Buckmaster's cookery

down firmly. The mustard seed must be dried, and raisins chopped as well as stoned. • • • N.B. The longer it is kept the better. BENGAL CHUTNEY, 2. Ingredients. 3 doz. Apples. i lb. Green Ginger. 2 ozs. Mustard Seed. 6 Eschalots. 5 Spanish Onions. 2 Bird’s-eye Chilies. \ lb. Salt. 2 lbs. Brown Sugar. 2 quarts of Vinegar. 4 ozs. Sultanas. 1. Peel and core 3 dozen apples, cut into 4 pieces, or 8 if large. 2. Scrape £ lb. green ginger. 3. W ash and bruise 2 ozs. mustard seed, 6 eschalots. 4. Cut 5 Spanish onions into thin slices, 2 bird’s-eye chilies, h lb. salt, 2 lbs. brown sugar, 2 quarts of vinegar, and 4 ozs. sultanas. 5. The sugar and salt to be melted in the vinegar, and the whole to be boiled till the apples are tender. 6. When done put into pickle-jar, and tie down when cold. Vegetables . HARICOT BEANS WITH EGGS. Ingredients. Haricot beans. Milk. Parsley. Flour. Eggs. Butter. 1. Soak half a pint of haricot beans all night in plenty of cold water. 2. Pick out all the imperfect ones, and put the rest on to boil in plenty of warm water. 3. As the water boils away add a little more cold. 4. When the beans are cooked (they will take about two hours) strain through a colander. 5. Put four eggs on to boil for ten minutes. 6. Remove the shell from the eggs. 7. Chop up about half a teaspoonful of parsley fine. 8. Make a white sauce, thus : (a). Put one ounce of butter and half an ounce of flour in a stewpan and mix together over the fire ; (b). Add half a pint of milk and boil for one minute, (c). Remove from the fire and stir in the raw yolk of one egg and a little salt. 9. Put the beans into a tureen. 10. Pour the sauce over. 11. Put an egg at each corner and sprinkle a little parsley on each one. All sautes require a brisk fire, so that the meat may obtain a good colour. Care must be taken that the butter does not burn, or the flavour of the dish is spoilt. When once the boiling point has been reached no addition of fuel will enable you to reach a higher temperature. Eggs should always be broken one after the other and smelt, for although the egg may be good, it may have an unpleasant flavour by being packed in damp straw or hay. No good cooking can be done with bad dripping or butter; Smelling and tasting are necessary before purchasing butter. Buckmaster's Cookery. CURRIED FOWL OR CHICKEN. Ingredients. A. Fowl. \ oz. of Curry Powder. 2 Onions. i £ oz. of Butter. 1 pint of Stock. After preparing the fowl, cut it up by first separating the wings, then the legs ; now separate the breast from the back, cut off the neck and the pinions at the second joint, and the feet at the first joint; cut each piece across twuce neatly, and keep on the skin. 1. Put one ounce and a half of butter into a clean stewpan with two onions cut into small slices, or one Spanish onion, and let them stew to a pulp. 2. Add the pieces of fowl, and fry lightly. 3. Add one ounce of flour, stir till well mixed. 4. Stir in half an ounce of curry pow'der. 5. Season with salt. 6. Add at intervals one pint of stock. 7. Simmer till the fowl is ready. 8. Place a colander over a basin, and pour into it the contents of the stewpan. 9. Shape the pieces of fowl and return to the stewpan. 10. Strain the sauce over them. 11. Add a little lemon juice. 12. Warm up, and serve with boiled rice.