Gas cookery

the sugar. Beat the egg with the milk, and mix it into a stiff dough. Form it into small rounds about the size of a saucer, and bake on a greased baking sheet about a quarter of an hour. Then split them open and butter them, and send them to table hot. Jftorfesbire Uea Cafees. Ingredients.—^ lb. Self Rising Flour, 1% gills Milk, i oz. Butter, i Egg, i oz. Castor Sugar. Method. — Pass the flour through a sieve into a basin, and warm the butter and milk in a stewpan, being careful it is not too hot. Strain this into the flour, add the sugar and egg well beaten up ; mix these all into a dough and knead it well for two minutes. Divide this into two smooth, round balls, have two small round cake tins ready, greased and floured ; put one portion into each, pres- sing it down in the tin, then bake in a quick oven for a quarter of an hour. Brush the top over when baked with equal quantities of milk and castor sugar to glaze it. The cakes should be cut into rounds, toasted and buttered, and served hot. Uictoda Sanbwicbes. The same ingredients exactly as for Swiss roll. They may be baked in round tins or soup plates, well buttered. Place one round on the top of the other BREAD AND CAKES. Hi when baked, and spread jam between. Allow it to cool, and then cut out in diamond shapes, and decorate if liked with white icing or pink, two different coloured jams on top. Note. — The same method for baking as the Swiss roll. Miggs. Ingredients. — i lb. Flour, % oz. German Yeast, i teaspoon- ful of Castor Sugar, iy2 ozs. Butter, 2 ozs. Carravvay Comfits, 1 Egg, Nutmeg, \y2 gills of Milk. Method. — Cream the yeast and sugar together, melt the butter in a saucepan and add the milk ; make it just tepid and pour it on to the yeast. Put the flour and a little grated nutmeg through the sieve together into a basin, and mix in the milk and yeast to form a dough, then beat in the egg and let it all rise well in a warm place. When well risen knead it a little and form into rounds or diamond shaped pieces. Sprinkle some carraway comfits on the top of each. Let them prove, and then bake in a quick oven. JlJorfcsbire parkin. Ingredients.— 1 lb. fine Oatmeal, y lb. Butter, Lard, or Dripping, y lbs. Golden Syrup, % lb. of Moist Sugar, y2 tea- spoonful of Baking Powder, ]/2 oz. Candied Peel, 1 Egg. Method. — Pass the oatmeal through a sieve into a basin, shred the candied peel and add the baking 142 BREAD AND CAKES. powder. Melt the dripping, sugar and golden syrup together, and mix thoroughly. Beat in one egg and bake in a well buttered Yorkshire pudding tin about half-an-hour. SA UCES. Becbamel Sauce. Ingredients. — \'/z ozs. Butter, i oz. Flour, io Peppercorns, Salt, a little Nutmeg, Bouquet Garni, yz Carrot, i Onion, i Shalot, 6 Mushrooms, yz pint White Stock, i gill Cream. Method. — Put the butter and flour into a stewpan, mix it well together with a wooden spoon ; add the nutmeg, peppercorns, and salt, and melt over the fire, stirring all the time. Cut the carrot, onion, shalot, and mushrooms in small pieces ; add them to the butter and flour, moisten with the stock, and stir over the fire till thoroughly mixed together ; throw in the bouquet garni, add the cream, and let the sauce sim- mer by the side of the fire for half an hour ; strain through a tammy or hair sieve into a basin for use. JBueab Sauce.