Gas cookery

Method. — Stew the gooseberries and sugar in a gill of water and pass through a sieve ; mix in the butter, cake crumbs, and yolks of two eggs, and bake in a pie dish lined round the edge with short crust. Whip the whites stiffly, and make a meringue mixture on the top when baked. Ground Rice Mould. Ingredients — 3 ozs. ground Rice, 1 pint of Milk, 1 oz. Castor Sugar, strip of Lemon Peel to flavour, or a few drops of Vanilla. METHOD. — Put the pint of milk on to boil with the sugar and flavouring, and mix the ground rice with the rest of the milk in a basin smoothly. Pour the boiling milk on to it, and then return all to the saucepan and let it simmer gently for ten minutes, stirring all the time. Rinse a mould out with cold water, then pour in the ground rice and let it set. Turn out when cold and serve with any stewed fruit. Ice Pudding. Ingredients. — 3 Eggs, 2 ozs. Sugar, X pint Milk, 1 dessert spoonful of Maraschino, 1 teaspoonful of Vanilla. Method. — Make a custard with eggs, sugar, and milk, and flavour as directed. Partly freeze, and then mix in y2 oz. of preserved cherries, and oz. citron cut up small, and one gill of cream stiffly whipped. Then close the machine and freeze stiffly. Iced Besselsroffe Pudding. Ingredients.— X pint Cream, 1 gill of Milk, the yolks of 2 Eggs, % oz. ground Almonds, X lb. Loaf Sugar, X gill Brandy, Xlb. Preserved Fruits, cut small. Method. — Make a custard with the eggs, sugar, milk and cream. When cold add the almonds and brandy and then freeze, and when half frozen add the fruits. Then freeze until quite stiff, and pack it tightly into an ice mould, putting lard round the edge where the mould joins, so as to prevent the ice and salt getting in. Bury it in a pail in ice and salt, and dip the mould in cold water when needed to turn it out. Lemon Cheesecakes. Ingredients. — 3 yolks of Eggs, 2 whites of Eggs, X lb. Castor Sugar, 3 ozs. Butter, rind of 1 Lemon grated, juice of 2 Lemons, 1 stale Sponge Cake rubbed through a sieve. METHOD. — Mix all these ingredients well together, and stir over a glimmer of gas until the eggs are cooked and the mixture thick. Do not let it boil. Bake in patty pans, lined with short crust or rough puff pastry. Lemon Pudding (Rich). Ingredients. — X lb. Castor Sugar, 2 Lemons, 1 gill of Cream, 3 ozs. Sponge Cake Crumbs, 3 Eggs. Method. — Grate the lemon peel and squeeze out all the juice. Put it into a basin with the cake crumbs, sugar and cream ; beat in the eggs one at a time. Line a pie dish with some good short crust about two inches deep, and decorate the edge with little stars or rounds cut out of the pastry with a fancy cutter. Bake until the eggs are set and the pastry a light brown. This may be served either hot or cold. Lemon Curd. Ingredients. — 3 Eggs, ]/2 lb. Castor Sugar, 3 ozs. Butter, 3 Lemons. Method. — Grate the lemon rind and squeeze all the juice and strain it. Put all the ingredients into a stewpan and thoroughly mix over a slow fire. Be careful not to let it boil. Bake in patty pans lined with short crust. Lemon Custard. Ingredients. — 2 Eggs, ]/z pint Water, rind and juice of 1 Lemon, 1 oz. Loaf Sugar.