Gas cookery

METHOD. — Peel the lemon thinly, and boil the peel in the water with the sugar for five minutes. Strain into a basin, add the juice of lemon, and then pour it on to the eggs. Stir over the fire till thick and the eggs well cooked ; on no account let it boil. Serve cold in custard cups. Marmalade Custards. Ingredients. — X lb- Short Crust, 1 oz. Marmalade, 1 oz. Butter, X oz. Castor Sugar, 1 Egg, 1 tablespoonful Milk, yz oz. Corn Flour. Method. — Line some patty pans with short crust and fill with the mixture. Cream the butter and sugar together, then add one yolk of egg and beat it in well, then the cornflour, milk and marmalade. Mix well, and put about a tablespoonful into each patty pan. Bake in a moderate oven about a quarter of an hour. Whip the white of egg to a stiff froth, add 1 oz. castor sugar, and place it on top of the baked tartlets. Return to the oven to set. Meringues. Ingredients. — 3 whites of Eggs, X lb. of Castor Sugar. Method. — A board is used for these to bake on, so that the inside should remain soft ; if they were baked on a tin they would be hard all over. Cover the board with a piece of oiled paper. Then take a cold basin and break into it the whites of the eggs, taking great care that none of the yolk goes in. Have a cool and dry whisk, and put a pinch of salt on the whites and whip them to a very strong froth, then stir in the sugar (which must have been sifted), and shape them like an egg very quickly with two dessert spoons and a knife dipped in cold water. Lay them on the oiled paper, sift more sugar over, and dry them well in a warm oven. When thoroughly set, turn them over and scoop out the soft part. Put them on a clean piece of paper on the board and let them dry again in the oven, the soft side up. When cold fill them with whipped cream, flavoured and sweetened. Normandy Pippins. Ingredients. — i lb. Pippins, i quart of Water, y2 lb. Loaf Sugar, 4 Cloves, i wineglass of Port, a little Lemon Peel, Blanched Almonds and Cochineal. Method. — Boil the pippins for 2 hours in the water and sugar, with the lemon peel and cloves. Then add a glass of port and boil half an hour longer ; add a very few drops of cochineal. Place the pippins in a glass dish, pour the syrup over and garnish with some blanched almonds stuck in the pippins. Nougat. Ingredients. — X lb. Castor Sugar, X lb. Jordan Almonds, 1 tablespoonful Lemon Juice, X gib of Water. Method. — Blanch the almonds, cut into three lengthways, and bake in oven a light fawn color. Melt the sugar in a saucepan, with the lemon juice and water, and cook till it is a clear golden brown. Put the almonds in and stir well. Turn out on to an oiled tin or pastry slab. Orange Custard. Ingredients. — X pint Orange Juice, X lb. Castor Sugar, 2 Eggs, a small piece of Orange Peel.. Method. — Put all these ingredients in a saucepan and stir it gently over a glimmer of gas till it thickens, taking care it does not boil. Take out the orange peel, and when cool pour it into glasses. Plum Cheese. Ingredients. — i pint Plums, i pint Water, X lb- Sugar, i oz. leaf Gelatine, a little Cochineal.