Cassell's dictionary of cookery

Cut a little piece of the outer shell ott" each chestnut ; this is to prevent them bursting when hot. Boil them for about ten minutes ; do not allow them to cool, but put them into a tin in the oven, or into a Dutch oven before the fire, and let them remain until they are quite soft. Fold them in a napkin, and serve quits hot. Salt should be eaten with them. Time to bake, about ten minutes. Probable cost of chestnuts, 3d. or 4d. per pint. Sufficient, one pint for four or five persons. Chestnuts, Stewed (to be served as a vegetable). — Remove the outer rind from sound chestnuts, then fry them in a little butter, when the inner skin may easily be freed from them. Put them into a saucepan with some good stock, and boil them until they are tender but unbroken. The chestnuts should be removed from the gravj^ as soon as they are cooked, and served in a tureen, with a little white sauce poured over them. Time to boil the chestnuts, one hour and a half. Probable cost, 3d. or 4d. per pint. Sufficient, one quart for a tureenful. Chutney, or Chutnee Sauce. — This is an Indian preparation, and a dozen different recipes might *lDe given for it. It cannot however be prepared in England to resemble exactly that which is made in the East, as, of course the fresh fruits requisite for it cannot be obtained. It may be bought at the Italian warehouses ; but, until we can be quite secure from adulteration, pickles and store sauces are better made at home. Some sort of acid fruit is indispensible for it. Mangoes are used in India, but hero green gooseberries, tomatoes, and sour apples must be used. Put into a marble mortar four ounces of salt, four ounces of raisins, stoned and minced very finely, three ounces of onions, and three ounces of garlic, also finely minced, two ounces of mustard-seed well bruised, and half an ounce of cayenne pepper. Pound these well, then mix with them very gradually fourteen ounces of sour apples, weighed after they have been pared and cored, and boiled with one pint of strong brown vinegar and four ounces of sugar. Mix the CHI ( 127) CHI ingredients thoroughly, bottle the preparation, aud cork tightly. The longer this sauce is kept the Letter it will be. Time to prepare, about one hour and a half. Probable cost, Is. 3d. per pint. It is used like mustard with cold meat, and for sauces and gravies. Chichester Pudding. — Rub the rind of half a lemon upon a quarter of a pound of loaf sugar, powder this, and mix it with a crumbled roll, and a quarter of a pound of butter Add the well-beaten yolks of four eggs, and a dessert-spoonful of lemon- juice. After mixing the ingredients thoroughly, add the whites of two of the eggs beaten to a firm froth. Stir the mixture over the fire to a thin batter, then pour into a well-buttered pie-dish, and bake in a good oven. Time to bake, about half an hour. Probable cost, Is. Sufficient for three persons.