Gas cookery

Ingredients.— i X lbs. Loaf Sugar, X lb. Salt, t ]/z ozs. Garlic, X lb. Onions chopped finely, X lb- Ginger, 2 ozs. dried Chillies, X lb. Mustard Seed, % lb. Raisins stoned and chopped, 3 pints Vinegar, 2 cloz. Apples. Method. — Soak the ginger two or three days in part of the vinegar, then boil the apples tender in the remainder. Pound the rest of the ingredients in a mortar (except the mustard seed) ; mix well with a wooden spoon. Put it into jars and tie it down. The chutney will keep for a year or two. Chutney, Indian. Ingredients. — 1 oz. Cayenne, 2 ozs. Garlic, X lb. Powdered Ginger ; Salt, Tamarind Pulp, Raisins, Golden Syrup, and Vinegar, y2 lb. or y pt. of each. Method. — Chop the garlic and raisins finely, then mix all well together, and keep in jars or bottles closely covered. Dripping, to Clarify, Method. — Put the dripping into a saucepan with half a pint of water, let it boil, then pour it into a basin. When cold remove the fat and throw away the water underneath. Forcemeat Balls. Ingredients.— 2 ozs. Bread Crumbs, 1 dessert spoonful of finely chopped Parsley, 1 teaspoonful of Thyme, Basil and Marjoram (mixed), Pepper and Salt, the grated rind of 1 Lemon, 1 oz. of Beef Suet finely chopped, 2 Eggs. Method. — Mix these ingredients into little balls with one whole egg, then roll in a little flour, egg and bread crumb, and fry in boiling fat a golden brown, and use. Glencar Jam. Ingredients. — i lb. Figs, 6 ozs. Candied Lemon Peel, 4 lbs. Preserving Sugar, 4 lbs. Rhubarb. Method. — Cut up the figs very finely, also the candied lemon peel and the rhubarb, leave all mixed together for 24 hours. Then boil until it jellies. Mince Meat. Ingredients. — 1 lb. each of Suet, Sultana Raisins, Currants, Apples and Sugar, 1 Nutmeg (grated), the peel and juice of 2 Lemons, lb. of Candied Peel and lb. of ground Almonds, 1 gill of Sherry and 1 gill of Brandy. Method. — Pass the suet, raisins, currants, candied peel, and the apples (peeled and cored), through the Mincing Machine ; grate the nutmeg and the lemon peel. Mix all the ingredients well and tie down in jars for use as required. Foie Gras. Ingredients.— ^ lb. of Calf’s Liver, % lb. fat Bacon, 3 Shalots (chopped finely), 6 Mushrooms (chopped finely), 1 5 Peppercorns, Bouquet Garni, a pinch of Mace, 2 Cloves, and a little grated Nutmeg. Method. — Soak the liver in water for some time before using, thoroughly cleanse and dry it, then cut it into small pieces. Cut the bacon into dice and fry in a saute-pan, then add the liver, shalots, mushrooms, bouquet, spices and seasoning, fry until the liver is a light brown and cooked. Take out the bouquet garni and turn the liver farce into a mortar and pound well ; pass the mixture through a wire sieve on to a plate, and use in the preparation of entrees or for a savoury of aspic jelly. Note. — The livers of game or chickens make a most delicious farce, and two truffles chopped and added after the foie gras has been passed through the sieve are an immense improvement. The spices can be omitted if objected to. Orange Marmalade. Ingredients. — 6 lbs. Seville Oranges, 6 Lemons, 10 lbs. of preserving Sugar.