CHICKEN SAUCE. An anchovy or two boned and chopped, some parsley and onion chopped, and mixed together, with pepper, oil, vinegar, mustard, walnut or mushroom ketchup, will make a good sauce for cold chicken, veal, or partridge.
CHILI VINEGAR. Slice fifty English chilies, fresh and of a good colour, and infuse them in a pint of the best vinegar. In a fortnight, this will give a much finer flavour than can be obtained from foreign cayenne, and impart an agreeable relish to fish sauce.
CHIMNEY PIECES. To blacken the fronts of stone chimney-pieces, mix oil varnish with lamp black that has been sifted, and a little spirit of turpentine to thin it to the consistence of paint. Wash the stone very clean with soap and water, and sponge it with clear water. When perfectly dry, brush it over twice with this colour, leaving it to dry between the times, and it will look extremely well.
CHINA. Broken china may be repaired with cement, made of equal parts of glue, the white of an egg, and white-lead mixed together. The juice of garlic, bruised in a stone mortar, is also a fine cement for broken glass or china; and if carefully applied, will leave no mark behind it. Isinglass glue, mixed with a little finely sifted chalk, will answer the same purpose, if the articles be not required to endure heat or moisture.
CHINA CHILO. Mince a pint-basonful of undressed neck or leg of mutton, with some of the fat. Put into a stewpan closely covered, two onions, a lettuce, a pint of green peas, a tea-spoonful of salt, the same quantity of pepper, four spoonfuls of water, and two or three ounces of clarified butter. Simmer them together two hours, add a little cayenne if approved, and serve in the middle of a dish of boiled dry rice.
CHINE OF BACON. One that has been salted and dried requires to be soaked several hours in cold water, and scraped clean. Then take a handful of beech, half as much parsley, a few sprigs of thyme, and a little sage, finely chopped together. Make some holes in the chine with the point of a knife, fill them with the herbs, skewer the meat up in a cloth, and boil it slowly about three hours. A dried pig's face is cooked in the same manner, adding a little salt, pepper, and bread crumbs to the stuffing.
CHOCOLATE. Those who use much of this article, will find the following mode of preparing it both useful and economical. Cut a cake of chocolate into very small pieces, and put a pint of water into the pot; when it boils, put in the chocolate. Mill it off the fire till quite melted, then on a gentle fire till it boil; pour it into a bason, and it will keep in a cool place eight or ten days or more. When wanted, put a spoonful or two into some milk; boil it with sugar, and mill it well. If not made too thick, this will form a very good breakfast or supper.
CHOCOLATE CREAM. Scrape into one quart of thick cream, an ounce of the best chocolate, and a quarter of a pound of sugar. Boil and mill it: when quite smooth, take it off the fire, and leave it to be cold. Then add the whites of nine eggs; whisk it, and take up the froth on sieves, as other creams are done. Serve up the froth in glasses, to rise above some of the cream.
CHOLIC. Young children are often afflicted with griping pains in the bowels; and if attended with costiveness, it will be necessary to give them very small doses of manna and rhubarb every half hour, till they produce the desired effect. When the stools are green, a few drams of magnesia, with one or two of rhubarb, according to the age of the patient, may be given with advantage; but the greatest benefit will be derived from clysters made of milk, oil and sugar, or a solution of white soap and water. A poultice of bread, milk and oil, may likewise be applied to the lower part of the belly, and frequently renewed with a little warm milk to give it a proper consistence. The cholic in adults arises from a variety of causes, not easily distinguished except by professional persons; and therefore it is absolutely necessary to abstain from all violent remedies, or it may be attended with fatal consequences. Nothing can be applied with safety but emollient clysters and fomentations, and to drink copiously of camomile tea, or any other diluting liquor, till the spasms be relieved, and the nature of the disease more clearly understood. Persons who are subject to the bilious cholic in particular, should abstain from acrid, watery and oily food, especially butter, fat meat, and hot liquors: and pursue a calm and temperate course of life.
CHOPPED HANDS. Wash in common water, and then in rose water, a quarter of a pound of hog's lard not salted; mix with it the yolks of two new laid eggs, and a large spoonful of honey. Add as much fine oatmeal, or almond paste, as will work it into a paste; and by frequently rubbing it on the hands, it will keep them smooth, and prevent their being chopped.