Cassell's dictionary of cookery

mark them with the back of a knife. Time, fifteen to twenty minutes to bake. Probable cost, Id. each. Sufficient for twenty-four buns. Hot Cross Buns (another way). — See \ Good Friday Buns. Hot Pickle. — Mince an ounce of shallots very finely, and put into a stewpan with an ounce of whole ginger, two ounces of salt, a quarter of an ounce of mustard-seed, half an ounce of pepper, two drachms of cayenne, and half an ounce of allspice. Pour over them a quart of vinegar, and let the mixture boil. Put it into a jar and let it get cold, then add any fresh vegetables that are obtainable, such as cauliflowers, French betms, radish-pods, asparagus, or even green gooseberries and unripe apples, ilore pickle may be added when required, and vegetables as they come into season. Probable cost of pickle. Is. 6d. Sufficient for as many vegetables as it will entirely cover. Hot Pint, Scotch. — Mix two table-spoonfuls of cold ale with a weU-beuten egg. Add a table-spoonful of sugar, half a nutmeg, grated, and a quarter of a pint of wliiskey. Stir this mixture into two pints of ale which are just upon the point of boiling. Leave the ingredients on the fire till they nearly boil, but not quite ; then pour the hot pint quickly, and from a good height, from one jug to another, for three or four minutes. It sliould be served hot. Time, half an hour to prepare. Probable cost, lOd., exclusive of the whiskey. The above quantities are sufficient for three pints of the liquid. Hot Pot. — Take two pounds of chops from the best end of the neck, and two sheep's kidneys. Trim them neatly, cut off aU superfluous fat, and lay half of them in a deep dish well buttered, and with them a kidney cut in slices. Sprinkle over them a little pepper and salt and a tea-spoonful of finely-minced onions, and place upon them a quarter of a pound of potatoes cut in slices. Put two or three small lumpsof drippinghere and there, and repeat until the meat is used ;uid the dish nearly full. Cover the top with whole potatoes, pour half a pint of water or stock over, and bake in a moderate oven. A few oysters are by many considered an improvement, and for this purpose tinned oysters will be found to answer nearly as well as fresh ones, and to be much less expensive. Half a tin will be sufficient for this quantity. Lay them upon the meat, pour a little of the liquid over them, and proceed as above. Time, throe hours or more to bake. Sufficient for six or seven "persons. Probable cost 2s. lOd. Hot Pot, Lancashire {sec Lancashire Hot Pot). Hot Sauce, for Broils, &c.— Melt two ounces of butter in a stewpan, stir in with it a table-spoonful of floiu-, and mix smoothly with the back of a wooden spoon until it is lightly browned. Add gradually to it a quarter of a pint of good stock, stirring all the time ; add also a tea-spoonful of chopped capers, a tea-spoonful of chopped shallots, a tea-spoonful of mustard, half a tea-spoonful of essence of anchovy, a table-spoonful of walnut ketchup, a table-spoon- ful of port- or claret, and a quarter of a teaspoonful of cayenne. Boil gently for six or seven minutes, and serve as hot as possible. Probable cost, 4d. Sufficient for five or si.x persons. Hot Spice, for Flavouring Sauce,