Evans' recipe cookery book

Peel marrow and remove seeds ; cut into dice ; sprinkle with salt and leave one night ; strain through cullender ; mix gmger, mustard and tumeric into a smooth paste with cold vinegar ; boil remainder of vinegar ; stir in and boil all the spices (having tied the chilis in a muslin bag) ; add marrow, and boil till tender. APPLE CHUTNEY. Ingredients. 36 Large Apples. 2 Ozs. Ground Ginger. 1 Lb. Sultanas. £ Lb. Mustard Seed. i Oz. Chilis. J Lb. Salt. 3 Lbs. Brown Sugar. 3 Pints Vinegar. 6 Shallots or 3 Large Spanish Onions. Pare and core the apples and cut into slices ; slice onions ; boil with rest of ingredients for two hours. BENGAL CHUTNEY. ingredients. 1 Oz. Cayenne. 1 Lb. Brown Sugar. 1 Lb. Raisins. \ Lb. Salt. J Lb. Ground Ginger. ! Lb. Mustard Seed. 1 Lb. Garlic. \ Lb. Onions. 3 Pints Vinegar. 15 Large Sour Apples, or 4 Lbs. Gooseberries. Method. Boil apples (or gooseberries) and mustard seed in vinegar till tender ; beat smooth with spoon ; add other ingredients, and bottle. HORSE-RADISH AND CELERY SAUCES. Ingredients. Horse-Radish (or Celery). Vinegar. Condensed Milk. Sugar. Method. Wash and scrape the outside skin off horse-radish and grate it finely ; place in a bowl and mix with tablespoonful of sugar ; add vinegar and condensed milk alternately till it is of the consistency of thick cream. It is then ready for use. If well corked up this sauce will keep for any length of time, and will be found delicious with cold meat. In the case of celery sauce.— Wash the celery clean, remove any discoloured pieces, and chop finely ; then proceed as for horse-radish sauce. This sauce is also for cold meat. HORSE-RADISH SAUCE (No. 2). Ingredients. 4 Teaspoonfuls Grated Horse- Radish. 4 Teaspoonfuls Cream. 2 Teaspoonfuls Mixed Mustard. J Teaspoonful Pepper, i Teaspoonful Salt. Vinegar. i Teaspoonful Moist Sugar. Method. Mix above ingredients with thick cream. DRESSED ingredients. i Cucumber. 3 Tablespoonfuls Salad Oil. as much vinegar as will reduce to a CUCUMBER. 4 Tablespoonfuls Vinegar. Salt and Pepper. Method. , . . Pare the cucumber and slice thinly ; commence to cut at thick end ; put slices into dish ; sprinkle salt and pepper ; pour over the oil and vinegar ; turn cucumber about in dressing and serve. SALAD DRESSING. Ingredients. 3 Eggs. j Tablespoonful Sugar, i Breakfast-cupful Vinegar. i Teaspoonful Mustard. I Tin Sweetened Condensed Milk. Method. Boil eggs twenty minutes ; stand in cold water ; when cool, remove shells, half them, and take out yolks. Put yolks in a bowl ; rub down with the back of a spoon ; add sugar and mustard ; mix well • add a little vinegar slowly, then condensed milk and remainder of vinegar. It may be thinned by the addition of more vinegar or a little sweet milk, according to taste. These quantities will suffice for ten or twelve salads. It will keep for a long time if stored in wide-mouthed bottles covered over with jam papeis. The whites of the eggs may be used for garnishing. MAYONNAISE, Ingredients. 6 Tablespoonfuls Salad Oil. 2 Tablespoonfuls White 1 Tablespoonful White Stock. Vinegar. 2 Eggs (Yolks only). i Tablespoonful Cream. Salt and Pepper to taste. Method. Beat eggs with salt and pepper ; add oil ; add vinegar very gradually ; stir and rub well ; stir in the stock and cream. Ingredients.