Ching-Ching (an American drink). —
Put three ounces of peppermint, three or four
di'ops of the essence of cloves, a sliced orange,
a dessert-spoonful of sifted loaf sugar, and two^
table-spoonfuls of pounded iee into a large
tumbler. Mix with it a quarter of a pint of
rum✪ Ching-Ching (an American drink), stir the mixtm^e for a minute or two, and
drink it through a straw. Probable cost, 6d.,
exclusive of the rum. Sufficient for a large
tumblerful.
Chipolata Garnish.— Take equal quan-
tities of carrots, turnips, chestnuts, mushrooms,
pieces of bacon, and small sausages, as many a-j
may be required for the dish they are to gar-
nish. Make them all as nearly as possible of
the same shape and size. Roast and peel the
chestnuts, and boil the other ingredients sepa-
rately. A\nien they are ready drain- them and
put them into a saucepan, cover them with good
brown sauce, nicely seasoned, and add a glass
of sherry ; let them boil, then use the ragout
for garnishing dishes of game, poultry, and
cutlets. Time : it is better to prepare this gar-
nish a day before it is wanted, as a good deal
of time is consumed in shaping the ingredients
properly.
Chives, Butter. — Boil half a pound of
butter, remove the scum as it rises, and let it
boil for a few minutes. Squeeze into it the juice
of a large lemon, and add a tea-spoonful of
finely-minced chives. A small onion chopped,
and a tea-spoonful of chopped parsley will do
nearly as well. Probable cost, lOd. Sufficient
for half a pound of butter.
Chocolate. — Chocolate, when obtained
genuine, is made from .the berry of the cacao
tree, mixed with a little cinnamon, vanilla, and
sugar. It is a most agreeable and nutritious
beverage. It is much used in Spain. That
which is sold in England is too often a mixture
of flour and treacle, with a very small quantity
of the real article mixed in it. Scrape as much
chocolate as may be required into equal quanti-
ties of hot milk and water. Stir it until it is
dissolved, then put it in the saucepan, and make
it quite hot, stirring it all the time. It must not
boil up, or it will be oily. Sweeten and serve.
The quantity to be used depends on the strength
wanted. Generally speaking, one ounce of
chocolate may be used for one pint of milk and
water. AVhere chocolate is regularly used, it is
much better to have a proper chocolate mill, so
that it may be served hot and frothy. Time,
ten noinutes. Probable cost, from Is. to Is. 6d.
per pound. Cheap chocolate should be avoided.
Allow one ounce for each person.
Chocolate Biscuits. — Mix a quarter of
a pound of finely-grated chocolate with a
quarter of a pound of finely-sifted sugar, and
moisten the mixture with sufficient beaten white
of egg to make a softish paste. Mould this into
sniall biscuits with a tea-spoon, and place these
on a sheet of paper, leaving a little distance
between the biscuits. Bake them in a moderate
oven, and, when sufficiently cooked, turn the
sheets over so that the biscuits may rest on the
table, and brush the paper underneath the
biscuits with a little water to loosen them.
The addition of six ounces of sweet almonds,
blanched and pounded, will convert these into
chocolate macaroons. Time to bake, twenty
minutes. Probable cost. Is. 6d. per pound.
Sufficient for a moderate-sized dish.
Chocolate Canellons. — Mix two ounces
Page 369 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ching-Ching (an American drink). — Put three ounces of peppermint, three or four drops of the essence of cloves, a sliced orange, a dessert-spoonful of sifted loaf sugar, and two table-spoonfuls of pounded iee into a large tumbler. Mix with it a quarter of a pint of rum, stir the mixture for a minute or two, and drink it through a straw. Probable cost, 6d., exclusive of the rum. Sufficient for a large tumblerful.
Chipolata Garnish.— Take equal quantities of carrots, turnips, chestnuts, mushrooms, pieces of bacon, and small sausages, as many a-j may be required for the dish they are to garnish. Make them all as nearly as possible of the same shape and size. Roast and peel the chestnuts, and boil the other ingredients separately. When they are ready drain- them and put them into a saucepan, cover them with good brown sauce, nicely seasoned, and add a glass of sherry ; let them boil, then use the ragout for garnishing dishes of game, poultry, and cutlets. Time : it is better to prepare this garnish a day before it is wanted, as a good deal of time is consumed in shaping the ingredients properly.
Chives, Butter. — Boil half a pound of butter, remove the scum as it rises, and let it boil for a few minutes. Squeeze into it the juice of a large lemon, and add a tea-spoonful of finely-minced chives. A small onion chopped, and a tea-spoonful of chopped parsley will do nearly as well. Probable cost, lOd. Sufficient for half a pound of butter.
Chocolate. — Chocolate, when obtained genuine, is made from .the berry of the cacao tree, mixed with a little cinnamon, vanilla, and sugar. It is a most agreeable and nutritious beverage. It is much used in Spain. That which is sold in England is too often a mixture of flour and treacle, with a very small quantity of the real article mixed in it. Scrape as much chocolate as may be required into equal quantities of hot milk and water. Stir it until it is dissolved, then put it in the saucepan, and make it quite hot, stirring it all the time. It must not boil up, or it will be oily. Sweeten and serve. The quantity to be used depends on the strength wanted. Generally speaking, one ounce of chocolate may be used for one pint of milk and water. AVhere chocolate is regularly used, it is much better to have a proper chocolate mill, so that it may be served hot and frothy. Time, ten minutes. Probable cost, from Is. to Is. 6d. per pound. Cheap chocolate should be avoided. Allow one ounce for each person.
Chocolate Biscuits. — Mix a quarter of a pound of finely-grated chocolate with a quarter of a pound of finely-sifted sugar, and moisten the mixture with sufficient beaten white of egg to make a softish paste. Mould this into sniall biscuits with a tea-spoon, and place these
on a sheet of paper, leaving a little distance between the biscuits. Bake them in a moderate oven, and, when sufficiently cooked, turn the sheets over so that the biscuits may rest on the table, and brush the paper underneath the biscuits with a little water to loosen them. The addition of six ounces of sweet almonds, blanched and pounded, will convert these into chocolate macaroons. Time to bake, twenty minutes. Probable cost. Is. 6d. per pound. Sufficient for a moderate-sized dish.
Chocolate Canellons. — Mix two ounces
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Ching-Ching (an American drink)