Gas cookery

Omelette aux Pommes. Ingredients. — 1 lb. Apples, 1 oz. Butter, 2 Eggs, 3 ozs. Sugar. Method. — Peel and slice the apples and stew the apples with the sugar and one gill of water until tender, then stir in half the butter and the yolks of the eggs, one at a time. Butter a deep pie dish with the rest of the butter. Whip the whites to a stiff froth and add to the apples, and pour the mixture into the pie dish and bake in a moderate oven about twenty minutes. Omelette, Sweet. Ingredients. — 3 Eggs, 1 teaspoonful of Castor Sugar, 1 dessert spoonful of Orange Flower Water, 1 oz. Butter, 1 tablespoonful of any Preserve. Method. — Make a syrup of the sugar and orange flower water, then mix it well with the yolks of eggs ; whip the whites up very stiffly and add. Make the butter very hot in omelette pan, turn in the mixture, stir quickly once or twice, and cook it gently over the grill burner for two or three minutes. Then place the pan under the grill burner to brown it quickly. Turn it out on to a paper sprinkled with castor sugar, and place on it the tablespoonful of jam, previously warmed. Fold the omelette, and serve quickly on a hot plate. pancakes. Take the same batter as for Yorkshire Pudding, and let it stand for some time before it is wanted. When ready to use pour it into a jug. Put some lard into a small saucepan to get hot, and pour about a teaspoonful of this hot lard into the frying pan for each pancake. Then pour a thin layer of the batter into the pan, and cook it gently until set and brown underneath. Then take up the pan, give it a shake to see the pancake is free, and give it a sharp toss so as to turn the pancake over. Then cook for half a minute, and turn it out on to a paper covered with castor sugar. Squeeze some lemon juice over and fold up quickly. Half a pint of batter makes nine to twelve small pancakes. Ratafia Puddings. Ingredients. — i pint of Milk, 3 Eggs, 1 teaspoonful Vanilla Essence, 2 ozs. Castor Sugar, X lb- Ratafias. Method. — Beat up the eggs with the castor sugar, add the flavouring and the milk gradually. Pour this into a greased pie dish, and put the ratafias so as to cover the whole of the top. Bake in a steady oven. Note. — If the gas oven has been in use, the gas may always be turned out for custards ; the oven will be quite hot enough to cook them. Rice Pudding. Ingredients.— 1 pint Milk, 2 ozs. of Rice, 1 oz. Sugar, X oz. Butter. METHOD. — Well wash the rice, and then put all these ingredients into a well buttered pie dish, and bake slowly for two hours. Suet Pudding. Ingredients. — i lb. Flour, 6 ozs. Suet, i teaspoonful Baking Powder. Method. — Pass the flour and baking powder through a sieve into a basin, shred the suet finely, and then chop it till it is as fine as bread crumbs. Mix well with the flour, and add gradually some cold water to form a stiff paste. Have ready a saucepan of boiling water, plunge the pudding cloth in it, then wring and flour it and tie up the pudding, allowing it to boil one hour and a half, and be very careful not to let the water cease boiling, or the pudding will be heavy. Note. — That the gas be full on till the water boils, then turn the gas down low and it will keep boiling. Sultana Pudding.