Stew the chickens in a flat enamelled stewing-pot, with
a pint and a half of water, the butter, dripping, onions
(cutting two incisions on the top), and a little bag of spice.
Turn the chickens breast downward, let them simmer for
an hour. Now remove the spices and add vermicelli and
tomato sauce. Stew for half an hour, and just before
serving add the yolk of an egg whipped with the wineglass
cf white wine, stirred into the pot, and then poured over
th e chickens. Serve hot. Turkey done in this way is delicious.
{See " Brood Kluitjes " to go with this.)
CHILLI VINEGAR.
Take green chillies, prick and sprinkle with salt, put
into a wide-mouthed bottle ; pour on them some vinegar
in which a few small onions, bits of ginger, and coriander
seeds have been boiled. Let it cool before putting over
the chillies. Cork well This is very ^ood with cold meat.
3*
"CHIPPOLATA*— CHUTNEY (INDIAN). [C
" CHIPPOLATA."
(A delicious pudding. Mrs. Hiddingh's Recipe.)
Soak a quarter of an ounce of gelatine in a little water
for a quarter of an hour.
Make a custard of a pint of milk, two eggs, two
tablespoonfuls of sugar. Add gelatine before adding eggs
and sugar.
Take nine sponge biscuits ; slice thinly ; soak in half a
wineglass of Vanderhum, or the syrup in which peaches
have been preserved. Garnish a buttered porcelain mould
with little bits of citron preserve, tomato preserve, or Cape
gooseberry ; then put in a layer of soaked biscuits. Have
ready any kind of preserve, such as yellow peaches (pre-
served in brandy), water-melon, or ginger (cut small) ; put
in a layer of preserve; then some more soaked sponge
biscuits; pour over the whole the custard (which must be
warm), to fill the mould, and let it stand over-night. If
ice is handy, this pudding is greatly improved by being
iced.
CHUTNEY.
(Mrs. Coleman's Recipe.)
Ingredients.
3 tablespoonfuls Apricot Jam. 2 dessertspoonfuls of Pounded Gingor.
I dessertspoonful of Salt. 6 Sour Apples.
a dessertspoonfuls of Cayenne. 2 Large Onions✪ Chutney.
Boil the apples and onions, then mash fine, and nrJx
with the other ingredients. Put in bottles and cork.
CHUTNEY {ANOTHER), INDIAN.
(Mrs. Lockhart's Recipe.)
Ingredients.
I lb. Dried Apples, or Apricots. ilb. Red Chilliei.
I lb. Raisins (stoned). i lb. Soft Sugar.
I lb. Onions. 2 o«- Salt.
1 lb. Ginger. 4 °^- Garlic.
Mix all these ingredients. After having been pounded
in a stone jar with four quarts of vinegar, set it in the sun
for a week. As the vinegar gets absorbed, more should
be adde^- pottle and cork. Kee/> some months before using.
D
33
q CHUTNEY (INDIAN— APPLE— ANOTHER).
CHUTNEY {ANOTHER).
(Aunt Fanny's Indian Recipe.)
Ingredients.
« lb. Quinces, Apricots, or Apples. i lb. Salt.
\ lb. Dried Chillies. i lb. Raisins.
I lb. Sugar. i lb. Garlic.
J lb. Ginger. 4 quarts Vinegar.
Peel and cut the quinces, apples, or apricots ; boil in
three bottles of vinegar till soft ; mash in all the sugar and
other ingredients ; then add the rest of the vinegar. Cork.
Will keep for years, and improves by age.
CHUTNEY {APPLE).
(Mrs. Jackson's Recipe. Old Indian.)
Ingredients.
« soup plates of Sour Apples (sliced). i large breakfast-cup of Stoned
J lb. Dried Apricots, soaked in i quart Raisins.
of Vinegar till solt. 1 lb. Sugar.
5 Large Onions. 3 tablespoonfuls Coriander Seeds.
I Garlic. ilb. Salt.
Page 14 · 1 recipe record on this page
Presented as published in 1891. 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
Stew the chickens in a flat enamelled stewing-pot, with a pint and a half of water, the butter, dripping, onions (cutting two incisions on the top), and a little bag of spice. Turn the chickens breast downward, let them simmer for an hour. Now remove the spices and add vermicelli and tomato sauce. Stew for half an hour, and just before serving add the yolk of an egg whipped with the wineglass cf white wine, stirred into the pot, and then poured over the chickens. Serve hot. Turkey done in this way is delicious. {See " Brood Kluitjes " to go with this.)
CHILLI VINEGAR.
Take green chillies, prick and sprinkle with salt, put into a wide-mouthed bottle ; pour on them some vinegar in which a few small onions, bits of ginger, and coriander seeds have been boiled. Let it cool before putting over the chillies. Cork well This is very good with cold meat. 31
"CHIPPOLATA*— CHUTNEY (INDIAN). [C
" CHIPPOLATA." (A delicious pudding. Mrs. Hiddingh's Recipe.)
Soak a quarter of an ounce of gelatine in a little water for a quarter of an hour.
Make a custard of a pint of milk, two eggs, two tablespoonfuls of sugar. Add gelatine before adding eggs and sugar.
Take nine sponge biscuits ; slice thinly ; soak in half a wineglass of Vanderhum, or the syrup in which peaches have been preserved. Garnish a buttered porcelain mould with little bits of citron preserve, tomato preserve, or Cape gooseberry ; then put in a layer of soaked biscuits. Have ready any kind of preserve, such as yellow peaches (preserved in brandy), water-melon, or ginger (cut small) ; put in a layer of preserve; then some more soaked sponge biscuits; pour over the whole the custard (which must be warm), to fill the mould, and let it stand over-night. If ice is handy, this pudding is greatly improved by being iced.
CHUTNEY. (Mrs. Coleman's Recipe.)
Ingredients. 3 tablespoonfuls Apricot Jam. 2 dessertspoonfuls of Pounded Gingor. I dessertspoonful of Salt. 6 Sour Apples.
a dessertspoonfuls of Cayenne. 2 Large Onions.
Boil the apples and onions, then mash fine, and mix with the other ingredients. Put in bottles and cork.
CHUTNEY {ANOTHER), INDIAN. (Mrs. Lockhart's Recipe.)
Ingredients.
I lb. Dried Apples, or Apricots. ilb. Red Chilliei.
I lb. Raisins (stoned). i lb. Soft Sugar.
I lb. Onions. 2 o«- Salt.
1 lb. Ginger. 4 °^- Garlic.
Mix all these ingredients. After having been pounded in a stone jar with four quarts of vinegar, set it in the sun for a week. As the vinegar gets absorbed, more should be added. pottle and cork. Kee/> some months before using.
D
q CHUTNEY (INDIAN— APPLE— ANOTHER).
CHUTNEY {ANOTHER). (Aunt Fanny's Indian Recipe.)
Ingredients.
« lb. Quinces, Apricots, or Apples. i lb. Salt.
\ lb. Dried Chillies. i lb. Raisins.
I lb. Sugar. i lb. Garlic.
J lb. Ginger. 4 quarts Vinegar.
Peel and cut the quinces, apples, or apricots ; boil in three bottles of vinegar till soft ; mash in all the sugar and other ingredients ; then add the rest of the vinegar. Cork. Will keep for years, and improves by age.
CHUTNEY {APPLE). (Mrs. Jackson's Recipe. Old Indian.)
Ingredients.
« soup plates of Sour Apples (sliced). i large breakfast-cup of Stoned J lb. Dried Apricots, soaked in i quart Raisins.
of Vinegar till solt. 1 lb. Sugar.
5 Large Onions. 3 tablespoonfuls Coriander Seeds.
I Garlic. ilb. Salt.
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Chutney