The "A1" cookery book

Tomato Chutnee (very good). — 16 lbs. of tomatoes, 1 lb. brown sugar, lb. salt, 2 oz. white pepper, 1 oz. cayenne, {- oz. allspice, 1 oz. powdered cloves, 1 quart vinegar, 4 large onions. Cut the tomatoes in thick slices, sprinkle the salt over them, let them stand all night. The next morning boil the tomatoes, with the onions cut in slices, for two hours, strain through a coarse sieve, add the other ingredients. Boil again for two or three hours till quite thick, put into bottles well corked. Do not use for a month. Curry. — Large onion sliced, fry it in a piece of dripping or butter the size of an egg. Fry a good brown 5 oz. meat, three vegetables of any kind — cabbage, carrot, cauliflower, broccoli, for preference ; but not lettuce or spinach. Mix well together with a dessert-spoon of curry powder and salt. Add to the onions, and cook until all is a yellow colour. Add a teacup of gravy (water will do if fresh meat), 1 tablespoon vinegar. Simmer gently till meat is quite tender. Curry Powder. — Mix 8 oz. coriander seed, 4 oz. cumin seed, *5° 3 drachms Nepaul cayenne, 6 oz. curcuma root, i oz. black pepper i oz. cardamom seed, i oz. caraway seed, i oz. fenugreek seed. Use one tablespoon of powder to a pound of meat. Cornflour. — Mix a tablespoon of cornflour with a pint of cold milk gradually till it is quite smooth. Boil for twenty minutes, sweeten to taste. Caramels. — Put i lb. loaf sugar and a tumbler of water into an enamelled saucepan, and let it boil about three minutes ; add 4 oz. of unsweetened dissolved chocolate, and boil till it is thick and like caramel. Champagne Cup. — i bottle champagne, ^ bottle sherry, sugar to taste, the rind of half a lemon, bottles of soda water. Mix well and cover the jug, and stand it in a pail of ice. Afterwards it should be poured into a jug with an ice well. Claret Cup. — I bottle claret, 2 bottles soda water, £ wineglass Curagoa, sugar to taste, rind and juice of one lemon, a sprig of borage, and a thin slice of cucumber. Brandy may be substituted for the liqueur. Put the jug in a pail of ice, and at the last float a little ice in the claret cup. Cider Cup. — 1 quart cider, 2 bottles soda water, 1 wineglass brandy, ice and herbs as in claret cup. Cool Drink. — 1 pint of clear barley water, the juice of three oranges, the rind of one orange grated on a quarter of a pound of loaf sugar, 1 bottle soda water, ice. Then take one third of a French roll, well browned in the oven, and put it into the beverage quite hot and cover it over. Cocoa Nibs. — These are more digestible than ordinary cocoa. The only secret in the success of making good cocoa from them is to stew them a great many hours, and make it the day before it is wanted, so that the fat can be skimmed off the cocoa when it is cold. Three ounces of cocoa nibs to a quart of water are good proportions. Put the nibs in an earthenware stew-pot and add the water cold ; let it boil, and then keep simmering all day. Set aside at night, and skim and boil up when wanted.