Gas cookery

Method. — Pour the boiling milk on to the bread crumbs, stir in the butter next, then add a little grated lemon peel and the other ingredients, and beat in the •eggs one at a time. Line some patty pans with pastry, and put a spoonful of this mixture in the centre. Bake about 15 minutes. Boiled Custard. Ingredients. — i 1 pint Milk, 3 Eggs, sweeten to taste and flavour. Method. — Put the milk in a stewpan, with the sugar and any flavouring, to get hot. Stir the yolks; and whites of the eggs in a basin to thoroughly mix them, and pour the hot milk on, stirring all the time. Now strain it back into the stewpan to remove the tread of the egg and cook the custard well, constantly stirring until it thickens. Cook it over a very little gas and be careful it does not reach boiling point or the eggs will curdle. Pour into a jug to cool, and when cold fill the custard cups. The same mixture for a baked custard strained into a buttered pie dish instead of the stew pan. Great care must be taken not to let the milk come to the boil in the oven. Caramel Walnuts. Take some Marzapan and form in oval shapes.. Place the half of a peeled walnut on either side and insert a little stick or skewer at one end. Then make some caramel with lb. of loaf sugar, % gill of water, a little lemon juice, and 3 drops of acetic acid. Boil this to the snap over a glimmer of gas, dip the walnuts in quickly, giving them a thin coating of the caramel all over. Let them dry on an oiled plate or slab, and serve in fancy cases. Chocolate Mould. Ingredients. — 1 qt. Milk, 2 ozs. Chocolate (powdered), 3 tablespoonsful of Corn Flour, 2 ozs. Sugar. Method. — Put the chocolate, milk and sugar, into a saucepan, and let it boil very slowly. Mix the corn flour smoothly with some milk and then pour it into the saucepan, stirring all the while, and letting it boil for five or six minutes to thoroughly cook the corn flour. Then rinse out a mould with cold water, pour the mixture in and let it set. Coconut Ice. Ingredients. — 1 grated fresh Cocoanut, 2 lbs. Loaf Sugar, small piece of Butter, 1 tablespoonful of Cream, Cochineal. Method. — Take the cocoa milk and add water to make pint ; add the sugar and boil well for ten minutes; then stir in the grated cocoanut and boil another ten minutes. Take off the fire, add cream, and beat well until it commences to set. Pour half of it quickly into a buttered soup plate ; add to the rest a little vanilla and cochineal, and pour it on to the top of the other if set enough to bear it. When cool, cut in strips or diamond shapes. Cornflour Blancmange. Ingredients. — 1 Y ozs. of Cornflour, 1 oz. Loaf Sugar, 1 pint of Milk, Yz teaspoonful of any Flavouring Essence. Method. — Put the milk, sugar and flavouring on to boil, and mix the cornflour with a little cold milk smoothly and pour it into the saucepan at once. Let it come to the boil and gently cook for five minutes. Pour into a mould which has been thoroughly rinsed with cold water and left wet. A few drops of cochineal may be added if a pink colour is desired. Fruit blancmanges may be made by substituting y2 pint of any fruit syrup, and only using y2 pint of milk. Croutons a la Creme.