne Pepper.
Quarter „ Cummin-seed.
Quarter „; Dry Ginger.
A few Peppercorns.
Half a chittack Mustard Oil.
Some Mutton or Beef cut into small squares.
Half a cupful of weak soup or gravy.
Heat the mustard oil until it forms bubbles, then
put in all the condiments and a little salt. Stew in a
stewpan until the mixture is of one consistency and
slightly brown. Add the cut-up meat, stir well, pour
in the gravy, cover and allow to simmer until the
gravy has dissolved and the mixture looks fairly dry.
Serve with rice.
Fish Curry.
One and a half tablespoonsful Curry-powder.
Two pounded Onions.
Two chittacks Oil or Ghee.
Eight „ cold boiled Fish.
One teaspoonful Lemon Juice.
Heat the oil, and to it add the curry-pawder and
onions. Cut the fish into small squares and add it to
the oil, etc., stir constantly over the fire for about 40
minutes. Add the lemon juice. Serve with boiled
rice.
Rabbit Curry.
V One Rabbit cut into pieces (cold boiled),
i One tablespoonful Curry-powder.
One and a half chittack Butter or Ghee.
\ Two chittacks sliced Onions,
i One clove of Garlic
f One teaspoonful of Salt.


( 63 )
Fry the onions until browned in the ghee, then
add the clove of garlic, salt and curry-powder. Stew
until thoroughly cooked. Add the cold boiled rabbit,
cat into small pieces, add half a cupful of gravy and
simmar the whole slowly for 10 minutes.
Beef Curey.
One chittack Ghee.
Two sliced Onions.
Two chittacks Milk.
One and a half tablespoonsful Curry-powder.
One quarter of a scraped Cocoanut.
Beef cut into dice.
Fry the onions in the ghee until brown, add the
curry-powder. When well mixed add the beef and
milk in which the grated cocoanut has been allowed to
soak, and which must also be added. Simmer the
whole for half an hour. Serve with rice.
Curried Oysters.
Fifty Oysters.
One chittack Butter.
One and a half tablespoonsful Curry-powder.
Two sliced Onions.
Half a grated Cocoanut and Milk.
One cupful Broth.
Fry the onions in the butter, add the curry-
powder and broth and cocoanut, and let the whole
simmer slowly for 30 minutes. Add the cocoanut
milk and let the whole boil for 4 minutes. Add the
oysters, let the whole simmer gently for a few
seconds, and then serve with rice.
Mooltan Curry.
Butter ... ... 1^ chittacks.
Sliced onions ... ... 4 „
Mutton ... ... 8 „


( 64 )
One cnpfnl Cocoannt Milk.
Curry Powder ... 1£ tablespoonsful.
The juice of one Lemon.
Slice the onions and fry them brown in the but-
ter, take them out and put them aside. Into the boil-
ing butter, put the mutton, which must be cut into
small dice, and the curry-powder, cook over a slow
fire until it looks brown, add a coffee cupful of gravy,
and after a few minutes pour in the cocoanut milk
and the lime juice, simmer slowly for a few minutes,
and serve very hot with rice.
i Hussainee Curry.
One and a half chittacks Ghee.
Two tablespoonsful ground Onions.
Half teaspoonful Garlic.
Half „ Cayenne Pepper.
One „ Coriander-seed,
One „ Ginger.
One „ Poppy-seed.
Three blades of Lemon-grass cut into pieces
three inches long.
One small teacupful of gravy.
Some sliced Ginger.
Some sliced Onions.
The remains of a Cold Fowl or Mutton cut into
rounds.
Prepare the meat, sliced ginger and onions by
cutting them all into small rounds about three-quart-
ers of an inch in diameter. Have four silver skewers
or thin pieces of bamboo about 4 inches in length.
Thread the meat, &c, on this, by putting the skewer
through the middle of the round: first meat, then
onion, finally ginger, continuing thus until the skewer
is filled up. Put the one and-a-half chittacks of ghee


( 65 )
into a saucepan, heat thoroughly, add condiments,
stew till brown, put in lemon grass also. When brown
lay in your hussainee sticks, pour the teacupful of
stock over the whole and allow to simmer slowly for
about half an hour.
Egg and Dhall Curry .
Four hard-boiled Eggs.
One chittack of Ghee.
One teaspoonful Turmeric.
One ,, Cummin-seed.
One „ Garlic.
One „ ground Chillies.
One tablespoonful ground Onions.
Half a breakfast cupful of Dhall.
The juice of two small Lemons.
Half teacupful of Gravy.
Hard boil four eggs ; when cold, take off the shell.
Boil the dhall until soft.
Heat the ghee in a frying-pan, add the condiments,
fry brown, when add the dhall and gravy, allow to
simmer slowly for 20 minutes, put in eggs whole,
simmer five minutes longer. Before serving cut eggs
in halves and sprinkle sliced onions, which have been
fried brown in butter, over the top.
No. 2.—Dhall Curry with Eggs.
One cupful of parboiled dhall.
Two chittacks Ghee.
One teaspoonful Salt.
Half „ Cayenne Pepper.
Half „ Garlic.
Two tablespoonsful ground Onions.
One teaspoonful Corianderrseed.
Two sticks Cinnamon.
A few Cloves.
Three bard-boiled Eggs ,«?ut into slices.


( 66 )
Six Onions cut into slices and fried brown in
butter.
One cupful Soup or Gravy.
Heat the 2 chittacks of ghee, put in all the condi-
ments and stew brown. Add the dhall, stir all to-
gether for five minutes. Pour in the gravy, cover and
allow to simmer for 15 minutes until the ghee floats
clear on the top. Pour out into a vegetable disb,
garnish on top with plenty of sliced onion fried brown,
and sliced eggs over the onions.
Cocoanut Curry.
One Cocoanut and Milk.
One and a half chittacks Ghee.
Quarter teaspoonful Coriander-seed.
One ,, Salt.
One „ Chillies.
Quarter „ Cayenne Pepper.
Two tablespoonsful ground Onions.
Half teaspoonful ground Ginger.
Four hard-boiled Eggs.
Eight Onions.
Rasp the cocoanut. Fry all the condiments in
boiling ghee; when quite brown, add the cocoanutwith
a little of the milk. Slice and fry brown in butter
the eight onions. Put into a frying-pan with the ghee,
&c, simmer until fairly dry, and then pour over the
hard boiled eggs in a vegetable dish* Serve very hot
Omelette Curry.
Six Eggs.
One chittack Ghee.
One and a half tablespoonsful ground Onionsh
One teaspoonful ground Garlic.
One „ „ Chillies.
One „ n Coriauder-seed.


( 67 )
Three blades lemon grass, cut into three inch'
pieces.
Half cap stock or gravy.
To make the omelette, break six eggs in a pan,
add pepper, salt and a tablespoonful of cold water.
Put a little fresh butter into a frying-pan to melt,
and allow to nearly boil. In the meantime beat the
eggs with a whisk, and when the butter is ready put
them into the frying-pan. As it is frying turn up the
edges that they may be properly done. When cook-
ed, double it.
Put the ghee into a stewpan, heat well, add all the
condiments and lemon grass. Then when these are
well browned, pour in the gravy and allow to simmer
for 10 minutes. Put the omelette on a frying-pan
over the fire, pour curry sauce over it, turn the
omelette and allow to fry for about 5 minutes.
Garnish the top before serving with slices of onion
fried brown in butter.
One small Fowl (curtcha).
Three Potatoes cut into very thin slices and fried
brown.
One and half chittacks Ghee.
One tablespoonful ground Onions.
One tablespoonful „ Coriander-seed.
\ One teacnpful (large) of gravy or water.
Cut the fowl up into about 14 pieces, warm the
ghee, to which add the condiments, and brown. Put
in the pieces of chicken into the saucepan with the
ghee and condiments, pour the cupful of gravy over
Chicken Cdery.

Turmeric.
Chillies.
Poppy-seed.


( 69 )
black pepper 4 chittacks, fenugreek 3 chittacks, gin-
ger 2 chittacks, cummin-seed £ chittack, cayenne pep-
per 1 chittack, cardamoms 1 chittack, 2 blades of mace,
1 nutmeg grated and £ a chittack of fennel seed.
Powder finely, mix, dry, and bottle for use.
Kedgerees to be served with Curries.
Boil some rice together with half a cupful of dhall,
strain and allow to dry. Slice four onions, fry brown
in butter or ghee. Put the rice and dhall in a frying-
pan with one chittack of ghee, add a few cloves and a
stick of cinnamon, put in the onions. Serve in a
vegetable dish with slices of hard-boiled eggs on the
top.
Kedgeree No. 2.
Boil some rice in water, in which put one dessert-
spoonful of turmeric, a few cloves, lemon-grass, a little
sliced ginger and salt. Serve with fried onions on the
top.
No. 3.
Boil some rice in milk, strain, and put into another
saucepan with one chittack ghee, a few coriander-seeds,
a little nutmeg, mace and cinnamon. Fry some onions
brown and mix with rice just before serving.
No. 4.
Scrape a cocoanut, keep the milk of the same, and
put all into a saucepan with some rice, add a little
cow s milk or water and one dessertspoonful of tur-
meric, cut one hardboiled egg in slices and garnish on
the top before serving.
Golden Rice.
»v"ash and clean 8 chittacks of rice ana put it into a
large saucepan with half a chittack turmeric (hitldee)


( 70 )
'which must previously have been dissolved in a little
water, 1 stick of cinnamon, J teaspoonful salt, 1 salt-
spoonful cayenne pepper (and if liked 3 chittacks of
sultanas). Pour over the whole two quart bottles of
cold water, and boil over a moderate fire until the
rice looks dry, stir in 1 chittack of butter. Put into
a vegetable dish and place near the fire or in a cool
oven until required. To be served with curry.
SALADS.
Salad Dressing.
Beat up the yolks of two eggs with four tablespoons-
ful of good cream, two tablespoonsful melted butter,
one teaspoonful salt, one teaspconful made mustard,
and a small teacupful of milk. Beat and mix all well
togther, then put into a saucepan over the fire until
it thickens. It must not be allowed to boil. When
cold it is ready for use.
No. 2.
Take one teaspoonful of made mustard and the
same of fine white sugar. Add very carefully, drop by
drop, two tablespoonsful of the best salad oil, stir and
mix all the while. Add in the same way, drop by drop,
three tablespoonsful of milk and two tablespoonsful of
vinegar The vinegar must be added very gradually,
otherwise it will curdle.
No. 3.
The yolk of three hard-boiled eggs, a small table-
spoonful of Parmesan cheese, one teaspoonful of made
mustard, one teaspoonful of Tarragon vinegar, half a
teaspoonful Worcester sauce Mix all these well


( 71 )
together and add one tablespoonful Lnocaor olive oil
and a little cream or milk.
No. 4.
The yolk of two eggs well beaten, add a teaspoon-<
ful of mustard and the same of oil and vinegar, drop
by drop, finally a wineglassful of Sauterne or Hock,
Sidney Smith's Recipe for Salad Dressing.
To large potato 38, pass through kitchen sieve,
Unwonted softness to the salad give,
Of Mordant mustard add a single spoon,
Disburse the condiment which bites so soon;
But deem it not thon man of herbs, a fault,
To add a double quantity of salt:
Three times the spoon with oil of Lucca crown.
And once with vinegar prooured from town.
True flavour needs it, and your poet begs
The pounded yellow of two well-boiled eggs,
Let onion atoms lurk witbin the bowl,
And scaroa suspected, animate the whole:
And, lastly, on the flavoured compound toss
A magic teaspoon of anchovy sauce,
Then though green turtle fail, though venison's
tough
And ham and turkey are not boiled enough,
Serenely full the epicure may say,
"Fate cannot harm me—I have dined to-day \"
Vegetable Salad,
Take the remains of any cold vegetables left over
from a previous meal, the greater the variety so muoh
the better. Chop fine. Cover with dressing and serve,
German Potato Salad.
Cut np any oold boiled potatoes into very small
pieces, also some capers and olives and a little choppad
parsley, add a little beetroot also cat up into small


( 72 )
pieces. Just before serving cover with sated dressing
No. 3, but omit the Parmesan cheese,,
Russian Salad.
Make a mixture of chopped celery, beetroot and
well scraped horseradish, and mix with oil, vinegar,
pepper and salt.
Norwegian Salad.
Cut some cold boiled potatoes into squares, also
some beetroot, but there must be more of the former
than of the latter ; mix together with a little ohopped
pickle and an onion, pepper to taste. Add a little
vinegar in which some sugar has been dissolved ; pile
the salad in a bowl, crumble the yolks of hard-boiled
eggs on the top and place round the sides the white
of the eggs cut into shapes, and pieces of beetroot,
make a sauce with cream, adding red vinegar from
the beetroot until it is a pretty pink colour,
Ordinary Salad.
Take two lettuces, split them in two and wash
thoroughly ; drain the water well from them, break
into pieces with the hand. Never cut lettuce with a
knife, as this makes it lose its crispness. Mix with it
slices of beetroot, radishes, cucumber. Garnish with
9 hard-boiled egg, cut into slices, serve with a salad
dressing.
Cucumber Salad.
Take a freshly-cut cucumber, peel and slice it as
thinly as possible, sprinkle with pepper and salt.
When wanted for Uble, pour over it one table-
.-poonful of Tarragon vinegar and two tablespoonsful
of best salad oil, . - - .


( 73 )
Sardine Salad.
Take half a box of sardines, drain off the oil,
remove the backbones, tails and skins. Have ready
3 hard-boiled eggs, mince them and the sardines finely;
season with pepper and salt. Serve with mayonnaise
sauce poured over it.
Shrimp Salad.
Take about 4 chittacks of picked shrimps, wash
them. Make a sauce of 3 eggs, beating the whites
first, then gradually adding the yolks; add drop by
drop 1 tablespoonful of salad oil aid 1 chittack of
vinegar, 1 teaspoonful of salt and of white pepper, and
a little made mustard. Stir over the fire until it thick-
ens, and when cold, pour over the shrimps to which
has been added some finely-cut lettuce.
Beetroot Salad.
Boil the leaves and root of a beet until tender, cut
off the leaves, drain them well, chop them up, but not
too finely; sprinkle over with plenty of pepper and
salt. Mix equal quantities of salad oil and vinegar
together, pour them over the beet, and serve.
French Bean Salad.
Take some cold boiled French beans. Soak them
in a little vinegar, and sprinkle well with salt and a
little cayenne pepper. Let them soak for about
a quarter of an hour, drain off the vinegar, and mix
with them some salad oil mixed with a little made
mustard.
7


( 74 )
Fish Salad.
Take some cold boiled fish, break it into small
flaky pieces, mix with it an equal quantity of cold
boiled cauliflower and lettuce torn into shreds.
Make a dressing as follows:—Kub the yolks of 3 hard-
boiled eggs with 2 teaspoonfuls salad oil, the same of
mustard, and 1 teaspoonful of salt and white pepper.
Add enough vinegar to make it liquid. Mix the fish,
etc., cut up the whites of the eggs and arrange them
neatly on the top.
BREAKFAST SCONES AND MUFFINS.
Scones.
Eight chittacks Flour.
One chittack Butter.
One saltspoonful Salt.
One tablespoonful Bird's Baking-powder.
Mix together the flour, salt, and bakingpowder,
rub in the butter. Add sufficient milk to make into a
stiff paste, roll out about one inch thick. Handle as
little as possible. Cut into triangles. Powder a tin
with flour and bake at once in a quick oven.
Scotch Scones.
Four chittacks Flour.
One saltspoonful Salt.
Half teaspoonful bi-Carbonate of Soda.
Half „ Cream of Tartar.
A little Buttermilk.
Mix the cream of tartar, soda, salt, and flour all
well together. Mix to a stiff paste with buttermilk,
roll out about £ inch thick, cut in round or triangular


( 75 )
pieces. Put on a floured tin and bake for half ar
hour in a'quick oven.
Oatcakes.
These are made by mixing oatmeal with butter-
milk to a stiff dough. First warm the buttermilk, mix
well with the hand, add a little salt. Flour a board,
roll out very thin. Bake on a frying-pan.
MUFFIN.
Four chittacks Flour.
Two „ Butter.
Two yolks of Eggs.
One white of Egg.
A little warm Milk.
Rub the butter into the flour. Add the well-beaten
yolks of two eggs and the white of one. Mix to a
paste with a little warm milk. Cover it over and let
it stand for one hour. Roll out the paste, put into a
round tin, and bake. Serve hot, cut into triangular
pieces well buttered.
Muffin No. 2.
Eight chittacks Flour.
Two „ Butter.
Three Eggs.
One teaspoonful Baking-powder.
A little Salt.
A little Milk.
Rub the butter into the flour. Melt the baking
powder in a little milk ; also beat up the eggs and add
to the milk. Mix with the flour and butter. Put into
a cake-tin, bake for half an hour, cut into slices,
butter liberally and serve very hot.
Breakfast Cakes.
Three chittacks Butter.
Eight „ Flour.


( 76 )
Six Eggs (yolks).
Three „ (whites).
Beat the butter to a cream, add to it the floor,
also the eggs, -which must previously be well beaten.
Beat all together for half an hour, form into small
round cakes, and bake.
Two teacupsful Flour.
Half teaspoonful Tartaric Acid.
One „ Bi-carbonate of Soda.
Two Eggs.
A little Buttermilk.
Make a hole in the flour, put in the two well-
beaten eggs and a little buttermilk. Stir well with a
wooden spoon. The tartaric acid and bi-carbonate of
soda must first of all be well mixed with the dry
flour; when the whole has been beaten to a thick
batter let it stand for five minutes. Have a girdle
well buttered over and hot, put the batter in spoonfuls
on the girdle, keeping the shape as round as possible.
When they begin to look dry on the upper side,
slip a blade of a knife quickly under, turn the scones
over and brown them to a golden colour.
Drop Scones.
Hot Bread.
Flour


Salt
ir


( 77 )
Mix together the flour, baking-powder, salt and
well beaten eggs, with enough milk to make a stiff
batter. Mix well and bake in a bread tin. To be
eaten hot.
Potato Scones.
Potatoes ... ... 8 chittacks.
Butter ... ... 1 „
Flour ... ... £ „
Baking-powder ... ... 1 teaspoonfnl.
Salt ... ... 1
Eggs ... ... 2
Mash the potatoes and pass them through a sieve,
mix the butter with them. Mix the baking-powder
and salt with the flour and add them to the mashed
potatoes. Make into three cornered scones about three
quarters of an inch thick. Bake very quickly in a hot
oven. Split open with the back of a knife, butter, and
serve very hot.
Hot Scones.
Flour ... ... ... 8 chittacks.
Bi-Carbonate of Soda ... 1 teaspoonfnl.
Buttermilk.
Mix the soda with the flour, form into a stiff
dough with some buttermilk, roll out to a thickness
of half an inch, cut into rounds. Bake for half an
hour in a quick oven. Serve very hot.
North Country Scones.
Watson's American flour ... 3 coffeecupsful.
Milk a•a .. *•• »•


( 78 )
Soft sugar ... ... 1 teaspoonful.
Baking-powder ... ... 3 „
Salt ... ... 1 small „
Butter ... ... i chittack.
Mix the salt, sugar, and baking-powder with the
flour, and rub in, little by little, the butter. Mix well
with a spoon or with the hand until smooth and no
lumps are left. Pour in gradually the fresh milk until
a smooth batter is the result. Roll out once to about
half an inch thick, and cut,with a sharp knife into three-
cornered pieces. Put them on a flat tin which must
first be heated and well floured. Bake in a hot oven
for about 25 minutes.
Rice Scones.
Flour ... ... 2 teacupsful.
Cold boiled rice ... ... 1 „
Salt ... ... 1 ,,
Eggs ... ... 2
Fresh milk.
Mix the flour, rice salt and well-beaten eggs to-
gether with milk sufficient to make a thick batter.
Beat all well together, roll out to half an inch thick,
cut into three-cornered scones and bake on a well
greased tin.
Soda Loaf.
Flour ... ..8 chittacks.
Bi-carbonate of soda ... 1 teaspoonful.
Buttermilk.
Mix the soda with the flour, form into a stifi
dough with some buttermilk. Half fill a small
oblong baking tin with the mixture, flour the tin
before filling it. Bake in a moderate oyen. To be
eaten void with butter.


HOME COOKERY.
Curried eggs—Put into a saucepan an
ounce of salt butter, a tablespoonful of
chopped onion, and cook till they are brown.
Then stir in two dessertspoonfuls of curry
powder, mixing it well, add two dessert-
spoonfuls of flour, stirring quickly all the
time. Add a quarter of a pint of milk and
water, and when a good sauce is made put
in four hard-boiled eggs cut in slices. Serve
with boiled rice.
Dutch Stew U lb. neck of mutton, 1
small firm cabbage, 6 potatoes, 2 onions,
i tablespoonful dripping, pepper and salt.
Put into a pot the dripping, and let it get
hot; then slice the onions, and fry them
gently in it. Wash the mutton well and put
it in the pot with the clean water that hangs
about it. Put the lid instantly and closely
on the pot, and let it stew slowly for three-
quarters of an hour. Take a nice firm cab-
bage, wash it, remove the withered leaves,
and cut it into eight pieces lengthways, like
the divisions of an orange; place the cabbage
in water; peel six potatoes and cut them in
slices half an inch thick, and place them
also in" the water. When the meat has stewed
for three-quarters of an hour, lift the cab-
bage, dripping with water, and the pota-
toes, and pack both round the meat; sprinkle
over them a teaspoonful of salt, half a tea-
spoonful of pepper, and replace the lid
closely and quickly, and stew for three-
quarters of an hour. It must be cooked
slowly, else it will burn. The whole is cooked
by steam, and is a most delicious as well
as profitable dish.

















DIFFERENT WAYS OF COOKING
AND
VEGETABLES.





( 81 )
DIFFERENT WATS OF DRESSING POTATOES.
POMMES DB TERRE A LA CREME.
Cut some cold boiled potatoes into thin slices
and place them in a sauce pan with 1 chittack of batter,
1 dessertspoonful of lime juice, a little salt, grating
of nutmeg and cayenne pepper, and 2 chittacks of
cream. Stew over the fire, mix well, and serve very
hot.
"Joung Potatoes Cooked in Butter.
Choose young potatoes as much of a size as pos-
sible, put them into a stewpan with one chittack of
butter and a teaspoonful of salt, cover, shake
occasionally and cook for one hour.
POMMESDE TERRA A LA VlCTORINE.
Take 8 chittacks of boiled potatoes, pass them
through a sieve and mix with them 1 chittack of but-
ter, the yolks of two raw eggs, £ teaspoonful of salt.
The same of white pepper. Form into small rolls.
Place on a buttered baking tin and bake a nice brown.
POMMES DE TERRE AU GRATIN.
Prepare as above adding half a chittack of Par-
mesan or other cheese, bake, and pour over them
some melted butter and chopped parsley. To be
served very hot.
Potato Shape.
Pass some boiled potatoes (about 8 chittacks)
through a sieve, and add to them 1 chittack of butter,


( 82 )
half a breakfast cupful of milk, pepper and salt, and
enough grated bread-crumbs to make a stiff paste.
Butter a mould, fill it with the mixture, put it in a
quick oven, and bake till brown. Turn out of the
mould.
Potatoes Rissoles.
To 10 chittacks of mashed potato add half a
chittack of butter, the beaten yolks of 2 eggs,
pepper, salt, and a little lemon juice. Form this mix-
ture into small round balls, dip each one into the
beaten yolk of one egg and then roll into grated bread-
crumbs. Fry brown in boiling fat or butter.
Green Potato Loaf.
Mix with 8 chittacks of boiled potatoes the re-
mains of some cold boiled cauliflower half a chittack
of butter, salt, and a little cayenne pepper. Heat well
in a stew-pan, butter a mould, fill it with the mixture
and bake until the top is slightly brown.
Potatoes a la Maitre d'Hotel.
Take some cold boiled potatoes, cut them into slices
and put them into a stewpan with 1 chittack of
butter, 1 teaspoonful of flour, 2 dessertspoonsful chop-
ped parsley, pepper, salt, and a little lemon juice.
Toss the whole in a stewpan over the fire, until
well mixed. Serve very hot.
Potatoes with Ham.
To every 8 chittacks of mashed potatoes add 2
chittacks of grated ham, 1 dessertspoonful chopped
parsley, pepper, salt and a little grated nutmeg. Bind


( 83 )
the whole with the beaten yolks of two eggs. Eoll
out, form into small balls, and fry brown in boiling
fat.
Potatoes fried whole.
Boil them, and then put them into a stewpan with
half a chittack of butter. Toss them about to prevent
burning, dip each one in the beaten yolk of an egg,
and roll in grated bread crumbs ; fry brown in boiling
fat or ghee.
Roasted Potatoes.
Wash well, nick a tiny piece out of the skin
of each, rub a little butter over each, and roast in the
oven.
Broiled Potatoes.
Parboil them, take off the skins, roll them in butter,
then in flour, and broil on a gridiron, over a clear
fire.
Carrot and Potato Soufflee.
Take 10 chittacks of mashed potatoes and 3
chittacks of boiled mashed carrots, mix the two with
the yolks of 4 eggs, a dessertspoonful of finely
chopped parsley, pepper and salt. Place the mixture in
a buttered dish. "Whisk well the whites of the eggs,
spread them over the top of the souffee and bake.
N. B.—If liked, the carrots can be omitted and
potatoes only used, or onions or turnips substituted.
Stuffed Potatoes.
Choose large potatoes, wash well, nick a small
piece of skin from each, and bake in the oven until
done. Cut the top from each, scoop out the insides,
and with them mix about 1 chittack of butter, the


( 84 )
yolk of an egg, 1 dessertspoonful of chopped parsley,
pepper, salt, and a little grated nutmeg. Re-fill the
skins, cover, and put them back in the oven for 3
minutes. Serve on a folded napkin.
Potatoes with Vermicelli.
Take 8 chittacks of mashed potatoes, mix with
them ^ chittack of butter, the well beaten yolk of an
egg, pepper and salt. Roll out on a floured board to an
eighth of an inch thick, cut into three-cornered pieces.
Brush over each with the yolk of an egg and sprinkle
them thickly with vermicelli. Fry brown in boiling
fat or ghee. Serve hot.
Hints about cooking Vegetables.
To keep their colour, they should be boiled in soft
water. If such cannot be obtained, aid to the water
in which you intend to boil them, 1 teaspoonful of
carbonate of potash.
Use as fresh as possible, and boil as- quickly as
possible in boiling water and salt, in an uncovered
vessel.
Generally, when vegetables sink to the bottom of
the vessel in which they are being boiled, it is a sign
they are done.
Lettuces should be stood in water for half an
hour before being used; the whole must not be
immersed, but only near the stalk, where it has been
cut As soon as potatoes are peeled, they should be
thrown into a vessel containing cold water.
When vegetables are boiling, the top must be
skimmed constantly, otherwise the flavour will be
spoilt.


( 85 )
Asparagus.
S<irape the stalks and then wash them in cold
water.. Fasten them up into a bundle or bundles,
trimming them all the same size ; put them into boiling
water in which has been dissolved a dessertspoonful of
salt; boil for half an hour, or until tender. Serve on
toast, with melted butter, in a sauceboat, or with a
good Mayonnaise sauce.
Asperger a la'Romaine.
Scrape the stalkjjjind wash them in cold water,
then cut them into pieces about an inch long, boil
nntil tender in boiling water and salt, drain. Put
into another saucepan with a teacupful of wat«r, 1
tablespoonful of salad-oil, and the same of vinegar,
pepper, salt, and boil, then add the whites of 2 eggs,
and half a chittack of butter. Heat and serve at once.
Artichokes.
After gathering, keep them for one day, then boil
in boiling water and salt for 50 minutes ; drain, and
serve with butter.
Jerusalem Artichokes.
Wash them well, and scrape them. Boil or steam
them like potatoes, or else boil them in milk and water
until soft. Serve with melted butter.
Roasted Artichokes.
Wash and scrape them slightly, then roast them
well in the oven, and serve with melted butter.
French Beans.
Take off the ends and strings, slit them in two and
let them soak in cold water for one hour, then boil
8


( 87 )
be nicely trimmed. After 20 minutes it should be
done. Serve with 1 chittack of melted butter poured
over it.
Cauliflower.
Soak the cauliflower for 40 minutes in cold water.
Boil some water with a handful of salt, put in the
cauliflower, which must be nicely trimmed. After
20 minutes it should be done. Serve with melted
butter.
Carrots.
Trim your carrots neatly and boil them in boiling
water in which a tablespoonful of salt has been dis-
solved. When tender drain off the water. Add a
piece of butter, the size of a walnut, to the carrots, also
some pepper, half a teaspoonful of powdered sugar,
and a squeeze of lemon. Heat again and serve.
Carrot Shape.
Boil some large carrots until tender, pass through
a sieve, take about a breakfast cupful of the mash, and
to it add half a breakfast cupful of grated bread-
crumbs, the yolks of two eggs, cayenne pepper and
salt. Batter a mould, pour in the mixture and steam
for 1 hour, serve with melted butter poured over it.
Stuffed Cucumber Stewed.
Take 2 fair-sized cucumbers, cut the ends off
each; from one side only extract the seeds, place
them in vinegar and water, make a stufling with
equal quantities of bread-crumbs and parsley, half
the quantity of chopped onions, bind the whole with
the yolk of an egg, fill the cucumbers with this


( 88 )
mixture after draining the vinegar off them. Stew
them in a good stock until soft. Serve hot.
Green Peas.
Select young peas. Boil them in boiling water
in which has been dissolved a handful of salt. Keep
the saucepan uncovered and boil rapidly for about 15
minutes, drain. Stir in a piece of butter. Sprinkle
with pepper and salt, and serve very hot.
Stewed Peas.
Take a seer of young peas, and stew them in a
saucepan with 1£ chittacks of butter, a sliced onion, a
little mint, 1 teaspoonful of white sugar, pepper and
salt, stew until tender, serve at once.
Salsfy.
This vegetable when cooked has a decided resem-
blance to the flavour of oysters if properly cooked as
follows :—
i
Scrape the roots, and after having washed them
thoroughly, parboil them. Cut them into peioes,
sprinkle with pepper and salt, fry in plenty of butter.
When done sprinkle a little lemon juice over the
whole.
Stewed Salsify.
Scrape well, stew them in milk until tender, add
pepper and salt, mash well, and serve with melted
butter.
Spinach.
Clean the spinach thoroughly ; this will take some
time, as it must be washed in several waters. Drain
well, have ready some boiling water in which a hand-
ful of salt has been dissolved. Put in the spinach


( 89 )
and boil for 10 minutes, adding if you have it a slice
of bacon, drain well. Chop finely, stir in a piece of
bntter the size of a walnut, add pepper, salt, and a
Sprinkling of lemon juice. Heat again, placing it in
the oven so as to dry up any superfluous moisture.
Serve very hot.
Mashed Tuekips.
Pare i large turnips, boil them in milk until ten-
der. Drain and rub the turnips through a cullender.
Put the mash into a stewpan with half a chittack of
butter, a tablespoonful of milk, 1 teaspoonful sifted
sugar, salt and cayenne pepper. Serve very hot.
Turmps Glazed.
Pare 4 turnips and cut them into quarters, throw
the pieces into boiling water and salt, and parboil
them for 10 minutes: Drain. Put them into a sauce-
pan with 1 chittack of butter, sprinkle over them
1 dessertspoonful of powdered white sugar. Moisten
with stock, as soon as the sugar begins to change
colour, add pepper and salt. Stew until done and
serve very hot.








.J








*





SPICED BEEF
AND
MUTTON HAMS.





( 93 )
Spiced Beef.
Take a round of beef, about 10 lbs. in weight,
pound with a pestle and mortar the following ingre-
dients : 1 whole nutmeg grated, 1 teaspoonful mace,
2 ditto of cloves, 1 teaspoonful cinnamon (powdered),
1 eggspoonful cayenne pepper and 4 chittacks coarse
brown sugar; rub the beef well with the above mix-
ture twice daily for 3 days, then add 6 chittacks of
salt and rub again, twice daily for another week.
Rinse it in cold water on the 8th day. Tie into shape,
stew gently in a large stewpan with a seer of good
stock poured over it, adding some sweet herbs and
parsley for about 4£ hours. Do not take it out of
the stewpan until it is quite cold.
Cured Beef Tongue.
Rub the tongue well with a handful of salt and
let it stand for 24 hours. Take 2 dessertspoonfuls
of salt and 1 of saltpetre and coarse brown sugar,
1 saltspoonful cayenne pepper and 1 teaspoonful
pounded mace. Rub this mixture into the tongue
daily for a week, then add another chittack of salt,
rub again twice daily for 2 days more. Smoke over
a wood fire for 5 days. When required for use soak
it in cold water for 4 hours, and then boil until tender,
which process will take about 5 hours.
A Mutton Ham.
Select a good sized leg of mutton; take 8 chittacks
of salt, 1 chittack of saltpetre, 2 chittacks of bay
salt, £ chittack of black pepper, mix them all well
together with 3 chittacks of coarse brown sugar. Rub


C 94 )
it well with this mixture daily for 6 days, add more
salt, and rub again for another week. Drain it, bury
it in bran. "Wrap it after it has lain in the bran for
a week in brown paper, and smoke for a week over a
wood fire.
No. 2.
Take a hind quarter of mutton which must be cut
so as to resemble a ham, Leave for 3 days, sprinkling
it daily with salt. Mix together 4 chittacks of bay
salt, 4 chittacks of common salt, 1 chittack saltpetre,
1 chittack of black j pepper, 4 chittacks of coarse
brown sugar or gur, moisten it with a quart bottle
of beer, boil the [whole and pour it boiling hot over
the mutton. Roll it twice daily in this syrup for
about 20 days. Drain and wipe very dry, bury in
bran for 2 days and smoke for 4 weeks over a wood
fire. The ham must be wrapped up in coarse brown
paper before being smoked.
When the mutton hams are required for use soak
them for 5 hours in cold water unless they are being
used soon after curing when 1£ hours will be long
enough.
Put into a large saucepan with plenty of cold
water, and boil gently for 2£ hours. These hams
should be eaten cold.
I Stuffed log OT mutton.-Get a small leg, 6 or 7 lb.,
bone it, and fill up the hole with veal forcemeat and
two shallots finely minced. Sew it up underneath;
bind and tie up compactly, and roast about two and
I a-half hours. This will be found a great lmprove-
I ment to the ordinary roast joint. _ 1




















AFTERNOON TEA.





( 97 )
AFTERNOON TEA.
The following advice -will be found useful in the
making of cakes :—
1. The flour must be well dried before mixing
with the other ingredients.
2. The sugar, if white is used, must be carefully
powdered and sifted.
3. The eggs, yolks and whites should each be
well beaten separately. The tread must be extracted
out of each.
4. Currants should be well washed, picked and
thoroughly dried, as if they are at all damp they will
cause the cake to be heavy. Before using sprinkle a
little flour over them.
5. Always beat the butter to a cream.
6. When that is done add the powdered sugar.
7. Then the flour.
8. Then the currants, sultanas, candied peel or
whatever fruit you are using for the cake.
9. Then the beaten yolks of the egg.
10. Finally the whites of the egg.
This order of mixing answers for most cakes,
however it must not be made a hard-and-fast rule.
11. The lightness of cakes depends upon the
whipping of them, and in taking care that all the in-
gredients are properly incorporated.
12. The baking tins should be well lined with
greased paper.
13. Care must be taken that the oven is suffi-
ciently hot before the cake is put in, otherwise it will
not rise properly.


( S3 )
14. If the oven is too hot, the outside of the cake
will burn, while the inside remains uncooked.
15. If the bottom of the oven appears too hot
place the baking tin on another inverted tin.
16. Do not open the oven door for about half
an hour after your cake has been put in, if you do,
it will in all probability be heavy.
17. If the top appears to be browning too quick-
ly put a sheet of buttered paper on the top of the tin.
18. To ascertain when the cake is done, thrust
a clean knife into the middle, if it comes out clean,
it is sufficiently baked, if any of the mixture adheres
to it, continue the baking until the above result is
obtained.
19. "When done, remove it at once from the
tin and stand the cake on its side.
20. Do not cut it until perfectly cold.
21. Test your oven with paper, if too hot it
would blacken. A brisk oven would turn the paper
brown, and for a moderate oven it should make it a
golden brown.
TEA CAKES.
Tea Cake No. 1.
One lb. Flour (eight chittacks).
One teaspoonful Bi-carbonate of soda.
One dessertspoonful Butter.
One tablespoonful Sugar.
A few Currants.
Rub the butter lightly into the flour, melt the
soda in a dessertspoonful of milk and mix it with the


( 99 )
fl oar and batter. Add the currants and sugar. Make
a well in the middle and pour in some buttermilk;
mix it with the hand, bat do not work the dough more
than is necessary. Roll out and cut into three-
cornered or round pieces. Bake for half an hour, then
cut open, butter and close, serve in a folded napkin.
The oven must always be very hot at first, otherwise
the dough will not rise well.
Tea Cake No. 2.
Eight chittacks Flour.
Two „ Butter.
Two Eggs.
One tablespoonful Sugar.
A little warm Milk.
Beat the yolks of the two eggs and the white of
one; mix the flour and butter well together and add to
the eggs, pound and add the sugar. Mix it to a paste
with a little warm milk, cover it over and let it stand
for an hour. Boll out the paste and cut it into cakes
with the top of a glass; flour the same, so that it will
not stick. Bake on floured tins. Serve very hot, cut
in two and butter.
Tibhoot Tea Cake.
Eight chittacks Flour.
Two „ sifted Sugar.
Four Eggs.
Three chittacks Butter.
Mix the flour and sugar together. Beat the yolks
only of the four eggs. Heat the butter, but not so as
to make it oily, and beat it to a cream, by degrees add
the flour, sugar and eggs to the butter, mix well, roll
out, and put in a baking tin in a moderate oven.


( ioo )
Brash over before baking wit h the white of an egg
slightly sngared.
The Doris Tea Cakes.
Eight chittacks Flour.
Four „ Butter.
Half teaspoonful Baking-powder.
One saltspoonful of Salt.
A little warm Milk.
Mix the flour and salt together, also baking-powder.
Beat the butter to a cream, add to the flour, etc. Mix
with a little warm milk to form a stiff paste. Roll out,
cut into rounds; bake for half an hour. When done
split into halves, butter thickly, put into the oven for
a few moments, serve very hot.
The Berty Tea Cake.
Eight chittacks Flour.
Half teaspoonful Baking-powder.
Half teaspoonful Bi-carbonate of Soda.
One tablespoonful sifted Sugar.
A little Buttermilk.
Mix the soda and baking-powder thoroughly into
the flour ; add the sugar. Make a stiff dough with the
buttermilk, which must be sour, but not rancid. Bake
in round cakes, cut in halves before serving, and
butter.
Potato Tea Cakes.
One pint Potatoes (eight chittacks).
Half chittack Butter.
One teaspoonful Baking-powder.
One tablespoonful sifted Sugar.
Half chittack of Flour.
Two eggs well beaten.
A little salt.


( ioi )
Mash well the boiled potatoes ; pass through a sieve,
mix them with the butter and other ingredients. Beat
the two eggs well, yolks and whites ; add them. Mould
into one flat cake. Bake very quickly. Split and
butter while hot, cut into three-cornered pieces.
Sally Lunn.
Two teaspoonsful Cream of Tartar.
Three tablespoonsful sifted Sugar.
Sixteen chittacks flour.
One teaspoonful Bi-carbonate of Soda.
Four well-beaten Eggs.
Half chittack Butter.
One teacupful Milk.
Mix the cream of tartar and sugar with the flour,
add the well-beaten eggs, and the butter whipped to
a cream ; after having been heated melt the carbonate
of soda in the milk, add to the mixture and stir
steadily for a few minutes. Bake in two round cake
tins in a quick oven. Toast, and serve buttered.
Cormsh Tea Cake.
Eight chittacks Flour.
One chittack Butter.
Three Eggs.
One tablespoonful sifted Sugar.
One teaspoonful Baking-powder.
Half saltspoonful Salt.
Bub the butter and the flour together. Melt the
baking-powder in a little milk. Beat up the eggs,
the yolks and whites separately. Mix all the ingre-
dients well together. Put into a shallow cake tin.
Bake in a moderate oven for half an hour. When
done, cut into fairly thick slices, butter liberally, and
serve very hot.


( 102 )
Banff Tea Cakes.
Four chittacks Flour.
Two „ Butter.
Half chittack Sugar.
Half „ Currants.
One piled up teaspoonful of Baking-powder.
Two Eggs,
A little Milk.
Rub the butter into the flour, add the sugar and
baking-powder and currants. Beat well the two
eggs, and add them with enough warm (not hot)
milk to make a stift dough. Boll out about half an
inch thick, dust with sifted sugar, and bake in a
very hot oven for 10 minutes. Split open, butter
and serve hot.
Kentish Tea Cakes.
Eight chittacks Flour.
Three „ Butter.
Three „ white sifted Sugar.
One chittack Candied Peel.
One-quarter teaspoonful Bi-carbonate of Soda,
Four yolks of Eggs.
Two whites of Eggs.
A little Milk.
Rub the butter into the flour, add the sugar and
candied peel cut up into dice. Melt the soda into a
little milk and add also. Beat up the yolks and whites
of the eggs separately and add them gradually. Mis
well. Grease a tin, aud drop the mixture on to it in
lumps. Bake in a quick oven.
Sweet Dbop Scones.
Two teaspoonsful Flour.
Two tablespoonsful sifted Sugar.
One teaspoonful Bi-carbonate of Soda,


( 108 )
Half teaspoonful Tartaric Acid.
Two Eggs.
A little Buttermilk.
Put the flour into a basin and add to it the sugar,
tartaric acid and soda; mix well. Make a hole in the
flour and pour in the well beaten eggs and a little
buttermilk, stir with a wooden spoon, make into a
thick batter and stir briskly for a few minutes. Al-
low to stand for 5 minutes when air bubbles should
form. Make a girdle or frying pan quite hot, grease
well and drop the batter on to it in spoonfuls. When
they begin to look dry on the top, turn them quick-
ly over by inserting the blade of a knife underneath.
Brown nicely and serve with butter.
Sweet Milk Scones.
Eight chittacks Flour.
One chittack white Sugar.
Half chittack Butter.
One teaspoonful Cream of Tartar.
One-half teaspoonful Bi-carbonate of Soda.
A little warm Milk.
A pinch of Salt.
Put the flour into a basin and mix with it the
cream of tartar and soda, then add the butter and
sugar and salt, mix lightly. Add enough milk to
make a dough. Roll out. Cut into 3-Cornered
scones about £ inch thick. Bake to a light brown in
a moderate oven, butter and serve hot.
Sweet Crumpets.
Eight chittacks dough as made for bread.
Half a cupful sifted Sugar.
Two chittacks Butter.
Four Eggs.


( 104 )
Take the dough from the baker when he is
making bread, rub into it the sugar, butter and well
beaten eggs. Mix well, and bake in well greased
muffin rings. Serve hot and buttered.
CAKES.
Plain Plum Cake.
One seer Flour.
Twelve chittacks Raisins.
Four ,, Butter.
Four Eggs.
Candied Lemon-peel.
Four chittacks moist Sugar.
Beat the butter to a cream and add to it the sugar,
flour, chopped lemon-peel and well-stoned raisins
(or sultanas). Beat up the yolks and whites of the
eight eggs, each separately ; add to the other ingre-
dients, mix all thoroughly together, put into a cake
tin for about an hour in a well-heated but not fierce
oven. Butter the cake tin well and place a piece of
buttered-paper on the top.
Seed Cake.
One seer Flour.
Four chittacks pounded Sugar.
Two teaspoonsful Baking-powder.
A little Milk.
One ounce Carraway-seeds.
Two chittacks Butter.
Mix the flour and sugar together ; make a hole in
the middle, into which pour three chittacks of luke-
warm milk, into which has been put the baking-
powder. Place for one hour in a warm place. Melt
he butter until it looks like oil and add it to the other


( 105 )
ingredients, also the carraway seeds. If too stiff, add a
little more milk. Line a cake tin with well-
buttered paper. Pour in the mixture. Rub the top
over with a paste brush dipped in milk. Bake for
about an hour.
Suffolk Cakes.
Eight chittacks Flour.
Four „ Sugar.
Four „ Butter.
Four Eggs.
Four chittacks Currants.
Mix the flour and sugar together, then well rub
in the butter. Beat the eggs well, yolks and whites
separately. Beat the whole together for half an
hour ; put in the currants, stir all well together, and
drop upon well-buttered lins. Bake in a moderate
oven for about half an hour.
Transparent Gingerbread.
Four chittacks Flour.
Two „ Butter.
One small teacup coarse brown Sugar.
Four chittacks Treacle.
Two teaspoonsful powdered Ginger.
Bub the butter into the flour, sprinkle over it the
brown sugar, also the ginger. Boil the treacle, stir
all together and allow to stand for 12 hours. Make
into small balls, handle them as little as possible, and
put them on tins a little apart from each other, and
bake in a moderate oven.
Birthday Cake.
Eight chittacks white Sugar.
Eight „ Butter.
Twelve „ Flour.


( 106 )
Two chittacks sweet Almond.
Four „ mixed Peel.
One seer Sultanas.
One teaspoonful mixed Spice.
Two wineglassfuls Brandy.
Twelve Eggs.
Beat the butter to a cream, add the sugar and
flour, mix well, then add the sultanas and sweet al-
monds, which must be blanched and cut up into small
pieces. Then the peel and spice. Finally the yolks
and whites of the well beaten eggs. Stir thoroughly
and pour in the brandy. Bake in a moderate oven
for three and a half hours.
Snow Cake.
Four chittacks Arrowroot.
Two „ Butter.
Two „ white sifted Sugar.
Six eggs, the whites of.
One teaspoonful Essence of Vanilla.
Beat the butter to a cream and gradually stir in
the sugar, arrowroot and essence. Beat the whites of
the eggs to a froth, add them to the other ingre-
dients, and beat the whole well for half an hour.
Place in a shallow tin, and bake in a moderate oven.
Sprinkle white sugar on the top. It will take about
an hour cooking, but it must not be allowed to
brown.
Lemon Cake.
Yolks of ten Eggs.
"Whites of five Eggs.
Eight chittacks white Sugar.
Four „ Flour.
The raspings of four Lemons.
The juice of two.


( 107 )
Beat the yolks and whites of the eggs separately,
then put in the finely-sifted sugar, beat for half an
hour, add flour and the rasping and juice of the lemons.
Butter your tin and bake in a quick oven. Add the
juice of the lemons last of all and dust with sugar
before it is put in the oven.
Little Cakes.
Two ounces Almonds.
Two „ burnt Almonds.
Four chittacks Sugar (white).
The whites of three Eggs.
Beat the whites of eggs to a strong froth. Chop
up the almonds and pound the sugar. Mix all toge-
ther and drop on to well-buttered paper with a spoon.
Marie Cake.
Six chittacks Flour.
Six Eggs.
Four chittacks Butter.
Four „ white Sugar.
Beat all together for half an hour, put in a well-
buttered cake tin, and bake in a moderate oven about
three quarters of an hour.
Shrewsbury Cakes.
Eig"ht chittacks pounded white Sugar.
Eight „ Butter.
Twelve „ Flour.
Two Eggs.
A little Cream or Milk.
Rub the butter, flour and sugar all well together,
mix it into a paste with the yolks and whites of eggs,
each well beaten separately. Add a little milk or
cream if necessary. Let it be for half an hour, roll


( 108 )
it out thin, cut into small rounds of about three inches,
bake in a moderate oven.
Pound Cakes.
Four chittacks Butter.
Four „ white Sugar.
Yolks of twelve -Eggs.
Four chittacks Flour.
One teaspoonful grated Ginger.
Half „ Nutmeg.
Two chittacks sliced Citron.
One chittack Almonds.
Eight chittacks Currants.
Four „ shred Raisins.
A very little ground Mace.
Beat the butter to a cream, then add pounded
sugar, the flour, grated ginger, nutmeg. Beat the
yolks of the eggs, add them to the other ingredients,
also the citron or lemon peel. Dredge the currants
and raisins with flour and add them also, beat all well
together and put into a tin lined with buttered paper.
Bake two hours.
Plain Plum Cake.
Three chittacks Butter.
One and half seer Flour.
Three chittacks moist Sugar.
Four „ Sultanas.
Two teaspoonsful Baking-powder.
Eight chittacks warm Milk.
Mix the flour and butter together, also sugar and
currants which should previously have been washed,
dried, and dredged with flour. Melt the baking-
powder in the milk. Add to the flour, etc., and work
into a light dough. Put into a well-buttered tin and
bake about one and a half hour.


( 109 )
Soda Cake.
Eight chittacks Flour.
Four „ Currants.
Four „ Butter.
Four chittacks white pounded Sugar.
Four „ new warm Milk.
One teaspoonful Bi-carbonate of Soda.
Dissolve the soda in the milk. Work the butter
into the flour, add sugar and currants and last of all
the milk and soda. Mix all well together. Put in
a cake tin with buttered paper round it. Bake for
about one hour.
Queen Cake.
Two chittacks Flour.
Two „ sifted Sugar.
Two „ Currants.
Two „ Butter.
Yolks of four Eggs.
Whites of three Eggs.
Put the butter into a stewpan in a warm place
and work it into a cream, mix in the sugar. Then
put in half of the well-beaten eggs and work for ten
minutes ; now stir in the flour lightly, then the cur-
rants. Take some small pans of any shape, rub the
inside of each with a little butter, fill and bake for a
few minutes in a hot oven. Remove as soon as pos-
sible from the tins.
Shortbread.
Four chittacks Butter.
Two „ sifted Sugar.
Eight „ Flour.
Take all the water very carefully out of the butter
(water makes the shortbread hard). Mix the sugar and
10


( 111 )
well mixed together in equal quantities in two shallow
round tins well buttered. Turn one out of the tin when
baked, spread with apricot or other jam, put the other
on the top, and sprinkle with powdered sugar.
Jumbles.
Two chittacks Butter.
Four „ Flour.
Four moist Sugar.
One quarter ehittack ground Ginger.
The grated rind of a Lemon.
The juice of a Lemon.
A little Treacle.
Bub the batter into the flour, add the moist sugar,
ginger, lemon-juice and peel. Mix with treacle to a
paste, spread very thinly on tins. Bake in a moderate
oven, and when done enough cut into strips or rounds
while still on the tins. Roll each piece round the
finger. Keep in tin, or they will lose their crispness.
Cocoanut Cake.
Two cups of Sugar.
Two and a half cups of Flour.
One cup of Butter.
One cup of Cornflour.
One cup of Milk.
One teaspoonful Bi-carbonate of Soda.
Two teaspoonsful Cream of Tartar.
The whites of twelve Eggs.
Two Cocoanuts.
Beat the butter to a cream, mix in the powdered
sugar, cornflour and cream of tartar. Then add the
milk, leaving a little in which to dissolve the soda.
Beat the yolks of eight eggs and stir into the above
ingredients. Add the soda dissolved in milk. Bake in
layers and make the following paste to place between.


( 112 )
The whites of four eggs well beaten, eight tablespoons-
ful of powdered sugar, on the top of this spread a layer
of grated cocoanut. When sufficient layers have been
covered to make a good-sized loaf, ice the cake, and
before the icing is set cover thickly with grated
cocoanut.
Spice Cake.
One and a half cups Butter.
Two cups Sugar.
Four „ Flour.
One cup Milk.
Four Eggs.
One teaspoonful Soda.
Twt) teaspoonsful Cream of Tartar.
One teaspoonful Cinnamon.
Two teaspoonsful Cloves.
Nutmeg to taste.
Mix well and bake.
Sponge Cake.
Eight Eggs.
Their weight in white Sugar.
The weight of 4 in Flour.
The rind of 2 Lemons.
Beat the yolks of the eggs and add to them the
powdered sugar and grated lemon peel, beat all very
well together. Beat the whites of the eggs to a stiff
froth, add them to the other ingredients, then gra-
dually put in the flour which must be warm, conti-
nue the beating all the time the flour is being added.
When the mixture is quite smooth, cease beating, as
the less it is beaten after the flour has been added
the lighter.it will be. Warm a tin, butter it, put in
the mixture and bake in a moderate oven.


( 113 )
Yorkshire Parkin.
One seer Oatmeal.
Eight chittacks Butter.
Eight „ Sugar.
Eight „ Treacle.
One dessertspoonful ground Ginger.
Sift the oatmeal through a coarse sieve, rub in
the butter, then aid the sugar, and treacle, and gin-
ger. Mix into a dough, put into a large square tin,
and bake in a slow oven. When nearly done, wash
the top over with brandy.
Wedding Cake.
One seer Flour.
Four chittacks mixed Candied-peel.
Twelve ,, sifted Sugar.
One seer 12 chittacks Currants.
Eight chittacks Butter.
Four „ blanched Almonds.
Two chittacks Spices.
Four Lemons, the grated peel of.
Two wine glassfuls Brandy.
Twenty Eggs.
Beat the yolks of the eggs, and gradually add to
them the flour, sugar, butter beaten to a cream,
spices, almonds cut into small pieces, lemon peel,
candied peel, brandy. Mix all well together for 1 hour,
then add the well whipped whites of the eggs, beat for
another 10 minutes. Bake for about 5 hours in a
moderate oven. When cold ice it as follows : —
Twelve chittacks white Sugar.
Twelve „ sweet Almonds.
Two „ bitter „
Eight Eggs, the whites of.
Rose Water.


( 114 )
Pound the almonds to a paste in a mortar, add
the sugar and pound the two well together adding a
little rose water. Then mix to a proper consistency
with the well-whisked whites of the eggs. Spread
over the top of the cake, dry before the fire, and when
cold cover with sugar icing.
The Devon Lunch Cake.
Eight chittacks Flour.
Two „ Sultanas.
Two „ Raisins.
Two „ Currants.
One chittack Candied Peel.
Twenty drops Essence of Ratifia.
Four chittacks white Sugar.
Six Eggs.
Four chittacks Butter.
Two „ Milk.
Two teaspoonsful Baking-powder.
Dissolve the baking-powder in the milk, stone
and clean the raisins, currants, and sultanas, cut up the
candied peel into small dice. Mix the flour with
the butter, add the sugar, fruit, essence, milk. Beat
the eggs, yolks and whites separately. Mix all well
together. Put the mixture into a buttered tin and
bake for 2 hours in a moderate oven.
The Chilham Cake.
Eight chittacks Flour.
Four „ Sultanas.
One chittack Candied Peel.
Two chittacks Butter.
Three „ Sugar.
Two „ Milk.
Six Eggs.


( 115 )
Mix the butter with the flonr, add the cut up
candied peel, fruit and sugar. Beat the eggs well,
yolks and whites separately, and add them first hav-
ing poured in the milk. Put in a greased tin and
bake in a moderate oven for 1^ hours.
Jelly Cake.
Three Eggs (large).
One and a half chittacks Butter.
Six „ sifted Sugar.
Nine „ Flour.
Three-quarters of an ounce Bi-carbonate of Soda.
One and a half ounces Cream of Tartar.
A little Milk.
Apricot Jam.
Beat the eggs most thoroughly, add the sugar,
butter beaten to a cream and flour. Dissolve the
soda and cream of tartar in a little milk. Add them.
Pour the mixture into three small shallow tins well
buttered. Bake in a quick oven. Pile the cakes one
on the top of the other with icing on the top one,
and apricot jam between each. This is a most delicious
cake if properly made.
Good Sultana Cake.
Twelve chittacks Butter.
Twelve „ Flour.
Ten „ Sultanas.
Twelve ,. weight of Eggs (in shell).
Twelve „ powdered Sugar.
Beat well the yolks of the eggs and add the sifted
sugar, then the flour and raisins, butter, and last of
all the well beaten whites of the egg. Bake about 2
hours.


( 116 )
Rutland Cakes.
Eight chittacks Flour.
Four „ Butter.
Six „ Sugar.
Six Eggs.
The rind of a lemon grated.
One eggspoonful Nutmeg and Cinnamon mixed.
A few blanched Almonds.
Beat the butter to a cream, add the sugar, flour,
spices and lemon-peel. Beat the yolks of the eggs,
add them, then the well beaten whites. Roll out about
an inch thick, cut into small round cakes, ornament
the top of each with blanched and cut up almonds.
Bake in a fairly brisk oven.
Truro Cakes.
Four chittacks Butter.
Eight „ Flour.
Five „ white Sugar.
Two „ Currants.
Half chittack mixed-peel.
Four chittacks boiling Milk.
Four Eggs.
Beat the butter to a cream and gradually dredge
in the flour, sugar, well cleaned and dried currants,
put, beat the 4 eggs well and add them, and last of
all enough of the boiling milk to make it of a
proper consistency. Butter a cake tin, pour in the
mixture and bake.


( 117 )
Chocolate Cake.
Four chittacks white Sugar.
Three „ sweet Almonds.
One chittack bitter do.
Four chittacks Schweitzer's Cocoatina.
Twelve Eggs.
One chittack grated Bread.
Half teaspoonful Essence of Vanilla.
Beat the yolks of the eggs to a froth, add gradually
the cocoatina, then the sugar and almonds, beaten
to a paste with a pestle and mortar, and the essence
and bread-crumbs. Beat the ;whites of the egg to a
stiff froth, and stir into the other ingredients. Flour
a cake tin, put in the mixture, and bake for about 1£
hours in a moderate oven.
Tuscany Cake.
Nine chittacks sifted Sugar.
Twelve Eggs.
Six chittacks Flour.
One tablespoonful Rose Water.
Beat well the yolks of the eggs, and add to them
the sugar, flower and rose water. Whip the whites of
the 12 eggs to a stiff froth. Mix all together lightly.
Butter some paper and line a cake tin. Pour in the
mixture and bake in a fairly hot oven.




















BUNS.


( 121 )
BUNS.
Eton Buns.
Eight chittacks Flour.
One chittatfk Raisins.
One „ Currants.
Two chittacks Sugar.
Two „ Butter.
Half teaspoonful grated Nutmeg.
One saltspoonful Salt.
One teacupful Milk.
One teaspoonful Baking-powder.
Mix the flour, baking-powder, salt, nutmeg and
sugar altogether. Beat the butter to a cream and
add also the well cleaned raisins and currants. Mois-
ten to a proper consistency with warm milk. Form
into buns, glaze the tops by brushing oyer with milk.
Bake in a fairly quick oven.
Bath Buns.
Eight chittacks Flour.
Two „ Butter.
Six Eggs.
One and a half chittacks Milk.
One and a half „ sifted Sugar.
Quarter chittacks Carraway-seeds.
Toddy.
Warm the flour, and add a little toddy, also the
butter beaten to a cream, sugar, carraway-seeds and
well beaten eggs. Moisten to a proper consistency
with some warm milk. Put the mixture in a warm
place to rise. When it has well risen form into buns.
Place a strip of candied peel on each and dust with
sugar. Place the buns on a well buttered baking tin,
and bake for 20 minutes in a brisk oven.
11


( 122 )
Sultana Buns.
Eight chittacks Flour.
Three „ Butter.
Two „ sifted Sugar.
Two Eggs.
One and a half teaspoonful Baking-powder.
One chittack Currants.
A little Milk.
Mix the flour and baking-powder together, work
in the butter and sugar. Beat the eggs with the
milk, and lastly put in the currants. Bake at once
in a hot oven.
Vanilla Buns.
Four chittacks Flour.
Two „ Sugar.
One chittack Butter.
Six Eggs.
One teaspoonful Essence of Vanilla.
Beat the butter to a cream and gradually dredge
in the flour and sugar. Beat the eggs well, add to
them the essence, and pour the whole over the flour,
etc. Form into buns and bake in a moderate oven
for three-quarters of an hour. ^
Hot Cross Buns.
Eight chittacks Flour.
Two „ Sugar.
Half teaspoonful mixed Spices,
Four chittacks Butter.
Six Eggs.
A little Milk.
One teaspoonful Baking-powder.
Two chittacks Currants.
Rub the butter into the flour, spice and baking-
powder. Beat the eggs well and add them, also


( 123 )
the well picked and dried currants. Moisten with a
little -warm milk to make a soft dough. Cover and
stand in a warm place for half an hour. Make into
bans, form a cross on the top with the back of a
knife. Place on floured tins and bake for 20
minutes.
Sponge Buns.
Six Eggs.
Their weight in Flour.
Sifted Sugar.
Quarter teaspoonful Essence of Vanilla.
Whisk separately the yolks and whites of the eggs;
to the former add the sugar, flour and essence, and
lastly add the whites of the eggs. Form into buns,
sprinkle sifted sugar on the top, and bake in a mo-
derately quick oven.
Dholi Bun.
Eight chittacks Flour.
Six „ Butter.
One chittack Sugar.
Four Eggs.
Two chittacks Sultanas.
One chittack Candied Peel.
A small cupful Cream or Milk.
Beat the butter to a cream and add the flour, sifted
sugar, and sultanas. Beat the eggs, yolks and whites
separately, to a stiff froth, and add sufficient
cream or milk to make it of a proper consistency.
Form into small buns, lay a thin slice of candied peel
on each, sprinkle with sugar, and bake for half an
hour in a hot oven.


C 124 )
. Windsor Buns.
Eight chittacks Flour.
Eight „ Butter.
Eight „ sifted Sugar.
Eight „ Currants (or Sultanas).
Eight „ weight of eggs in shell.
Beat the butter to a cream, and a Id to it the
sifted sugar, then the flour and currants, and lastly
the yolks and whites of the eggs, beaten and added
separately. Stir all well together, make into buns,
place on a buttered tin Glaze the tops by brushing
them over with milk. Bake for 40 minutes.
Cocoanut Buns.
Twelve chittacks Flour.
Four „ sifted Sugar.
Four „ grated Cocoanut.
Four „ Butter.
Two teaspoonfuls Baking-powder.
Some Milk.
Warm the flour before the fire and add to it the
sugar, baking-powder and cocoanut. Beat the butter
to a cream and add also enough warm milk to make
it a proper consistency. Brush over with the white
of an egg, and bake in a hot oven for 20 minutes.
Saffron Buns.
Twelve chittacks Flour.
Four „ Butter.
Four „ Sugar.
One teaspoonful powdered Saffron.
Half teaspoonful „ Cinnamon.
Half „ „ Nutmeg.
Some Milk.
Beat the butter to a cream and add to it the floor,
sugar, saffron, cinnamon and nutmeg. Moisten


( 125 )
with milk. Foim into buns, and bhke for half an
h our in a moderately hot oven.
Comfit Btjns.
Eight chittacks Bntter.
Eight „ Flour.
Two teaspoonsfuls Baking-powder.
Three chittacks Sugar.
Some Cream.
One ounce Comfits.
Bub the butter into the flour, add the baking-
powder and sugar. Make the whole into a proper con-
sistency by adding sufficient warm cream ; make up
into buns. Strew the tops with pink and white carra-
way comfits, and bake upon buttered tins for 20
minutes or so.























DINNER





( 129 )
SOUPS.
There are, I think, very few dishes so ranch appre-
ciated as good soups, but how seldom does one enjoy
such a dainty. I hope, however, that the following
directions for making will be tried and understood,
and, I am quite sure, let the appetite be refined or
vigorous, recipes will be found among them to suit all
palates.
Be very careful always to use perfectly fresh in-
gredients and utensils that are spotlessly clean. Skim
carefully and do not let any one flavour strongly pre-
dominate. Boil long and slowly in a soup digester,
which is preferable to other utensils, as no steam can
escape. A little butter is a great improvement to
soup, as it softens it, also a slice of ham, bacon, a little
sugar; anchovy and other sauces can all be used to
advantage. Soup is richer and better for being kept a
day before using.
Soup from Bones of Poultry.
Most excellent soup can be made from the bones of
fowls, duck and other poultry ; a very rich flavour can
be obtained if they are broken up into very small
pieces, and as the feet contain the most delicate of
gluten, they should never be discarded. To prepare
them they must be well scalded and the outer hard
skin drawn off. To the bones of one fowl three pints
of water are necessary; the same for a duck. For those
of a goose and turkey two quarts. If cold weather,
6oak them in water overnight; if hot, let them soak for
a few hours only. B^il four hours in a soup digester,


( 130 )
season with red pepper, a Bttle sherry or sauce. Strain
before serving.
Gbavy Soup.
Take the bones from a used-up sirloin or other
piece of beef; remove fat, break up the bones and place
them in a digester with two quarts of cold water, one
tablespoonful salt, a few peppercorns. Keep the whole
simmering for eight hours, strain into a clean basin,
when cold skim off the fat. Heat it again in a sauce-
pan, colour with a little browning, add a little onion,
vermicelli or maccaroni.
Ox Tail Soup.
Obtain two tails from the bazaar ; have them cut
into joints, stew them in plenty of water with some root
vegetables cut in small pieces. Remove the scum and
fat as they rise. Colour with a little sweet sugar, add
a little white wine, and strain clear into a soup-tureen.
Persian Soup.
Take equal parts of beef and ham cut into small
squares. Take a small piece of butter, nutmeg, and a
few peppercorns, put all together into a digester or
saucepan, simmer until it begins to glaze, add a little
milk, toss in a few small carrots and onions. Stew for
four hours.
Gravy Soup.
Take some thin slices of beef, broil some of it over
a clear fire to give colour to the gravy. Put that
with the remaining raw slices into a stew-pan, add a
few cloves, peppercorns, two onions, a spoonful of Wor-
cester sauce. Cover with hot water, let it boil, skim
two or three times. Cover it up and let it simmer
till thick and strong.


( 131 )
Sago Soup.
Three pounds of beef without fat, one slice ham.
Put them in a saucepan with a little butter. After
a few minutes, -when the gravy has run out, add two
quarts of .water and three sliced onions which have
been nicely browned by frying in butter. Add eight
cloves, a little mace, a stick of cinnamon, a few pep-
percorns; stew until the scup is rich and brown,
remove nieat and strain soup. Put into another
saucepan and thicken with sago.
Curate's Soup.
Cut four slices of mutton, fry brown, put them
and their gravy in a stewpan. Cut six turnips and
six carrots in slices, four onions, a few peppercorns.
Simmer till the meat is reduced to a pulpy mass.
Strain and serve either with or without vegetables.
Maigre Soup.
Boil some green peas, broken-up lettuce leaves,
parsley, four onions, a spoonful of sugar, pepper, nut-
meg and salt, a good piece of butter; simmer for
about two hours, pass all through a sieve, and serve
with fried sippets of bread.
POTAGE AU LAIT.
Cut some thin slices of bread into long narrow
strips without crust; sprinkle with sugar, toast before
the fire, and when done place in a tureen, pour over
them scalding milk thickened with the beaten yolks
of two eggs. Sprinkle grated nutmeg on top.
Green Pea Puree.
Take two cupsful of peas, mash them, add one pint
of boiling water and mix thoroughly, rub through a


( 133 )
and grated nutmeg. When very soft, pass the pulp
through a sieve, add a quart of scalding milk. Season
to taste. Serve with sippets of toast.
A Simple Soup.
Cut some thin slices of bread, fry them brown in
fresh butter; season with sticks of cinnamon, and a
few cloves, put into a stew-pan with a little water.
Simmer until the bread is in a pulpy mass ; add a little
more butter, and when melted, stir in a quart of milk
and yolks of two eggs. Serve hot.
Giblet Soup.
Take two goose giblets or those of twice as many
ducks, cut them in pieces and put into two quarts of
water. Add four onions, a dessertspoonful of pepper,
the same of salt and the peel of a lemon, cover all with
water and stew. When the gizzards are tender, strain.
Put into another stew pan one chittack of butter, a des-
sertspoonful of flour, brown over the fire, stirring all the
time. In about ten minutes skim and strain it, add a
little cayenne and half a wineglassful of sherry, the
juice of a lemon. Serve very hot.
Sheep's Tail Soup.
Get four sheep's tails, cut them in joints, blanch and
stew them for several hours, having added a little bacon
or ham and water wherewith to stew. Season with
three onions mashed, a little parsley, a dessertspoonful
of flour, cayenne pepper, salt, and the juice of two
lemons. Strain through a cloth. Add a little white
wine and serve hot,
12


C 13* )
MtTLLIGATAWNEY SOUP.
Take eight onions and put them in a saucepan with
three chittacks of ghee. Cut up a fowl into about 16
pieces, season plentifully with pepper, stew with the
onions for one and a half hour. Take out the pieces of
fowl, put them into another stewpan with four dessert-
spoonfuls of curry-powder or paste and one dessert-
spoonful of turmerio (huldee). Pour a quart and a half
of water to this and stew slowly for one hour; add the
juice of one lemon and a little cayenne pepper. Boil
rice, and serve in a separate dish with the soup.
MULLIGATAWNEY SOUP No. 2.
Take a full-sized chicken (kabdbi), cut it up into
small pieces. Put into a saucepan with two ehittacks
of ghee, two tablespoonfuls mashed onions, one tea-
spoonful cayenne pepper, one and a half teaspoonful
ground turmeric (Jmldee), one teaspoonful coriander
seed (dhunnid), a quarter teaspoonful garlic; add a.
little weak gravy with this, now put in the cut-up fowl
with some salt. Pry some onions out in slices and add
to it. Cover and let it simmer until the fowl is tender,
adding water if necessary. Serve with rice and slices
of lemon.
Mutton Broth.
One and a half seers of neck of mutton added to
two quarts of cold water; add turnips, onions, salt,
pepper and half a cupful of pearl barley. Boil 4^ hours
and skim well occasionally.
Chicken Broth.
Cut up a small fowl into pieces, wash, put into a


135 )
digester or stewpan -with a quart and a half of water,
add 1-^ chittacks of rice, some peppercorns and salt.
Boil, skim constantly, simmer for three hours.
Pigeon Soot.
Take three young pigeons, stew slowly in two quarts
of water, season with herbs and a little spioe. Add a
few green peas. Arrange the pigeons, cut in halves,
in a soup-tureen. Strain the soup and pour over
them.
Hare Soup.
Have the hare carefully skinned. Divide and take
out the gall. Add one quart water, one teaspoonful
anchovy sauce, a little sugar, the juice of two lemons,
an onion, cayenne pepper, and salt. Simmer for 2£
hours, strain, serve hot with sippets of toast.
Flour Soup.
Put some dry flour in a frying-pan and shake it
lightly over a clear but not too hot fire until it be-
comes of a light golden brown. While still hot pour
over it enough milk to make the soup. Add plenty of
.white sugar and powdered cinnamon. Cook very
carefully, turning it round gently always in one direc-
tion. Just before serving thicken with the yolk of two
eggs. Serve with sippets.
Sago Wine Soup.
Wash the sago, boil for an hour in plenty of water,
a pinch of salt, some cinnamon and rind of lemon.
When the water is reduced to half, fill up with red wine
and some lemon sliced, sugar to sweeten, and before
serving, sprinkle with powdered cinnamon-


( 136 )
Cheese Soup.
Slice some six or eight onions, fry them in butter
or ghee until slightly browned, then stew in 1£ pints
of milk. Season with pepper and salt. Let it simmer
for one hour. Serve with Parmesan cheese sprinkled
on the top.
Pea Soup.
Simmer one seer of dried peas in 2£ quarts water,
add four onions sliced, also two sliced carrots and
turnips. When all are quite soft pass through a
sieve. Add a little butter, pepper and salt, and a tea-
spoonful of Worcester sauce or mushroom ketchup.
Sprinkle with powdered mint just before serving.
Serve with sippets of toast.
Flavouring for Soup.
Pour chittacks of sherry into the same amount
of anchovy essence, add 2 chittacks portwine, and one
chittack mushroom ketchup, stir in one teaspoonful of
curry-powder. Add \ chittack of thin lemon peel and
half a drachm of citric acid. Let it stand a week,
then bottle for use.
Tomato Soup.
Fry two dozen tomatoes just enough to heat them.
Slice four onions and fry in butter till brown. Put
them and the tomatoes in a digester. Stew for half
an hour. Add one quart gravy, stew 1 \ hours. Pulp
the vegetables through a sieve, season with salt and
cayenne pepper.
Pepper Pot.
Take three quarts of water, put into a digester.
Add the bones of any cold roast beef and 8 chittacks


( 137 )
of bacon. Add to this celery, turnips, lettuces, all
cut small; stew gently till the meat is tender. Skim
carefully. Season with plenty of cayenne pepper and
salt. Boil some spinach and add it to the soup with
the meat of some cold fish and serve very hot.
Italian Soup.
Cut 12 chittacks of beef into thin slices, grate
or mash 8 chittacks of potatoes, slice two onions, 8
chittacks of peas, and 1^ chittacks of rice; put them
into a digester with three quarts of water. Boil till
reduced to a little more than half. Season with pepper
and salt, strain. Serve hot with fried bread cut up
into small dice.
Carrot Soup.
Take 6 or 8 large red carrots, scrape off the red
part and use that only. Put it into a soup digester
with 2 small onions cut into slices, 1 seer of good
broth or stock, pepper and salt, 1 teaspoonful sifted
white sugar. Boil until thick and serve very hot.
Onion Soup.
Slice about 4 large onions. Toss them in butter
until they are soft, then add 8 chittacks of good,
stock, and stew slowly until they are soft. Pass
through a sieve. Mix with enough milk to make the
soup a proper consistency. Beat again and serve
with a little Parmesan or grated cheese on the top.
Pigeon Soup,
Stew very slowly in 2 seers or 2 quarts of water
two well grown pigeons, and 2 slices of bacon or
ham, and 2 teaspoonfuls of green peas, stew until
done. Strain and serve very hot.


C m y
Wild Duck Soup.
Skin the bird and wash it well in salt and water,
,jent it up into pieces, breaking all the bones, and put
it into a large stewpan or soup digester, with 12
peppercorns, 3 onions, 1 saltspoonful cayenne pepper
and a teaspoonful of salt. Pour over it 2 seers or 2
quarts of water. Simmer slowly until the meat
looks stringy, strain through a tammy cloth, pour
in a wineglassful of port-wine and serve with toasted
sippets.
ENTREES FOR DINNER.
Olives.
Cut some thin slices of lean beef 2iinches by 6 inches,
and some slices of bacon the same size. Parboil some
onions and mince finely. Lay a slice of bacon over a
slice of beef, sprinkle on some of the onions, a little
chopped parsley, red pepper and salt. Roll up each
olive tightly and tie round with twine. Fry them in
very hot butter or ghee until they begin to get
brown. Serve on sliced onions which have been fried
brown and crisp in butter.
Marrow Patties.
Saw the marrow-bones in half, cover the ends with
paste made of flour and water. Over this tie a floured
cloth ; put the bones in an upright position in a
saucepan full of boiling water. There must be enough
water to cover the bones. They will take about two
hours to boil. When done remove the marrow from
the bones and mix with a little chopped parsley, onion,


( 139 )
a saltspoonful of cayenne pepper, and the juice of one
small lemon. Make some paste; cut it in small
rounds ; place the mixture on one, cover with another
round of paste, press edges together and trim. Bake
and serve very hot.
Salmi.
Make hot in a stew-pan one wineglassful of claret
or port, the juice of two lemons, two tablespoonfuls of
salad oil, a little cayenne pepper and salt. Cut up into
joints some cold fowl or duck. Quickly warm in the
sauce. Pour out into a dish and serve.
Rechauffe.
Mince some cold beef, mutton or fowl, chop a
little bacon, put the two in a saucepan with one chit-
tack of butter. Turn until brown. Pour in some
good gravy; when boiling add a pint of freshly-shelled
green peas. Cover and allow to simmer till done.
Arrange neatly on a dish with fried parsley on the
top.
Beef Collops.
Cut some slices of beef about three inches long,
dredge with flour, fry them in butter. Chop up two
onions and mix with a little flour and butter, pepper
and salt, add to the beef in a stewpan, and allow to
stew gently. Sprinkle with lemon-juice and serve
hot.
Savoury Beef Collops.
Put one chittack of ghee into a stewpan with one
dessertspoonful of flour. Heat thoroughly, when add
some chopped parsley and other herbs, one table-


( 140 )
spoonful of good gravy, one teaspoonful sauce.
Keep stirring until thoroughly heated. Mince some
cold beef, add a small teacupful of gravy, and stew
altogether for 10 minutes. Serve very hot.
Mutton Cutlets.
Loin chops make the best cutlets. Put the chops,
after having been divided, into a stewpan with half a
chittack of butter, sprinkle with salt, stew for a few
minutes, but not to brown. Chop some parsley, mix
with the yolks of two eggs, some cayenne pepper and
bread-crumbs, roll the chops in this mixture and
fry brown on a gridiron. Garnish with thin slices of
lemon.
Pigeon Cutlets.
Divide the pigeons into pieces and flatten with a
beater, dip them in egg and bread-crumbs and fry
brown in butter. Serve with mashed potatoes round.
Pigeon Aspic.
Take four pigeons, extract the bones, leave on the
neck and head, fill the body with forcemeat, roll in
vine leaves and bake in an oven. Allow to get cold.
Make an aspic jelly as follows :—Take a piece of scrag
of mutton, some herbs, sliced onion, a little mace,
quarter ounce of isinglass, the juice of a lemon, pepper
and salt, and put all into a stewpan with 1£ seers of
water. Let it simmer slowly, strain, and when cold,
skim off every particle of fat with a spoon and then lay
a clean piece of blotting paper over it to extract any
further grease. Put the birds each in a small separate
mould, breast downwards, and when the jelly is nearly


( 141 )
cold pour it over the pigeons, having previously cut
into devices some hard-boiled eggs. Allow to get stiff
and turn out by putting the moulds for a few seconds
in warm water.
Rechauffe a l'Indienne.
Cut some cold fowl into square pieces. Make a
sauce as follows:—8 chittacks of cream (or one chit-
tack whipped butter), one wineglassful of sherry, one
teaspoonful of made mustard, some cayenne pepper
and salt, and the yolks and whites of four hard-boiled
eggs chopped finely. Put into a stewpan, add the
squares of fowl. Stir over the fire for about 10
minutes and serve with sliced lemon on the top.
Kidney Saute.
Skin and parboil the kidneys, split them in halves
and slice. Place them in a frying-pan with plenty of
butter, toss them until done, add pepper, salt, a little
minced parsley, and the juice of a lemon. Serve very
hot.
Mince.
Take the remains of any cold meat and mince finely.
Slice two onions and fry brown in butter or ghee ; add
to them a little flour and weak stock, then add the
minced meat, with a little cayenne pepper, salt and
chopped parsley, mix well; add a little more stock.
Put in when quite hot the yolks of two eggs and the
juice of a lemon. Fry some sippets of bread in butter
and serve round the mince.
Meat Patties.
Line some patty tins with puff paste, put a piece


( Hi )
of-bread into each, cover with paste and bake them.
Take the remains of any cold meat, mince it finely and
add one dessertspoonful of port-wine, a little grated
nutmeg, lemon juice, pepper and salt. Take the pat-
ties, open them, and take out the bread, fill with the
above mixture, and bake again for about eight
minutes.
Egg and Ham Patties.
Cut some slices of bread two inches thick, cut them
up into small squares, and from the centre of each ex-
tract the centre, so as to leave a cavity. Fry them in
boiling fat or ghee, drain. Mince 4 chittacks of ham
and 2 hard boiled eggs, stir over the fire for a few
minutes with \ chittack of ghee, 1 saltspoonful cay-
enne pepper and a squeeze of lemon juice. Fill the
cavity in the bread patties with this mixture. Heat
thoroughly and serve on a folded napkin, decorated
with sprigs of parsley.
Minced Collops.
Take of tender beefsteak 1 seer, chop it very
finely with 8 onions. Put the two into a stewpan
with enough water to cover them. Stir unceasingly
until the water begins to boil, then put the stewpan
on one side where the contents can simmer gently for
40 minutes. Stir in one tablespoonful of flour, pepper
and salt, and boil just before serving.for an instant.
Serve with mashed potatoes round the dish.
Fowl a la Genoese.
Take \ chittack of butter and 1 teaspoonful of
flour, mix the two together and put them into a


(c 143 )
saucepan with 1 dessertspoonful salad oil, one des->
sertspoonful chopped parsley, ^ teaspoonful cayenne
pepper and the juiee of one lemon. Stir over the
fire until a smooth sauoe is the result. Cut the white
meat of a cold roast fowl into small dice. Heat
thoroughly in the sauoepan with the sauce, arrange
neatly in a dish with shoes of lemon round it.
Tongue Mayonnaise.
Cut a cold tongue into slices, trim them neatly
round the edges. Prepare also as many slices of hard
boiled eggs. Well wash and shred 3 stioks of celery,
cut them into pieces 2 inches long and dip each pieoe
into a good salad dressing. Pile the celery up in the
centre of a flat dish, arrange the eggs and tongue al^
ternately round it, pour over the whole the remainder
of the salad dressing, decorate the top with the curled
leaves of the celery.
Cutlets a la Pompadour.
Trim your cutlets and half fry them, dip them in
the beaten yolk of an egg and then roll them in
bread-crumbs, add chopped parsley, sprinkle over with
cayenne pepper and salt. Let them cool. Prepare
some butter with chopped parsley. Spread this thickly
over each cutlet. Sprinkle again with bread-crumbs.
Wrap each one in buttered paper, and broil them
over a slow fire until sufficiently cooked. Serve
garnished with fried parsley.
Ghioe^n a l'Hqllandaise.
Chop up equal quantities of cold chicken and the


( 14* )
lean of bacon or ham, mix them well with a little
cream or bntter. Make a puff paste, roll it out to a
quarter of an inch thick. Cut into long strips, lay
some of the mixture on one strip, cover with another,
bind the edges together, dip in the yolk of a beaten
egg, then roll in equal quantities of grated bread-
crumbs and chopped parsley, fry in boiling fat. Drain
and serve on a folded napkin.
Ragout of Beef.
Cut 8 chittacks of beef into dice, put them into a
stewpan with 4 sliced onions, 1 saltspoonful of cayenne
pepper, 1 ditto powdered nutmeg, 6 cloves and
some salt, pour in one breakfastcupful of gravy and a
wineglassful of claret or port. Stew gently for 1^
hours. Serve very hot. Surround with mashed
potatoes.
A Russian Dish.
Cut a small fillet of a piece of beef, lay it flat on a
dish, and on it place a layer of minced bacon, then
some mashed potatoes, then another layer of bacon,
squeeze lemon juice over the whole, and on each layer
sprinkle chopped parsley, a little cayenne pepper and
salt. Roll up and tie. Dip it into the yolk of a
well beaten egg, then dip in equal quantities of
bread-crumbs and chopped parsley, roast, and baste
continually with boiling olive oil, in which has been
boiled one clove of garlic. Serve very hot.
Celery Mince.
Boil some celery cut into pieces in a breakfast-
cupful pf broth. Season with pepper and salt, when


( 145 )
the celery is quite tender, strain the broth into an-
other stewpan over some meat, cut into small dice.
Add 1 chittack of butter and a teaspoonful of flour.
Heat thoroughly and serve,
Cannetons.
Cut your meat into round pieces about the size
of the top of a wineglass, rub each piece well with
cayenne pepper and salt, and a teaspoonful of made
mustard. Roll each round first in the yolk of a well
beaten egg, then in bread-crumbs and chopped herb.
Fry brown in boiling ghee. Drain and serve on a
folded napkin. Decorate with parsley.
Veal Rissoles.
Minee some veal very finely and mix with it
fome minced bacon or ham, and, if you have them,
a few mushrooms cut into tiny bits, if not, add a
uessertspoonful of chopped parsley, a little grated
lemonpeel and a sprinkling of nutmeg. Bind the whole
together, with the beaten yolk of two eggs. Roll in
bread-crumbs on which has been sprinkled a little
cayenne pepper. Fry in butter until of a nice light
brown colour. Drain and serve on a folded napkin,
decorate with parsley.
Veal Cptlets.
Cut neatly, about $ of an inch thick, beat them
for a few minutes as you would beefsteak, sprinkle
over them a little lemon juice and cayenne pepper,
roll each one in the beaten yolks of two eggs and
13


( 146 )
then in bread-crumbs, and fry in plenty of boiling
ghee or butter.
Rabbit Cutlets.
Cut up the rabbit and form into cutlets. Beat up
3 eggs and mix with them 1 dessertspoonful of chop-
ped parsley, the same of chopped onions, a little grated
nutmeg, pepper and salt, dip each cutlet well into
this, then roll in plenty of breadcrumbs and fry
till brown in boiling ghee. Serve with slices of
lemon arranged neatly round them.
B.OLANGIES.
Mince veiy finely the white meat of a fowl, some
mushrooms, and a few olives, mix the whole together
with the beaten yolk of two eggs, form into tiny rolls,
wrap up each one in a thin slice of bacon, dip each
one into beaten eggs, bread-crumbs and a little
cayenne pepper, fry them very quickly in boiling
fat or butter, serve with some fried parsley in the
centre of the dish and the bolangies round it.
Jambon au Pois.
Cut some thin rashers of ham, dip each one in sherry
and toast before the fire. Stew some peas in a little
butter, season with pepper and salt, roll up each piece
of toasted ham with some of the stewed peas inside
each. Dip each one into the beaten yolk of an egg and
then in grated bread-crumbs, upon which a few grains
of cayenne have been sprinkled. Fry in a little butter,
and serve neatly arranged on a puree of potatoes.
Kidney Omelette.
Take a sheep's kidney, cut them into very small
pieces, and fry them in a stewpan with £ ohittaok


( 147 )
of butter, 1 saltspoonful of cayenne pepper,
salt, 1 dessertspoonful of chopped parsley, and
a sprinkling of lemon juice. Take 4 eggs, beat the yolks
and -whites together with 1 tablespoonful of milk,
pepper and salt, put 1 chittack of butter into a frying
pan, when boiling hot put the eggs, milk, etc., into it.
Leave it for one minute, turn up the edges very gently
so as to prevent it burning, and fry a nice brown,
which will be after 5 minutes; spread the kidney, etc.
upon it. Roll up and serve with fried parsley round
it.
Knuckle of Veal Aspic.
Chop into small pieces about 1£ seers of knuckle
of veal, put into a saucepan with just enough water
to cover it, together with 2 onions, a teaspoonful of
pepper corns, a sprig each of mint, parsley and thyme,
an eggspoonful of cayenne pepper, salt, the juice of
2 lemons and a wineglassful of white wine, stew
until tender, drain off the gravy, mix in with it some
slices of chopped hard boiled eggs, and, if you have
them, some chopped truffles or olives. Pour into
a well buttered mould, and when it has set turn out
and serve with a wreath of watercress round it.
Sheep's Tongue with Brain Sauce.
Boil the tongue. Boil the brains with 1 chittack
of butter, 1 saltspoonful cayenne pepper, salt, and 1
dessertspoonful mixed chopped herbs. Stir over a
slow fire and when quite hot pour over the tongue
and serve, adding more melted butter if necessary.


( )
RELIVES.
Boast Duck.
Pluck and cleanse a duck thoroughly with a little
warm water. Make a stuffing of bread-crumbs, onions,
sage, pepper and salt, bound together with butter ; fill
the inside with this. Boast before a brisk fire, basting
frequently. It will take about an hour. Make a sauce
as follows :—One tablespoonful claret or port, one
teaspoonful Worcester sauce, one teaspoonful mush-
room ketchup. Heat in a saucepan with a little but-
ter and pour over the duck.
Pilau.
Truss a fowl as for boiling. Boil some rice in milk
for a few minutes; skim. Fry some onions, bruised
coriander seed, a few cardamoms, in two chittacks of
ghee. Boil the chicken, and when done take the
gravy and put it with the rice into a saucepan and let
it simmer slowly. When nearly dry, put it into a
frying-pan with the two chittacks ghee, onions, spice,
etc. Place the fowl in the middle of a flat dish with
the rice arranged neatly round it, and on the top of
the rice some slices of hard-boiled egg.
Boast Guinea-Fowl.
Hang for about four days in the cold weather
and one in the hot. Truss and roast before a clear,
but not fierce fire for about forty minutes. Baste
constantly and cover with flour and salt just before
serving. Make some forcemeat balls of bacon, bread-
crumbs, pepper, salt and herbs. Serve with the
guineafowl; also bread sauce and fried bread-crumbs.


( 149 )
Chicken Pie.
Cut up a young fowl, add some cayenne pepper
salt, and a little grated nutmeg. Put in layers first the
chicken, then some bacon or ham, then slices of hard
boiled egg. Put a little water into the dish with the
above. Coyer with crust and bake.
Fillet of Beef a l' Italienne.
Take the underside of a sirloin of beef, keep the fat
on one side, trim it and lay in a long deep dish ; cut
into thin slices some carrots, turnips, onions, a little
parsley and sweet herbs, cloves, three blades of mace,
peppercorns, two small teacupsful of vinegar, one of
oil, and one of portwine. Stew until tender.
Beef Fricandeau.
Take a lean piece of beef, lard it well over on one
side with slices of bacon. Place in a stew-pan two
onions, a bunch of herbs, some parsley, cloves, one
quart of water, one wineglassful of sherry, a little
cayenne pepper and salt, also one clove of garlic. Put
in the meat and stew until tender. Takeout the gravy,
keep the meat closely covered down, skim and strain
the sauce, add one wineglassful best salad oil, and boil
until reduced to a glaze. Glaze the beef with it on the
side larded, and serve with sauce made as follows : Four
chittacks vinegar, some allspice, pepper and herbs.
Put these into a saucepan and let them remain on
the fire until reduced to half, add two tablespoonsful
of stock, set on the fire again for five minutes.
Serve with beef.


( 150 )
Fillet of Mutton.
Choose ft large leg; cut five inches in thickness
from the end, take out the bone, and in its place pot
a forcemeat made with bread-crumbs, herbs, parsley,
onions, a little grated lemon-peel, pepper, salt; mix
all well together with the beaten yolks of three egg?;
flour and roast for two hours. Serve with either
melted butter or a rich brown gravy.
Grilled Shoulder of Mutton.
First boil it; score it in chequers about an inch
square ; rub it over with the yolk of an egg, butter, and
salt; stew it with bread-crumbs and dried parsley or
sweet herbs, grill it over a clear fire till it is of a nice
light brown colour. Send up some gravy with it or
make a sauce for it of flour and water well mixed
together with an ounce of fresh butter, a tablespoon-
ful of mushroom or walnut ketchup, and the juice of
half a lemon.
Steak Pie.
Cut the steaks off any part of beef; beat them
well with a rolling pin, fat and lean together about
half an inch thick ; sprinkle over them salt and pepper,
parboiled onions, grated bread-crumbs, and a little
chopped pickle of some kind; roll them up, or pack
them neatly into a dish; add some gravy or stock and
one teaspoonful of vinegar, cover with puff paste and
bake for an hour.
Braised Beef.
Take a rib of beef, have the bone extracted and
roll it; rub the meat well with some pepper and salt;


( 151 )
fry some ghee or good olive oil, and into this put a
tablespoonful of minced carrot, three tablespoonfuls
of sliced onion, six cloves and a little parsley; fry
for ten minutes, then stir in four dessertspoonfuls
of flour and continue the frying and stirring till
the flour has turned brown. Now add a teaspoonful
of salt, and a quart of water, also a little cayenne
pepper. Boil for five or eight minutes and then
pour over the beef, which must be on a large baking-
dish, put it into the oven, which must not be too hot.
Bake for about five hours and baste frequently with
the liquor. The liquor must not be allowed to boil.
When cooked, strain the gravy and serve with the
beef.
Knuckle or Veal.
Place the knuckle into a stew-pan with sufficient
water to cover it ; add- two blades of mace, two onions,
12 pepper-corns, and a little parsley and thyme.
When the meat is well cooked, strain. Make a sauce
as follows :—One chittack butter, ghee, or olive oil,
one teaspoonful made mustard, the juice of two lemons,
one tablespoonful mushroom ketchup, a little cayenne
pepper and salt. Heat thoroughly in a frying-pan,
pour over the knuckle, and serve.
Pickled Beef.
One and a half maunds water, six seers salt, quar-
ter seer saltpetre, half seer gur (or common bazar
sugar). Boil all well together, and when cold pour
upon as many pieces of beef as it will cover. Six
days after boil the pickle again, and when cold pour


( 152 )
on the beef as before. It will be fit for use in 12
days.
If required for the hot weather, take it out of the
pickle and dry it. It will keep well for a year.
Boiled Duck.
Clean and truss a young duck, taking care not to
tear the skin when being plucked. Salt for 24 hours
previous to cooking; flour a cloth; tie the duck up
in it and boil for about one hour. Make a sauce as
follows and serve with the duck Peel some onions
and boil till they are tender; squeeze all water from
them, chop them, and add butter that has been pre-
viously melted; also add a little milk. Bring to the
boil and pour hot over the duck.
Rabbit Pie.
Cut two young rabbits into quarters. Bruise
with a pestle and mortar eight chittacks of bacon, the
livers of the rabbits, two blades of mace, some chop-
ped parsley and thyme, cayenne pepper and salt.
Line a pie-dish with paste, place a layer of the above
seasoning on it, then put in the rabbit, add some
slices of bacon on the top, and small pieces of butter.
Cover with paste and bake for two hours in the oven.
Raised Guinea-fowl Pib.
Hang two young guinea-fowls for five days; clean
and truss; cut them up and parboil with some parsley
and thyme. Make a raised crust five inches in height
and eight inches round; line the bottom with a good
forcemeat; then put in the cut-up pieces of guinea-
fowl, pour in the gravy and herbs, cover with slices of


( 153 )
bacon, and close with a paste ornamented on the top,
and glaze with the well-beaten yolk of an egg. Bake
in a brisk oven and serve hot.
Snipe Pie.
Fill about six or eight snipes with forcemeat, add-
ing the trail and some minced truffles. Put the birds
in a deep dish which has been lined with forcemeat,
cover with a good paste and bake. Before it is quite
done lift up the paste and pour in a wineglassful of
madeira or sherry, also a little cayenne ; close again
and finish baking.
Roast Hare.
Clean and fill the hare with stuffing ma le as fol-
lows :—Chop some suet finely, also two small onions,
some parsley and thyme, the rind of a small lemon
grated, a little nutmeg, and bread-crumbs. Bind to-
gether with the yolks of two eggs and season with
cayenne pepper and salt ; pound the liver finely an l
add it to the stuffing. Boast before a slow fire, basting
constantly. Serve with melted butter and red currant
jelly.
Stuffed Fillet of Veal.
Extract the bone and fill the cavity with a stuff-
ing made as follows :—
Chop some beef suet very finely, also parsley,
onions, thyme; mix these with the suet in the propor-
tions of 1 dessertspoonful of each to 8 chittacks of
snet, add the gratings of one small lemon, a sprinkl-
ing of nutmeg, a dessertspoonful of grated bread-
crumbs, salt, cayenne pepper. Bind the whole well
together with the yolks of 3 eggs, and use.


C 15* )
Roast the fillet gradually over a good fire, baste
occasionally, and just before it is done sprinkle over
with flour. Serve with bacon fried crisp, or rolled
with some of the stuffing inside each piece.
Veal Pie.
Take the scrag end of the neck, season it well
with cayenne pepper, salt, and a sprinkling of lemon
juice. Line a piedish with bacon, lay the cut up
pieces of meat on it, make some small forcemeat balls
with the same ingredients used for stuffing the fillet in
above receipt, drop them between the pieces of meat.
Lay a few more slices of bacon on the top. Cover
with a good pie crust and bake.
Stewed Knuckle of Veal.
Boil the knuckle slowly in sufficient water, add-
ing to the water 1 dessertspoonful of salt, and boil
until tender. Serve with melted butter and parsley;
OR
Boil with the knuckle 6 chittacks of rice or barley,
and 2 chittacks of green peas.
Rolled Mutton.
Bone a loin of mutton, cover it well with black
pepper, pounded cloves, grated nutmeg, and cinna-
mon. Make a good stuffing, fill the meat with it.
Tie up securely and half bake it in a moderate oven.
Now put it into a stewpan with the gravy and stew
for 1^ hours, then pour over it one wineglassful of red
wine, 1 tablespoonful of salad oil, and 1 of Worcester
sauco. Heat the whole thoroughly and serve.


( J55 )
Rolled Rib of Beef.
Take 3 ribs of tender beef, extract all the bones
and skewer the meat as round as possible to make it
look like a fillet. Brush it over with the beaten yolks
of two eggs, and sprinkle ohopped parsley and bread-
crumbs over it, also a little oayenne pepper. Roast
it for ahout 4 hours, and about half an hour before
roasting sprinkle a little salt and flour over it.
Jugged Rabbit.
Prepare a rabbit, and out it up into neatly shaped
pieces, fry them brown in boiling butter, also fry in
butter some sliced carrot, onion and turnip. Plaoe all
in an earthenware jar after they have all been drain-
ed. Put into the jar some salt, a little oayenne pep-
per, 6 cloves, 12 pepper corns, parsley and some sweet
herbs; pour over the whole a cupful of soup, and half
a pint bottle of claret, or enough to oover the whole.
Cork the jar and place it in a sauoepan half full of boil-
ing water, and let it simmer slowly for 3 hours, after
which drain off the gravy, thioken it with a little
flour and boil it for 5 minutes over the fire, add if you
have it a wineglassful of port or the same of claret.
Pour it over the meat. Make little forcemeat balls,
serve with the rabbit, together with red current jelly.
Braised Goose.
Prepare a goose as for boiling. Take a large
stewpan and line the bottom of it with shoes of ba-
con, sprinkle over with chopped parsley and cayenne
pepper, put in the goose and on the top sprinkle
more cayenne pepper, parsley, and slices of baoon»


( 156 )
Pour in just enough stock or water to moisten it,
cover with a eloth and put on the lid very securely
so that no steam can escape. Cook very slowly for
5 hours.
Rolled Turkey.
Split a young cock turkey down the middle into
two parts; taking eare not to injure the skin
extract all the bones. Lay the bird flat on a board,
skin downwards, and fill with a forcemeat composed
of minced bacon, parsley, onions, a few chopped
cloves, chopped egg, pepper, salt, and a little mace,
(sausages if handy would be an improvement, also
truffles). Tie the whole up again with rashers of
bacon on the top, and put into a large stewpan with
some sweet herbs, cover with a good stock, and gra-
dually let it come to the boil. Then let it simmer
until sufficiently cooked, skimming the gravy con*
gtantly. This can be eaten hot or cold.
Baked Brisket op Beef.
Remove the bones and fill the cavities with tin-
ned oysters, chopped bacon and parsley. A little
cayenne pepper and salt, all mixed together. Dredge
it over well with flour and pour over it a breakfast-
cupful of stock. Bake for 3 hours. Skim off the fat
and before serving strain the gravy over the meat.
Pabtridge Pudding.
Skin a pair of partridges, and cut them into
pieces. Line a basin with soft crust, and place on
it, the put up pieces, season with cayenne pepper,
gait, and a very little lemon juice, Pour in some


( 157 )
water. Close the padding securely and boil for
about 3 hours.
Mutton Pie.
Cut some mutton into pieces two inches square
and about f of an inch thick. Make a mixture of 1
chittack melted butter, ^ teaspoonful cayenne pepper,
^ teaspoonful salt, and 1 dessertspoonful Worcester
sauce, sprinkle bread-crumbs at the bottom of a dish,
and before passing in the meat dip eaeh piece into
the above mixture, sprinkle a few stale bread-crumbs
over each layer. Pour in a sherry glassful of water
and 1 chittack of melted butter, cover with paste and
bake in a moderate oven for 1£ hours.
Beef Steak Pie.
Cut 1^ seers of rump steak into piecas 4 inches
long and £ inch thick. Chop finely 8 onions, add to
them a few bread-crumbs from a stale loaf, 1 teaspoon-
ful cayenne pepper, a squeeze of lemon, and some
salt; spread this mixture on each piece of beef
and roll it up. Line the dish with mashed potatoes,
then lay the rolled up steaks neatly into the dish.
Pour over it the following all mixed together :—1-
tablespoonful mushroom ketchup, 1 tablespoonful
gravy, and 1 tablespoonful port-wine (the latter can
be omitted and another spoonful of gravy added in-
stead). Cover with paste and bake for 2 hours.
Roast Turkey.
The time of roasting depends upon the size of
the bird; an ordinarily sized one will take 2| hours,
U


( 138 )
a very large one 4^ hours; the breast must be stuffed
with a good forcemeat, and then covered with paper
soaked in butter or ghee. Baste continually, and just
before serving remove the paper, rub a little more
butter over the breast, sprinkle -with flour and let it
brown.
Sea Pie.
Make a thick pudding crust and line a cake tin
with the same. On this crust spreadja layer of sliced
onions, then a layer of salt beef cut into thin slices,
next a layer of sliced potatoes, then slices of fat bacon,
and finally sliced onions on the top. Over each
layer sprinkle plenty of pepper and some salt, cover
with some more of the crust, and tie down securely
with a cloth wrung out of boiling water and then
floured. Boil for 2i hours, turn out of the tin, and
serve very hot.
GAME, Etc.
Broiled Partridge.
Let the birds hang as long as possible ; divide into
two, and wipe well with a clean cloth both inside and
out; sprinkle with cayenne pepper and salt, and lay on
a gridiron over a clear fire. In 20 minutes rub with
a little butter and send to table with mushroom sauce.
Roast Partridge.
Draw, clean, and roast before a clear fire. Stuff
the birds with truffles and bacon. Serve with grated
bread-crumbs.
Ortalan*.
Pick off the feathers, cut off the beak and ends of


( 159 )
feet : do not draw it. Put into a paper case soaked
in best olive oil and broil over a slow fire. In a few
minutes the ortalan will swim in its own fat and
will be cooked.
Roasted ORTALANg.
Pick and singe, but do not draw ; put them on to
skewers, with slices of bacon round them, and roast.
When they are done, strew over them grated bread
crumbs.
Wild Duck.
Great care must be taken not to over-roast these,
about a quarter of an hour is long enough. Baste
them frequently. Have ready a little hot butter, the
juice of two lemons, cayenne pepper, and a glass of
port-wine. Pour it over hot, just before serving.
Quail.
Put into a saucepan with one chittack of butter to
each quail and boil for a few minutes. Serve very hot.
Another way is to put them into boiling water for
one minute; then to roast, basting the while plenti-
fully with butter, stuff with two green chillies and
serve on toast.
Snipe.
Roast them, and baste well with butter. Serve on
hot buttered toast. Leave in the trail, which is consi-
dered a great delicacy. Serve with a sauce com-
posed of equal parts of olive oil and lemon-juice.
Venison.
The flesh of the following deer can all be used for
venison: Blackbuck, samba, nilghai, the barking
deer and others. It should be kept a considerable time


( 160 )
as the delicacy of flavour is obtained by hanging only.
The hannch, when ready to be roasted, should be
.washed in warm milk and dried with a clean cloth.
Baste constantly ; roast for four hours. When done,
dredge with flour, serve very hot, accompanied with
currant jelly.
Hashed Venison.
Cut into thin slices, both fat and lean, and put into
a stewpan with two glasses of port. Add a tablespoon-
ful of gravy, one teaspoonful ketchup, a few cloves.
Let it boil. Serve with sippets of toast round and
currant jelly.
Most Indian deer have coarse flesh, but at the
same time excellent venison may at times be obtained
from the barking deer, young musk deer, and the
common Indian antelope. The nilghai gives exoellent
beefsteak.
TOASTS.
Beetboot Leaf Toast.
Take the young and tender leaves and stalks of the
beetroot ; boil and drain well as you would spinach,
chop up very finely; add salt, pepper, a little butter and
enough cream or milk to moisten it. Put into a
saucepan, stir and mix well until it is boiling hot.
Have some crisply-fried toast ready. Spread the beet-
root mixture lightly over and serve at once.
Cucumber Toast.
Select a nice, well-grown young cucumber ; pare
close and cut into slices, or pieces about an inch and a
half long, Extract carefully all the seeds. Boil the


( 161 )
pieces in salted water 'until nearly tender : they must
not, however, be broken. Take them out and lay
them on a fine sieve to drain. Have ready a good
white sauce, add to it a little pepper and a few drops of
lemon juice, put in the pieces of cucumber, and let
them simmer gently until quite tender and thoroughly
heated. Have ready some hot, crisply-fried slices of
toast, place the cucumber on it, and cover with the
sauce. Serve very hot.
Devilled Biscuits.
Mix some anchovy paste with curry-powder, salt,
and a very little cayenne ; spread it well on well-
buttered captain, water milk or other plain biscuits,
which must then be grilled or toasted. Have ready
a paste made by pressing some cheese on a plate with
a knife until quite soft, and with it a little mustard
and salt. Spread some of the cheese paste over the
biscuits. Hold them again to the fire for a minute or
two. Serve very hot on a folded napkin.
Swiss Eggs.
Spread the bottom of a small well-buttered cake-
tin with grated cheese. Break eight whole eggs on
to the cheese without breaking the yolk. Season
with red pepper and salt. Pour a little cream or milk
on the surface, and then strew 2 ounces of grated
cheese on the top of the eggs. Bake in a moderate
oven for a quarter of an hour. Brown the top with
a salamander. Turn out of tin and send up to table
with a napkin pinned round it.
Cheese and Rice.
Boil two chittacks of rice in a pint of milk until


( 162 )
tender, but not broken; pour it into a pan; mix with
it a little salt, half teaspoonf ul of cayenne pepper, the
same of dry mustard, two tablespoonsfuls of nicaly-
flavoured cheese, grated, and two eggs; beat up well
together, put into a buttered dish, aud bake in a well-
heated oven for about three-quarters of an hour.
Ramakins.
Take equal quantities of flour, butter, and grated
cheese, add the yolk of an egg to each spoonful of the
other ingredients. Mix all well together and put
into paper cases or ramakin pans. Bake and serve
with mustard. ,
Anchovy Toast.
Put a teaspoonful of butter on a hot plate and stir
into it two very lightly boiled eggs, sprinkle in a
little salt, a saltspoonful of cayenne pepper and a
dessertspoonful of anchovy sauce. Pour this mix-
ture on to hot buttered toast. Heat in the oven and
serve very hot.
Sardine Toast.
Take some sardines, divide them lengthways,
remove the bones, tails and skin. Put them into an
oven between two plates, with a little oil from the tin,
and let them get quite hot. Cut some thin strips of
bread the length of the sardines, fry them in butter,
and serve with half a sardine on each piece. Add a
sprinkling of cayenne, salt, and a squeeze of lemon-
juice. Serve very hot.
Ham Toast.
Grate up finely some dry ham and mix it with the
beaten-up yolk of an egg and a little cream or milk and


( 163 )
let it simmer. Have ready some nicaly toast etl
slices of bread ; butter them, and lay them on a flat
dish that has been well heated. Cover each slice with
some of the mixture and serve very hot.
Curried Egg Toast.
Cut four onions in slices and fry them to a light'
golden colour in plenty of butter ; add one table-
spoonful of curry-powder and a sprinkling of flour,
moisten with a little stock, and allow to simmer gent-
ly for 10 minutes; then add six hard-boiled eggs cut
into slices, simmer for a few minutes longer and
serve.
Ham with Poached Eggs.
Make some buttered toast, and cut it in pieces of a
uniform shape. Spread over them a small quantity
of grated ham sprinkled with cayenne pepper. Lay
a poached egg on each. Serve hot.
Grated Tongue and Cucumber.
Take the outside tip or otherwise hard piece of
tongue which is usually wasted. When quite dry,
rub through a nutmeg grater over thin slices of cucum-
ber placed on well-buttered hot toast.
Tomato and Eggs.
Peel four tomatoes and cook them in butter, sea-
soning well with pepper and salt. Have four pieces
of fried bread cut into rounds larger than the tomatoes.
Put the fried tomatoes on them. Boil two eggs hard,
cut in half, and place on each tomato. Serve very
hot.
(Eufs au Genoise.
Take six eggs, boil them 10 minutes ; when cold,


( 164 )
refnove the shells. Carefully cut into equal halves.
Remove the yolks. Cut a tiny piece off each white
so that they will stand up. Cut a small slice of cold
ham, chicken or ham, and beef, etc. Mince finely and
mix with the yolks of the eggs, adding a little cayenne
pepper ; fill the hollow of the white halves up to the
brim with the mixture. Serve on peas which have
been well stewed in plenty of butter.
Kidney Toast.
Wash the kidneys well in salt and water, chop
them finely and season with salt and cayenne pepper.
Toss them over the fire in a stewpan with half a
chittack of butter, cook well. Serve on hot buttered
toast, sprinkle lemon juice on the top.
Fried Brain Toast.
Soak the brains for a quarter of an hour first
having extracted the skin and fibre. Drop them into
boiling water with a little salt and 1 teaspoonful of
vinegar. Boil for 10 minutes and then drop the
brains into cold water. When cool, stir into the
brains the yolks of 2 well beaten eggs, cayenne pep-
per and salt, and a sprinkling of lemon juice. Heat
1 chittack of butter to boiling point, pour in the mix-
ture and stir very quickly for about 10 minutes.
Have ready some neatly cut slices of fried bread,
heap the brains on to them. Heat in the oven.
Serve very hot.
Marrowbones.
Saw the bones evenly. Close each end with paste
and boil in a saucepan with water for 2 hours. Serve


( 165 )
in a folded napkin, and hand round toasted slices of
bread with them.
Or
Extract the marrow from the bones after they
are cooked. Spread on hot buttered toast. Sprinkle
a little cayenne pepper on the top.
Jerusalem Artichoke Toast.
Fry some artichokes in butter with plenty of
pepper, salt, and a little lemon juice. Then fry
some pieces of bread cut into rounds in butter or ghee.
Put some of the mashed artichokes on each piece.
Sprinkle a very little cayenne pepper on the top,
and serve very hot.
Macaroni Cheese.
Macaroni 3 chittacks, cheese 3 chittacks, butter
1^ cbittack, milk 4 chittacks. Boil the macaroni
until soft. Cut the cheese into small pieces, and stew
it with the milk and butter, when the cheese is com-
pletely dissolved add the boiled macaroni. Put the
mixture into a pie dish, sprinkle a little cayenne
pepper on the top, also a few bits of butter. Bake
in the oven until the top looks brown.
Cheese Soufflee.
Cornflour 1 cbittack, milk 8 chittacks (1 pint)
eggs 6, cheese (pounded) 2 chittacks, butter £ chit-
tack, salt, 2 saltspoonsful, 1 ditto of cayenne pepper.
Mix the cornflour with the eggs and milk until a
smooth batter is the result. Add the cheese, pepper
salt and butter. Heat in a stewpan until the cheese
dissolves, then put the mixture into a pie dish and
bake.


( 166 )
Cheese Omelette.
Boiled potatoes 8 chittacks, cheese 4 chittacks
butter £ chittack, 2 eggs, £ teaspoonful mustard, 2
saltspoonfuls salt, 1 ditto cayenne pepper, a little
milk.
Mix all the above well together, (first having
mashed the potatoes and pounded the cheese) with a
little milk. Form into an omelette and bake a light
brown.
Cheese Tartlets.
Take some good puff paste (see recipes for the
making of pastry) cover it thickly with grated cheese,
Parmesan by preference, and a little cayenne
pepper. Line some tartlet tins with this, cover with
buttered paper and bake.
In the meantime dissolve 2 chittacks of overland
or other cheese, mix with it 6 dessertspoonfuls of
cream and a little cayenne pepper. When the tartlets
are baked, take out the paper and fill with the cheese
mixture. Heat and pass a red hot shovel over the
tops to brown them.
Potato Cheese Rissoles.
Take 8 chittacks of boiled potatoes, pass them
through a sieve, and add to them 1 chittack of butter,
^ chittack of Parmesan or other cheese grated, cayenne
pepper, salt, and the yolks of two eggs. Form into
small round balls. Dip each into the beaten yolk of
an egg> roU in finely grated bread-crumbs, fry brown
in boiling fat or ghee.


( 167 )
Ob
Bake them in the oven, on a buttered baking tin
and serve with melted butter and chopped parsley
over them.
These are delicious if well made.
Cheese Straws.
Take equal quantities of cheese, flour, and butter,
the cheese must be finely grated ; add a saltspoonful
of cayenne pepper and some salt. Mix the whole well
together. Roll out and form into straws.
Sardines au Gratin.
Take i pieces of bread the length of sardines and
3 times as broad, fry them in butter until of a nice
light brown colour. Lay between two pieces of this
fried bread 2 sardines, which must be skinned, upon
the top sprinkle Parmesan or other cheese and a little
cayenne pepper. Melt some butter, into which squeeze
a little lemon juice, pour over the sardine sandwiches
and serve very hot.
VEGETABLE DISHES
FOR SECOND COURSE.
Vegetable Marrow Duck.
Take a vegetable marrow, scoop out the inside and
fill with duck stuffing made as follows: Boil some
onions and sage together, chop fine, add a little pep-
per, mustard and salt, the juice of a lemon and a few
bread-crumbs ; bind all together with a little stock, or,
better still, butter. Place on buttered toast and pour
duck sauce over it.


( 168 )
Buttebed Peas.
Parboil about four chittacks of green peas, drain
off the water. Fry some onions in two chittacks of
butter. Take the onions out of the butter and put the
butter into a saucepan with the peas, stew until the
peas are quite tender. Place in a dish with the fried
onions on the top and sippets of bread fried in butter
all round.
Tomatoes au Gratin.
Cut four large tomatoes in halves and extract the
pips. Fill the hollow with a mixture of grated cheese
(Parmesan in preference), pepper, salt, and bread-
crumbs. Place a little butter on the top. Place on
a tin and bake in a slow oven for half an hour. Serve
on hot buttered toast.
Tomatoes and Macaroni.
Take one seer of tomatoes, put into a saucepan
with salt and a little cayenne pepper, a small onion
and a little chopped parsley, and one chittack of fresh
butter. Add half a wineglassful of water and boil
slowly for two hours. Strain through a sieve and let
it get cold. Take eight chittacks of macaroni, put
into boiling water with a little salt. Boil until ten-
der. Drain and sprinkle over it two tablespoonfuls of
grated Parmesan or other cheese, pour the tomato
sauca over, and serve ; or put into a pie-dish and bake.
Brocoli and Buttered Eggs.
Wash and cleanse thoroughly some heads of young
brocoli. Cut into quarters and boil in salt and water.
Beat up six eggs. Have ready a sauce-pan, ihto
which melt two chittacks of butter ; as it-gets hot add


( 169 )
ihe beaten eggs and a little salt; shake until of * pro-
per consistency. Have ready some toast on a flat dish,
arrange the brocoli on it and pour the mixture over
the whole. Serve very hot.
Stuffed Cabbage.
Choose a nice firm cabbage; soak it in vinegar
and water for about three hours. Cut out all the
heart so as to make it hollow and fill in with force-
meat. Tie round with tape and stew. The forcemeat to
be made as follows: A little cold fowl chopped fine,
grated bread-crumbs, fat, bacon (or ham), parsley,
white pepper, salt, and a little grated nutmeg. Bind
all together with the beaten yolks and whites of two
eggs-
Vegetable Chartreuse.
Line a mould with ham or bacon. Parboil some
carrots, turnips, and French beans. Boil and mash
some potatoes and spinach; arrange the beans, carrots
and turnips all round the edge and fill the centre
with the mashed potatoes and spinach. Bake and turn
out of the mould.
Buttered Eggs with Mushrooms.
One chittack Butter.
Six fresh Eggs.
One tablespoonful chopped Mushrooms.
Salt, and Pepper.
Put the butter into a stewpan and heat, break
over it four fresh eggs, add the mushrooms, sprinkle
with pepper and salt. Stir well with a wooden spoon
till done. Serve very hot,
15


( 170 )
Cauliflower with White Sauce.
[ Francatelli's Recipe. ]
Remove the green stalks; divide them, if large,,
into quarters, and with the point of a knife pick out all
the little leaves; wash the cauliflowers and boil them,
putting a small piece of butter, some salt, and pepper
into the water ; when done drain on a sieve ; then take
a round-bottomed quart basin and fill in with the
cauliflowers, placing the flowerets next the sides, that
the white only may be seen when dishing up. Pour
white sauce over, garnish with croutons and serve.
Potato loaf.
Mix the remains of any cold potatoes with butter
and a little milk; add any cold vegetables cut up.
small; heat well in a saueepan, put into a buttered
mould, and bake.
Cauliflower au Gratin.
Boil 2 heads (or one large one) of cauliflowers
which must first have been well washed and trimmed;
boil for about 10 minutes in water until the stem is soft.
Take the oauliflower out and drain on a sieve. When
it is cold cut up nicely and put on a well-buttered dish,
sprinkle with pepper, salt, and a little grated nutmeg.
Cover well with Parmesan cheese. Add a few bread-
crumbs on the top, pour over the whole some warm
melted butter. Bake in a quick oven for 20 minutes.
Fromage au Pois.
Grate 1 ohittack of oheese. Put a teaoupful of
milk into a saucepan over the fire and add to it 1
ohiltack of butter, the grated oheese, cayenne pepper


( 171 )
1 saltspoonful, and salt. Stir until the butter and
cheese are well dissolved, then add 12 chittacks of
boiled peas, which must be young and tender, and
drained after having been boiled. Stir the whole and
serve very hot.
Stuffed Onions.
Cut out the centre of each, and parboil them, fill
the cavity with equal parts of grated bread-crumbs,
grated cheese, chopped parsley, bind the whole with
the yolk of an egg. Butter a tin well, put the onions
on it and bake in the oven until done. Serve each one
on a piece of toast, with melted butter poured over
them.
Otamots.
Choose tomatoes as much of a size as possible, cut
off the top of each, extract some of the inside of each
and fill the cavity, with chopped sweet herbs, parsley,
some grated ham or tongue, mix the whole together
with the yolk of an egg and a piece of butter the size
of a walnut, sprinkle in cayenne pepper and salt. Fry
in boiling butter, and place each tomato on a piece
of hot buttered toast.
Vegetable Souffle.
Carrots 4 chittacks, potatoes 4 chittacks, turnips 4
chittacks, onions 4 chittacks, 4 eggs. Parsley chop-
ped fine, pepper and salt.
Boil the vegetables, drain them carefully, chop
the onions, mash the carrots, turnips, and potatoes
until quite smooth. Mix the whole with the yolks
of the eggs, and place the mixture in a buttered dish.
Whisk well the whites of the eggs. Spread them
over the top and bake.


( 172 )
Celery Stewed.
Cut the celery into small pieces and boil for an
hour in a saucepan with enough water to cover it.
Drain, mix a dessertspoonful of flour into about
4 chittacks pint) of milk, add 1 chittack of butter
and a salt-spoonful of cayenne pepper. Heat to
nearly boiling point for 3 minutes. Serve in a dish
with sippets of of toast round it.
Hot Pot.
C ut into slices 8 chittacks of potatoes, 4 chit-
tacks of onions and 4 chittacks mushrooms either
tined or fresh. Place them in layers in a fire-proof
dish, and sprinkle each layer with a little cayenne
pepper and salt. Pour over it 4 chittacks of water
pint) and 1 tablespoonful of mushroom ketchup.
Put 1 chittack of butter in lumps on the top. Bake in
a quick oven for two hours.
Salsify Patties.
Scrape the roots well, and boil them until soft in
milk and water. Drain well and pass through a
sieve. Stir in 1 chittack of butter, cayenne pepper,
salt, and a sprinkling of lemon juice. Line some
patty tins, with puff paste put some of the mixture into
each. Cover with more paste and bake in the oven.
Spinach Omelette.
Chop up, after having well washed it, 2 chittacks
of boiled spinach, 2 chittacks of boiled beet, 1 dessert-
spoonful of parsley and £ chittack of onions, season
with pepper and salt, add gradually the well beaten
yolks of 5 eggs, 1 chittack of butter and 2 dessert-


( 173 )
spoonfuls flour. If not moist enough, add a little
milk. Mix well, fry in boiling fat or ghee.
Cabrots a la Russe.
Wash and scrape about a dozen small carrots, cut
them up into round slices, each slice being about a
quarter of an inch thick, boil in boiling water for five
minutes, then place them in a stewpan with 1 chittack
of butter, 1 teaspoonful sifted white sugar, and a cup-
ful of good soup or stock, simmer slowly for 20 minutes.
Add ^ chittack more butter, some chopped parsley,
chopped mint, cayenne pepper, salt and lemon juice.
Boil again, and serve in the centre of a dish with fried
croutons round it.
French Beans in Brandy.
Wash and pick some young and tender beans,
wash them well in cold water. Cut off the ends and
boil in salt and water until fairly tender. Drain them
and fry in a wineglassful of brandy, and 1 chittack of
butter, when coloured, sprinkle sifted white sugar
over the top. Glaze and serve on buttered toast.
POMMES DE TERRE SOUFFLE AU FROMAGE.
Choose mealy potatoes, bake them in their skins,
scoop out the inside, and mash them with 1 chittack
of butter, ^ teaspoonful salt and 8 chittacks of new
milk. Boil once. Beat the whites of 4 eggs to a froth,
add them to the boiling ingredients. Beat the whole.
Pour into a butter mould, turn out and serve.
Savoury Cauliflower.
Boil slowly a good sized cauliflower in plenty of
water and salt until tender. Drain it carefully. Mix


( 174 )
together 1£ chittacks of bread-crumbs, a tea spoonful
of capers chopped fine, 8 olives stoned and chopped,
fine cayenne pepper and salt. Place the cauliflower
on a fire-proof dish, strew the bread crumbs, etc., over
it. Melt 1\ chittacks of butter and pour it over the
whole. Bake in the oven for 10 minutes.
PUDDINGS.
Rice Moulds.
Two chittacks Rice.
One and half chittacks white Sugar.
Twenty pounded bitter Almonds.
A little Lemon Peel.
Eight chittacks Milk.
Boil the lemon peel in eight chittacks of milk to a
proper consistency, stirring it all the time ; the rice,
sugar and pounded almonds all to be boiled and stir-
red all together with the milk. Pour into a mould
and let it stand a whole day. Just before sending it
to table, turn it out, stick with sweet almonds cat
into strips. Serve with custard and jam according
to taste.
Irish Puffs.
Two chittacks sweet Almonds,
Half chittack bitter „
Two chittacks pounded white Sugar.
The whites of three Eggs.
Beat the whites of the eggs and pound the sweet
and bitter almonds; add the sugar, mix all well to-
gether, and put into patty-pans; cover with paste,
sift a little powdered sugar over the top, and bake
them a light brown.


( 175 )
Orange Jelly Sponge.
Dissolve two ounces of isinglass in a pint of water
and the juice of eight sweet oranges and two lemons,
four chittacks sugar. Whisk it till it looks like
sponge, or for half hour, and put it into moulds.
Lemon Cheese Cakes.
Two chittacks Butter.
Eight „ powdered Sugar.
Eight yolks of Eggs.
Six whites ,, ,,
The juice of four Lemons.
Put the butter in a saucepan and melt; add the
powdered sugar, beat the yolks and whites of the
eggs, and add them, also the lemon-juice, but do not
let it boil. Grate the rind of the lemon and pour the
above ingredients on to it; cover up for use. When
required, make some pastry, form into tartlets, and
put the lemon cheese in the centre.
Swiss Cream.
Eight chittacks Cream.
Rind of three Lemons, also juice.
One tablespoonful of Flour.
A little Sugar to sweeten.
Put the cream on the fire and add the grated rind
of the three lemons, also a little sugar to taste ; let it
boil. Take it off the fire and let it stand until only
warm, mix in now the juice of the lemons and the
flour, stir always the same way, and let it boil slowly
till it is thick enough.
Jubilee Pudding.
Eight chittacks Flour.
Eight „ Raisins.


( 176 )
Four chittacks Suet.
Four „ Currants.
Eight „ new Milk.
A little Lemon Peel.
Mix all well together after having stoned the
raisins and cleaned the currants. Boil for five hours.
Xmas Plum Pudding.
One seer Raisins.
Eight chittacks currants.
Two „ mixed Peel.
Eight „ Butter.
Two wineglassfuls of Brandy.
A little nutmeg.
One teaspoonful pounded Cinnamon.
The juice of three Lemons.
Six chittacks Beef Suet.
Eight „ Flour.
Four „ moist Sugar.
Ten Eggs.
Chop finely in the suet; stone the raisins, clean and
pick the currants; cut the peel into slices ; beat the
yolks and whites of the eggs separately, and add to them
first the sugar, spice and peel, then the fruit, and flour
into which the butter has been well mixed, and last
of all the lemon-juice and brandy. Work it all well
together, put into a cloth, allowing room for it to
swell. Tie and allow to boil for six hours, and the
following day for two hours more.
Raspberry Jam Sandwiches.
Four Eggs.
One chittack white Sugar.
One and-half tablespoonfuls Flour.
One-and half tablespoonfuls ground Rice.
One teacupful new Milk.


( 177 )
Two chittacks Butter.
Some Kaspberry Jam.
Beat the eggs -well (yolks); add to them the flour,
rice, and sugar. Mix well. Beat the butter to a
cream and add also some milk. Whisk the whites of
the eggs and add them last. Mis all together for a
few minutes. Butter some round patty pans. Bake
in a quick oven. When done, cut each one in two
and put in the middle some raspberry jam. Put in
the oven again and heat thoroughly.
Milk Jelly.
Eight chittacks sifted Sugar.
Five Eggs.
Six Lemons.
Two tumblers of new Milk.
One ounce packet of Gelatine.
Put the gelatine into cold water and let it stand
twenty minutes; then draw off all the water;
add the sugar and pour over it about a tumblerful
of boiling water. Leave it until you have well beaten
the eggs, to which add the milk, then mix with the
gelatine, sugar and water, and lastly add the juice
of the lemons; pour into moulds. This makes two
good-sized moulds. Beat the yolks and whites of the
eggs separately.
Lady Betty Pudding.
Put a layer of stale bread-crumbs into a dish, then
a layer of marmalade, and repeat till the basin is full.
Mix a dessertspoonful of Brown and Poison's cornflour
in a little milk, beat it up, add two well-beaten eggs
to it, and finally eight chittacks of boiling milk. Pour
over the pudding in the dish and either bake or boil.


( 178 )
Cocoanut Cream.
Eight chittacks white Sngar.
Four „ ground Cocoanut.
Eight „ Water.
Three „ Cream.
Put the water into a saucepan ; dissolve in it the
sugar, then stir in the cocoanut until tender, which
will be in about half an hour. Add the cream. Stir,
put into a mould, and when cold turn out and serve.
Lady Pudding.
Two chittacks Eutter.
Two „ Flour.
Two „ white Sugar.
The yolks of four Eggs.
The whites of the same.
Six pounded sweet Almonds.
The grated rind of a Lemon.
Beat the butter to a cream, add to it the flour and
sugar ; beat the yolks and whites of the eggs sepa-
rately ; add to the mixture also the pounded almonds
and lemon peel. Beat all well together. Half fill
some small cups which must be buttered inside, set in
a warm place to rise for about five minutes. Bake
for about half an hour.
Norwegian Snowballs.
Eight chittacks new Milk.
Six grated bitter Almonds.
One-and-half chittacks fresh Butter.
One tablespoonful Sugar.
Eight Eggs.
Six tablespoonfuls Flour.
Place a saucepan on the fire and in it boil th<i
milk ; when boiling throw in the bitter almonds, sugar


( 179 )
and butter. Have ready, mixed smooth in a little
milk, the flour, and while still stirring the boiling
milk pour this into it. Continue stirring until it has
become a stiff mass. Beat the eight eggs, which add
to the paste. Butter a baking tin and drop the mix-
ture on to it in small balls. Bake in a moderate
oven and when sufficiently done, powder them thickly
with sifted sugar.
Grape Tart.
Take young grapes before the stones are formed,
pick and scald them. Line a dish with paste, strew
sugar over, then put a layer of fruit, then sugar, then
fruit, and so on, till the dish is full. Cover with paste
and bake. The fruit being sour, a good quantity of
sugar will be needed.
Cup Pudding.
Soak a little white bread in a small quantity of
new milk, beat 2 eggs with it, add a few well-cleaned
currants and sugar to taste. Bake them in buttered
cups in a quick oven.
Peach Toast.
Cut some round slices of bread, remove the crust
and fry yellow in butter, take some preserved peaches,
turn out the juice into a saucepan with | chittack
of sugar and a wineglassful of sherry. Boil it and
put in the peaches, and let them simmer for a few
minutes. Drain and place the half peaches on
each p^ece of fried bread. Put a little guava or
puttwa jelly in the centre of each half peach, Pou?
the syrup over, Serve,


( 180 )
Bread Pudding.
Cut some white bread into slices. On the top of
a pudding mould spread some jam or marmalade,
then some bread, then jam, and so on until the mould
is nearly full. Beat up 4 eggs in 8 chittacks of milk,
pour this over the bread and preserve. Tie the mould
up in a cloth and place in a saucepan with a little
boiling water and boil for 25 minutes.
Carrot Pudding.
Grate two raw carrots. Mix with just double their
weight of bread-crumbs, add to the two 8 chittacks
of cream or milk, 2 chittacks of melted butter, 4 well
beaten eggs, 2 chittacks of sugar and little grated
cinnamon. Line a dish with puff paste. Pour in the
mixture. Place sliced almonds on the top and bake
in a moderate oven.
Dhall Pudding.
One-half chittaeks ground Dhall,
Eight „ Milk.
One ohittack Sifted Sugar.
Half „ Butter.
Twelve drops Vanilla Essence.
Four Eggs.
Mix the ground dhall with the milk, slightly beat
the four eggs and add then the sugar, essence
and butter. Bake in a buttered pudding dish in a
moderate oven until the top is nicely browned, i
Sprinkle sifted sugar on the top.
Pineapple Fritters,
Peel and core the fruit. Make a batter 'with i
eggs and 2 chittacks of milk, 2 chittacks of flour, mi


( 182 )
thickness of cream. Beat well, and put it into a
floured and buttered basin tied over with a cloth, boil
for 1£ hours.
Conversation Cream.
Beat up 3 eggs (yolks) and 1 white of egg, add
gradually 12 chittacks of fresh milk. Then mix in
very gradually 8 level dessertspoonfuls.of flour andl
chittack of sifted sugar and the grated rind of one
small lemon. Boil over a slow fire until the flour
has dissolved, stirring the whole time. Line a glass
dish with sponge cakes or macaroons, pour a wine-
glassful of madeira or sherry over them, and strain
the boiling cream over them. Serve cold and sprinkle
powdered cinnamon on the top.
Cream Pancakes.
Mix 3 well beaten eggs with 8 chittacks of cream,
1 chittack of sifted sugar, a little ground cinnamon
and 3 chittacks of flour. Fry the pancakes very thin
in a little boiling butter. Roll and serve with sifted
sugar sprinkled over them.
Potato Fritters.
Two large boiled Potatoes.
One tablespoonful Cream.
Flour yolks and 3 whites of Eggs.
The juice of a Lemon.
One chittack sifted Sugar.
Mash the potatoes well, and) add to them the
cream, lemon juice and sugar. Beat the yolks of the
eggs, add them, then the whites. Beat this batter
well for 30 minutes. Have some boiling butter or
fat ready in a saucepan, and drop a dessertspoonful of


( 183 )
the mixture at a time into it, and fry the fritters.
Sprinkle sifted sugar over each and serve.
Vegetable Plum Pudding.
Eight chittacks mashed Potatoes.
Four „ boiled and mashed Carrots.
Flour.
brown Sugar.
Butter.
stoned Raisins.
Currants.
Marmalade.
Eight
Six
Four
Eight
Eight
Four
Four Eggs.
One grated Nutmeg.
Mix the butter well with the flour, add the
mashed carrots and potatoes, then all the other in-
gredients, finally the well beaten eggs. Tie the
mixture in a floured cloth and boil for 4 hours, This
pudding is very good cold.
Truro Pudding.
Line a very shallow pie dish with paste, fill it with
apricot jam, cover with more paste as if for baking
and boil until quite done. This is a boiled tart and
it is delicious.
Normandy Puffs.
Take a piece of butter the size of an egg and
mix it into 1 breakfast cupful of flour, add 1 break-
fast cupful of boiling water, 1 chittack white sugar,
1 teaspoonful essence of vanilla, and 4 eggs, each one
beaten separately and added to the mixture, mix well
and leave in a cool place for three hours. Drop
dessertspoonfuls of the mixture in hot butter, and fry.
Lemon Pie.
Grate the rinds of two lemons. Beat the yolks of


( 184 )
4 eggs and mix with them gradually one tablespoon-
ful of flour, 1 teacupful of sifted sugar, and 1 teacup-
ful of cold water, add the grated lemon peel and juice,
form into a round crust and bake. Beat the white of
the eggs to a stiff froth, add 3 tablespoonfuls of sifted
sugar, beat again for a minute. Spread over the top
of the hot crust. Put back into the oven with another
tin over it, and leave it there for a few seconds. Serve
at once.
Tapioca Meringue.
Soak two tablespoonfuls of tapioca in cold water
for 6 hours. Boil a seer of milk, and while it is boiling
stir in the yolk of four eggs, which must previously
be well beaten, 2 chittacks sifted sugar and the soaked
tapioca. Pour this mixture into a fireproof dish,
beat the white of the eggs with 1 chittack of sugar
and 1 teaspoonful vanilla essence, pour it over the
custard. Bake till brown. Serve cold.
Cream Toast.
Cut some pieces of bread into neat oblong pieces
and toast a golden brown. Scald 4 chittacks of
cream, thioken to the consistency of custard with a
little cornflour. Simmer until well done. Stir in a
piece of butter the size of an egg. Pour some be-
tween layers of toasts to as to make a sandwich.
Jam Rolt-Polt.
Eight chittacks Flour.
Three „ Dripping.
One teaspoonful Baking-powder,


( 185 )
One saltspoonful Salt.
Jam.
Mix the baking-powder and salt with the flour,
rub in the dripping, and add enough water to make
a firm paste. Roll it out twice, spread with jam,
fold it up neatly, fasten up the ends. Tie up in a
cloth previously wrung out in boiling water. Put
into boiling water and boil for 1£ hour.
Lemon Dumplings.
Four chittacks grated Bread-crumbs.
Four „ chopped Suet.
Two „ sifted Sugar.
Four Eggs.
The grated rind and juice of two lemons. Mix
the dry ingredients well together, add the lemon
rind and juice, then the well beaten eggs. Roll
out twice, form into dumplings. Tie each one up in
cloths wrung out of hot water. Put into boiling
water and boil for 1 hour. The above quantity will
make about 8 dumplings.
Devizes Pudding.
Line a pie-dish with a thin layer of good puff
paste. Lay on the bottom % chittack of candied
citron peel, £ chittack of candied lemon peel, cut into
very thin slices. Then spread over them a layer of
marmalade. Melt 3 chittacks of butter, add to it 3
chittacks of sifted sugar, and the yolks of 5 well
beaten eggs, stir this mixture over the fire until it
boils. Pour over the peel and marmalade, and bake
in a moderate oven for three quarters of an hour.
It is equally good hot or cold.


( 186 )
Orange Pudding.
Peel 6 oranges, cut them into slices and extract
all the seeds. Sprinkle over them 2 chittacks of
sifted sugar. Make a tablespoonful of arrowroot
or cornflour mixed with a little cold milk. Beat well
the yolks of four eggs, and stir them together with
the milk and cornflour paste into 8 chittacks of boil-
ing milk. Simmer until it becomes thick, pour over
the oranges and sugar. Beat the whites of the eggs
to a stiff froth with 1 chittack of sugar. Spread over
the top of the pudding. Put it into the oven for a
few minutes to harden.
Cocoanut Pudding.
Grate a cocoanut. Dissolve 4 chittacks of white
sugar in 2 tablespoonfuls of water, beat it over the
fire, add the grated cocoanut and when boiled the
beaten up yolks of four eggs. Beet all well together,
and while hot stir in £ chittack of butter. Line a
dish with puff paste. Pour in the mixture, sprinkle
sifted sugar over the top and bake.
Mince Pies.
Mince Meat.
Currants
Chopped beef suet
Minced raw beef
Citron
Lemon peel ...
Orange peel ...
Moist sugar ... ...
The juice of 48 lemons.
» riad » », >•
4£ seers.
1^ seers.
1| do.
4^ chittack.
4£ do.
4* do.
1 seer.


( 187 )
Half a bottle of Brandy.
Chop all the ingredients and mix them well to-
gether, add the sugar, lemon juice, and lastly the
brandy. Incorporate well. Fill a large jar with the
mixture, and in a week's time pour over it some more
brandy. This well keep for 12 months or more.
When required for use make some good puff paste,
roll out to the thickness of a rupee, butter some
patty tins, line them with some of the paste, trim,
and wet the edges with a little milk. Cover with
some more of the paste. Decorate the edges. Brush
over the top of each with the yolk of an egg. Sprinkle
well with sifted sugar, and bake for 25 minutes in
a moderate oven.
Boiled Marmalade Pudding.
Take 4 eggs, and their weight in butter, flour and
sifted sugar, add 4 tablespoonfuls of marmalade, and
a saltspoonful of bi-carbonate of soda if you have it.
Beat all well together, pour into a greased mould.
Tie it up in a cloth and boil, or steam for 2 hours.
PUDDING SAUCES.
Plum Pudding Sauce.
Take the yolks of 4 eggs, beat them with a little
sugar and a coffee cupful of cream. Stir over the
fire until thick, add a wineglassful of brandy or
madeira, stir over the fire and pour over the plum
pudding while hot.
Cinnamon Sauce.
Put three sticks of cinnamon into a saucepan with


( 188 )
sufficient water to cover them. Boil it well and then
add 1 dessertspoonful of sifted sugar, and a wineglass-
ful of sherry, the same of milk. Boil once, strain and
use.
Almond Custard Sauce.
Beat the yolks of 3 eggs, and add to them 1 des-
sertspoonful of milk and the same quantity of sifted
sugar. Put the whole into a saucepan over the fire,
add to it 12 bitter almonds. Add if liked 1 wine-
glassful of sherry. Just bring the whole to the boil
and serve.
Orange Custard Sauce.
Strain through muslin the juice of 6 oranges,
mix with it 1| dessertspoonfuls of sifted sugar, stir
over the fire until quite hot and the sugar has dis-
solved. Skim off the scum, and when nearly cold add
the beaten yolks of 6 eggs and 8 chittacks of milk
or cream. Put into a saucepan and stir over the fire
until it becomes somewhat thick. On no account
must it be allowed to boil. Serve in glasses with a
tart of any kind.
Chocolate Sauce.
Take 1 chittack of Cadbury's Cocoa Essence
and stir it into 4 chittacks of milk until it boils, then
add 1 dessertspoonful of sifted white sugar, and as it
boils drop in the yolks of 4 eggs. Take it off the
fire at once and mix well. Put it back on the fire,
drop in 12 drops of vanilla essence, stir until it thickens,
but do not let it boil again. Take it off the fire,
beat the whites of the four eggs to a very stiff froth,


( 189 )
to which add 1 tablespoonful of sugar. Stir this into
the chocolate, etc.
HOW TO MAKE PASTRY.
Short Crust.
Allow 3 chittacks butter to every 8 chittacks of
flour, add a very little milk, only just sufficient to
bind it, roll out twice and use.
No. 2.
Mix two tablespoonfuls of sifted sugar with 8 chit-
tacks of flour, rub into it 1£ chittacks of butter, beat
the yolks of 3 eggs, add to them also sufficient cream
or milk to make the flour into a firm dough, roll it
out twice and use.
Puff Paste.
Rub 4 tablespoonfuls of butter into 4 chittacks of
flour, mix with it enough milk to make into a paste,
roll it out, put on, in pieces, one more tablespoonful of
butter, fold it up, roll it out again, add again the same
quantity of butter, strew over it a little flour, roll it
out again, and set it aside in a cool place for one hour.
No. 2.
Eight chittacks Flour.
Four „ Butter (dripping or lard).
One tablespoonful baking-powder.
One saltspoonful salt.
Milk,
Mix all the dry ingredients together, rub in half
the butter, add enough milk to make it a proper
consistency. Roll out, spread the other half of the
butter in lumps over the surface of the paste, and roll
out twice.


( m >
No. 3.
Eight chittacks Flour.
Ten „ Butter.
Four „ pure Water.
Eub 4 chittacks of the butter into the flour, mis
with it the water, knead it well and let it stand for
15 minutes, roll it out thin, and on the surface
spread the remainder of the butter in lumps, double
it up in folds, roll it out 3 times and let it stand in a
cool place for 1 hour before using.
Tart Paste.
Eight chittacks Flour.
Three „ Butter.
Three teaspoonfuls Baking-powder.
Water.
Mix the baking-powder and flour together, rub
in the butter, add enough water to make it a proper
consistency. Roll out and use.
No. 2.
Four chittacks fine Flour.
Four „ sifted Sugar.
Two tablespoonfuls Butter.
One wineglassful boiling Milk.
Mix the flour and sugar together, add the milk
and rub in the butter, roll it out very thin and use.
Potato Tart Paste.
Take 6 chittacks flour and 3 chittacks of cold
boiled mashed potatoes, rub into it 2 chittacks
of butter or dripping, make to a proper consistency
with some warm milk, in which 1 dessertspoonful of
baking-powder has been dissolved, roll out and use.


( 191 )
Rice Paste.
Boil in 8 chittacks of water, 4 chittacks of rice,
drain and pound it, add one chittack of butter and the
beaten yolks of 2 eggs. Boll out and cover a
fruit tart with it.
Meat Pastry.
Eight chittacks Flour.
Six „ Butter.
One teaspoonful Salt.
Pour yolks of Eggs.
Water.
Bub the salt into the butter and mis them with
flour, beat the yolks of the eggs and add to them also
enough water to make the paste a proper consistency.
Boll it out twice and use.
Suet Paste.
Six chittacks Plour.
Two „ chopped Beef Suet.
Two teaspoonfuls Baking-powder.
Water.
Mix the baking-powder and suet with the flour,
add enough water to make it a proper consistency.
Boll out and use.
No. 2.
Eight chittacks Flour.
Three „ finely chopped suet.
One dessertspoonful Baking-powder.
Warm Milk.
Mix the flour, suet and baking-powder to a smooth
paste with some warm milk, roll out twice and use.
Sugar Pastry.
Take 8 chittacks of flour, 2 chittacks sifted sugar
2 thittacks butter, 1 saltspoonful salt and two eggs.


( 192 )
Mix the whole well together with a little milk to
make it a proper consistency, roll out and use.
ICES.
Many good and efficient ice freezers are procur-
able for a moderate sum from any respectable iron-
mongers, full directions for the working being given
with each machine. One of the best is the white
mountain Ice Cream Freezer, which has three move-
ments. The centre beater has lifter arms or floats;
which mix the cream in the middle, turning opposite
the outside beater. The outside beater scrapes the
cream off the can, and has floats extending to inside
beater, which throws the cream to centre, the can at
the same time turning in an opposite direction, making
three simultaneous motions, thus mixing the cream
thoroughly and evenly. This freezer has no large
surface of zinc in contact with the cream, but tin in-
stead. All ice creams are richer and better if allowed
to remain in the ioe and salt for at least an hour to
ripen.
Vanilla Ice Cream.
Three seers of Milk.
Six chittacks white sifted Sugar.
Seven Eggs.
One teaspoonful Vanilla Essence.
Set the milk over a slow fire and boil for two
hours; then place on one side to cool. Add the
•ugar, eggs and essence. Freeze.
Strawberry Cream.
Three and a half chittacks Strawberries.
Three chittacks sifted Sugar. ':


( 193 )
Eight chittacks Cream.
A few drops of Cochineal.
Pass all through a sieve after having mixed all
well together. Freeze.
Brown Bread Ice.
Eight chittacks of Cream.
Three „ of sugar made into a syrup.
Some finely-grated brown Breadcrumbs.
A sprinkling of Nutmeg.
The brown bread used must be three or four days
old. Sweeten the cream with the thick syrup and
add a little nutmeg. Pour gradually over the bread-
crumbs when half frozen.
Ginger Ice.
Twelve chittacks Cream.
Half chittack ground Ginger.
One „ preserved Ginger.
Three chittacks sifted Sugar.
Boil the sugar and ground ginger together in a
little water, so as to make a thick syrup. Add to the
cream and when half frozen chop up some preserved
ginger into small pieces, add, and continue freezing.
Lemon Ice Cream.
The juice of eight small Lemons.
The peel of four „ „
Eight chittacks-Cream.
Three chittacks Sugar made into a syrup.
Mix all together, pass through a sieve, and freeze.
Chocolate Ice Cream.
Two chittacks best Chocolate.
One Tumblerful Water.
Two chittacks sifted Sugar.
Eight „ Cream.
17


( 194 )
Dissolve the chocolate and sugar in the glass of
water and let it cool ; add to the cream and freeze.
Apricot Ice Cream.
Four chittacks Apricot Jam.
Eight „ Cream.
The juice of a Lemon.
One chittack sifted Sugar.
Melt the sugar in a little water to make a syrup.
Pass the apricot jam through a sieve, mix all the in-
gredients together, and freeze.
Strawberry, gooseberry, raspberry, and other jams
can be used in the same way.
Lemon Water Ice.
The juice of twelve Lemons.
The rind of six.
Four chittacks of sifted Sugar.
The whites of two Eggs.
A little Isinglass.
Four chittacks Water.
Squeeze and strain the juice from one dozen
lemons. Boil the sugar and isinglass in a little water
and add the rinds of six lemons ; strain ; add four
chittacks of water to the lemon-juice, sweeten with
the syrup, add the whites of the two eggs, and freeze.
Custard Ice.
Eight chittacks Milk.
Two „ white Sugar.
The yolks of six Eggs.
A little Cinnamon.
Boil the milk with a little cinnamon ; beat the eggs
sweeten them with the sugar and add to the milk.
Stir one way until of a proper consistency. Freeze.


( 195 )
Almond Custard Ice.
i
One and-a-half chittacks sweet Almonds.
Half chittack bitter Almonds.
Eight chittacks Cream.
Six yolks of Eggs.
Four chittacks of Sugar.
Blanch and beat the almonds into a paste with a
little plain water or rose-water. Beat up the cream
with the yolks of the eggs and add the sugar. Stir
over a slow fire until of the proper consistency, but
do not let it boil. Freeze.
Orange Custard Ice.
The peel and juice of two Oranges.
Six Eggs (yolks only).
Two chittacks sifted Sugar.
Eight chittacks Cream.
Boil the peel of the oranges and pound into a
paste with a pestle and mortar. Add the juice, the
well-beaten yolks of the eggs, and the sugar. Beaft
all well together for some time and then add very
gradually the cream, which must be boiling hot.
Beat all together until cold and then freeze. Add a
few preserved orange chips.
Pineapple Cream.
One small Pineapple.
One seer Cream.
Four Eggs (yolks only).
Six chittacks sifted Sugar.
Stew the pineapple, which must be cut into slices.
Cut into small dice. Put all the ingredients into a
sauce-pan and heat over a slow fire. Beat till cold
and then freeze.


( 197 )
DESSERT.
Preserved Citron.
Take a large citron and cut it into pieces about
half an inch thick. Let them soak in salted water
for a day and night; the next day let them soak for
three hours in plain water. Put into a sauce-pan
with a little water and boil until tender. Drain tho-
roughly. Make a thin syrup, and when cold put the
pieces of citron into it and allow them to remain in it for
twelve hours or more. Reboil the syrup, allow it to
get cold, and again pour it over the citron. Repeat
this operation twice more until the syrup gets thick.
Then boil the citron and syrup together for a short
time. Take out one piece at a time, dip into boiling
water, sprinkle well with pounded sugar, and dry in
the sun. Proceed thus until all the pieces are candied.
Wrap round with paper and bottle.
Crystallized Lemons.
Twenty Lemons.
One seer Sugar.
Boil the limes for five and a half hours until ten-
der. Clarify one seer of sugar, put in the limes, and
let them boil until the syrup becomes quite thick.
Take out the limes one by one, dip into boiling water,
sprinkle well with sifted sugar, put -out to dry in the
sun. Bottle.
Chocolate Tofpee.
Eight chittacks sugar, two ounces or one chittack
Schweitzer's Cocoatina, two chittacks butter, one small
teacupful of milk .Heat the butter, put in the sugar,
/


( m )
cocoatina and milk. Let it boil until it begins to
turn over from the sides of the pan towards the mid diet
Turn out on to a well-buttered tin. Cut into small
*
squares before it is quite cold.
Cocoanut Candy.
Place in a sauce-pan one pound of white sugar,
add to it a breakfastcupful of cold water. Let it remain
until the sugar is dissolved, then boil for ten
minutes. As the scum rises skim it away until the
sugar looks quite white and thick. Stir into it a
quarter of a pound of grated cocoanut. Stir with a
wooden spoon until it rises nearly to the top of the
sauce-pan ; it is then done. Spread out about half inch
thick on well-dried sheets of writing paper ; warm the
paper before pouring on the candy. When nearly
cold cut into small squares. Let it thoroughly dry
and keep in tin boxes.
Toffee.
Half a seer browD sugar, 2 tablespoonfuls of butter,
half a wineglassful of lemon juice. Put the butter and
sugar into a saucepan over a slow fire, stir in the
lime juice. When by dropping a little of the mixture
into some cold water, it becomes crisp, it is done.
Pour out on to a well buttered tin or plate. When
nearly cold cut into nefit squares.
CetstallIzed Walnuts.
Crack the shells of as many walnuts as you wish
to crystallize so as not to break the inside. Blanch
them by soaking in a Jittle w&rm water, and then rub-
bing off the brown skin. M^ke a strong syrup of


( 200 )
Nougat.
Blanch one seer best almonds, dry them in a soft
cloth, and put them in a cool oven until they are quite
hot, and slightly browned. Put 8 chittacks of white
sugar into a copper pan and stir with a wooden spoon
until it begins to boil; drop in the almonds, which must
be cut into pieces. Well oil a square mould and
pour the mixture in quickly, sprinkle sugar on the
top. Cut into shapes. Pistachio nuts can be used
instead of the almonds, and pink Nougat can be made
by adding cochineal.
Candied Violets.
Pick some violets, the flowers only, without any stalks.
Make a strong syrup of 8 tablespoonfuls of water to
16 of white sifted sugar. While boiling hot pour over
the violets. Strain. Boil the sugar again and repeat
this process of boiling and the pouring over the flowers
3 times. Put out in the sun to dry, sprinkling them
well with fine sugar.
Pistachio Toffee.
Boil 1 seer of milk till it is reduced to half that quan-
tity, add one breakfastcupful of sifted sugar, 1 ditto of
pistachio nuts and 1 chittack of butter. Boil the
whole well together, until when dropped in water
the toffee becomes crisp. Pour into a well buttered
tin, and cut into rounds before it is quite cold with a
biscuit cutter.
Cream Toffee
Take 2 breakfastcupfuls of cream and the same of
sifted sugar. Boil the two together until the mixture


( 201 )
looks clear and transparent. Add % teaspoonful
of ratifia or vanilla essence. Pour on to a well buttered
plate. Cut into pieces when cold.
Ginger Toffee.
Take 8 chittacks of sifted sugar, 1 chittack of
powdered ginger, 2 chittacks of butter, and one tea-
cupful of milk or cream. Boil until the mixture
begins to leave the sides of the saucepan and turns
over towards the middle of the saucepan. Pour on to a
well buttered tin and when nearly cold cut into squares.
Orange Biscuits.
Flour ... ... 2 chittacks.
Sifted Sugar ... 6 „
Eggs .... - ... 4
The grated rind of an orange.
Beat well the eggs, and add to them gradually all
the other ingredients. Beat into a paste with a pestle
and mortar. Roll out thin, cut into biscuits and bake.
Dessert Biscuit.
Butter ... ... 2 chittacks.
Sifted Sugar ... 2 „
Yolks of Eggs ... 3
Whites of ditto ... 2
Flour ... ... 4 chittacks.
Grated Nutmeg ... 1 dessertspoonful.
Beat the butter to a cream, add the sugar and well
beaten yolks and whites of the eggs, and lastly dredge
in the flour and nutmeg. Roll out thin, cut into shape
with a biscuit cutter, place on a flat tin which must
be well sprinkled with flour. Bake a light brown.
Ratifias.
Sweet Almonds 8 chittacks.
Sifted Sugar ... ... 8 „


( 202 )
Bitter Almonds ... ... 1 chittack.
Whites of Eggs ... ... 4
Rose Water ... ... £ pint.
Blanch and pound the almonds with the rose water,
add the sifted sugar and the whites of the eggs -after
they have been beaten to a stiff froth. Beat the
whole lightly. Roll out, cut into tiny round biscuits.
Place on thin paper, and lay on a buttered tin. Bake
in a moderate oven for 25 minutes. Cut round each
t ne and leave on the paper.
Fruit Biscuits.
Strawberries ... 8 chittacks.
Sifted Sugar ... 8 „
Scald the fruit and beat with the sugar for about
two hours, roll out, cut into shapes with biscuit cut-
ters. Put on a floured tin in a fairly cool oven for
about 10 minutes.
Aloobokaras, (plums), tiparees (or cape goose-
berries) also make delicious biscuits.
Cocoanut Biscuits.
Cocoanuts scraped ... ... 2
Equal weight of white sifted sugar.
Whites of Eggs ... ... 6
Pound the cocoanut and sugar together in a mor-
tar. Whip the eggs to a stiff froth and add by
degrees to the cocoanut and sugar until it forms a
smooth and thick paste. Beat with a wooden spoon.
Drop small portions of the paste upon thin paper.
Bake in a slow oven to a pale cream colour : cut away
all the paper except what is under the biscuits.


( 203 )
Wine Biscuit.
Flour ... ... 4 chittacks.
Butter ... ... 1 chittaok.
Sugar ... ... 2 chittacks,
Bi-carbonate of Soda ... 1 drachm.
Sherry.
Mix the soda with the flour, add the butter and
sifted sugar, and enough sherry to form a paste.
Roll out thin, cut with a biscuit cutter and bake.
Macaroons.
Sweet Almonds ... ... 2 chittacks.
Sifted Sugar ... ... 4 „
Whites of Eggs ... ... 6
Blanch and pound the almonds, dry them in the
sun, add the beaten whites of the eggs one by one
till a thin paste is formed. Drop pieces the size of an
egg on to water paper. Sprinkle some sliced almonds
on the top. Bake in a moderate oven.














LIQUEURS, ETC.
18


I


( 207 )
LIQUEURS, Etc.
Ginger Brandy.
Crush well in a mortar half an ounce of white gin-
ger and place it in a jar with the rind of two lemons
(more if they are small) and three-quarters of a pound
of white sifted sugar and one quart bottle of best
brandy. Stir for a week, then strain and bottle.
Lemon Brandy.
Take sixteen lemons if small; if large only ten.
Put the juice of all and the rind of eight (or five) into
half a gallon of good brandy. Add one and a quarter
pounds of finely-pounded sugar ; add also one pint or
8 chittacks of boiling milk. Stir every day for a
week, strain through flannel and bottle.
Cherry or Aloobokara Brandy.
In the plains, where cherries are not obtainable,
the aloobokara plum can be used instead. The fruit
must be quite sound and fresh. Pull off the stalks,
prick the cherries or plums over with a fork, and to
every pound of fruit allow half a pound of white
sugar and half ounce bitter almonds. Put into bottles
and fill up with good brandy. Cork well and seal.
To be kept a year or longer before using.
Claret Cup.
One bottle claret, two bottles soda-water, about ten
lumps of powdered loaf sugar, the juice of two lemons,
a few cloves, the rind of one lemon, and a few leaves
of mint. Pour all together into a large jug and
stand in ice. Take out the lemon peel after a quar-
ter of an hour.


( 208 )
Champagne Cup.
One bottle champagne, two bottles of soda or
seltzer -water, one wineglassful of sherry, one ditto
brandy, one liqueurglassful Curacoa, three large
slices of pineapple. Stand it in ice, and just before
serving, stir in two tablespoonfuls of sifted sugar.
Gin Fiz.
One wineglassful of gin, one bottle soda-water,
one tablespoonful sifted sugar, crushed ice, the white
of one egg. First put the gin into a tumbler, then
add the sugar and crushed ice, then the well-beaten
white of an egg, finally the soda-water.
Milk Punch.
Twelve bottles Rum.
Four „ Brandy.
Three „ Lime juice.
Eight „ boiling Milk.
Twenty „ boiling Water.
Sixteen pounds pounded Sugar-candy.
Six Nutmegs.
One hundred and fifteen peels of Lemons.
1st day.—The lemon peels to be mixed with the
brandy and allowed to stand 24 hours.
2nd day.—Add the rum, limejuice, sugar and nut-
megs; leave standing for 24 hours.
3rd day.—Add the boiling milk, which must be
perfectly fresh, and boiling water.
4fA day.—Strain through flannel. This ought to
make about five dozen bottles.
NOYEAU.
Two gallons of gin, 1 seer of bitter almonds,
8 chittacks of sweet almonds, 3 seers powdered


( 209 )
sugar. Pound the almonds to a paste, put this and
the sugar into the gin and allow to stand for 10 days.
Filter through flannel and bottle.
Orange Gin.
Take the rinds of eight lemons and of eight oranges,
pare them very thin ; steep with one seer eight chit-
tacks of white sugar for four whole days in a gallon
of good gin. Stir constantly. Strain through flannel
and bottle. It must not be drunk for a year at least.
Nectar.
Chop eight chittacks of raisins and add to them
eight chittacks of white pounded sugar and the juice
of six lemons (four if large). Pour over this one gal-
lon of boiling water. Stir constantly for three days.
Strain through flannel and bottle. Can be used in
10 days' time.
Lemonade.
Put eight chittacks of white sugar, one ounce
cream of tartar, and four lemons cut in slices into a
large jug. Pour over this three quarts of boiling
water. Let it cool, and ice before drinking.
Bottled Lemonade.
One seer white sugar to be dissolved in one quart
of boiling water ; add one chittack citric acid, one tea-
spoonful essence of lemon, or two sliced lemons. Stir,
strain, and bottle when cold. Put one tablespoonful
into a tumbler of soda and ice.
Whisky Toddy.
Pour into a tumbler a very little boiling water, add
two teaspoonfuls of sugar, stir well, then add 1 wine-
glassful of whisky, stir, and add more boiling water.


( 210 )
Sherry Milk.
Melt 6 chittacks of sugar in 8 chittacks of boiling
water, add 1 wineglassful of lemon juice, 2 ditto of
sherry, stir in gradually 6 chittacks of cold milk, mix
the whole well together. Strain and drink either hot
or cold.
Clinquers.
Mix together 1 quart bottle of claret, 1 ditto of
ohampagne, 2 bottles of seltzer or soda-water, 1
wineglassful of sherry, 1 of port, the juice of 1 lemon,
and lastly, 4 tablespoonfuls of sifted sugar. Ice well.
Claret Kdmmel.
Take a bottle of claret and soak in it the rind of
2 lemons, add the juice of one ; and a wineglassful of
kummel, fill with crushed ice and serve.
Plantain or Banana Cup.
Peel and slice 3 plantains, place them in a bowl and
sprinkle over them 4 dessertspoonfuls of sifted sugar
and 2 wineglassfuls of sherry or madeira. Stand the
whole in a refrigerator or on ice for 1 hour. Strain,
add 1 bottle of iced seltzer or soda-water, and it is
ready for use.
Iced Coffee.
Nothing is more refreshing on a hot day or when
travelling as iced coffee, made as follows :—Make
about 8 chittacks of strong coffee, using 3 chittacks of
ground coffee. Add plenty of milk when required
and sugar. Stand in ice until very cold.
Made with cream instead of milk makes it richer and
nicer.


( 211 )
To Preserve Lemon Juice.
Take some perfectly fresh lemons and strain the juice.
Pour into bottles, with just enough olive oil to cover the
surface. Cork well and keep in a dry place.
Or
To every 8 chittacks of joice allow 6 chittacks
of sifted sugar. Put the two into a large saucepan
over the fire, stir with a wooden spoon and skim con-
stantly. Boil for a quarter of an hour, pour into small
bottles, and when cold, cork and seal well.
Negus.
Take 2 quart bottles of good claret, 1 of port, 1
wineglassful of liqueur brandy, and 3 small limes cut
into slices, add a grating of nutmeg, 8 cloves, and 1
stick of cinnamon, add two teacupfuls of boiling
water, and two tablespoonfuls of sifted sugar, strain
and drink while warm.
The Fife Wedding Cup.
Put into a large jug 1 quart bottle of dry cham-
pagne, 2 wineglassfuls of liqueur brandy, 2 tablespoon-
fuls of orange flower water, stand on ice or in a refri-
gerator for one hour, taking care to cover the jug.
Stir in two tablespoonfuls of sifted sugar, one bottle of
seltzer water, and 1 liqueurglassful of Curacoa.
Serve in champagne glasses with a tiny piece of ice in
each and an orange blossom floating on the top.
The Pigsticker's Cup.
Take a large shandygaff jug and into it put 2
tablespoonfuls of crushed and stoned tamarinds, 1 seer
of white sugar, and 1^ seers of boiling water. Stir


( 212 )
until the sugar has all dissolved : now add the jnice of
3 large or 5 small lemons and the rind of one, 12
cloves, and a stick of cinnamon. Cover and let it
stand for 12 hours, after which make some tea, with 2
tablespoonfuls of tea to a cupful of boiling water.
Strain the contents of the jug, and to the liquid add
the strained tea, 2 bottles of best brandy, and 1 of
orange wine; pour in a seer of boiling milk, mix well,
strain, let it get cold, and when required ice it well.
This will be found most refreshing.
The Kumaon Cup.
Slice 2 lemons and lay them at the bottom ot a
large bowl; upon them lay 2 apricots cut into slices,
extract the kernels, pound them, and sprinkle over the
fruit. Sprinkle in sifted sugar 2 tablespoonfuls, and
over the whole pour 1 bottle of best madeira and a tea-
cupful of rose-water. Stand on ice for one hour.
Strain and serve in glasses with crushed ice.
Spanish Lemonade.
Take 2i lemons, grate off the rind, squeeze their
juice on to the grated peel, and let it stand for 24
hours. Dissolve 1 seer of sugar in 3 seers of boiling
water, add a quart bottle of madeira or sherry, mix
well together, then pour in a seer of boiling milk.
Strain through th» flannel, let it get cold and then ice
for use. This is delicious for tennis parties, dances, etc.




















( 216 )
frequently for 3 days, adding more vinegar if it is too
thick . It will be fit for use in 3 months' time.
Mofussil Chutney.
Ingredients.—Tomatoes (Ripe) 2 seers.
Tomatoes (green) 1 seer.
Sultanas 2 seers.
Tamarinds 2 „
Salt 8 cbittacks.
Brown Sugar 8 „
Ground Ginger 4 „
Garlic 3
Cayenne Pepper 1 chittack.
Mace (powdered) i „
Onions 4 „
Malt or white Vinegar, 4 quart bottles.
Process.—Bruise the tomatoes and boil them in
two bottles of vinegar until reduced to a pulp, then
rub through a coarse hair sieve. Boil the other two
quarts of vinegar and pour it boiling hot over the
tamarinds and sugar. Stir well with a wooden spoon
until the pulp separates from the stalks and stones,
then strain through a colander. Pick, clean and
mince the sultanas, also the garlic and onions. Mix
all together. Heat again over the fire, but do not
allow it to boil. Put into a stone jar and stir every
day for two weeks. Bottle, cork tightly and do not
use it for 6 months.
Tomato and Horseradish Chutney.
Ingredients.—Green Tomatoes 1 seer.
Chilies 12.
Onions 8.
Brown Sugar 2 teacupf uls
Scraped Horseradish 2 „


( 217 )
Ground Cloves ... 2tablespoonfuls.
„ Cinnamon ... 2 „
Malt Vineger.
Salt.
Process.—Slice the tomatoes, chilies and onions,
strew them over with salt, and leave all night. In the
morning drain off the water. Put the tomatoes, etc.,
into a saucepan with the sugar, horseradish, cloves, and
cinnamon. Cover with vinegar and stew gently for
a whole day. Bottle, cork tightly : it will be fit for
use in 3 months' time.
Tomato Chutney.
Ingredients.—Tomatoes ... 2 seers.
Brown Sugar ... 1 seer.
Green Ginger ... 4 chittacks.
Raisins ... 12 „
Garlic ... 2 „
Dates ... 8 „
Red Chilies ... 2
The Juice of ... 2 lemons.
Vinegar ... 2 quarts.
Process.—Bake the tomatoes and mash them skin
and all; stone the raisins and dates, pound them to-
gether with the garlic, ginger, and chilies in a mortar.
Boil the sugar in the vinegar, and while boiling stir
in the tomatoes and the other ingredients. Let them •
simmer, but not boil, for 2 hours. When cold bottle
and cork.
Tomato and Tiparee Chutney.
Ingredients.—Ripe Tomatoes ... 1 seer.
., Tiparees ... 1 „
Sultanas ... 1 „
19


( 21* )
Stoned Raisins ... 6 chittacks.
Brown Sugar ... 12 ,..
Mustard Seed ... 1 chittack.
Cayenne Pepper ... 1 „
Salt ... 4 chittacks.
Pounded Onions ... 4 „
Ground Ginger ... 6 „
Malt Vinegar, about ... 3 quarts.
Process. —Clean and pick the tiparees, and put into
a preserving pan with the tomatoes (which must be
mashed to a pulp and passed through a colander) and
sugar, adding 2 bottles of vinegar, boil, and then stir in
the mustard seed, cayenne pepper, sale, onions, ginger,
sultanas, and raisins. Let the whole simmer gently for
6 hours, adding the third bottle i f vinegar if it ap-
pears to be too thick. When cold, bottle and cork.
It will be ready for use in 3 months.
Aligurh Tomato Chutney.
Ingredients.— Green Tomatoes ... 1 seer.
Green Chilies ... 12.
Onions ... 8.
Brown Sugar ... 2£ teacupfuls.
Salt ... 1 teacupful.
Ground Cloves ... 2 tablespoonfuls.
Ground Cinnamon ... 2 „
Vinegar.
Process.—Slice the tomatoes, chilies and onions.
Strew over them the salt, and let it stand all night.
Drain off the water next morning, and add to the sliced
tomato, etc., the sugar and spices. Cover with best
vinegar, and stew the whole gently for 12 hours.
Bottle when cold.


( 220 )
Tiparbe or Cape Gooseberry Chutney.
Salt ... , ... 8 chittacks.
.Mustard Seed . ... 8
Stoned Raisins ..- 8 „
Brown Sugar ... 8 „
Garlic (ground) ... 6 „
Cayenne Pepper ... 3 „
Tiparees ... 2£ seers.
Vinegar ... ... 2 quart bottles.
Bruise and dry the mustard seed. Boil the sugar
into a syrup with half a bottle of vinegar. Boil the
tiparees in a bottle of vinegar, mix the pepper, ground
mustard seed, garlic and raisins aU together;
pound them with a pestle and mortar. Mix with them
the remaining half bottle of vinegar. Amalgamate
all the ingredients thoroughly well together. Tie down
closely, and do not use for 6 months.
Aloobokara or Plum Chutney.
The ingredients required are 4 seers of unripe plums
2\ seers brown sugar, 1 seer stoned raisins, 4 chittacks
of garlic, 4 chittacks of green ginger, 8 chittacks of
sweet almonds, 8 chittacks mustard seed, 2 chittacks of
dried chilies and 6 quart bottles of vinegar. Pound
all the ingredients separately with a pestle and mortar,
moistening them all with vinegar. Stone the plums
which must be picked just before they are quite ripe;
pound them skin and all, stew the whole for 24 hours
over a very slow fire, and when cold bottle, and cork,
but do not use for 6 months.
Apple Chutney.
Ingredients.—Moist Sugar ... 8 chittacks.
Salt ... ... 4 „


( 221 )
Ground Ginger
Mustard Seed
Stoned Raisins
Garlic
Onions
Dried Chilies
Unripe Apples
Malt Vinegar
4 chittacks.
4 „
4 „
1 chittaek
1 „
1 „
2 dozen.
1^ quarts.
Process.— Pound the garlic, onions and ginger
together in a mortar. Wash the mustard seed in
vinegar and dry it in the sun. Peel, core and cut up
the apples into thin slices. Dissolve the sugar in 1
quart of the vinegar, put into it the sliced apples
and boil the whole together, until the apples are
tender. Let it get quite cold, and then add the garlic,
ginger, onions, mustard seed, chilies, sugar, salt, also
the ^ quart of vinegar. Mix well together, let it
simmer gently for half an hour. Bottle when cold
and cork very lightly.
Mango Chutney.
Ingredients.—Mangoes (green)
Brown Sugar
Ground Chilies
Ginger
„ Cinnamon ..
., Garlic
Sultanas
Stoned Raisins
Malt Vinegar
Salt ...
Process.— Soak the mangoes, which must be cut
into thin slices, in salt and water for a day and night.
Boil the sugar in the vinegar until a syrup is the re-
sult. When the sugar has dissolved, put in the slices
50.
1 seer.
8 chittacks.
8
4
4'
4
&
1£ quarts.
8 chittacks.
»
»


( 222 )
of mango, and boil until the mango peels are somewhat
soft. Leave standing for 12 hours, then add the
ginger, cinnamon, garlic, sultanas, chilies, raisins, and
let the whole simmer very gently for three quarters of
an hour: stir all the time, and when cold, bottle and
cork tightly. It will be fit for use in 3 months'
time.
No. 2.
Ingredients.—Sliced green Mangoes ... 5 seers.
Brown Sugar ... 1 seer.
Sliced Onions ... 8 chittacks.
., Chilies ... 12.
Ground Cloves ... 2 chittacks.
„ Ginger ... 2
Pepper Corns, ... 2 „
Stoned Raisins ... 8 „
Vinegar ... ... 2 quarts.
Salt ... 1 seer.
Process.—Steep the mango slices in salt and
let them remain all night. The next day drain
off the salt, and put the mango into a preserving
pan with the vinegar, sugar, and other ingredients.
Simmer the whole gently together until the mango
is quite soft. When cold, put into bottles and cork
securely.
DAILY CHUTNEYS.
Fresh Tomato Chutney.
Remove the seeds from 3 ripe tomatoes ; chop them
up with a small onion, a saltspoonful of cayenne pepper
and an eggspoonful of sugar. Moisten with tarragon
or malt vinegar. Mix well and serve in a small glass
dish.


CHUTNEYS.





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PICKLES.





( 227 )
PICKLES-
Lemon Pickle.
Ingredients.—Common Salt ... 1 teacupful.
Water ... 8 chittacks.
Cayenne Pepper ... £ chittack.
Sliced Onions ... 2.
Ground Ginger ... 1 chittack.
Hot Vinegar ... 1 quart.
Small Lemons.
Process.—Into a fair-sized jar put the salt and 8
chittacks (or 1 pint) boiling water ; put in as many
small lemons as it will hold. Cover and leave for
6 days. Drain, and with fresh water and salt in the
same proportions, soak the lemons again for 10 days.
Drain well at the end of this time. Boil about 1
quart of viregar with the pepper, ginger, and onions.
Pour while hot over the lemons. Tie down, look every
now and then to see if the vinegar is wasting, and if
so, add more.
Cucumber Pickle.
Ingredients. —Young Cucumbers.
Salt each day ... 1 teacupful.
Water „ .... 1 gallon.
Vinegar.
Alum ... | chittack.
Pepper Corns.
Mustard Seed.
Sliced Chillies.
Process. —Select small oucumbers free from spots,
wash them and put them into large jars. Make a
weak brine by putting a teacupful of salt to a gallon
of water. Boil and pour scalding hot over the cu-
cumbers ; leave standing for 24 hours ; repeat this
operation with fresh salt and water for 3 days. Drain


( 228 )
well. Heat as much vinegar as will cover them, and
into it put the alum. "When nearly boiling put in
the cucumbers; do not let them boil; take off the fire
and add the chilies, pepper corns and mustard seed.
Place the cucumbers carefully into jars ; pour the hot
vinegar, etc., over them. Cork very securely and keep
in a dry and cool place. It will be fit for use in 3
months time.
Pickled Cabbagb.
Ingredients.—Good small Cabbages.
Salt.
White Wine Vinegar... 2 quarts.
Bruised Ginger ... \ cbittack.
Pepper corns ... 1 „
Process.—Take off the outside leaves of the cab-
bages. Cut the hearts, which must not be washed, into
quarters; slice them into thin slices. Have ready
cleaned and dried some 2-lb. prune jars. Putin a good
layer of cabbages, over which sprinkle a little salt.
Proceed thus until you have used up all the cabbage.
Boil the ginger and pepper corns with the vinegar tor
30 minutes. Allow it to get cold, and then pour over
the cabbage sand salt. Tie down closely.
Bed Cabbagb Pickle.
Inrgredients.—Bed Cabbages.
Cochineal ... \ ounce.
Sa't.
Vinegar ... 2 quarts.
Pepper corns ... 1 chittack.
Bruised Ginger ... $ „
Process.—As above, the cochineal to be added
with the vinegar when cold.


( 229 )
Artichoke Pickle.
Ingredients.—Artichokes.
Salt ... ... 2 teacupfuls.
Mace.
Water.
Nutmeg.
White Wine Vinegar.
Process.—Boil the artichokes until soft. Take
out the chokes and immerse them in salt and water
for one hour. Drain, and place them in layers in
wide-mouthed glass bottles. Sprinkle each layer
with a little powdered nutmeg and mace. Pour in
the white wine vinegar. Bottle and cork securely.
Pickled Beans.
Ingredients.—French Beans.
White Wine Vinegar ... 2 quarts.
Bruised Ginger ... 1 chittack.
Pounded Cloves ... ^ „
Pounded Mustard Seed ... £ „
„ Pepper ... | „
,, Mace ... \ „
Salt and Water.
Process.—Soak the beans in a weak brine for
ten days. Drain them and boil them with a little of
the vinegar. Drain again, wipe them dry, and pack
them into glass jars. Boil the vinegar, ginger, cloves,
etc., all together, and pour while hot over the beans.
Cork tightly and keep in a cool place.
Pickled Mushrooms.
Ingredients.—Button-Mushrooms ... 1 seer.
Salt and Water.
White Wine Vinegar 1 quart bottle.
Blades of Mace ... 3.


( 230 )
Braised Ginger ... £ chittack.
Pepper Corns ... \ „
Cayenne Pepper ... 1 teaspoonful.
Process.—Cut off the stalks of the mushrooms and
rub away the outer skin with a piece of flannel dipped
in salt. Put the mushrooms for a few minutes in'o
salt and water. Wipe and dry thoroughly. Boil the
vinegar, mace, ginger, cayenne and pepper corns all
together. When boiling, drop in the mushrooms and
boil for about 10 minutes until the mushrooms are
soft. Fill glass jars, and when cold, cover securely and
keep in a dry place.
Pickled Onions.
Ingredients.—Small Onions ... 2 seers.
White Vinegar ... 2 quart bottles.
Bruised Ginger ... \ chittack.
Pepper Corns ... \ „
Salt.
Process.—Peel the onions, place in layers into glass
jars, and upon each layer sprinkle a little salt. Boil
the vinegar, ginger, and pepper corns together for 30
minutes. Let it get cold, and then pour over the
onions. Cork securely. They will be ready for use
in a month.
Nasturtium seed Pickle.
Ingredients.—Nasturtiums ... 1\ seers.
White Wine Vinegar... 1 quart.
Sliced Onions ... 2 chittacks.
Cloves ... i chittack.
Ground Mace ... \
Sliced Chilies ... ^ „
Salt and Water.
Process.—Gather the seed pods while they are
green and soak them for 4 days in salt and water,


( 231 )
changing the Bait and water every day. Boil the spices,
onions, and chilies in the vinegar. Fill glass jars with
the seed pods. Pour in the vinegar spices, etc. Cover.
It will be fit for use in 3 months* time.
Pickled Walnuts.
Ingredients.—Walnuts ... ... 2 seers.
Salt and Water.
Vinegar (best) ... 2 quarts.
Cloves ... ... i chittack.
Mustard Seed ... 1 „
Pepper ... ... £ „
Process.—Select the walnuts when the outer shell
is soft and can be pricked with a needle. Make a
strong brine. Boil it; skim off the froth. Pour over
the walnuts and let them soak for 8 days. Make a
fresh brine and soak another 8 days. Drain. Boil
the vinegar, cloves, mustard seed and pepper all
together. Pour when cold over the walnuts in glass
jars Keep for 8 months before using.
Mangob Pickle.
Ingredients.—Green Mangoes ... 50
Salt and Water.
Garlic ... ... i chittack.
Chi'lies ... ... 6 chittacks.
Cloves ... .... 1 chittack.
Cinnamon ... ... 1 „
Bruised Mustard Seed ... 1 „
Ground Ginger ... 2 chittacks.
Turmeric ... ... 2 „
Vinegar
Process.—Take out the stones from the mangoes,
steep them in plenty of salt and a little water, and
put them out in the sun for 2 days. Drain. Pound
all the spices, etc., together with a little vinegar.
Fill the inside of each mango; tie round each with


( 232 )
string. Put into a large jar, cover with vinegar,
and leave for 6 months when it will be ready for use.
Hot Mixed Pickle.
Ingredients.-
-Vinega'r
Flour of Mustard
Pepper Corns
Cloves
Mustard Seeds
Chilies
Turmeric
Ground Ginger
Cayenne Pepper
4 quart bottles.
6 chittacks.
^ chittack.
j.
o
L
2
I
2
1
1
i
Beans, Cauliflower, Onion, Cucumber.
Process.—The vegetables must first be soaked for
2 days in salt and water: on the third day mix the flour
of mustard and vinegar very gradually together, so as
to keep it smooth. Add all the other spices and boil
for 2 hours, stirring the whole time, otherwise it will
form lumps. When cold cut up the vegetables (about
3 seers), add them. Bottle and cork carefully. It will
be fit for use in 3 months' time. The vegetables must
be well drained and dried before being added to the
liquor.
Pickled Eggs.
Hard boil as many eggs as you wish to pickle ; take
off their shells, and when quite cold, put them into
jars. Make a pickling vinegar as follows: to every
quart of vinegar allow—
Black Pepper ... £ chittack.
Ground Ginger ... | „
Salt ... i
Ground Mustard Seed £ „
„ Onions ... £ „
Simmer all these ingredients in the vinegar, pour
over the eggs, and when cold, cork and tie down
closely, and do not use it until the eggs begin to
change colour.














...J


( 235 )
JAMS AND JELLIES.
Aloobokara Jam.
Cut out the stones from the fruit, put into a stew-
pan over a slow fire with 8 chittacks or one pint
of water. When scalded rub through a hair-sieve.
To every 8 chittacks of pulp allow 8 chittacks of
sifted sugar. Put them into a preserving pan over
a brisk fire, and when it boils skim well throw in
the kernels and £ chittack of bitter almonds blanch-
ed. Boil it fast for 15 minutes longer, stirring
all the time. Bottle for use.
Aloobokara. Jelly.
Select ripe fruit, put it into a large vessel with
enough water to cover it, and boil until the fruit
has dissolved, boiling with it 1 chittack of bitter
almonds. Strain all the liquor from the fruit, and
to every 8 chittacks of liquor allow 1 seer of sifted
sugar. Boil the juice and the sugar together for
about 5 minutes. Skim, strain, and pour into pots.
Peach Jam.
Wipe the peaches well with a soft cloth ; scald
them in a stone jar by placing it in a large saucepan
of boiling water over the fire until the fruit is soft.
Extract the stones and take off the skins. Take sift-
ed sugar as much as the peaches weigh. Place the
two in a preserving pan over a clear charcoal fire,
and let it boil up gently four times. Skim carefully,
and before you take it off the fire, add the blanched
kernels. Fill your jars, and cork and seal securely.
Peach Jelly.
Peel and stone the peaches ; throw them into a


( 236 )
large vessel, cover with water, and boil until the
fruit has dissolved. Then carefully strain the juice
without pressing the fruit. The next day to every
8 chittacks of juice, allow 1 seer of white sugar.
Boil for 5 minutes, and strain through muslin
into jars.
N. B.—The refuse can be made into peach chutney.
Guava Jelly.
felect 21 seers of ripe but unbruised guavas. Di-
vide them into quarters. Put them into a preserving
pan, cover with water, and boil until the guavas have
dissolved; strain through muslin, and to the juice add
the juice of 10 lemons. Reduce by boiling, and then
to every seer of fluid add 1 seer of sugar. Boil
until the scum ceases to form or until the jelly is quite
clear. Pour it while warm into jars. Cork and seal.
Tiparee or Cape Gooseberry Jam.
Make a syrup in the proportion of 1 pint or 8
chittacks of cold water to 10 chittacks of white sugar.
Let it boil on a clear charcoal fire, and skim carefully
as the scum rises. When it is thick and boils with large
bubbles, but before it begins to change colour, put in
the tiparees, which must be ripe and whole; boil for a
very short time, so as not to let them burst. Take out
the fruit very carefully, and with it half fill your pots.
Reduce the syrup a little more, fill the pots with it,
taking care to cover the fruit well.
Tiparee Jelly.
Put your fruit into a large saucepan with as much
water as will cover them, and boil until the tiparees


( 237 )
are all pulp ; strain out the juice through muslin into a
preserving pan. Simmer for a short time, removing the
scum as it rises. To every seer of juice allow a s< er of
sifted sugar. Boil for 5 minutes, strain again through
coarse muslin into bottles. Cork and seal tightly.
Vegetable Marrow Jam.
Peel the marrows, extract all the seeds, and cut
the vegetable into small squares. To every seer allow
a seer of white sugar, and boil until the marrow is
transparent: add, flavouring to taste, either ginger or
lemon.
Vegetable Marrow Marmalade.
Prepare the marrows and cut them into thin strips.
Allow 1 seer of sugar, a small piece of lemon rind,
and two teacupsful of water to every seer of marrow.
Boil the sugar and water into a clear syrup; add the
marrow and lemon rind. Boil gently for 2 hours, and
while boiling add the juice of one lemon to every seer
of marrow. Bottle and seal.
Citron Marmalade.
Grate off the outside of the citrons. Cut them
into quarters, extract the seeds. Boil the skins in a
little water, and then in sugar and water, until tender;
cut them into long strips. Allow an equal quantity
of sugar to the juice and pulp, boil the whole to-
gether, adding the cut-up skins, for about 1^ hours,
or until it will jelly on a plate. Pour into jars.
Melon Jam.
Pare the melons and cut them into slices. Make
a syrup with 1 seer of sugar to 1 quart of water; boil


( 239 )
Pumpkin Jam.
To every seer of vegetable allow 12 chittacks of
white sugar and £ chittack of grated ginger. Boil
until it sets, then pour into pots, and when cold, cork
and seal. ,
Pineapple Jam.
Bemove the peel, core, and eyes ; cut the fruit up
into small squares, and to each seer of fruit, allow 12
chittacks of white sugar. Simmer over a brisk fire
until the sugar has dissolved, and then let it simmer
gently until the fruit is tender, when take it out, drain
and boil the syrup until it thickens. Boil again for
about 3 minutes with the cut up pineapple. Bottle
when cold. Should it, after a few days or weeks, begin
to ferment, drain off the syrup and re-boil it, and
pour it hot over the fruit.
Puttwa Jelly.
Take off the outer red leaves of the puttwa, and to
every seer allow a seer of white sugar- Put the puttwa
into a preserving pan, cover with water, and boil until
the puttwa is in a pulp. Strain, add the sugar to the
juice and boil for 3 minutes. Skim, bottle, and cork
when cold.
Gbape Jelly.
Crush the grapes, boil them ; strain off the juice,
and to every 8 chittaoks of it, add 8 chittacks of white
sugar. Boil the sugar and juice together for 5 minutes.
Strain, bottle and cork when cold.
Grape Jam.
Stew the f rapes until tender; pulp them through
a sieve, and to every seer of pulp allow a seer of


( 241 )
Preserved Brakdy Peaches.
Drop them into boiling water, until the skins
can be rubbed off. Weigh the fruit, and to every seer
of fruit allow 6 chittacks of white sugar. Put the
two into a large saucepan with a pint bottle of water
and boil till soft. Dissolve 4 chittacks of sugar in a
quart bottle of brandy. Pour over the fruit. Bottle
and cork when cold.
Preserved Limes.
Boil 2 dozen small limes for 4£ hours. Divide each
into two, extract all the inside, put the skins into cold
water, and let them soak for 30 hours. Clarify 1 seer
of sugar, put in the skins with it, and boil until the
Byrup is quite thick. Keep in tightly-corked jars.
21




















( 245 )
SWEET AND CREAM CHEESES.
Aloobokaba Cheese.
Select aloobokarasthat are quite ripe, and to every
seer of fruit allow 8 chittacks of sugar. Put the fruit
into a stone jar and bake in a moderate oven until
soft. Rub them through a sieve, break the stones, and
blanch the kernels ; add them to the pulp, and put the
two into a preserving pan with the sugar, and boil for
1^ hours. Pour into tins. Keep in a dry place.
Vegetable-mabbow, ob Pumpkin Cheese.
Pare and quarter the vegetable-marrows, leaving
in the seeds; boil until they are quite tender, press
through a fine sieve, and to every seer of pulp allow
1 dessert spoonful of ground ginger and 8 chittacks
white sugar. Boil until it sets. Pour into tins. Cover
securely when cold.
Apple Cheese.
Peel and core the apple. Bake until soft, and rub
through a sieve, and to every seer of pulp add a seer
of sifted sugar, the grated rind and juice of 8 small
lemons and 8 well-beaten eggs. When the ingredients
are well mixed, put them into a stewpan with 1 chit-
tack of butter to every seer of the mixture, stir over a
moderate fire until all the butter is thoroughly absorb-
ed, and then pour into pots. Keep in a dry place.
Guava Cheese.
Select 5 seers of good guavas, wash them in cold
water, and wipe until quite dry. Peel and cut them
into 4 pieces, put them into a large jar and cover well.
Place the jar into a large saucepan, three quarters


( 246 )
full of water; put on to a gentle fire, and boil for 24
hours until the fruit is quite soft. As the water
evaporates refill with more water of the same heat;
if this is not done the jar will in all probability break.
When thoroughly boiled, strain through a fine sieve,
and to every seer of fruit add 12 chittacks of sifted
sugar and the strained juice of four small lemons.
Mix ell well together, and boil on a slow fire until it
becomes quite thick and comes clear off the pan.
Wash some tins with a little brandy, put in the
cheeses, and when quite cold, cover closely.
No. 2.
The refuse left over from guava jelly after strain-
ing away the juice, can be made into cheese by
adding to every seer of fruit 10 chittacks of sugar
and the juice of 3 lemons. Boil over a slow fire
until thick, adding £ chittack of butter to each seer
of fruit. Put the mixture into moulds or tins, and
when cold, cover securely.
Tiparee or Cape Gooseberry Cheese.
Take the fruit which is left after straining the
juice for your tiparee jelly. Pass it through* a sieve.
Bake a few fresh tiparees in an earthen jar in the
oven, pass them through a sieve, reject the skins, and
add to the other pulp. To every seer of fruit allow
8 chittacks of white sugar and \ chittack of butter.
Simmer over a moderate fire until thick, and then put
the mixture into oiled tins. When cold, cover closely.
Cream Cheese.
Put 2 seers of milk into a saucepan with 2 chittacks


( 247 )
of salt and stir until set. Then take it out, put it
into a clean table napkin, and hang it up until all
the water has run out. Put it into a round tin and
press well with a heavy weight for one day.
No. 2.
Take 8 chittacks of tBick cream and 1 teaspoonful
of salt; mix well, and tie in a cloth for one night. Have
a cloth next morning dipped in hot water, and lay it in
a soup-plate. Put in the cream. Change the cloth
every morning for a week. Press the cheese down
well in a tin. Turn out and eat in 3 days' time.




















( 251 >
SAUCES.
Tapp Sauce.
Ingredients.—Sliced Green Mangoes, 8 chittacks.
Salt ... ... 8 ,,
Brown Sugar ... 8 „
Raisins... ... 8 „
Red Chilies ... 4 „
Bruised Garlic ... 4 „
„ Green Ginger 4 „
Vinegar ... 6 qt. bottles.
Lime Juice ... 1 „ „
Process.—Po und the ginger, chilies, and garlic alto-
gether; mix together all'the ingredients; put the whole
into a large earthenware jar or jars ; cover and expose
to the sun for a month, stirring or shaking daily.
After the month is over boil the whole for 5
minutes. Strain and bottle.
The refuse makes a very good chutney if more
spices, raisins, sugar, etc., are added.
Sweet Curry Sauce.
Ingredients.—Ripe Tomatoes ... 1£ seers.
Raisins ... ... 8 chittacks.
Sultanas... ... 8 „
Brown Sugar ... 8 „
Salt ... ... 2 „
Cayenne Pepper ... 2 „
Garlic ... ... 1
Vinegar... ... 1£ quarts.
Lime Juice ... 1 pint.
Process.—Pound the garlic, pepper, raisins,
and sultanas together. Boil the tomatoes, sugar, and
salt with the vinegar until the tomatoes are soft and
pnlpy. Let them get cold, and stir in the raisins, etc.
Simmer gently for 5 minutes. Strain and bottle. It
will be ready for use in about 4 month's time.


( 253 )
Sauce Piquantb.
Soak 3 chittacks of salt, 2 chittacks of grated
horseradish, 1 chittack ground ginger, and 1 saltspoon-
ful cayenne pepper and 2 cloves of garlic in 3 quarts
of boiliDg vinegar.' Let it stand for a whole day and
night; strain through a fine cloth and bottle for use.
This is delicious for beefsteak, chops, soup, etc.
Chilli Vinegar.
Pick small bird's eye chilies while they are green.
Cut off the stalks, and as you cut them, drop them into
bottles. Nearly fill the same up to the top, and then
pour in Tarragon or plain vinegar—the former by
preference. Cork and put them out in the sun every
day for a week. Strain off the vinegar and if it is
found to be too hot, add half the amount more vine-
gar and again put the liquid only this time out in the
sun. The chilies can be used for mixing with onion
or any other pickle.
Chilli Sherry.
This is made in the same way, only using sherry
instead of vinegar. It will be found to be a great
improvement to soups and some sauces.
Horseradish Vinegar.
Half fill a bottle with scraped horseradish, drop in
1 saltspoonful of cayenne pepper, and fill up the bottle
with Tarragon or Malt vinegar. Expose to the sun
for a month then, strain, and it is fit for use.
Celery Vinegar.
Soak 1 chittack of celery seed in a quart bottle of
22


( 255 )
Curry Powder ... 1 tablespoonful.
Chopped Pickles, 1 dessertspoonful.
Vinegar ... 1 „
Process.—Mix the flour with the milk until
smooth. Put it into a saucepan with the butter, curry
powder, pickles, vinegar. Boil for 15 minutes, stir-
ring one way all the time. Serve either hot or cold.
Lemon Sauce.
Ingredients.—Butter ... ... 2 chittacks.
The juice of ... 2 Lemons.
Pepper ... J teaspoonful.
Salt ... „
Yolks of Eggs ... 3.
Process.—Put the butter, lemon juice, pepper and
salt into a saucepan; let it get quite hot, but not boiling.
Stir all the time. Take it off the fire. Beat up the
yolks of the eggs and add them. Serve with boiled
fish.
Good Fish Sauce.
Ingredients.—Flour ... 1 dessertspoonful.
Water ... 1 tablespoonful.
Butter ... 2 chittacks.
Yolks of Eggs
Cayenne Pepper,., 1 saltspoonful.
Salt ... 2 saltspoonfuls.
White Sugar ... 1 teaspoonful.
Grated Nutmeg... 2 pinches.
The Juice ot ... 1 Lemon.
Capers ... 2 dozen.
Process.—Mix the flour with the cold water until
it is quite s mooth. Put it into a saucepan together
with the butter and stir one way until it boils. Add
the nutmeg, sugar, cayenne and salt. Beat the yolks
of the eggs, put them into the saucepan, and stir till it


( 258 )
Apple Sauce.
Pare and core 4 baking-apples. Pat them into a
stewpan with 2£ tablespoonfuls of cold water. Cover
and simmer for 2 hours or more. Rub the apples
when they are soft through a sieve ; mix with the
pulp 1 dessertspoonful melted butter, 1 teaspoonful
sifted sugar, and a little grated lemon'peel. Heat for
1 minute and serve.
Burnt Butter Sauce.
Put 2 chittacks of butter into a frying pan, and
when it begins to smoke, throw in some chopped
parsley. Take off the fire and mix in 1 dessertspoon-
ful of vinegar, pepper, and salt.
Devil Sauce.
Mince very finely 12 small onions. Put them into
a saucepan with 1 tablespoonful of vinegar, 1 clove of
garlic, ^ chittack of butter, 1 dessertspoonful of
salad-oil and 1 teaspoonful cayenne. Simmer gently
and serve very hot.
Caper Sauce.
Take some capers, chopped parsley, and a little
grated bread and salt. Melt 2 chittacks of butter, add
the other ingredients to it, boil and serve at once.
Celery Sauce.
Cut 3 heads of celery into pieces 1 inch long ; boil
them for a few minutes in a stewpan with a little
water. Strain. Put back again into the saucepan
with some white or brown stock, season with 1 tea-
spoonful sugar, 1 saltspoonful cayenne pepper, and a
little salt. Boil until the celery is quite tender, when
strain and serve.


( 259 )
Melted Butter.
Dissolve 1 chittack of butter ; stir into it very
gradually one heaped dessertspoonful of flour ; when
smooth add 4 chittacks of water (warm). Stir until
it thickens, but do not let it boil. Strain and serve
very hot.
Parsley Butter Sauce.
Dissolve 1 chittack of water in a saucepan ; add
two dessertspoonfuls of chopped parsley, 1 saltspoon-
ful salt and half a teaspoonful of lemon juice. Sim-
mer gently, but do not let it boil. Serve hot.
Egg Sauce.
Hard boil 2 eggs; when cold remove the shell, and
cut the eggs into small squares. Sprinkle with cayenne
pepper and salt. Melt 1 chittack of butter, stir in
the eggs, beat thoroughly and serve at once.
"White Vegetable Sauce.
Melt 1 chittack of butter ; gradually sift into it 1
chittack of flour; season with white pepper and salt;
when smooth add very gradually 6 chittacks of hot
milk. Stir until thick. Strain and pour over your
vegetable.
Safaid Sauce.
Melt in an enamelled sauce 1 chittack of buttery
gradually stir into it 1 tablespoonful of flour; add by

















COOKERY
FOR





( 265 )
kept at a tepid heat. Afterwards boil slowly for one
hour and strain; sweeten slightly. A useful drink for
dysentery and diarrhoea.
Milk and Suet.
(JDr. Moore?)
Boil \ chittack of finely chopped suet with a quarter
of a pint of water for ten minutes and press through
flannel. Add a drachm of bruised cinnamon, £ chit-
tack of sugar, and three quarters of a pint of milk.
Boil again for ten minutes and strain. A wineglass-
ful or more may be taken at a time. It is nutritive
and fattening, and if there is no diarrhoea, is useful
in the atrophy and emaciation of children.
Bread Jelly or Pap.
(Dr. Moore?)
Steep stale bread in boiling water, and pass
through a fine sieve while hot. This may be flavour-
ed with sugar or mixed with milk. It is suitable for
invalids with weak stomachs, and for children.
Chicken-Broth.
Is made by cutting up a chicken into small pieces,
breaking all the bones, and boiling for two hours.
Strain through a sieve.
Quickly made Broth.
Take a bone or two from a neck of mutton.
Remove all fat and skin. Fill a small saucepan with
one pint of water. Cut the meat into small pieces,
and put it into the saucepan with the water. Add a
few pepper corns. Let it boil as quickly as possible,
23


( 266 )
taking care to keep the' saucepan covered. Half an
hour will boil it. Skim well before serving and add
salt.
Barley Milk.
Boil 4 chittacks of pearl barley in one quart of
milk and half a pint of water: sweeten. Boil it again,
and drink when almost cold.
Sago Posset.
(Dr. Thomson.*)
Put 1 chittack of sago into a quart of water, and
boil until a mucilage is formed; then rub \ chittack
of loaf sugar on the rind of a lemon, and put it with
a teaspoonful of tincture of ginger into half a pint of
sherry. Add this mixture to the sago mucilage, and
boil the whole for five minutes. A large wineglassful
may be taken at intervals of four or five hours.
Useful in cases of great debility after acute diseases
not of an inflammatory kind.
Iceland Mogs Jelly.
(Dr. Thomson.)
Iceland moss 2 chittacks, isinglass 1 chittack,
boiling water 2 quarts, sugar 2 chittacks. Boil to
half a pint, strain and add sugar.
Lemonade.
Take of fresh lemon juice 2 chittacks, the peel of
one lemon cut thin, white sugar 2 chittacks; upon
which pour three pints of boiling water. Let it stand
until cold in a covered vessel.
Cream of Tartar Drink.
Take £ chittack cream of tartar and over it pour


( 268 )
Arrowroot Jelly.
Mix 1 tablespoonful of arrowroot with sufficient
cold water to make a paste; pour on to it 8 chittacks
of boiling water, stir and boil for 5 minutes with 1
chittack of sifted sugar. Take off the fire and stir into
it half a wineglassful of sherry. Pour into custard
glasses; let it get cold, and then stand it on ice.
Port Wine Mixture.
Beat up a fresh egg well with 1 table spoonful of
water. Put the saucepan on the fire and into it put a
wineglassful of best invalid port, half a wineglassful
of water, a grating of nutmeg, and 1 teaspoonful of
sifted sugar. Heat slightly, and then stir in the
beaten eggs, which must jbe strained and added very
gradually. Take it off the fire, pour into a glass, and
serve either hot or cold with some biscuits.














MISCELLANEOUS.


( 271 )
Potted Cheese.
Scrape and pound some Overland or other cheese
with a little bntter, cayenne pepper, 1 teaspoonful of
sifted sngar, 2 blades of pounded mace, a little salt,
and a wineglassful of sherry or madeira. Press into
a china jar.
No. 2.
Pound some Overland cheese, and mix with it
some made mustard, sifted sugar (about 1 teaspoon-
ful), cayenne pepper, salt; moisten with a little salad
oil and Tarragon vinegar. Mix well. Press into a
china jar.
Potted Shrimps.
Boil them, and pick off their shells ; season with
cayenne pepper, salt and a little grated nutmeg.
Pack closely in a china pot, and put it into a fairly
cool oven for 10 minutes. When cold pour over
them melted butter or warm ghee.
Potted Pigeons.
Clean and sprinkle each one with cayenne pepper
and salt, and place them in an earthenware jar as close-
ly as possible, with some grated nutmeg and chopped
parsley ; cover them well with plenty of butter, and
bake until done. Take off all the meat, and pound it.
Press into jars. Pour clarified butter on the top.
To make Ghee.
Collect your butter for a few days, and put it into
a large saucepan over the fire ; stir until melted, and
then allow it to simmer for about 1 hour, or until it
looks clear and transparent. Strain and bottle.


( 272 )
The butter-milk will be found in a congealed state at
the bottom of the saucepan.
Devonshire Junket.
Take 8 chittacks of milk, warm it to blood heat.
Stir into it enough sugar to sweeten it and a desserts-
poonful of Crosse and Blackwell's essence of rennet.
Turn out into a glass dish and allow to set, when pour
over it a cupful of clotted cream and a little grated
nutmeg.
Sour Junket.
(From Cows in India. )
Take milk which is just on the turn and put it in-
to a china pudding dish and let it stand, unless it has
already set (or become tire); rasp some nutmeg over
it, and fresh lemonpeel, and a few lumps of white
sugar, and add a wineglassful of sherry or rum. Place
a few spoonfuls of marmalade to ornament the top. It
is both pretty and delicious. Rum is preferable to
sherey.
If your milk is fresh and will not turn, melt a piece
of butter as large as a walnut, and stir it into the warm
milk. Cover it, and put it away to set.
Lemon Cheese for Cheese Cakes.
Melt 2 chittacks of butter in a pan, add 8 chittacks
of powdered sugar, the yolks of eight eggs, and
the whites of six, and the juice of four lemons.
Stir till thick, but do not allow it to boil. Grate the
rinds of the four lemons into the jar you intend keep-
ing it in, pour the above ingredients upon it, mix
them well together and cover up for use. If the rind
is put into the saucepan with the other ingredients, it
will discolour it.


( 273 )
To bottle Ripe Fruit.
Gather your fruit perfectly dry and ripe. Pick off
the stalks. To every seer of fruit add 4 chittacks of
sugar finely powdered. Put into wide-mouthed bottles.
Cover with bladder, and put linen over the bladder.
Place them into a pan of coldwater ; let them simmer
till the sugar is dissolved, which will take about 20
minutes.
To keep Meat Fresh.
Roll it in a cloth damped in vinegar and water.
Tomato Butter.
Take 2J'seers of peeled tomatoes, 12 chittacks of
brown sugar, a tumblerful of vinegar, £ chittack of
cinnamon, £ a chittack of pounded cloves, and ^
a nutmeg grated. Boil the whole together until
thick, stirring constantly. Pour into jars and keep.
Chilli Vinegar.
To every quart of vinegar allow 2 chittacks of
chillies. Bottle and cork closely. Leave it for a
month and then strain. The vinegar is then ready
for use.
Yorkshire Pudding.
Take 8 chittacks of milk and 5 tablespoonfuls
of flour. Mix the milk very gradually with the flour
until a smooth batter is the result. Add 3 well beaten
eggs. Butter a tin well, and pour in the mixture.
Put tiny bits of butter on the top. Bake for half an
hour, cut into strips and serve with beef.
Norfolk Dumplings.
Take 6 chittacks of milk and mix it gradually
with 4£ tablespoonfuls of flour. Beat until quite





USEFUL HINTS.





( 277 )
USEFUL HINTS.
To prevent Milk turning sour.
Add to every seer of milk 20 grains of bi-carbonate
of soda.
To keep Flies from Picture Frames.
Boil three- or four onions in 8 chittacks of
water, then with a brush paint the liquid over the
frames and glasses; the flies will not alight on the
articles washed. This may be used without fear, as
it will not do the least injury to the frames.
To destroy Moths.
Place shallow boxes in your cupboards, boxes, and
drawers, with a little spirit of turpentine in them.
As the turpentine evaporates and penetrates the cloth,
the larvse will protrude and will be found dead on the
surface.
To clean Gilding.
Rub with week ammonia and water.
To .clean Sponges.
Soak well in cold butter-milk for a few hours, then
rinse well in boiling water, in which put a little phenyle.
To prevent the smoking of a Lamp.
Soak the wick in strong vinegar before using.
To clean Ivory and Knife-handles.
Rub them well with damp salt.
To make Clothes white.
Add one tablespoonful of turpentine and boil with
the clothes.
To clean Decanters.
Break raw egg-shells into pieces, small enough to
24


( 278 )
put into the decanter. Add a little water and shake
well.
Castor-oil fob dressing Boots.
To keep boots pliant and to render them
thoroughly water-proof, make a mixture of castor-oil
and turpentine (Venice turpentine is the best)—one
part of turpentine to three of oil. Apply occasionally
and not too liberally.
Venice turpentine can be made as follows :—
Melt over a slow fire two parts resin with one part
spirits of turpentine.
To improve Oil-cloth.
Melt ^ ounce or % chittack of bees-wax in a
saucerful of turpentine ; rub the surface all over with
this, and then rub with dry cloth.
Oil-cloth makes an excellent dancing-floor if
prepared as above, but the bees'-wax must not be
rubbed off too much. Sprinkle with French chalk.
To clean Prists.
Make a solution of oxalic acid, citric and tartaric
acids, and apply to the paper. This will take out
all fly stains.
To frost Windows.
Dissolve £ pound or 2 chittacks of powdered alum
in a quart of boiling water. Dab it on the window
lightly with a sponge. Repeat when dry.
Egg Julep for washing Hair.
Put 8 chittacks or one pint of warm water
(not boiling) into a basin, into this break two eggs,
yolks and whites. Add one dessertspoonful of am-


( 279 )
monia and one of spirits of wine. Beat for a few
minntes, and then add about half a gallon of warm
water and wash the hair.
Quinine Hair Tonic.
{From " The Lady.")
Half ounce of sulphate of quinine dissolved in
spirits of wine or lemon juice. To this add 16
ounces American bay rum ^ ounce oil of rose-
mary, and four ounce tincture cantharides. Moisten
the scalp with the lotion, using a small firm sponge,
and then gently brush the hair at the roots. The
above is excellent for loss of hair, and for neuralgia
and headache.
To clean Hair Brushes.
Put one dessertspoonful of bicarbonate of soda
into a basin full of warm water ; shake the bristles
only of the brush in it until clean.
TO EXTINGUISH A FIRE.
Muriate of ammonia 10 ounces dissolved in two
gallons of water will easily extinguish a large fire.
Furniture Polish.
Four chittacks bees'-wax, one chittack linseed oil,
one chittack spirits of turpentine. Strain through
coarse muslin, and rub well on to the furniture.
How to Make a mustard Poultice.
Mix flour of mustard with lukewarm water in
sufficient quantity to spread thickly over a piece of
linen cloth large enough to cover the part for which
it is intended. Apply and leave on the affected part


J


ALPHABETICAL INDEX.
Page.
Afternoon Tea ... ••• ••• 97
Breakfast or Bari Hazri ... ••• 43
Choti Hazri ... ... ••• 31
Chutneys ... ... ••• ••• 215
Cookery for Invalids ... ••• ••• 263
Different ways of cooking Potatoes and Vege-
tables ... ... ... ••• 81
Dinner ... ... ••• ••• 129
Jams, Jellies, and Preserves ... ... 235
Liqueurs, etc. ». ... 207
Miscellaneous ... ... ...271
Pickles ... ... ... ••• 227
Sauces ... ... ... ••• 251
Spiced Beef and Mutton Hams ... ••• 93
Sweet and Cream Cheeses ... ... 245
Useful Hints ... ... ••• 277
AFTERNOON TEA.
Buns ... ••• ••• ••• 1^
Cakes ... ••• ••• * •••
Tea Cakes... ... ••• ••• 98
BUNS.
Bath Buns ... '' ••• —
Cocoanut Buns ... ••• ••• J**
Comfit „ ... ... - \ll
Dholi „ ... - J23
Eton ,. ... ••• - \{%
Hot Cross Buns ... ... ••• f£*
Saffron Buns ... ••• ••• J*4
Sponge „ ... ••• ••• 123


( iii )
TEA CAKES.
Page.
Banff Tea Cake ... ... ...102
Berty ... ••• ••• 100
Cornish „ ••• ••• *■• 101
Doris „ ••• ••• ••• 100
Kentish „ ... ••• ••• 102
Potato „ ... — ••« 100
Sally Lunn ... ••• ••• 101
Sweet Prop Scones ... ... ••• 102
„ Crumpets ... ... ••• 103
Tea Cake No. 1 ... ... — 98
„ „ No. 2 ... ... - 99
Tirhoot Tea Cake ... ... ... 99
BREAKFAST OR BARI HAZRI.
Curries ... ... — ••• 60
Curry Powders ... ••• ••• 68
Dishes, breakfast ... •■• ••• «*0
Pish ... ... ... — *3
Kedgerees ... ••• ••• "9
Salads ... ... ••• »•• 10
Scones and Muffins ... ... ••• ?4
CURRIES.
Beef Curry ... ... ^
Calcutta „ ••• ••• ••• 68
Chicken „ ••• ••• •*• jj*
Cocoannt „ ... ••• ••• 6b
Dhall Curry with Eggs ... ... 65
Egg and Dhall Curry ... ... ••• 65
Fish Curry ... ... — 62
Hussainee Curry ... ... ••• 64
Madras „ ... ... — °~
Mooltan „ No. 1 ... ... — 61
„ - „ No. 2... ... - 63
Omelette Curry ... ... ••• 66


( iv )
Oysters, curried ...
Rabbit Curry
CURRY POWDERS.
No. 1
No. '2 ... ••• •*•
No. 3 ... ... ...
BREAKFAST DISHES.
Beef Scallops
„ Steak
„ stuffed
„ "' „ Welsh method of cooking
Broiled Meat arid Eggs
Brown Fricasie' ... ...
Bubble and Squeak
China Cbilo
Croquettes ...
Devilled Kidneys
„- Sardines
Egg Pie ... •••
Fowl'Mayonnaise ... •••
French Pie ... •••
Gobbits *" ... ...
Grill' ... r" •••
Ham Steaks
Hautbegins ... . .. a••
Irish-Stew ...
Jugged Hare
Marinade .- ... ...
Molynda ... ...
Mushrooms and Ham ... ...
(Euik a la Normandie ...
Omelette of cold meat ...
Peas and buttered Eggs
Pigeons prepared like Woodcock ...
„. roasted
Potato, Puffs
Que en's Bissoles


( is )
Beef Tea ...
Bread Jelly
Broth, Chicken
made quickly ..
Chicken Jelly
„ Panada
(""ream of Tartar Drink
Flour and Milk
Isinglass and Milk
Jelly, Arrowroot
„ Bread
„ Chicken
„ Iceland Moss
„ Invalid
„ Rice
„ strengthening .
Lemonade
Milk and Suet
„ baked . . ►
„ strengthening .
Portwine mixture
Bice Water .
Sago Posset *
Page.
... 263
...
... 265
...
... 265
...
... 265
a
... 264
...
... 265
...
... 266
...
... 264
...
... 263
...
... 268
...
... 265
...
... 264
...
... 266
...
... 263
...
... 267
...
... 264
...
... 266
...
... 265
...
... 284
... 267
.
... 268
... 264
a*a
... 266
aaa
DIFFERENT WAYS OF COOKING
POTATOES AND VEGETABLES.
POTATOES.
Broiled Potatoes ... ... ... 83
Carrot and Potato Soufflee ... ... 83
Green Potato Loaf ... ... ... 82
Potatoes a la Maitre d'hotel ... ... 82
Pommes de terre a la Creme ... ... 81
„ „ „ au Gratin ... ... 81
„ „ „ a la Victorine ... ... 81
Potatoes fried, whole ... ... ... 83


( x )
Page.
Potato Rissoles ... ... ... 82
„ Shape ... ... ... 81
„ with Ham ... ... ... 82
„ with Vormicelli ... ... 84
Roasted Potatoes ... ... ... 83
Stuffed „ ... ... ... 83
Young „ cooked in butter ... ... 81
VEGETABLES.
Artichokes ... ... ... 85
„ Roasted ... ... ... 85
„ Jerusalem ... ... ... 85
Asparagus ... ... ... 85
Asperges a la Romaine ... ... 85
Beans, French ... ... ... 85
Brocoli ... ... ... 86
Brussel Sprouts ... ... ... 86
Cabbage ... ... 86
„ Stewed ... ... ... 86
Carrots ... ... 86
Carrot Shape ... ... ... 87
Cauliflower ••• ... ... 87
Cucumber, stuffed and stewed ... ... 87
Hints about cooking Vegetables ... ... 87
Peas, green ... ... ... 84
„ Stewed ... ... ... 88
Salsify ... ... ... 88
„ Stewed ... ... ... 88
Spinach ... ... ... 88
Turnips, glazed ... ... ... 89
„ mashed ... ... ... 89
DINNER.
Dessert ... ... ... ... 197
Entries ... ... ... ... 138
Game, etc., ... ... ... 158
How to make Pastry ... ... ... 189


HOW TO MAKE PASTRY.
Meat Pastry
Potato Tart Paste
Puff
Bice „
Short Crust
6 net Paste
Sugar „
Tart
*•*
ICES.
Almond Custard Ice
Apricot Ice Cream
Brown Bread Ice
Chocolate Ice Cream ..
Crystallized Ice Cream
Custard Ice
Ginger
Ice to make
Lemon Ice Cream
„ Water Ice .
Mango Ice Pudding
Orange Custard Ice
Peach Ice Pudding
Pineapple Cream
Strawberry „
Tea Ice „
Vanilla Ice „
PUDDINGS.
Batter Pudding
Boiled Batter Pudding
„ Marmalade Pudding
Bread Pudding
Carrot „
Cocoanut Cream
„ Pudding
Conversation Cream ...
Cream Pancakes
Cream Toast
• ••
. •••
• ••
• ••
Page.
... 191
... 190
... 189
... 191
189
... 191
... 191
... 190
... 195
... 194
... 193
... 193
... 196
... 194
... 193
... 192
... 193
... 194
... 196
... 195
... 196
... 195
... 192
... 196
... 192
... 181
... 181
... 187
... 180
... 180
... 178
... 186
... 182
... 182
... 184


( )
RELEVKS.
Beef, baked Brisket of
„ braised
„ fillet a la' Italienne
„ Fricandean
Pickled
Rolled, rib of
^ Steak Pie
,. „ „ No. II
Duck, boiled
„ Boast
Goose braised
Guinea-Fowl Boast
„ „ raised pie
Hare Boast ...
Mutton, fillet of
„ Shoulder grilled
„ Boiled
Partridge Pudding
Pie, Chicken
Mutton
Babbit
raised Guinea-Fowl
Sea ...
Snipe
Steak
...
»»
,, •••
„ Veal ... ...
Pilau
Babbit, jogged
Turkey, Boast
„ Boiled
Veal, Knuckle of
Pie
Stewed, Knuckle of
Stuffed, Fillet of
M
Page.
156
150
149
149
151
155
150
157
152
148
155
148
152
153
150
150
154
156
149
157
152
152
158
153
150
157
154
158
155
157
156
151
154
154
153


TOASTS.
Page,
Anchovy Toast ... ... ... 162
Beetroot Leaf Toast ... ... ... 160
Cheese and Rice ... ... ... 161
„ Macaroni ... ... ... 165
„ Omelette ... ... ... 166
„ Potato Bissoles, No. 1... ... 166
,. No. 2 ... ... 167
„ Cheese Souffiee ... ... 165
„ Straws ... ... ... 167
„ Tartlets ... ... ... 166
Cucumber Toast ... ... ... 160
Curried Egg Toast ... ... ... 163
Devilled Biscuits ... ... ... 161
Fried Brain Toast ... ... ... 164
Grated Tongue and Cucumber ... ... 163
Ham Toast ... ... ... 162
„ and poached Eggs ... ... 163
Jerusalem Artichoke Toast ... ... 165
Kidney Toast ... ... ... 164
Marrowbones, No- 1 ... ... ... 164
„ No. 2 ... ... ... 165
GEuf's an Genoise ... ... ... 163
Ramakins... ... ... ... 162
Sardines au Gratin ... ... ... 167
„ Toast ... ... ... 162
Swiss Eugs ... ... ... 161
Tomato and Eggs ... ... ... 163
VEGETABLE DISHES.
Brocoli and buttered Eggs ... ... 168
Buttered Eggs with Mushrooms ... ... 169
„ Peas ... ... ... 168
Carrot a la Russe ... ... ... 173
Cauliflower au Gratin ... ... ... 167
„ Savoury ... ... ... 173
„ with White sauce ... ... 170
Celery, Stewed ... ... ... 172


C » )
Devonshire Junket
Fresh Meat, to keep ...
Ghee, to make
Lemon Cheese for Cheese Cakes
Norfolk Dumplings ...
Potted Cheese, No. 1 ...
„ No. 2 ...
„ Pigeons
„ Shrimps
Ripe Fruit, to bottle ...
Sour Junket
Tomato Butter
Yorkshire Pudding
PICKLES.
Artichoke Pickle
Beans, Pickled
Cabbage Pickle
Cucumber „
Eggs, Pickled
Hot Mixed Pickle
Lemon „
Mangoe „
Mushrooms, Pickled ...
Nasturtium Seed Pickle
Onion Pickle
Red Cabbage Pickle ...
Walnuts, Pickled
SAUCES.
Anchovy Sauce ...
Apple „
Burnt Butter
Bread Sauce
Caper „ ...
Caper „ for boiled Mutton
Page.
.. 272
.. 273
.. 271
.. 272
.. 273
.. 271
.. 271
.. 271
.. 271
.. 273
.. 272
.. 273
.. 273
229
229
228
227
232
232
227
231
229
230
230
228
231
... 256
... 25a
... 258
... 257
... 258
... 260


( xxi
)
Page.
Celery Sauce ... ... ••• 258
, Vinegar ... ... ••• 253
Chilli Sherry ... ... ... 253
„ Vinegar ... ... ••• 253
Chingree Sauce ... ... ••• 256
Clawartonjo „ ... ... ••• 2o2
Clerical „ ... ••• ••• 252
Devil „ — ••• ••• 258
Egg , , 259
Fennel „ ... ••• •••
Fish „ ... ... .« 254
Good Fish „ ... ... - 255
Horseradish „ ..' ... ••• 257
,, Vinegar ... ... ■•• 253
Indian Sauce ... ... ... 254
Lemon „ ... ... ••• 255
Mayonnaise Sauce ... ... ••• 254
Melted Butter ., ... ... — 259
Oyster Sauce ... ••• ••• 256
Parsley Butter Sauce ... ... ... 259
Piquante Sauce ... ... •>• 253
Safaid „ ... ... ••• 259
Shrimp „ ... ... •■• 256
Sweet Gurry Sauce ... ... ••• 251
Tapp Sauce ... ... ••• 251
Tinned Salmon, Sauce for ... ••• 254
Tomato Sauce ... ... ••• 252
... 257
Turnip „ ... ... ••■ 257
White Vegetable ... ... ... 259
SPICED BEEF AND MUTTON HAMS.
Beef, Spiced ... .. ... 93
Mutton Ham, No. 1 ... ... ... 93
„ „ No. 2 ... ... ... 94
Tongue, Spiced Beef ... ... ... 93


( xxiv )
Page.
Turpentine Stupe ... ... ... 280
Water, to filter ... ,,, ... 4
„ to ensure good ... ... 4
Windows, to frost ... ... ... 278


"APODOTER TRIKOS,"
OR

DOES NOT STAIN THE SKIN, ACTING
ON THE HAIR ONLY.
THIS elegant, valuable, and thoroughly reliable
preparation is in no respect a dye—intended
simply to restore Grey Hair to its original colour;
yet its action upon the surface of the Hair is prompt
and direct, supplying the natural nutriment that
may be deficient in quantity or quality, caused by
advancing years or by sickness.
DIRECTIONS FOR USE.
A small quantity to be applied with a soft Tooth
Brush nightly for one week, or until the hair has
attained its original orpristine colour, when twice
weekly will ensure its permanency. It is essen-
tial that the Hair be previously cleansed, with the
yolk of an egg gently beaten in a saucer, rinsed
with water and properly dried. Euchrisma or Bril-
liantine may be used as a dressing, but Pomades
should be avoided. The bottle should be kept in
its case when not in use.
PRICE FIVE RUPEES.
PREPARED AND SOLD ONLY BY
PEAKE, ALLEN & CO.,
PHARMACEUTICAL CHEMISTS,
LUCKNOW.


THE BEST HOUSE IN INDIA
TO BUY
HOUSEHOLD linn OP EtfERtf ©JlD
IS
FULLY ILLUSTRATED CIRCULARS,
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INFORMATION POST FREE ON APPLICA-
TION. RESIDENTS IN INDIA ARE
INVITED TO FORWARD THEIR
NAMES TO BE REGISTERED
FOR A MONTHLY
CATALOGUE.
TERMS :-CASH.
Whiteeraray, Laidlaw ond Goipany,
CALCUTTA .


CANNAKORE COTTON FABRICS.
Awards:—Two Gold and two Silver Medals'!
Renowned for their lasting wear, excellence of
design, and neatness of texture.
Table Linen.
Damask Table Cloths and Napkins, Diamond
Table Cloths and Napkins, Toilet Table Covers,
and Teapoy Covers.
Bed and Toilet Linen, &e.
Counterpanes for Single aud Double Beds.
Sheeting, Plain and Twilled, for Single and Double
Beds.
Face and Hand Towels, Honey Comb and
Huckaback Bath Towels and Bath Sheets.
Trouserings and Coatings.
Imitation Tweeds, Mixtures, shikari and plain
materials, etc.
Corduroys, Drills, Riding Canvas, Ginghams in
neat and fancy patterns; Cotton Shirtings, elastic
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FOR PRICE LISTS AND SAMPLES,
APPLY TO—
Basel Mission Weaving Establishment,
CANNANORE, MALABAR.



LAWi^£N©£ AN© MAYO.
OPHTHALMIC OPTICIANS,
BY APPOINTMENT TO
H. E. the Viceroy and Governor-General of India.
H. E. General Lord Roberts.
H. E. Lord Wenloek, Governor of Madras.
Lawrence and Mayo's Perfect Pebble Spectacles are approved
and recommended by all the most eminent Ophthalmic Surgeons in
India
The paramount importance of spectacles being exactly suited to
effect the alternation of refraction required is now generally recog-
nized, and when professional advice is obtainable, the doctor should
always be consulted. For those, however, who have no such oppor-
tunity, we shall be happy to forward on application a set of gradu-
ated test glasses with full directions for applying them. Applica-
tions for the use of these must be accompanied by a deposit remit-
tance of Bs. 20, which will be refunded in full on their return.
HEAD OFFICES:
67 & 69, Chaneery Lane, London.
Old Court House Street, Calcutta.
MOUNT ROAD, I RAMPART ROW,
MADRAS ! BOMBAY
ZIST FUSE OJV APPLICATION.
THE MEM SAHIBS' M\
OF
CAKES, SCONES, BISCUITS, &c,
CONTAINING l66 RECIPES,
BY
CARRIE CUTCREWE,
CAN BE OBTAINED FROM 1
THICKER, £PIM & CO.,
5 & 6, GOVERNMENT PLACE, CALCUTTA.











SEP 12 1950