Gas cookery

Peel the turnips thickly, just as far as the inner rim, and keep in cold water or they will turn black. Then boil the same way as carrots, but they will take rather less time. Drain them in a colander and pass them through a wire sieve. Put 2 oz. of butter into a stewpan, i tablespoonful of milk, a little salt and white pepper, add the turnips, and let all get thoroughly hot together. Then turn into a vegetable dish and serve. Beef Tea. Ingredients. — ]/z lb. Gravy Beef, y2 pint cold Water. Method. — Put the meat twice through the mincingmachine, and then let it soak in the water for twentyminutes. Put it now in a jar and tie it down with paper and string, or cover very closely. Place this in a saucepan of boiling water, and let the water gently simmer for hours. If beef tea be wanted at once, after soaking the meat for twenty minutes, place it in a stewpan and bring the temperature to about 200 degrees. Be very careful never to let it boil. Strain and serve at once. Black Currant Tea. Ingredients. — 1 oz. of Black Currant Jam, y pint of Water. Method. — Boil for five minutes, then strain into a cup and serve either hot or cold. Stewed Chop. Cut the fat from a nice thick mutton chop, and place the chop in a pie dish half full of water. Add a little salt and pepper, and cover with two potatoes peeled and cut in thin slices. Cover with a dish, and place in a moderate oven to cook gently. It will take about an hour and a half. Serve it in the dish it is cooked in. Chicken or Veal Cream. Ingredients. — lb. raw Chicken Breast or Veal Cutlet, % gill of Cream whipped, 1 egg, seasoning. Method. — Chop the meat finely and pound it, season, and add the yolk of egg and the whipped cream. Lastly, stir in the white of the egg, whisked to a stiff froth. Put in small moulds well buttered and steam very gently for about fifteen minutes. Clear Barley Water. Ingredients. — 1 pint boiling Water, 2 ozs. Pearl Barley, 1 Lemon, 1 oz. Loaf Sugar. METHOD. — Blanch the pearl barley by putting it on in cold water and bringing it to the boil. Strain the barley and throw the water away. Then put the barley in a jug and pour on to it the pint of boiling water, sugar, lemon peel and juice. Cover the jug, and when the mixture is cold strain it. Patent Barley. Barley Water for Invalids. — Take of the patent barley one ounce, mix with a wine-glassful of cold water, pour this into a stewpan containing one quart of boiling water, stir this over the fire while boiling for five minutes ; then flavour with a small bit of lemon peel or cinnamon, and sweeten according to taste. Note. — When the patent barley is used to make a summer beverage, only half an ounce must be taken. Cornflour pudding. Ingredients. — 2 ozs. Cornflour, 1 pint Milk, 1 oz. Butter, 1 oz. Castor Sugar, 1 Egg, grated Lemon Rind. Method. — Put the milk on to boil ; mix the cornflour with some water to a paste, and pour into the boiling milk, stirring it for two or three minutes. Then add the sugar and peel, and beat in the egg. Pour into a buttered dish and bake for a quarter of an hour. Cornflour Soufflee. Ingredients. — 1 oz. Cornflour, 1 oz. Castor Sugar, ^ pint Milk, Essence of Vanilla, 2 Eggs.