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Introductory Chemistry, 4e (Tro)
Chapter 10 Chemical Bonding

True/False Questions

1) Bonding theories are used to predict how atoms bond together to form molecules.
Answer: TRUE
Diff: 1 Page Ref: 10.1

2) Drugs to fight HIV have been developed using bonding theory models.
Answer: TRUE
Diff: 1 Page Ref: 10.1

3) Li : is the proper Lewis structure (dot structure) for lithium.

Answer: FALSE
Diff: 1 Page Ref: 10.2

4) A chemical bond is classified as a covalent bond if it involves the transfer of electrons.

Answer: FALSE
Diff: 1 Page Ref: 10.2

5) The Lewis structure of oxygen should have 8 valence electrons.

Answer: FALSE
Diff: 1 Page Ref: 10.2

6) Lewis structures only use the valence electrons in determining the bonding.
Answer: TRUE
Diff: 1 Page Ref: 10.2

7) Having eight valence electrons is very stable and is called an octet.

Answer: TRUE
Diff: 1 Page Ref: 10.2

8) A correct Lewis structure for an atom of carbon would have eight dots surrounding the symbol of the element.
Answer: FALSE
Diff: 1 Page Ref: 10.2

9) The correct Lewis structure for potassium in KCl is: K+.

Answer: TRUE
Diff: 1 Page Ref: 10.3

10) Chlorine has 8 valence electrons in the Lewis structure for KCl.
Answer: TRUE
Diff: 1 Page Ref: 10.3

11) The Lewis theory predicts that the formula for a compound of magnesium and sulfur is MgS 2.
Answer: FALSE
Diff: 1 Page Ref: 10.3

1
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12) The Lewis theory predicts that the formula for a compound made of sodium and fluorine is NaF.
Answer: TRUE
Diff: 1 Page Ref: 10.3

13) Lewis theory predicts that the formula for a compound made of aluminum and phosphorus is AlP.
Answer: TRUE
Diff: 1 Page Ref: 10.3

14) The Lewis structure of water has two sets of lone pair electrons.
Answer: TRUE
Diff: 1 Page Ref: 10.4

15) The structure is a proper representation of the bonding in the H2 molecule.

Answer: FALSE
Diff: 1 Page Ref: 10.4

16) The Lewis structure for O2 contains a triple bond.

Answer: FALSE
Diff: 1 Page Ref: 10.4

17) The double bond is shorter and stronger than a single bond.
Answer: TRUE
Diff: 1 Page Ref: 10.4

18) The triple bond present in diatomic nitrogen, N2, is what makes this molecule so reactive.
Answer: FALSE
Diff: 1 Page Ref: 10.4

19) When calculating the number of electrons for the Lewis structure of a polyatomic ion, subtract one electron for
each negative charge.
Answer: FALSE
Diff: 1 Page Ref: 10.5

20) The correct Lewis structure for CO2 shows that the molecule contains two double bonds.
Answer: TRUE
Diff: 1 Page Ref: 10.5

21) The correct Lewis structure for CO2 shows that the carbon atom has two sets of lone pair electrons.
Answer: FALSE
Diff: 1 Page Ref: 10.5

22) The sulfate ion contains 28 valence electrons.

Answer: FALSE
Diff: 1 Page Ref: 10.5

23) The ammonium ion contains 10 valence electrons.

Answer: FALSE
Diff: 1 Page Ref: 10.5

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24) Boron forms compounds that violate the octet rule.
Answer: TRUE
Diff: 1 Page Ref: 10.5

25) Resonance structures are the best representation we can draw but do not accurately reflect the true structure.
Answer: TRUE
Diff: 1 Page Ref: 10.6

26) Carbon monoxide contains resonance Lewis structures.

Answer: FALSE
Diff: 1 Page Ref: 10.6

27) The VSEPR theory predicts that the angle between the central carbon atom and the two oxygen atoms in CO 2
measures 180°.
Answer: TRUE
Diff: 1 Page Ref: 10.7

28) The VSEPR theory predicts that the H-C-H angle in CH4 measures 120°.
Answer: FALSE
Diff: 1 Page Ref: 10.7

29) It is important to identify lone pairs around a central atom because they do not repel other electron groups.
Answer: FALSE
Diff: 1 Page Ref: 10.7

30) The electron geometry of a molecule is never the same as its molecular geometry.
Answer: FALSE
Diff: 1 Page Ref: 10.7

31) When you have 2 electron groups and none are lone pairs, the molecular geometry is linear.
Answer: TRUE
Diff: 1 Page Ref: 10.7

32) When you have 4 electron groups and 1 of them is a lone pair, the molecular geometry is bent.
Answer: FALSE
Diff: 1 Page Ref: 10.7

33) When you have 4 electron groups and none of them are lone pairs, the molecular geometry is trigonal
pyramidal.
Answer: FALSE
Diff: 1 Page Ref: 10.7

34) When you have 4 electron groups, the electron geometry is tetrahedral.
Answer: TRUE
Diff: 1 Page Ref: 10.7

35) The compound H2S contains polar bonds but the molecule is nonpolar.
Answer: FALSE
Diff: 1 Page Ref: 10.8

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36) Water and oil do not mix because water molecules are nonpolar and molecules that compose oil are generally
polar.
Answer: FALSE
Diff: 1 Page Ref: 10.8

Multiple Choice Questions

1) Which of the following statements about Lewis structures is FALSE?

A) An octet is when an atom has 8 valence electrons.
B) A duet is a stable electron configuration for helium.
C) An ionic bond occurs when electrons are transferred.
D) A covalent bond occurs when electrons are shared.
E) All of the above statements are true.
Answer: E
Diff: 2 Page Ref: 10.2

2) Which Lewis structure below correctly represents KCl?

A) K⁺ [ ]⁻

B) K⁺ [: :]⁻

C) K : :

D) : :: :

E) none of the above

Answer: B
Diff: 2 Page Ref: 10.3

3) Which Lewis structure below correctly represents the compound formed between magnesium and sulfur?

A) Mg⁺ [: :]⁻

B) Mg⁺ [: :]⁻2 Mg⁺

C) [: :]⁻ Mg⁺2 [: :]⁻

D) Mg⁺2 [: :]⁻2

E) none of the above

Answer: D
Diff: 2 Page Ref: 10.3

4
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4) Lewis theory predicts that the formula of a compound formed between bromine and aluminum is:
A) AlBr
B) Al2Br
C) AlBr3
D) AlBr2
E) none of the above
Answer: C
Diff: 1 Page Ref: 10.3

5) Lewis theory predicts that the formula for a compound between fluorine and calcium is:
A) CaF
B) Ca2F
C) CaF2
D) CaF3
E) none of the above
Answer: C
Diff: 2 Page Ref: 10.3

6) Lewis theory predicts that the formula for a compound between barium and sulfur is:
A) BaS
B) Ba2S
C) BaS2
D) BaS3
E) none of the above
Answer: A
Diff: 2 Page Ref: 10.3

7) Lewis theory predicts that the formula for a compound between potassium and sulfur is:
A) KS
B) K2S
C) KS2
D) K3S
E) none of the above
Answer: B
Diff: 2 Page Ref: 10.3

8) When a nonmetal bonds with a nonmetal

A) a molecular compound forms.
B) a covalent bond is involved.
C) electrons are shared.
D) all of the above are true
E) none of the above
Answer: D
Diff: 1 Page Ref: 10.4

5
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9) What is the correct Lewis structure for water?

A) H-: :-H

B) : - - :

C) H= =H

D) H- -H

E) none of the above

Answer: D
Diff: 2 Page Ref: 10.4

10) What is the correct Lewis structure for Br2?

A) Br-Br

B) : - :

C) =

D) : Br≡ Br :

E) none of the above

Answer: B
Diff: 2 Page Ref: 10.4

11) What is the correct Lewis structure for O2?

A) O-O

B) : - :

C) =

D) : O ≡ O :

E) none of the above

Answer: C
Diff: 2 Page Ref: 10.4

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12) What is the correct Lewis structure for N2?
A) N-N

B) : - :

C) =

D) : N ≡ N :

E) none of the above

Answer: D
Diff: 2 Page Ref: 10.4

13) The Lewis structure for carbon monoxide is This structures shows
A) 4 lone pairs and 1 bonding pair.
B) 4 lone pairs and 3 bonding pairs.
C) 2 lone pairs and 3 bonding pairs.
D) 2 lone pairs and 1 bonding pair.
E) none of the above
Answer: C
Diff: 1 Page Ref: 10.4

14) Which sequence below represents the proper order of increasing bond strength?
A) single < double < triple
B) double < single < triple
C) single < triple < double
D) triple < double < single
E) none of the above
Answer: A
Diff: 1 Page Ref: 10.4

15) How many valence electrons are in the nitrate ion?

A) 18
B) 22
C) 23
D) 24
E) 26
Answer: D
Diff: 2 Page Ref: 10.5

16) The total number of electrons to be counted for the Lewis structure of the PO 43- polyatomic ion is
A) 8.
B) 26.
C) 29.
D) 32.
E) none of the above
Answer: D
Diff: 1 Page Ref: 10.5

7
Copyright © 2012 Pearson Education, Inc.
17) The central atom in the chlorate anion, ClO3- is surrounded by
A) two bonding and two unshared pairs of electrons.
B) one bonding and three unshared pairs of electrons.
C) three bonding and one unshared pair of electrons.
D) two double bonds and no unshared pairs of electrons.
E) none of the above.
Answer: C
Diff: 2 Page Ref: 10.5

18) The central atom in the chlorite anion, ClO2- is surrounded by

A) one bonding and three unshared pairs of electrons.
B) two bonding and two unshared pairs of electrons.
C) two bonding and one unshared pair of electrons.
D) two double bonds and no unshared pairs of electrons.
E) none of the above
Answer: B
Diff: 2 Page Ref: 10.5

19) What is the correct Lewis structure for CO2?

A) : - - :

B) : = = :

C) : = C= :

D) : = C= :

E) none of the above

Answer: D
Diff: 2 Page Ref: 10.5

20) The Lewis structure, [: - = ] represents

A) NO2+
B) NO2-
C) NO2
D) both NO2+ and NO2-
E) none of the above
Answer: B
Diff: 2 Page Ref: 10.5

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Copyright © 2012 Pearson Education, Inc.
21) What is the correct Lewis structure for CN⁻?
A) [C-N]⁻

B) [: - :]⁻

C) [ = :]⁻

D) [: C≡ N :]⁻

E) none of the above

Answer: D
Diff: 2 Page Ref: 10.5

22) The correct Lewis structure for BF3 would have exactly:
A) 1 double bond.
B) 2 double bonds.
C) 1 triple bond.
D) no double bonds.
E) none of the above
Answer: D
Diff: 2 Page Ref: 10.5

23) Which symbol should be used between two structures that represent resonance structures?
A) →
B) ←
C) ↔
D) ≡
E) none of the above
Answer: C
Diff: 1 Page Ref: 10.6

24) Which set shows the correct resonance structures for SeO2?

A) : - - :↔ = =

B) : = - :↔: - = :

C) : =Se= ↔ : O≡ Se- :↔ : -Se≡ O :

D) = - :↔: - =

E) SeO2 does not have a resonance structure.

Answer: D
Diff: 2 Page Ref: 10.6

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25) Which of the following compounds have resonance structures?
A) CH4
B) H2O
C) NH3
D) O3
E) None of the compounds have resonance structures.
Answer: D
Diff: 2 Page Ref: 10.6

26) Consider the Lewis structures for the compound SO3 and the polyatomic ions SO32- and SO42-. Which of
these would exist as a set of resonance structures?
A) SO3 only
B) SO32- only
C) SO42- only
D) all of these show resonance
E) none of these show resonance
Answer: A
Diff: 3 Page Ref: 10.6

27) What is the angle between electron groups in the linear electron geometry?
A) 90°
B) 109.5°
C) 120°
D) 180°
E) not enough information
Answer: D
Diff: 2 Page Ref: 10.7

28) What is the angle between electron groups in the trigonal planar electron geometry?
A) 90°
B) 109.5°
C) 120°
D) 180°
E) not enough information
Answer: C
Diff: 2 Page Ref: 10.7

29) What is the angle between electron groups in the tetrahedral geometry?
A) 90°
B) 109.5°
C) 120°
D) 180°
E) not enough information
Answer: B
Diff: 2 Page Ref: 10.7

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30) Which of the following is considered a single electron group?
A) a lone pair of electrons
B) a single bond
C) a double bond
D) a triple bond
E) all of the above
Answer: E
Diff: 2 Page Ref: 10.7

31) What is the electron geometry if you have 4 electron groups around the center atom?
A) linear
B) trigonal planar
C) tetrahedral
D) trigonal bipyramidal
E) not enough information
Answer: C
Diff: 2 Page Ref: 10.7

32) What is the electron geometry if you have 2 electron groups around the center atom?
A) linear
B) trigonal planar
C) tetrahedral
D) trigonal bipyramidal
E) not enough information
Answer: A
Diff: 2 Page Ref: 10.7

33) What is the electron geometry if you have 3 electron groups around the center atom?
A) linear
B) trigonal planar
C) tetrahedral
D) trigonal bipyramidal
E) not enough information
Answer: B
Diff: 2 Page Ref: 10.7

34) What is the molecular geometry if you have 3 single bonds and 1 lone pair around the central atom?
A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: D
Diff: 2 Page Ref: 10.7

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35) What is the molecular geometry if you have 4 single bonds around the central atom?
A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: C
Diff: 2 Page Ref: 10.7

36) What is the molecular geometry if you have a double bond, a single bond and 1 lone pair around the central
atom?
A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: A
Diff: 2 Page Ref: 10.7

37) What is the molecular geometry of ozone, O3?

A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: A
Diff: 2 Page Ref: 10.7

38) Which of the following compounds would have a linear molecular geometry?
1. N2
2. H2S
3. CO2
A) 1 and 2 only
B) 1 and 3 only
C) 2 and 3 only
D) 1,2 and 3
E) neither 1, 2,or 3
Answer: B
Diff: 2 Page Ref: 10.7

39) What is the molecular geometry of carbon dioxide, CO2?

A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: B
Diff: 2 Page Ref: 10.7

12
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40) What is the molecular geometry of PH3?
A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: D
Diff: 2 Page Ref: 10.7

41) What is the molecular geometry of SiH4?

A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: C
Diff: 2 Page Ref: 10.7

42) What is the molecular geometry of CCl4?

A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: C
Diff: 2 Page Ref: 10.7

43) What is the molecular geometry of SCl2?

A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: A
Diff: 2 Page Ref: 10.7

44) What is the molecular geometry of NH4+?

A) bent
B) linear
C) tetrahedral
D) trigonal pyramidal
E) not enough information
Answer: C
Diff: 2 Page Ref: 10.7

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45) The electron geometry and the molecular geometry of ammonia (NH 3) are, respectively,
A) trigonal planar, bent.
B) tetrahedral, tetrahedral.
C) tetrahedral, trigonal pyramidal.
D) tetrahedral, bent.
E) none of the above
Answer: C
Diff: 2 Page Ref: 10.7

46) The electron geometry and the molecular geometry of water are, respectively,
A) trigonal planar, bent.
B) tetrahedral, tetrahedral.
C) tetrahedral, trigonal pyramidal.
D) tetrahedral, bent.
E) none of the above
Answer: D
Diff: 2 Page Ref: 10.7

47) Which of the following has a tetrahedral electron geometry and a trigonal pyramidal molecular geometry?
A) Br2O
B) GeH4
C) SO2
D) PF3
E) none of the above
Answer: D
Diff: 3 Page Ref: 10.7

48) Which term matches the definition: A separation of charge within a bond.
A) coulombic attraction
B) dipole moment
C) polar covalent
D) nonpolar covalent
E) electronegativity
Answer: B
Diff: 2 Page Ref: 10.8

49) The elements with the highest electronegativity values tend to be found in the:
A) upper right-side of the periodic table.
B) lower right-side of the periodic table.
C) upper left-side of the periodic table.
D) lower left-side of the periodic table.
E) center of the periodic table.
Answer: A
Diff: 1 Page Ref: 10.8

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50) Which term matches the definition: The ability of an element to attract electrons within a covalent bond?
A) coulombic attraction
B) dipole moment
C) polar covalent
D) nonpolar covalent
E) electronegativity
Answer: E
Diff: 2 Page Ref: 10.8

51) Which molecule listed below has a nonpolar covalent bond?

A) NaCl
B) H2O
C) H2
D) all of the compounds
E) none of the compounds
Answer: C
Diff: 2 Page Ref: 10.8

52) Which molecule listed below has a polar covalent bond?

A) NaCl
B) H2O
C) H2
D) all of the compounds
E) none of the compounds
Answer: B
Diff: 2 Page Ref: 10.8

53) Which molecule listed below is a polar molecule?

A) NH3
B) H2O
C) HCN
D) all of the compounds
E) none of the compounds
Answer: D
Diff: 2 Page Ref: 10.8

54) Which substance listed below is a polar molecule?

A) NH41+
B) Cl2O
C) SiCl4
D) all of the compounds
E) none of the compounds
Answer: B
Diff: 2 Page Ref: 10.8

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55) Which molecule listed below is a nonpolar molecule?
A) CCl4
B) CO2
C) BH3
D) all of the compounds
E) none of the compounds
Answer: D
Diff: 2 Page Ref: 10.8

56) Which compound listed below will dissolve in water?

A) CCl4
B) SiO2
C) NH3
D) all of the compounds
E) none of the compounds
Answer: C
Diff: 2 Page Ref: 10.8

57) Which compound listed below will dissolve in NH 3?

A) H2S
B) CO2
C) O2
D) all of the compounds
E) none of the compounds
Answer: A
Diff: 2 Page Ref: 10.8

58) Which compound listed below will dissolve in carbon tetrachloride, CCl 4?
A) NaCl
B) CS2
C) NH3
D) all of the compounds
E) none of the compounds
Answer: B
Diff: 2 Page Ref: 10.8

59) Which of the following statements is TRUE for the covalent molecule HCl?
A) Chlorine is more electronegative and the shared electron pair is likely to be found on the hydrogen atom.
B) Chlorine is more electronegative and the shared electron pair is likely to be found on the chlorine atom.
C) Hydrogen is more electronegative and the shared electron pair is likely to be found on the hydrogen atom.
D) Hydrogen is more electronegative and the shared electron pair is likely to be found on the chlorine atom.
E) none of the above
Answer: B
Diff: 2 Page Ref: 10.8

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60) Which of the following statements about the water molecule is TRUE?
A) A water molecule has two dipole moments and they cancel each other.
B) A water molecule is symmetrical and therefore is nonpolar.
C) A water molecule is asymmetric and therefore is polar.
D) The electronegativities of hydrogen and oxygen are equal and therefore a water molecule is nonpolar.
E) none of the above
Answer: C
Diff: 2 Page Ref: 10.8

61) Which of the following statements are TRUE about the BF 3 molecule?
A) BF3 has a trigonal planar molecular geometry.
B) BF3 violates the octet rule for the central atom.
C) BF3 is nonpolar.
D) All of the above statements are true.
E) None of the above are true.
Answer: D
Diff: 2 Page Ref: 10.8

62) The electronegativity value for N is 3.0 and that for O is 3.5. Based on these values, which of the following
statements is TRUE about the compound NO?
A) NO is an ionic compound.
B) NO is a pure covalent compound.
C) NO is a polar covalent compound.
D) There is not enough enough information to determine the nature of NO.
E) None of the above statements is true.
Answer: C
Diff: 2 Page Ref: 10.8

63) The electronegativity value for Mg is 1.2 and the value for O is 3.5. Based on these values, what type of bond
is expected for a compound formed between Mg and O?
A) Ionic
B) Pure covalent
C) Polar covalent
D) not enough information
E) none of the above
Answer: A
Diff: 2 Page Ref: 10.8

64) How does soap work?

A) Soap works by breaking grease molecules into smaller molecules that dissolve in water.
B) Soap works by making water into a nonpolar liquid which grease can dissolve in.
C) Soap works by having a polar end and a nonpolar end which allows the water and oil to interact indirectly.
D) Soap works by by having a polar end which attaches to the grease molecule and polarizes it and turns the
grease molecule into another soap molecule. This is a chain reaction.
E) none of the above
Answer: C
Diff: 2 Page Ref: 10.8

17
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Another random document with
no related content on Scribd:
 CROQUETTES OF RICE. (ENTREMETS.)

Wipe very clean, in a dry cloth,

seven ounces of rice, put it into a
clean stewpan, and pour on it a quart
of new milk; let it swell gently by the
side of the fire, and stir it often that it
may not stick to the pan, nor burn;
when it is about half done, stir to it five
ounces of pounded sugar, and six Croquettes.
bitter almonds beaten extremely fine:
the thin rind of half a fresh lemon may
be added in the first instance. The rice must be simmered until it is
soft, and very thick and dry; it should then be spread on a dish, and
left until cold, when it is to be rolled into small balls, which must be
dipped into beaten egg, and then covered in every part with the
finest bread-crumbs. When all are ready, fry them a light brown in
fresh butter, and dry them well before the fire, upon a sieve reversed
and covered with a very soft cloth, or with a sheet of white blotting
paper. Pile them in a hot dish, and send them to table quickly.
Rice, 7 oz.; milk, 1 quart; rind of lemon: 3/4 hour. Sugar, 5 oz.
bitter almonds, 6: 40 to 60 minutes, or more. Fried, 5 to 7 minutes.
 FINER CROQUETTES OF RICE. (ENTREMETS.)

Swell the rice in thin cream, or in new milk strongly flavoured with
vanilla or cocoa-nut; add the same ingredients as in the foregoing
receipt, and when the rice is cold, form it into balls, and with the
thumb of the right hand hollow them sufficiently to admit in the centre
a small portion of peach jam, or of apricot marmalade; close the rice
well over it; egg, crumb, and fry the croquettes as usual. As, from the
difference of quality, the same proportions of rice and milk will not
always produce the same effect, the cook must use her discretion in
adding, should it be needed, sufficient liquid to soften the rice
perfectly: but she must bear in mind that if not boiled extremely thick
and dry, it will be difficult to make it into croquettes.[136]
136. We must repeat here what we have elsewhere stated as the result of many
trials of it, that good rice will absorb and become tender with three times its
own bulk or measure of liquid. Thus, an exact half pint (or half pound) will
require a pint and a half, with an extremely gentle degree of heat, to convert
it into a thoroughly soft but firm mass; which would, perhaps, be rather too
dry for croquettes. A pint of milk to four ounces of rice, if well managed,
would answer better.
 SAVOURY CROQUETTES OF RICE. (ENTRÉE.)

These are made with the same preparation as the casserole of

rice of Chapter XVIII., but it must be boiled very dry, and left to
become quite cold before it is used. A few spoonsful of rich white
sauce stirred into it when it is nearly tender, will improve it much.
Form and hollow the croquettes as directed in the last receipt; fill
them with a small portion of minced fowl, partridge, or pheasant in a
thick sauce, or with a stewed oyster or two cut in quarters; close the
rice perfectly over them; egg, and crumb the croquettes, fry and
serve them garnished with crisped parsley. French cooks mix
sometimes a little grated Parmesan cheese with the rice at the
moment it is taken from the fire, and roll the croquettes in more after
they are egged; they press this on and dip them again in egg, and
then into the crumbs. Raise the pan high above the fire when the
croquettes are lightly browned, that they may heat through; then
heighten the colour, and lift them out immediately.
 RISSOLES. (ENTRÉE.)

This is the French name for small fried pastry of various forms,
filled with meat or fish previously cooked; they may be made with
brioche, or with light puff-paste, either of which must be rolled
extremely thin. Cut it with a small round cutter fluted or plain; put a
little rich mince, or good pounded meat, in the centre, and moisten
the edges, and press them securely together that they may not burst
open in the frying. The rissoles may be formed like small patties, by
laying a second round of paste over the meat, or like cannelons; they
may, likewise, be brushed with egg, and sprinkled with vermicelli,
broken small, or with fine crumbs. They are sometimes made in the
form of croquettes, the paste being gathered round the meat, which
must form a ball.[137]
137. If our space will permit, more minute directions for these, and other small
dishes of the kind, shall be given in the chapter of Foreign Cookery.

In frying them, adopt the same plan as for the croquettes, raising
the pan as soon as the paste is lightly coloured. Serve all these fried
dishes well drained, and on a napkin.
From 5 to 7 minutes, or less.
 VERY SAVOURY ENGLISH RISSOLES. (ENTRÉE.)

Make the forcemeat No. 1, Chapter VIII., sufficiently firm with

unbeaten yolk of egg, to roll rather thin on a well-floured board; cut it
into very small rounds, put a little pounded chicken in the centre of
one half, moistening the edges with water, or white of egg, lay the
remaining rounds over these, close them securely, and fry them in
butter a fine light brown; drain and dry them well, and heap them in
the middle of a hot dish, upon a napkin folded flat: these rissoles
may be egged and crumbed before they are fried.
SMALL FRIED BREAD PATTIES, OR CROUSTADES OF VARIOUS
KINDS.

These may be either sweet or savoury, and many of them may be

so promptly prepared, that they offer a ready resource when an extra
dish is unexpectedly required. They should be carefully fried very
crisp, and of a fine equal gold colour, either in clarified marrow, for
which we give our own receipt, or in really good butter.
 DRESDEN PATTIES, OR CROUSTADES.

(Very delicate.)
Pare the crust neatly from one or two French rolls, slice off the
ends, and divide the remainder into as many patties as the size of
the rolls will allow; hollow them in the centre, dip them into milk or
thin cream, and lay them on a drainer over a dish; pour a spoonful or
two more of milk over them at intervals, but not sufficient to cause
them to break; brush them with egg, rasp the crust of the rolls over
them, fry and drain them well, fill them with a good mince, or with
stewed mushrooms or oysters, and serve them very hot upon a
napkin; they may be filled for the second course with warm apricot
marmalade, cherry-jam, or other good preserve. This receipt came to
us direct from Dresden, and on testing it we found it answer
excellently, and inserted it in an earlier edition of the present work.
We name this simply because it has been appropriated, with many
other of our receipts, by a contemporary writer without a word of
acknowledgment.
 TO PREPARE BEEF MARROW FOR FRYING CROUSTADES,
SAVOURY TOASTS, &C.

At a season when butter of pure flavour is often procured with

difficulty, beef-marrow, carefully clarified, is a valuable substitute for
it; and, as it is abundantly contained in the joints which are in
constant request for soup-making, it is of slight comparative cost in a
well managed kitchen. It is often thrown into the stock-pot by
careless or indolent cooks, instead of being rendered available for
the many purposes to which it is admirably adapted. Take it from the
bones as fresh as possible, put it into a white jar, and melt it with a
very gentle degree of heat at the mouth of the oven, or by the side of
the stove, taking all precaution to prevent its being smoked or
discoloured; strain it off, through a very fine sieve or muslin, into a
clean pan or pans, and set it aside for use. It will be entirely
flavourless if prepared with due care and attention; but, if dissolved
with too great a degree of heat, it will acquire the taste almost of
dripping. A small quantity of fine salt may be sprinkled into the pan
with it when it is used for frying.
 SMALL CROUSTADES, OR BREAD PATTIES, DRESSED IN
MARROW.

(Author’s Receipt.)
Cut very evenly, from a firm stale loaf, slices nearly an inch and a
half thick, and with a plain or fluted paste-cutter of between two and
three inches wide press out the number of patties required,
loosening them gently from the tin, to prevent their breaking; then,
with a plain cutter, scarcely more than half the size, mark out the
space which is afterwards to be hollowed from it. Melt some clarified
beef-marrow in a small saucepan or frying-pan, and, when it begins
to boil, put in the patties, and fry them gently until they are equally
coloured of a pale golden brown. In lifting them from the pan, let the
marrow (or butter) drain well from them; take out the rounds which
have been marked on the tops, and scoop out part of the inside
crumb, but leave them thick enough to contain securely the gravy of
the preparation put into them. Fill them with any good patty-meat,
and serve them very hot on a napkin.
Obs.—These croustades are equally good if dipped into clarified
butter or marrow, and baked in a tolerably quick oven. It is well, in
either case, to place them on a warm sheet of double white blotting-
paper while they are being filled, as it will absorb the superfluous fat.
A rich mince, with a thick, well-adhering sauce, either of mutton and
mushrooms, or oysters, or with fine herbs and an eschalot or two; or
of venison, or hare, or partridges, may be appropriately used for
them.
 SMALL CROUSTADES À LA BONNE MAMAN.

(The Grandmama’s Patties.)

Prepare the croustades as above, or use for them French rolls of
very even shape, cut in thick equal slices. If quite round, the crust
may be left on; mark each slice with a small cutter in the centre, dip
the croustades into butter or marrow, fry them lightly, or bake them
without permitting them to become very hard; empty, and then fill
them; dish them without a napkin, and pour some good brown gravy
round, but not over them.
Obs.—From being cooked without butter, these and the preceding
patties are adapted to a Jewish table.
 CURRIED TOASTS WITH ANCHOVIES.

Fry lightly, in good butter, clarified marrow, or very pure olive oil,
some slices of bread, free from crust, of about half an inch thick, and
two inches and a half square; lift them on to a dish, and spread a not
very thick layer of Captain White’s currie-paste on the top; place
them in a gentle oven for three or four minutes, then lay two or three
fillets of anchovies on each, replace them in the oven for a couple of
minutes, and send them immediately to table. Their pungency may
be heightened by the addition of cayenne pepper, when a very hot
preparation is liked.
Obs.—We have spoken but slightly in our chapter of curries of
Captain White’s currie-paste, though for many years we have had it
used in preference to any other, and always found it excellent.
Latterly, however, it has been obtained with rather less facility than
when attention was first attracted to it. The last which we procured
directed, on the label of the jar, that orders for it should be sent per
post to 83, Copenhagen Street, Islington. It may, however, be
procured without doubt from any good purveyor of sauces and other
condiments. It is sold in jars of all sizes, the price of the smallest
being one-and-sixpence. We certainly think it much superior to any
of the others which we have tested, its flavour being peculiarly
agreeable.
 TO FILLET ANCHOVIES.

Drain them well from the pickle, take off the heads and fins, lay
them separately on a plate, and scrape off the skin entirely; then
place them on a clean dish and with a sharp-edged knife raise the
flesh on either side of the back-bone, passing it from the tail to the
shoulders, and keeping it nearly flat as it is worked along. Divide
each side (or fillet) in two, and use them as directed for the
preceding toasts or other purposes. They make excellent simple
sandwiches with slices of bread and butter only; but very superior
ones when they are potted or made into anchovy butter.
 SAVOURY TOASTS.

Cut some slices of bread free from crust, about half an inch thick
and two inches and a half square; butter the tops thickly, spread a
little mustard on them, and then cover them with a deep layer of
grated cheese and of ham seasoned rather highly with cayenne; fry
them in good butter, but do not turn them in the pan; lift them out,
and place them in a Dutch oven for three or [TN: missing word.]
minutes to dissolve the cheese: serve them very hot.
To 4 tablespoonsful of grated English cheese, an equal portion of
very finely minced, or grated ham; but of Parmesan, or Gruyère, 6
tablespoonsful. Seasoning of mustard and cayenne.
Obs.—These toasts, for which we give the original receipt
unaltered, may be served in the cheese-course of a dinner. Such
mere “relishes” as they are called, do not seem to us to demand
much of our space, or many of them which are very easy of
preparation might be inserted here: a good cook, however, will easily
supply them at slight expense. Truffles minced, seasoned, and
stewed tender in butter with an eschalot or two, may be served on
fried toasts or croûtons and will generally be liked.
 TO CHOOSE MACCARONI AND OTHER ITALIAN PASTES.

The Naples maccaroni, of which the pipes are large, and

somewhat thin, should be selected for the table in preference to the
Genoa, which is less in size, but more substantial, and better suited
to the formation of the various fanciful timbales[138] for which it is
usually chosen. We have inserted here no receipts for these,
because unless very skilfully prepared they are sure to fail, and they
are not in much request in this country, unless it be at the tables of
the aristocracy, for which they are prepared by efficient cooks. Of the
ribbon maccaroni (or lazanges) we have given particulars in the
pages which follow. The macaroncini, though not much larger than a
straw, requires much boiling for its size, to render it soft. The celery-
maccaroni is made very large and of an ornamental form, but in
short lengths. It is used by “professed” cooks as a sort of crust or
case for quenelle-forcemeat, or other expensive preparations of the
same nature. The ring or cut maccaroni is another form given to the
Italian paste: it may be had at almost any good foreign warehouse.
138. For an explanation of the term timbale, the reader is referred to the glossary
at the commencement of this volume.

All these pastes should be of a yellowish tint (by no means white

as one sees them when they are of inferior quality); they should also
be quite fresh, as they contract a most unpleasant flavour from being
too long stored. The Naples vermicelli, which is much larger than any
other, may be dressed like maccaroni: by many persons it is also
preferred to the smaller varieties for serving in soup.
 TO BOIL MACCARONI.

We have always found the continental mode of dressing

maccaroni the best. English cooks sometimes soak it in milk and
water for an hour or more, before it is boiled, that the pipes may be
swollen to the utmost, but this is apt to render it pulpy, though its
appearance may be improved by it. Drop it lightly, and by degrees,
into a large pan of fast-boiling water, into which a little salt, and a bit
of butter the size of a walnut, have previously been thrown, and of
which the boiling should not be stopped by the addition of the
maccaroni. In about three-quarters of an hour the Naples maccaroni
will be sufficiently tender: every kind should always be perfectly
cooked, for otherwise it will prove very indigestible, but the pipes of
that commonly served should remain entire. Pour it into a large
cullender, and drain the water well from it. It should be very softly
boiled after the first minute or two.
Time of boiling:—Naples maccaroni, about 3/4 hour; Genoa,
nearly or quite 1 hour; macaroncini, 20 to 25 minutes; cut maccaroni,
10 minutes; Naples vermicelli (in water), about 20 minutes; longer in
soup, or milk.
 RIBBON MACCARONI.[139]
139. The best ribbon-maccaroni which we have ever had, was from Mr. Cobbett’s,
18, Pall Mall. It is rather higher in price than the pipe maccaroni, but swells
so much in the boiling that a large quantity of it is not required for a dish. We
ought to add that Mr. Cobbett’s is not a professedly cheap house, but that all
he supplies is of excellent quality.

This kind of maccaroni, though more delicate in flavour and much

more quickly boiled than the pipe maccaroni, is far less frequently
seen at English tables; yet it is extremely good in many simple forms
and very wholesome, therefore well suited to invalids and children as
well as to persons in health. Drop it gradually into plenty of boiling
water, and turn it over occasionally that it may be equally done. Drain
it thoroughly when it is perfectly tender, and serve it quickly either
quite plain, to be eaten instead of vegetables or rice; or with a
compote of fruit; or with sugar and cinnamon, or lemon juice; or
prepared in any of the modes indicated for the Naples maccaroni.
To be boiled 15 to 18 minutes.
 DRESSED MACCARONI.

After careful and repeated trial of different modes of dressing

various kinds of maccaroni, we find that in preparing them with
Parmesan cheese, unmixed with any of a more mellow nature, there
is always a chance of failure, from its tendency to gather into lumps;
we would therefore recommend the inexperienced reader to
substitute for it in part, at least, any finely flavoured English cheese;
and the better to ensure its blending smoothly with the other
ingredients (when neither white, nor any other thickened sauce is
used with it), to dissolve the butter, and to stir to it a small
teaspoonful of flour, before any liquid is added, then carefully to mix
with it the cream or gravy, as directed for Sauce Tournée, Chapter V.,
and to give this a boil before the maccaroni and cheese are added: if
gently tossed as these become hot, the whole will be smooth, and
the cheese will adhere properly to the paste. Four ounces of pipe
maccaroni is sufficient for a small dish, but from six to eight should
be prepared for a family party where it is liked. The common English
mode of dressing it is with grated cheese, butter, and cream, or milk.
French cooks substitute generally a spoonful or two of very strong
rich jellied gravy for the cream; and the Italians, amongst their many
other modes of serving it, toss it in rich brown gravy, with sufficient
grated cheese to flavour the whole strongly; they send it to table also
simply laid into a good Espagnole or brown gravy (that drawn from
the stufato,[140] for example), accompanied by a plate of grated
cheese. Another, and an easy mode of dressing it is to boil and drain
it well, and to put it into a deep dish, strewing grated cheese on
every layer, and adding bits of fresh butter to it. The top, in this case,
should be covered with a layer of fine bread-crumbs, mixed with
grated cheese; these should be moistened plentifully with clarified
butter, and colour given to them in the oven, or before the fire; the
crumbs may be omitted, and a layer of cheese substituted for them.
An excellent preparation of maccaroni may be made with any well-
flavoured, dry white cheese, which can be grated easily, at much
less cost than with the Parmesan, which is expensive, and in the
country not always procurable: and we think that the brown gravy
and a seasoning of cayenne are great improvements to it.
140. See Chapter of Foreign Cookery.
Maccaroni, 6 oz.; butter, 3 oz.; Parmesan (or other) cheese, 6 oz.;
cream, 4 tablespoonsful.
Obs.—Less of butter and cheese can be used by the strict
economist.
 MACCARONI À LA REINE.

This is a very excellent and delicate mode of dressing maccaroni.

Boil eight ounces in the usual way, and by the time it is sufficiently
tender, dissolve gently ten ounces of any rich, well flavoured white
cheese in full three-quarters of a pint of good cream; add a little salt,
a rather full seasoning of cayenne, from half to a whole saltspoonful
of pounded mace, and a couple of ounces of sweet fresh butter. The
cheese should, in the first instance, be sliced very thin, and taken
quite free of the hard part adjoining the rind; it should be stirred in
the cream without intermission until it is entirely dissolved, and the
whole is perfectly smooth: the maccaroni, previously well drained,
may then be tossed gently in it, or after it is dished, the cheese may
be poured equally over the maccaroni. The whole, in either case,
may be thickly covered before it is sent to table, with fine crumbs of
bread fried of a pale gold colour, and dried perfectly, either before
the fire or in an oven, when such an addition is considered an
improvement. As a matter of precaution, it is better to boil the cream
before the cheese is melted in it; rich white sauce, or béchamel,
made not very thick, with an additional ounce or two of butter, may
be used to vary and enrich this preparation. If Parmesan cheese be
used for it, it must of course be grated; but, as we have said before,
it will not easily blend with the other ingredients so as to be smooth.
A portion of Stilton, free from the blue mould, would have a good
effect in the present receipt. Half the quantity may be served.
Maccaroni, 1/2 lb.; cheese, 10 oz.; good cream, 3/4 pint (or rich
white sauce); butter, 2 oz. (or more); little salt, fine cayenne, and
mace.
 SEMOULINA AND POLENTA À L’ITALIENNE. (GOOD.)

(To serve instead of Maccaroni.)

Throw into a quart of milk, when it is fast boiling, half
a teaspoonful of salt, and then shake lightly into it five
ounces of the best semoulina; stir the milk as this is
added, and continue to do so from eight to ten minutes,
letting the mixture boil gently during the time. It should
be very thick, and great care must be taken to prevent
its sticking to the saucepan, which should be placed
over a clear fire on a bar or trivet, but not upon the
coals. Pour the semoulina, when it is done, into a
basin, or a plain mould which it will not fill by an inch or
two, and let it remain some hours in a cool place, that it
may become perfectly cold; it will then turn out quite
solid, and like a pudding in appearance. Cut it with a
large, sharp carving-knife, or a bit of thin wire, into half-
inch slices; wash the basin into which it was poured at
first, and butter it well; grate from six to eight ounces of Maize.
good cheese (Parmesan, or any other), and mix with it
a half-teaspoonful of cayenne, and twice as much
pounded mace; clarify from two to three ounces of fresh butter, and
put a small quantity into the basin, strew in a little of the cheese, and
then lay in the first slice of the semoulina, on this put a thick layer of
the cheese, moisten it with some drops of butter, and place the
second slice upon it; then more cheese and butter, and continue thus
until all the semoulina is replaced in the basin; put plenty of cheese
upon the top, add the remainder of the clarified butter, and bake the
mixture for about half an hour in a gentle oven. It should be of a fine
golden colour when served. Turn it carefully into a dish, and send it
instantly to table. A little rich brown gravy poured round might, to
some tastes, improve it, but it is excellent without, and may be
substituted for maccaroni, which it much resembles in flavour. It may
be enriched by adding butter to the milk, or by mixing with it a portion