Cassell's dictionary of cookery

Chester Buns. — Rub two ounces of butter into one pound of fine flour, add a pinch of salt and one table-spoonful of sugar. Stii' into these an egg, a table-spoonful of yeast, and a breakfast-cupful of lukewarm milk. Knead well, and put the bowl which contains the dough before the fire to rise, covering it with a cloth. ^Vhcn it has sufficiently risen, divide it into six or eight parts, shape into rounds, place them on a buttered tin, and let them rise five minutes more, then bake in a quick oven. Time to bake, about twenty minutes. Probable cost, for this quantit}', Gd. Sufficient for six or eight buns. Chester Pudding. — Whisk the yolks of two eggs, and mix them with a table-spoonful of finely-sifted sugar, half a dozen sweet and half a dozen bitter almonds, blanched and pounded, the finely-minced rind and juice of half a lemon, and a piece of butter about the size of an egg. Stii' these over a moderate fire for a few minutes, then pour the mixture into a small buttered pie-dish lined with good i^uif paste. Put it into the oven, and, while it is baking, whisk the unused whites of the eggs to a firm froth. When the pudding is very nearly ready, cover it with the froth, sift sugar thickly over it, and stiffen it a few minutes in the oven. Time to bake, twenty minutes; five minutes to set the white of egg. Probable cost, 8d. Sufficient for one person. Chestnut Forcemeat, for Roast Fowl. — Roast and peel a dozen large chestnuts ; boil them for about twenty minutes in some strong veal gravy, drain, and, when cold, put them into a mortar, blanched and minced with the liver of the fowl, a tea-spoonful of grated ham, a tea-spoonful of salt, half a tea-spoonful of pepper, a tea-spoonful of chopped onions, a tea-spoonful of grated lemon-rind, three grains of cayenne, two table-spoonfuls of bread-crumbs, a piece of butter the size of a walnut, and the yolks of two eggs. Pound the diy ingredients in a mortar, and moisten them with the butter and eggs. This forcemeat is excellent for a large fowl. Time to prepare, about twenty minutes. Probable cost of chestnuts, 2d. or 3d. per pint. This quantity will serve for one large fowl. Chestnut Pudding. — Take some chestnuts, and make a little incision in the skin of each one, throw them into boiling water, and let them remain until tender. Remove the shells and skins, dry them in the oven, and afterwards pound them to powder. Mix half a pound of this powder with six ounces of butter beaten to a cream, two table-spoonfuls of sifted CHE ( 126) CHE sugar, two or three drops of the essence of vanilla, a breakfast-cupful of milk, and six wellbeaten eggs. Stir these well together, then pour the mixture into a well-buttered mould, place a piece of buttered writing paper over the top, and steam for an hour and a half, or, if preferred, bake in a good oven. Serve with wine sauce. Probable cost, Is. 3d. Sufficient for four or five persons. Chestnut Sauce, Brown. — Prepare the chestnuts as in the following recipe, but instead of adding cream or milk to the paste, mix them w^ith a little good brown grav}', and season the sauce rather highly. Time to boil the chestnuts, one hour and a half. Probable cost, 2d. or 3d. per pint. Sufficient for one roast fowl. Chestnut Sauce, White.— Roast a dozen