The encyclopædia of practical cookery

It is advisable to warn those who are inclined to use Chicory with their coffee that it is, when sold ground, almost invariably adulterated. We are informed that some pigments are worked up with it to give a strong colour, and various other roasted vegetable matters, not so innocuous as Chicory, are also added to it in order to reduce its prime cost. According to the report of an analyst, the following dangerous substances have been discovered in inferior samples: Venetian red, reddle, and red clay ; roasted acorns, horse-chestnuts, beans, carrots, damaged dog-biscuits, damaged bread, damaged wheat, mangel-wurzel, parsnips, peas, rye, and burnt sugar ; coffee husks, roasted lupins, roasted peas (coloured with reddle called “ Hambro powder”), dried coffee grounds, bark, logwood dust, mahogany dust, and other things equally useless or injurious. Some say that the scorched livers of various animals (such as bullocks, horses, and dogs) have been ground up with Chicory, and perhaps ingredients less pleasant to contemplate than these; but if Chicory is desired, it may generally be obtained quite pure if purchased of a reliable tradesman. The best plan, of course, is to buy it whole and grind it in the coffeemill at home. Roasted Chicory absorbs moisture very readily, so that when purchased in quantity for future use, it should be stored in tightly-closed bottles. Should the lumps become moist or soft to the touch, or the powder cake together, it is not fit to use ; although, if not too far gone in decomposition, it may sometimes be revivified by drying it on a hot plate in an oven. See Coffee. CHIFFONNADE. — This term is literally an application of the word “ chiffon ”— a rag — to the art of cookery. By some it is described as a sort of Julienne soup, made, so far as vegetables are concerned, with carrots, turnips, and celery only. Brunoise is another name for the 9 ir 9 U ix For details respecting Culinary Processes , Utensils, Sattces , etc., referred to, see under their special heads. Chiffonnade — continued. same, and so also is Spring Soup, or Potage Prin- TANIER EN CHIFFONNADE. Cliiffonnade (for Soups). — Chop well together half a head of lettuce, | handful of sorrel, a few branches of chervil, and a little parsley. Put it in soups five minutes before serving. Chiffonnade Soup. — Wash well, drain, and chop up very fine lqt. of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with 2oz. of butter and a sliced onion, seasoning with | table-spoonful of salt and 1 teaspoonful of pepper. Moisten with 3 pints of white broth, add a handful each of peas, string beans, and asparagus-tops, and boil for threequarters-of-an-hour with loz. of butter. Serve with five or six slices of toasted bread. CHILIAN WINES. — Although hut little known in the markets of the world, there are few better wines than those produced in the New World. The Spanish settlers first introduced the vine into Chili, and it succeeded so well that the consumption of wine became general, and wine-making a very important branch of commercial industry. To the French the Chilians are much indebted for the introduction of cuttings of the Burgundy and Bordeaux vines, which have succeeded so well that large quantities of the estimable wines of those names are now produced in Chili in preference to the Spanish introduction.