Gas cookery

Apricot Ice. Ingredients. — gills of Fruit Purde, ij£ gills of Water, 3 ozs. Castor Sugar, 2 ozs. Loaf Sugar, Slightest squeeze of Lemon, whipped whites of 2 Eggs. Method. — Stew the fruit and loaf sugar together for puree, and pass it through a sieve. When cool, add the rest of the ingredients and place it in the mould, freeze the mixture and turn out by dipping the mould in cold water. Strawberry 3ce Cream. Ingredients. — 1 lb. Strawberries, 1 dessert spoonful of Lemon Juice, J4 pint Double Cream, 2 ozs. Castor Sugar. Method. — Pass the strawberries with the sugar through a hair sieve, then add the lemon juice, whip the cream stiffly, mix well with the puree, and freeze. Strawberry 3ce SanDwicbes. Put the ice cream when frozen between ice wafers, and keep in ice, till ready to serve. Almond Cheese Cake. Ingredients. — lb. ground Almonds, lb. Castor Sugar, Yz oz. Jordan Almonds, yolks of 2 Eggs, the whites whipped stiffly. METHOD. — Mix the ground almonds and sugar together with the yolks of two eggs, then add the F whites. Line some patty pans with rough puff pastry or short crust, and fill with the mixture, putting half an almond, blanched, on the top of each cheese cake. Apricot Eggs. Ingredients. — Sponge Cakes, Apricots, i gill of double Cream, oz. Castor Sugar, Nutmeg or Pistachio Kernels. METHOD. — Cut the penny sponge cakes in half lengthwise ; then place half an apricot on the top, with a little of the syrup out of the tin or bottle. Whip the cream and add the castor sugar to it, and put the cream all round the apricots ; then grate a little nutmeg on the top, or blanch and chop a few pistachio kernels and sprinkle over, to represent parsley over poached eggs. Angelica Tartlets. Line some fluted moulds, after having been well buttered, with some good short crust, and fill them with the following mixture: — 2 ozs. butter, 2 ozs. sugar, i oz. cake crumbs, i oz. preserved cherries, i oz. angelica, oz. cornflour, I egg. Cream the butter and sugar together, then add the egg, and then the cornflour, cake crumbs, cherries, and the angelica chopped. Then fill the cases and bake ; when done, turn them carefully out of the moulds, and decorate the top of the tartlet mixture with a cherry and a few pieces of angelica in strips. Apple Souffle. Ingredients. — i'/z pints of Milk, 1 oz. Castor Sugar, 1 teacup of Carolina Rice, 2 Eggs, 1 oz. Butter, 1 lb. Apples or Preserve. Method. — Boil the rice in the milk with any flavouring that is liked until thoroughly cooked, then mix in the butter, and the yolks of two eggs when a little cool. Put a layer of preserve or stewed apples in a buttered pie dish, and then the rice on the top. Bake in a cool oven till the eggs are set. Whip the whites of the eggs stiffly, add a little castor sugar and a few drops of flavouring essence, and pile it in rocky heaps on the top of the soufflee when baked. Return to the oven to set. This may be served either hot or ■cold. Bread Cheesecakes. Ingredients. — 1 gill of stale Bread Crumbs, X pint Milk, 2 Eggs, 2 ozs. Butter, 2 ozs. Currants, a little grated Lemon Peel.