Choice cookery

2 tablespoonfuls grated chocolate I £ teaspoonful vanilla | lb. icing sugar | 2 tablespoonfuls of water Put all into a pan, and stir until warm and liquid ; then use. No. 169. WATER ICING. £ lb. icing sugar I 2 tablespoonfuls of water A few drops of vanilla Pass the sugar through a fine sieve ; put it into a pan with the water and vanilla ; stir over a gentle heat until liquid and warm. Use at once, or it will become set in the pan. No. 170. WATER ICING (Various). Orange, apricot, or any icing may be made as the above by substituting the juice of the fruit for the water, coffee, or any flavouring required. No. 171. FRENCH PUFF PASTRY. 1 lb. Vienna flour Juice of 1 lemon 1 lb. fresh butter Yolks of 2 eggs As much cold water as will mix the flour Pass the flour through a wire sieve ; mix the yolks with lemon juice and water; with this, and as much water as is necessary, mix the flour into a soft paste, knead until smooth, and roll out into a long strip. Put the butter into a floured towel, and squeeze well to get out all the moisture ; take care not to make the butter very soft. If very hot weather, the butter must be left on ice half-an-hour before it is used. Form the butter into a flat cake a little less than half the size of pastry, lay on one end, wet the edge slightly, and fold the pastry over. Fasten the edges well together, turn round, press with the rolling pin, and roll out ; fold in three, and set aside in a cool place for 15 minutes. Continue the rolling and folding seven times, allowing it to stand 15 minutes between each rolling. Before giving it the last two rollings, sprinkle over it a few drops of lemon juice ; each time, when rolling the pastry, arrange it with rough edges towards you, and keep all the edges as square as possible. After the rolling is complete, cover the pastry with a damp cloth, and stand in a cool place at least two hours before using; or it will be improved to allow it to stand all night. No. 172. RICH SHORT PASTRY. £ lb. flour I 6 oz. butter A pinch of salt | A little cold water Rub the butter into the flour, and when quite smooth add enough water to mix it into a stiff paste ; roll out once and use. SAVOURIES & BREAKFAST DISHES. No. 173. DEVILLED CHICKEN. 1 egg I Some cold chicken ^ teaspoonful mustard | 2 oz. butter ^ teaspoonful curry powder I 2 tablespoonfuls bread crumbs A little salt Mix the eggs, mustard, salt and curry together, divide the chicken into small joints, brush over each piece with the egg mixture, cover with the brown crumbs, place in a baking tin with the butter, bake about 15 minutes ; dish in a ring, and garnish with parsley or cresses. No. 174. GRILLED CHICKEN. 1 chicken I 1 dessertspoonful minced parsley 1 egg I ^ oz. glaze 2 oz. butter 2 tablespoonfuls stock 2 tablespoonfuls brown crumbs | 2 tablespoonfuls sherry Divide the chicken in half, remove the bones from the legs and wings, cover with butter, and grill under a gas grill, or over a brisk fire, 15 minutes, basting occasionally with the butter ; then brush over with the egg, and sprinkle with the crumbs, brown quickly, dish. Put the stock, sherry, glaze, and seasoning into a pan ; when dissolved, add parsley, pour round the chicken, and serve. No. 175. DARIOLES OF PARMESAN. 1 oz. butter £ pint milk ^ oz. flour 2 eggs A little salt, pepper, and cayenne