Hilda's "where is it?" of recipes

1 soup plate of fresh Red Chillies. } lb. Ginger. 3 tablespoonfuls Mustard Seeds. All these ingredients to be bruised fine (dry). The garlic and onions minced, the raisins stoned. The other ingredients to be well mixed. The whole to be boiled in three quarts of vinegar till it looks clear. This is a most delicious Chutney. CHUTNEY (ANOTHER). (From a Bengal Recipe.) Ingredients. 1 lb. Sugar. J lb. Dried Chillies. 1 lb. Salt. I lb. Mustard Seeds. 1 lb. Garlic. 1 lb. Stoned Raisins. I lb. Onions. 30 large unripe Sour Applet. I lb. Ginger. a quarts of Vinegar. The sugar made into syrup ; the garlic, onions, ginger finely pounded; mustard seeds dried; apples peeled, cored, sliced, and boiled in half the vinegar. When the CHUTNEY-CLARET CUP-COCOANUT ICE. [C apples are cold, put in a large pan, and mix the rest of the ingredients in the remainder of the vinegar (hot), till the whole is mixed. Cork well. This recipe was given by a native to an English lady who had long resided in India. CHUTNEY.— See Quince Sambau CLARET CUP. (Mrs. Fleming.) Ingredients. r quart of Claret. A squeeze of Lemon and some Peel. \ wineglass of Sherry or Vanderhum. A tablespoonful of Sugar. 1 wineglass of Brandy. A little Nutmeg. A sprig of Borage or slice of Cucumber. Put the whole into a jug with a few lumps of ice. When wanted add a bottle of soda water. CLARET STAINS {TO REMOVE). A little sherry poured over any red wine immediately after it is spilt will neutralise the colour of the stain, and it will quickly disappear when washed. COCOANUT DROPS. (Swellendam Recipe.) To a grated cocoanut, half its weight in sugar, the white of one egg beaten stiff.. Drop small pieces on a buttered paper; sift sugar over them. Bake fifteen minutes in a slow oven. COCOANUT ICE, Take an ordinary sized cocoanut (fresh), grated quite fine, the white of one egg beaten stiff, two tablespoons of sifted loaf sugar, a few drops of rose-water. Make into sugar-loaf shapes ; set in oven for a few minutes. It must not be brown, but crisp and white outside, soft and melting in the centre. Very good. [5^^ ICE (CocOANUT).] D 2 3S C\ COCHINEAL COLOURING— TO COOL WINE. COCHINEAL COLOURING. Boil fifteen grains of cochineal in half a pint of water. Add a small piece of alum the size of a nut, one drachm of cream of tartar, a few lumps of sugar. Boil slowly for an hour ; strain and bottle for use. For colouring jellies and blanc-mange. COFFEE FOR TRAVELLING OR PICNICS. Take of the best Java coffee one pound, have it roasted to a rich dark brown in an American coffee roaster, at home. Grind whilst still warm. To one pound of coffee take a quarter of a pound of chicory. The best pot for making coffee for ordinary use is the common block tin coffee-pot, with a bag made of coarse flannel, the shape of a jelly-bag. Take one large breakfast-cup of ground coffee, pour the coffee into the bag, taking care first to have the pot warmed ; on this pour three cups of boiling water. Keep the pot on the stove or coals, let it drain through the bag twice, then put into bottles and cork immediately. This will keep, if well corked and made quickly, for a fortnight, and is most excellent for picnics, when one tablespoon added to a cup of boiling milk will be found as good as any freshly-made coffee.