Gas cookery

NOTE that the oven be hot when the pie goes in, then bake it for an hour and a half, giving it a gradually decreasing heat ; place the dish on grid shelf first under the hot plate, and put it on the top of the hot plate to finish, with a buttered paper over the crust. Apple and Orange Fritters. Ingredients. — 2 Apples, 2 Oranges, X lb. Flour, 1 gill tepid Water, 1 tablespoonful of Butter or Salad Oil, a pinch of Salt, the whites of 2 Eggs, a little Castor Sugar. METHOD. — Prepare the batter first by putting the flour through a sieve into a basin ; make a well in the centre, melt the butter in the warm water or add the salad oil, and mix this gradually with a wooden spoon to the flour, so that there be no lumps, and beat it well for five minutes ; then put the whites of eggs on a shallow plate, sprinkle a pinch of salt over, and whip up stiffly with a knife, then mix lightly with the batter. The oranges should be peeled and divided into sections, taking out the pips and as much pith as possible. Sprinkle them well with castor sugar, dip in the batter, have some frying fat hot about two inches deep, dip an iron spoon into the fat, then take a piece of orange covered with batter and slip it quickly into the frying fat and fry a light fawn colour ; drain on some kitchen paper, and serve piled up high on a dish. The apples should be pared thinly and the core taken out with a cutter, then cut in thin slices so as to form rings. Put these in the batter, and take out with a skewer and plunge in the boiling fat. apple Dumplings. Ingredients. — X lb. Short Crust, 3 Apples, 3 Cloves, 1 oz. Castor Sugar. Method. — Choose good baking apples about the same size as each other ; pare them thinly, and cut out the core with a cutter. Roll the pastry out to about ^4 of an inch in thickness and cut out six rounds, so that each round will cover half the apple. Then fill the centre of the apple with castor sugar and one clove. Moisten the edge of paste with a little water, and put another round of paste on top and join the edges neatly. They will take about 20 minutes to bake. Dust some castor sugar over before serving. Batter Pudding (good). Ingredients. — 3 Eggs, 1 pint Milk, 1 oz. Butter, 3 ozs. Flour. Method. — Grease a basin well with the butter, and also a piece of paper to go over the top. Pass the flour through a sieve into a basin, make a well in the centre, then put in the eggs and add the milk, very gradually stirring all the time, and when mixed beat for five minutes. Steam for 1 y2 hours. Bread Pudding. Ingredients. — 1 lb. of scraps of Bread, 1 pint of Milk, 2 Eggs, 3 ozs. Sugar, a little Nutmeg, 2 ozs. Suet, X lb. Currants. Method. — Boil the milk and pour it on the scraps of bread : let it soak, and then beat it up finely with a E fork. Add the suet — chopped very small, the nutmeg, sugar and currants, and beat in the eggs one at a time. Bake for half an hour in a slow oven, placing it first under the browning shelf and then on the top of it. This pudding may also be steamed for an hour instead of baked. Caramel pufc&lngs.