Cassell's dictionary of cookery

Chicken and Tongue with Cauliflowers (a handsome supper dish). — Boil a tongue and two chickens according to the directions given for both. Brush the tongue over with glaze, place it in the middle of a large dish, and put a chicken on each side of it. Cover the birds with white sauce, and garnish the dish with small cauliflowers or brussels sprouts. Servo hot. If preferred, celery may be boiled, and substituted for the cauliflowers, or the chickens and tongue may be served sold, and the dish garnished with cut lemon and parsley. Time, haK an hour for the chickens, two hours for the tongue, twenty minutes for the cauliflowers. Sufficient, two chickens and a tongue forsix persons. Probable cost : chickens, about 5s. per paii- ; tongue, 4s. ; cauliflowers, 2d. each. Children's Cake (suitable for sending to children at school). — Mix thoroughly one pound of flour, two heaped tea-spoonfuls of baking powder, and a pinch of salt. Rub well in a 1 quarter of a pound of butter or good beef drip- I ping, and add a quarter of a pound of currants, I a quarter of a pound of chopped raisins, a quarter I of a pound of sugar, a little grated nutmeg, and ! two ounces of candied peel chopped small. I IMix the cake lightly with new milk, and bake I it in a moderate oven. If prefened, caraway I seeds may bo substituted for the currants and raisins. Time to bake, one hour. Probable cost, Is. Sufficient for a moderate-sized cake. Chili Vinegar.— Cut 100 small, fresh, red chilies into halves, and infuse them for a fortnight in a quart of best pickling vinegar. Strain the liquid and put it into small bottles. The flavour of the chilies will not be entirely extracted, so the bottle may be replenished with rather less vinegar than before. It is a convenience to have this vinegar at hand to flavour sauces, and to serve with fish, which many persons cannot eat without the addition of an acid and cayenne. Half an ounce of cayenne will answer the same purpose as the chihes, if it can be procured genuine. The Vinegar will keep a long time if closely corked. Sufficient for three joints of vinegar. Probable cost, chilies, 2s. per hundred. China Chilo. — Mince finely as much of the undressed lean part of the neck, leg, or loin of mutton as will fill a pint basin, adding a little of the fat, also minced, if this is liked. Put three ounces of butter into a saucejjan, with two small onions chopped small, two or three young lettuces finely shred, a tea-spoonful of salt, a quarter as much cayenne pepper, a pint of young green peas, and a small bunch of parsley. Stir the ingredients over a gentle fire until the onions are soft, then add the minced meat, and half a pint of good stock or CHI ( 134) CHO water. Stir constantly until the mixture is quite hot, then cover the saucepan closely, and simmer it very gently for two houi'S. Serve it in a hot dish, with a border of rice round it. A cupful of chopped mushrooms will be an improvement. Probable cost, 3s. Sufficient for half a dozen persons.