Roast a.nd peel the chestnuts, pound them, add the onion, parsley and ham minced, the mace, seasoning and butter. Mix well, and use for turkey, fowl, etc. Chocolate Sauce. 2 oz. Chocolate (Cadbury’s), 2 teaspoonful Sugar, IJ gills Milk, \ pint Cream, i teaspoonful of Essence of Vanilla. Boil the milk, mix smoothly with the chocolate grated, I'eturn to the jjan, boil gently 5 minutes, add vanilla, sugar and cream whipped. Chutney (1). A. — 4 lb. Apples, 2 lb. brown Sugar, B. — 2 lb. Sultanas, 4 oz. green Ginger, or 2 oz. ground Do., 4 oz. Garlic, i oz. Cayenne, 1 quart Vinegar. Boil A to the consistency of jam, after paring and coring the apples. Chop the raisins and garlic fine, and add them and all of B to the apples, and boil 10 minutes longer. Pour the whole into a jar, and, while hot, mix well with the vinegar, adding salt to taste. Bottle when cold. Chutney (2). lb. Brown Sugar, 2| Apples (minced), 1 lb. Sultanas (minced), i lb. sweet Almonds, ^ oz. Onions, 2J oz. Salt, i oz. Ground Ginger, 14 quarts Vine- gar, a little Cayenne Pepper Mix, and boil 3 hours. Indian Chutney. 1 lb. best Raisins (stoned), 1 lb. Tamarinds (stoned). 3 oz. Garlic (peeled). Mince all these to a very fine pulp. 3 lbs. Sour Apples, 1 lb. Coarse Sugar, 2 quarts Brown Vinegar, i lb Salt, 1 oz. Cayenne Pepper, 2 oz. Ground Ginger. 3 oz. Mustard. Boil apples in 1 quart of the vinegar until it forms a syrup. Wlien quite cold, mix to^gether the whole of the other ingredients Avith a Avooden spoon, put into Avide-moutlied jars and cork firmly. Clarified Butter. Put lb. fresh butter in pan, stand over a voiy little heat, boil very gently, skimming Avell, until it looks like a clear salad oil, pour veiy carefully into a sauceboat, keeping back the sediment. Seiwe with boiled fish, artichokes, asparagus, etc. Curry Sauce. Cut an onion in thin rings, fry in butter a light brown, add table- spoonful cuiTy poAvder. Fiy a minute, then add 1 tin of tomato con- serve, 12 cloves, 6 cardamon seeds, 3 bay leaves, a sprig of tarragon, 3 cloves of garlic shred fine. Stir and boil all for a fcAv minutes ; if too thick add a little Avater, then strain it to be readA^ for use. Custard Sauce. Heat ^ pint milk in saucepan, and add 2 eggs well beaten, or 2 yoUts and 1 Avhite, and sugar to taste. Mix and stir over fire till it begins to thicken, but not to lx>il. Flavour’, TRIED EAVOU RITES COOKERY BOOK. HI Sauce fof Cod. 1 oz. flour cooked for 5 iiiimitos in 1 oz. butter.✪ Chestnut Forcemeat Add gradually i pint milk and ^ gill cream, and a cooked parsnip cut in dice. Cocoaniit Sauce. 1 OZ. Butter, 1 oz. Flour, 1 teaspoonful Dessicatecl Cocoaiiut, ^ pmt Milk, i pint Cold Water, 2 teaspoonfuls Sugar. i -n Melt butter in pan, stir in flour smoothly, add water and milk, half at a time, stir in cocoamit and sugar, and bring to boil. Dutch Sauce. 1 oz. Butter, 1 oz. Flour, i pint Milk, 1 dessertspoonful Vinegar, 1 yolk Egg, Salt, and Pepper✪ Dutch Sauce. . n - Melt butter, add flour, add milk, boil 5 minutes. Drop in yolk ot egg off fire, and stir till it thickens; then add vinegar. Mix well and serve. Egg Sauce (1). 1 Egg hard boiled, ^ teaspoonl'ul Salt, 1 oz. Butter, Cayenne, i pint Stock, i pint Milk, 1 oz. Flour, Pepper✪ Egg Sauce (1).

AI-modernized reading of the original text

Roast a.nd peel the chestnuts, pound them, add the onion, parsley and ham minced, the mace, seasoning and butter. Mix well, and use for turkey, fowl, etc. Chocolate Sauce. 2 oz. Chocolate (Cadbury’s), 2 teaspoonful Sugar, IJ gills Milk, \ pint Cream, i teaspoonful of Essence of Vanilla. Boil the milk, mix smoothly with the chocolate grated, Return to the pan, boil gently 5 minutes, add vanilla, sugar and cream whipped. Chutney (1). A. — 4 lb. Apples, 2 lb. brown Sugar, B. — 2 lb. Sultanas, 4 oz. green Ginger, or 2 oz. ground Do., 4 oz. Garlic, i oz. Cayenne, 1 quart Vinegar. Boil A to the consistency of jam, after paring and coring the apples. Chop the raisins and garlic fine, and add them and all of B to the apples, and boil 10 minutes longer. Pour the whole into a jar, and, while hot, mix well with the vinegar, adding salt to taste. Bottle when cold. Chutney (2). lb. Brown Sugar, 2| Apples (minced), 1 lb. Sultanas (minced), i lb. sweet Almonds, ^ oz. Onions, 2J oz. Salt, i oz. Ground Ginger, 14 quarts Vinegar, a little Cayenne Pepper Mix, and boil 3 hours. Indian Chutney. 1 lb. best Raisins (stoned), 1 lb. Tamarinds (stoned). 3 oz. Garlic (peeled). Mince all these to a very fine pulp. 3 lbs. Sour Apples, 1 lb. Coarse Sugar, 2 quarts Brown Vinegar, i lb Salt, 1 oz. Cayenne Pepper, 2 oz. Ground Ginger. 3 oz. Mustard. Boil apples in 1 quart of the vinegar until it forms a syrup. When quite cold, mix together the whole of the other ingredients with a wooden spoon, put into wide-mouthed jars and cork firmly. Clarified Butter. Put lb. fresh butter in pan, stand over a very little heat, boil very gently, skimming well, until it looks like a clear salad oil, pour very carefully into a sauceboat, keeping back the sediment. Serve with boiled fish, artichokes, asparagus, etc. Curry Sauce. Cut an onion in thin rings, fry in butter a light brown, add tablespoonful curry powder. Fry a minute, then add 1 tin of tomato conserve, 12 cloves, 6 cardamon seeds, 3 bay leaves, a sprig of tarragon, 3 cloves of garlic shred fine. Stir and boil all for a few minutes ; if too thick add a little water, then strain it to be ready for use. Custard Sauce. Heat ^ pint milk in saucepan, and add 2 eggs well beaten, or 2 yoUts and 1 Avhite, and sugar to taste.Mix and stir over fire till it begins to thicken, but not to boil. Flavour’, Sauce fof Cod. 1 oz. flour cooked for 5 minutes in 1 oz. butter. Add gradually i pint milk and ^ gill cream, and a cooked parsnip cut in dice. Cocoaniit Sauce. 1 OZ. Butter, 1 oz. Flour, 1 teaspoonful Desiccated Coconut, ^ pmt Milk, i pint Cold Water, 2 teaspoonfuls Sugar. i -n Melt butter in pan, stir in flour smoothly, add water and milk, half at a time, stir in coconut and sugar, and bring to boil. Dutch Sauce. 1 oz. Butter, 1 oz. Flour, i pint Milk, 1 dessertspoonful Vinegar, 1 yolk Egg, Salt, and Pepper. . n - Melt butter, add flour, add milk, boil 5 minutes. Drop in yolk ot egg off fire, and stir till it thickens; then add vinegar. Mix well and serve. Egg Sauce (1). 1 Egg hard boiled, ^ teaspoonful Salt, 1 oz. Butter, Cayenne, i pint Stock, i pint Milk, 1 oz. Flour, Pepper.

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Chestnut ForcemeatChocolate SauceChutney (1)Chutney (2)Indian ChutneyClarified ButterCurry SauceCustard SauceCoconut SauceSauce for CodDutch SauceEgg Sauce (1)

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