Gas cookery

Method. — Place the yolks in a basin, mix sugar, salt, pepper, mustard, and cayenne with them, work well with a wooden spoon, then gradually work in all the oil, and lastly the vinegar. This may be bottled and kept for use. IOI Salad Vinaigrette (French). Ingredients. — i tablespoonful of Vinegar to three tablespoonsful of Oil, Pepper and Salt. Method. — Put the vinegar first, and stir in the salt and pepper, and then add the oil and mix thoroughly. Chicken Salad. Take small pieces of chicken and lay in the above seasoning for one hour before serving ; then take them out. Break up some salad and mix it well in the same seasoning in a basin. When serving, arrange salad and chicken on a dish, pour some mayonnaise sauce over, and decorate with some hard-boiled eggs. Egg and Beetroot Salad. Hard-boiled eggs and beetroot, both cut in round thin slices and arranged alternately on a dish with the French salad mixture poured over makes a nice winter salad, or tomato may be used instead of the beetroot. Lobster Salad. Season the lobster the same as the chicken for one hour, but not longer, before serving, as the lobster would get tough. Arrange on a dish with the salad, pour some mayonnaise sauce over, and decorate with hearts of lettuce, and a little lobster coral sprinkled over the sauce. Pour a little aspic jelly on the dish when using silver ones, and let it set, then the salad mixture will not tarnish it. Portuguese Salad. Set a border mould with clear aspic jelly, and in it first a decoration of lobster coral. Let that set ; then add a layer of hard-boiled yolk of egg, passed through a sieve. Then, when that is set, put in pieces of lobster, caviare, truffle, capers, and anchovies filleted. When set, turn out and fill the centre with small salad, and some finely-chopped aspic jelly round the dish. Tomato Salad. Ingredients. — Tomatoes, Chervil and Tarragon. Method. — Peel the tomatoes and cut them in slices with a very sharp knife. Arrange them in rows on a dish and pour the French salad mixture over. Sprinkle some finely-chopped tarragon and chervil on the top. Mixed Salad. Cold boiled potatoes, beetroot, onion, carrot, parsnip, etc., cut in thin slices, with any kind of cold meat cut in thin slices the same size as the vegetables. Arrange alternately on a dish, and pour some salad dressing over. Birds' Nests. Ingredients.- — 4 hard-boiled Eggs, % lb. Sausage Meat, I Egg, y lb. crushed Vermicelli, Watercress. METHOD. — Put the eggs into the boiling water and let the water cover them ; then boil them gently for 15 minutes. Take them out and place them in a basin of cold water, and when they are cold shell them. Divide the sausage meat into four portions, and cover each egg entirely with the sausage meat ; flatten each end and get them cork shape. Roll them in a little flour, brush them all over with a well-beaten egg, cover with the vermicelli, and fry a golden brown in boiling fat. The fat must cover them. Drain on paper, cut them in halves with a very sharp knife, and dish on watercress. Bouchees of Cheese. Ingredients. — }( lb. Macaroni, yi pint Milk, % pint Tomato Pur<fe, 3 ozs. grated Parmesan Cheese, 1 oz. Butter, y oz. Flour, Salt, Cayenne, and 1 teaspoonful made Mustard.