Gas cookery

pine apple, etc., for fritters, the batter well covering what has to be cooked and fried a golden brown in deep frying fat. Golden Lemon Pudding. Ingredients. — 1 gill boiling Water, 1 oz. Corn Flour, 1 oz. Butter, 2 ozs. Castor Sugar, 1 Egg, 1 Lemon, 2 ozs. Pastry. Method. — Mix the corn flour with a little cold water and pour the boiling water on to it. Then stir in the butter and sugar, the lemon juice and grated lemon peel. Lastly, mix the yolk of egg and stir in ; pour into a pie dish, decorated at the edge with the pastry, and bake quarter of an hour. Use the white of egg to decorate the top and garnish with cherries. French puddings. Ingredients. — 2 ozs. Butter, 2 ozs. Flour, 2 ozs. Sugar, 2 Eggs, 1 teaspoonful Essence of Vanilla, % teaspoonful Baking Powder. Method. — Cream the butter and sugar together, mix the flour and baking powder and pass through a hair sieve on to a piece of paper. Beat in one egg with the butter and sugar, add half the flour, and when well mixed add the other egg and rest of flour. Bake in well buttered dariole moulds for ten minutes, and ;o serve with jam sauce. Place these under the browning or solid shelf to bake. Indian fritters. Ingredients.— i oz. Flour, i oz. Butter, i1 gill of Hot Water, yolks of 2 Eggs,the whites well whipped, Castor Sugar and Jam. Method. — Make a panada of the flour, butter and water, cooking it thoroughly ; then take the saucepan off the gas, and when a little cool beat in the yolks of the eggs one at a time and stir the whites lightly in- Fry in hot fat about the same temperature as for French pastry, letting the fat get gradually hotter after the fritters are in. Drop in pieces the size of a walnut, and when they are risen and golden brown in colour,, drain on some kitchen paper and serve immediately piled high on a dish with plenty of castor sugar over. Serve with jam or marmalade in the centre. Jam Soufflée. Ingredients.— 3 tablespoons Jam or y2 oz. Butter, the whites of three Eggs, Castor Sugar. Method. — Butter a pie dish thoroughly ; then put the jam in a basin. Whip up the whites of eggs very stiffly and mix them lightly into the jam. Then pour into the buttered pie dish and sprinkle castor sugar thickly on the top. Bake in a moderate oven about 15 minutes till it is well risen and set. n Marmalade Pudding. Ingredients.— X lb. of Bread Crumbs, X lb. Suet, 2 ozs. of Marmalade, 2 ozs. Moist Sugar, 2 Eggs, X oz. of Butter. Method, — Well grease a basin or mould with the butter. Chop the suet finely and mix all the ingredients well together, and put the mixture into the basin. Cover with a buttered paper and steam it four hours. Serve with marmalade sauce made as follows : — Put 2 ozs. of marmalade into a small stewpan with 2 ozs. of loaf sugar and 1 gill of water. Let it boil quickly for five minutes, and strain it round the pudding on the dish. Nuremberg Puddings. Ingredients. — X pint Golden Syrup, X lb. Flour, X lb. Suet, X teaspoonful Carbonate of Soda, 1 oz. Candied Peel, 1 gill Milk, 1 Egg. Method — Mix the milk and golden syrup together, chop the suet finely. Mix suet, flour and candied peel together, then add the mixed milk, soda and syrup. Grease some small moulds, and steam half an hour, or altogether in one large mould for 2 hours. Serve either with plain boiled custard or golden syrup.