Practical West African cookery

Chicken Jelly. — Make a chicken broth (see index) with one whole fowl and the carcase and trimmings of another if available ; use the same amount of water but omit the onion and use very little pepper. A few carrots and parsley can be added. Let the broth boil down to nearly half a pint, then strain it through a cloth. Let it stand for a short time and strain again. Put it back again in the empty saucepan, add a quarter teaspoon Lemco, heat to nearly boiling point and then dissolve in it twoand-a-half leaves of gelatine. When dissolved strain again into a cup, cover it carefully and stand it in a cooler. If the jelly has been made in the evening, it will be firm by next morning. Barley Water. — Robinson’s Patent Barley is much the best and easiest to use, and is not at all bulky. Mix one teaspoon barley flour to a paste with two dessertspoons cold water. When well mixed, add the juice of half a lime, a little peel and four or five lumps of sugar, according to taste. Pour on a pint boiling water, drink hot or cold. If liked, some milk can be added just before drinking. Barley Water with ordinary Barley.— Well wash two good handfuls of barley. Put it in a saucepan with two pints cold water and boil slowly for two hours. Strain through a clean handkerchief, add about two tablespoons sugar and the juice of a lime if liked. Egg Flip. — To make a large tumbler full, three-quarters of a pint of milk (if Ideal, two tablespoons mixed with a little less than three-quarters of a pint of water) ; one very fresh egg ; three or four lumps sugar ; one tablespoon brandy, whisky or gin. With a fork beat up the egg in a cup, then pour it into the large tumbler. Pour in the milk gradually, swizzling strongly, and, when quite frothy on top, add the sugar and brandy and swizzle once more. Lime Drink. — The Nigerian limes are delicious and make a far better drink than any bottled lime juice. It must of course be made according to taste, but it is as well to tell your boy exactly bow much sugar you like, or whole tinfuls will disappear. For a small tumbler, the juice of half a lime and two lumps of sugar ought to be sufficient. Cocktail without Egg. — Mix a tablespoon castor sugar (or four lumps crushed) with a teaspoonful of lime juice, three-and-a-half tablespoons gin, three tablespoons water and a few drops of bitters. Add a pinch of nutmeg and four or five small pieces of lime peel and swizzle well. Sherry and Pepper. — Four level tablespoons of peppers (berkono) red and green mixed, to half-a-pint, i.e , a tumbler of sherry. Look over the peppers and pick out all the bad or discoloured ones. Put two tablespoons in the small enamel saucepan, pour in the sherry and bring to the boil. Remove the saucepan from the fire and take out the boiled peppers, replacing them by the other two tablespoonfuls of fresh ones. Let it cool and then pour sherry and peppers into a small bottle, It can be used immediately, owing to half the peppers having boiled in the sherry and thus imparted their flavour. I NDEX. Page Page Anchovy eggs ... Chicken broth... ... ,, „ and capers „ fritters ,, ,, and olives .. jelly „ sauce .. pie Apple sauce ... ,, pilaff ... Apples (prevet) stewed ,, soup or stock... Arrowroot Cocktail without egg ... ... Atcha pudding Cocoa ...