Chicken Curry

Remove the skin from a chicken, cut it up, and roll each piece in curry powder and flour mixed together (a table-spoonful of flour to half an ounce of curry). Fry two or three sliced onions in butter, when of a light brown put in the chicken, and fry them together till the chicken becomes brown, then stew them together in a little water for two or three hours. More water may be added if too thick.

Egg-Nog

Six eggs, one pint of milk, half a pound of loaf sugar, half a pint of brandy. Beat the eggs very light and thick, add the milk, sugar and brandy.

Pancakes Without Eggs

Mix four tablespoonfuls of dried flour with a pint of mild ale; beat the batter for a quarter of an hour. Dissolve half an ounce of fresh dripping, or lard, in a small frying-pan, pour in a fourth part of the batter, and fry both sides a pale brown color. Place the pancakes one on the other with a dessertspoonful of moist sugar sprinkled between. Each pancake requires half an ounce of dripping, and ten minutes to fry.

Caramels

One cup of grated chocolate, one cup of milk, one cup of molasses, a piece of butter the size of an egg, one cup of sugar.

Cakes Made Of Cold Meat Or Poultry

Take any cold poultry, or meat, and mince it fine; season with pepper and salt, to the taste; mix thoroughly, and make into small cakes, with bread crumbs, and yolks of boiled eggs, or any of the forcemeats. Fry the cakes a light brown, and serve them hot.

A Chartreuse Of Apple And Rice

Boil six ounces of rice, with a stick of cinnamon, in milk until it is thick, stirring in a spoonful of rose water or orange flower water. Pare ten or twelve apples - golden pippins are the best - scoop out the core, and fill up the orifice with raspberry jam. Border a deep dish with paste; put in the apples, leaving a space between, and fill it up with rice. Brush the whole over with the yolk of an egg, and sift sugar thickly over it; form a pattern on top with sweatmeats, and bake it for one hour in a quick oven.