Gas cookery

Cut some slices of stale bread about one inch thick. Take a round or oval cutter and cut out as many croutons as are required. With a smaller cutter scoop out part of the centre to form a little basket ; then fry them lightly in butter, fill with jam or crushed strawberries, and decorate on the top with whipped cream passed through a rose forcer. Devonshire Junket. Ingredients — i quart of Milk, i large tablespoonful Essence of Rennet, 2 tablespoonsful of Brandy or Liqueur, 2 ozs. Loaf Sugar, Nutmeg, % pint clotted or whipped Cream. Method. — Warm the milk, letting it attain a temperature of about ioo°. Dissolve the sugar in the milk and add the flavouring. Then pour it into a deep glass dish and add the rennet, stirring quickly for one minute. Grate a little nutmeg over, and stand it aside in a warm place to set. When cool, add the clotted cream on the top, or whip up J^-pint double cream stiffly and arrange on the top of the junket. Dutch JFlummerp. Ingredients. — 2 y2 ozs. leaf Gelatine, 1 Lemon, juice and rind, 1 X pints Water, 1 gill of Sherry, 4 Eggs, 2 %. ozs. Loaf Sugar. Method. — Boil lemon rind and sugar in the water, strain and add the lemon juice ; pour on to the beaten eggs and cook as for custard. Dissolve the Gelatine in a little water, strain into custard, add the sherry and pour into a mould. dfvutt Gateau. Ingredients. — 1 pint Plums, or Prunes, stoned, 1 pint Water, X Loaf Sugar, a squeeze of Lemon juice, 1 oz. Gelatine, Cochineal. METHOD. — Make a syrup with the water and sugar, and gently simmer the fruit until cooked, removing all scum, then dissolve the gelatine in a little water, strain it in and thoroughly mix, add the lemon juice, and pour into a border mould. Serve with whipped cream in the centre, or make a thick custard with 1 egg, cornflour and milk. Fruit Salad. This may be made with any ripe fruits in season, mixed in a bowl. Then make a syrup with i lb. loaf sugar and yi pint water, well boiled for ten minutes, add a small wine glass of Curagoa or Chartreuse or any liqueur and pour it over the fruit. Either serve in a large china bowl or on small ice plates, and stand on ice or in a cool place until wanted. Geneva Wafers. Ingredients.— i Egg, \y7 ozs. Butter, ozs. Flour, ozs. Sugar. Method. — Cream the butter and sugar together, then add the egg, and when that is well beaten in, add the flour. Butter a baking sheet and drop a teaspoonful on, spreading it out as thinly as possible in a circle. Place these in a cool oven, and when done slip a knife under, and either roll them with the fingers or round a stick, so as to form little cones or finger shapes. They may be filled with whipped cream, cornflour custard, or jam. Gooseberry JFool. Ingredients. — i pint Gooseberries, i pint Cream or Milk, 3 Eggs, Castor Sugar to taste. METHOD. — Stew the gooseberries with the sugar and a little water till soft, then pass them through a sieve. Return them to the saucepan and mix in the yolks of three eggs, cooking them as for a custard, and not allowing them to boil. Let it cool, and add the cream well whipped ; but if milk is used, it may be added while the mixture is hot. Gooseberry /iberinoue. Ingredients.— 1 lb. Gooseberries, % lb. Loaf Sugar, 2 Eggs, 1 oz. Butter, 1 oz. Sponge Cake Crumbs.