Gas cookery

Take some plain dariole moulds and put a good teaspoonful of castor sugar in each, with a teaspoonful of lemon juice. Stand these on a tin in the oven or on the top of a gas burner turned low down until the sugar turns a deep brown. Then take up each mould and turn it round and round so that the caramel entirely covers the mould, and let it get quite cold. Then make a custard with four eggs and a pint of milk ; sweeten and flavour, and fill the moulds. Let them steam very gently about ten or fifteen minutes until the custard is set and firm. Turn out most carefully. The caramel will partly run off and form a sauce. Christmas plum pudding. Ingredients.— 2 lbs. of Raisins, i lb. of Currants, i lb. Bread Crumbs, I lb. Suet, I lb. Flour, X lb. ground Almonds, X lb. Candied Peel, X a Nutmeg (grated), X lb. Castor Sugar, X teaspoonful Salt, 2 teaspoonsful of Carbonate of Soda dissolved in 1 pint of Milk, and 6 Eggs. Method. — Stone the raisins, chop the suet finely, and put all the dry ingredients into a basin and mix thoroughly. Then add the eggs one at a time, and, lastly, the milk and soda. Put into buttered basins or moulds with a butter paper over, and steam five hours. Serve with a good custard sauce, to which has been added ^ gill of good brandy. Churn Leigh Pudding. Ingredients. — 2 lbs. Apples, 1 Lemon, 1 oz. Castor Sugar, 1 oz. Flour, 2 Eggs, 1 oz. Butter, 1 gill Water. Method.— Butter a pie dish, peel and core the apples and stew them till tender in the water ; and then add the peel of one lemon grated, with a squeeze of lemon juice. Stir in the sugar and butter and flour, and lastly beat in the yolks of eggs one at a time. Bake in a quick oven, and make a meringue mixture with the whites of eggs and put over the top. Dariols a la Manilla. Ingredients. — 1 gill Milk, 1 gill Cream, 1 oz. Flour, 1^ ozs. Castor Sugar, 1 oz. Butter, Essence of Vanilla, 1 Egg. Method. — Line some deep moulds or patty pans with some good short crust, and fill them with this mixture. Cream the butter and sugar together, then stir in the flour and add one egg ; mix well, and gradually add the cream and milk, and lastly the flavouring. Fill the moulds about three-parts full, and bake for 20 minutes. Turn out carefully. French Pudding. Butter a pudding mould and line it with preserved cherries, then thin slices of French roll, next ratafias, then cherries, French roll and so on, until the mould is full. Mix two eggs with half a pint of milk, y2 oz. of castor sugar and a little nutmeg. Pour over the pudding, let it soak a little while, cover with a buttered paper and steam one hour. fritter Batter. Ingredients. — % lb. Flour, 1 gill Warm Water, 1 oz. Butter, or Salad Oil, 1 Egg. Method. — Put the flour through a sieve into a basin, make a well in the centre and drop in the yolk of the egg. Melt the butter in the warm water, or add the salad oil and mix this gradually with the flour and egg. Whip up the white of egg to a strong froth and mix in lightly. For savouries, add a little cayenne and salt. For sweets, the castor sugar should be sprinkled over just as the fritters are going to be served. Fish, meat and tripe, etc., may be used, or any kind of fruit, such as bananas, apples, oranges, apricots.