Chicken Broth

This was once a famous receipt for invalids, but has since quite gone out of fashion. The bones of chickens make asgood broth as the flesh.

Chilies

Chilies, pickled or fresh, are useful for garnishing, and also to add to hash and curries for those who like dishes very hot. (See Hash).

Cock-A-Leekie

Cock-a-Leekie is a Scotch soup, in which a boiled chicken is cut up into small joints and served in some broth made with chicken and broiled leeks. A cheap way is to take the remains of a cold fowl, cut the meat off the bones; stew the bones in some No. 1 Stock (say, a quart); cut up a couple of leeks, well washed, into thin slices; stew these in the soup, which should be clear; add the remains of the meat, and serve. Flavour with a little pepper and salt.

Boiled Cod

Wash and clean the fish. Boil in the usual way. (See No. 1.) As soon as the meat leaves the bone easily it is done. Boil the liver separately - in a frying-basket is best. If the liver is overboiled it is spoilt. Five minutes is enough for a piece of liver. Send the fish up on a napkin folded over a strainer. Put the liver by the side of the fish; ornament with parsley and cut lemon, Serve with it oyster sauce or anchovy sauce, or butter sauce or oiled butter. Some nice floury boiled potatoes also should be sent to table with boiled codfish.

Fried Codfish

Slices of codfish are very nice fried in batter. (See Batter; also No. 6.) Fried parsley should be served with fried cod. Slices of cod can be fried quite plain, being simply peppered, salted, and floured.

COLANDERS.

Colander

The colander is a basin with handles, and perforated holes at the bottom and sides. It is used for straining vegetables, etc., and is brought into daily use in almost every household. Colanders are made of tin and earthenware; the tin ones are the more durable. Probable cost, 1s. to 4s.

Cold Meat, How to treat various ways. (See Meat).

Conger Eel

Conger eel can be eaten plain, boiled with potatoes (see No. 1), or it can be cut in slices, and floured and fried (see No. 6), or can be egg-and-bread-crumbed (see No. 20), and fried (No. 6); or it can be stuffed with veal stuffing (see Veal Stuffing), and baked. It is very useful to make fish stock for soup maigre, when the best part of the flesh, freed from the little bones, which in this fish are very troublesome, can be added, or made into a separate dish.

Corn-Flour For Invalids

Proceed exactly as in arrowroot. (See Arrowroot).

Baked Corn-Flour Pudding

Proceed exactly as in arrowroot pudding. (See Arrowroot Pudding).

Corn-Flour Pudding, In A Mould

Make a quart of sweetened milk, flavoured with lemon-peel, or essence of almonds, or orange-peel, or essence of vanilla, or bay-leaves, etc., quite thick with corn-flour. (See No. 13.) Stir in a little piece of butter about as big as a walnut; this makes it smoother. Pour it into a mould, and when it is cold turn it out. A quart of milk takes about a tablespoonful and a half of corn-flour.