Mrs. Roundell's Practical cookery book

Season with, a little salt, a teaspoonful of minced green chilis, and a teaspoonful of mustard-seed roasted in butter. Mix thoroughly and serve. [Wyvern.] Mrs. Earle's Chutney. Take equal parts of cucumber, onion, and sultanas, all shred very fine. Add a dust of cayenne and a dust of salt, moisten with a dessertspoonful of vinegar, and press the Chutney for two hours. When wanted, warm up the Chutney in a little gravy, and let it get cold. Chutneys, besides being useful in grill and devil sauces, are often liked with hot roast meat, or with cold meat, game, or chicken. It is a pity to buy them preserved when they can be so easily made at home, fresh as wanted. Chutney is a Hindustani word, Chatni , meaning a strong hot condiment. Indian chutneys, such as mango, are said to be best when imported from Madras. Walnut Ketchup has now as a rule to be bought, but for the benefit of those who possess walnut trees, and who can therefore obtain the fruit before the inner shell has begun to harden, an old recipe for making it may be given. Take one hundred walnuts when a pin may be thrust through them. Beat them in a mortar, and pass them through a flannel bag. Add to the juice three tablespoonfuls of salt, and as much vinegar as will give the walnuts a sharpness. Boil the liquid in a metal pan, and stir it well. Add to it a quarter of an ounce each of mace, cloves, and nutmeg, and a few white peppercorns, all beat together. When it is of the colour of claret the ketchup is done enough. When cold, bottle it, and it will last for years. When the cook has all these ingredients for flavouring at her command it is of importance that she should not use them freely and at her own discretion. The quantities of each ingredient, as given in the recipes, must be faithfully and accurately followed. It cannot be too often impressed upon the cook, especially ■with regard to salt, sugar, and pepper, that although the flavour may easily be increased in the dining room it can never be reduced if overdone in the kitchen, and that many a good dish is irretrievably spoiled by the predominance of one particular seasoning. 2? *■ WEIGHTS AND MEASURES. Always use scales for dry measure. Never guess at the quantities. For liquids use a medicine-glass for small quantities up to two fluid ounces, and a set of measures for larger quantities. Dry Measure. A pinch. ... ... = one eighth of an ounce. A silver saltspoonful ... = one drachm. A kitchen saltspoonful = two drachms. One tablespoonful, dry = one ounce. A handful. This, for a person not accustomed to hold flour and wearing gloves No. 7 in size, may be reckoned as about three ounces. • A lump of butter or dripping the size of a walnut or small egg will weigh one ounce. Sixteen drachms Sixteen ounces... Twenty-eight pounds ... Four quarters, or 112 pounds ... Twenty hundredweight One quart, dry One gallon, dry One peck One bushel A quartern of flour A stone or peck of flour A sack of flour... A sack of potatoes A stone of meat one ounce, one pound, one quarter. one hundredweight, one ton. two pints, four quarts, two gallons, four pecks. three and a half pounds, two gallons. 280 pounds. 168 pounds, eight pounds. WEIGHTS AND MEASURES Liquid Measure. One teaspoonfnl or one drachm One dessertspoonful ... One tablespoonful Two tablespoonfuls Five tablespoonfuls ... A sherry glass ...