Hilda's "where is it?" of recipes

Take any cold boiled fish, pound it well, season with salt and cayenne. Put one ounce of butter in a stew-pan, add two ounces flour, one gill of milk, stir over the fire till it thickens, and boils, and is smooth; add to it one pound of the cold fish, one teaspoonful of Anchovy or Worcestershire sauce. Stir all together, and turn all into a plate to cool. When cool make into shapes, dip into egg, and roll in bread-crumbs. Fry in hot fat, and serve with fried parsley. CROQUETTES OF RICE. Ingredients, 7 oz. of Rice. Rind of a Lemon. I quart of Milk. 5 °^- Sugar. A few bitter Almonds. Boil all this well together ; when cold form into balls. Scoop out and put apricot jam in the centre, roll in egg, and dust with powdered biscuit. Fry in hot lard. C] CAKE (RICE)— CURRY OF COLD MEAT. CAKE {RICE). Ingredients, \ lb. of Butter, whipped to Cream. ) lb. of ground Rice. 1 lb. of Loaf Sugar. * lb. of Flour. 7 Eggs — whites of 4. Essence of Lemon. Mix the sugar and butter, then the yolks, then rice and flour, lastly whites and flavouring. Bake an hour and a half with buttered paper over mould. CRUST.— See Pie Crust, Puff Paste, Pastry. CUCUMBER {SAVOURY). Pare and scoop out the seeds of a moderate sized cucumber. Grate one tablespoonful of cheese, one of bread-crumbs, a little chopped parsley, chives, pepper, salt, butter. Stuff cucumber and bake in the oven for half an hour. Have sauce made thus: one tablespoonful of cheese, teaspoonful flour, teaspoonful butter, half a teaspoonful of mustard, little pepper and salt. Stir in the saucepan with a tablespoonful of milk; stir till thick. Pour this over cucumber, cover with bread-crumbs brown, and serve. CURRY OF COLD MEAT. (My Recipe.) Take one large onion, cut small, fry a nice brown ; a tablespoonful of butter or dripping mixed, two green apples or a large quince (if not at hand, take two or three tomatoes), cut in slices ; simmer with a large tablespoonful of curry powder and the fried onion, a tablespoonful of vinegar or lemon, a dessertspoonful of sugar, half a cup of stock, and a Httle milk. Cut up some cold meat in nice little pieces, lay in this mixture, and simmer for an hour or more till the meat is thoroughly flavoured with the curry paste. Serve with hot boiled rice. Any cold boiled or roast meat will do. N.B. — Half an ounce of tamarinds, soaked in boiling water and strained, gives a delicious acid flavour to curry, and may always be substituted for vinegar. CURRY (CHICKEN— CUCUMBER). [C CURRY {CHICKEN). (Our Cape way.) Ingredients. I Fowl. 3 tablespoons of Vinegar or a sour Applet, ij tablespoons of Curry Powder. i oz. Butter. X teaspoon of Sugar. 3 Onions sliced and browned in butter or \ teaspoon of Salt. fat. The fowl must not be more than twelve months old, and must be killed the day before cooking. Cut it into small joints. Mix the onions with the curry powder, vinegar, salt, sugar, and butter, into a paste ; lay on the chicken. Cover the pot and let it simmer, or stew gently, for an hour, then stir well. If dry add a little water. A tablespoon of tomato sauce or lemon in half a cup of milk, stirred in shortly before serving, is an improvement, but it will be found excellent without. Serve with boiled rice. Sufficient as an entriefor six or eight people.