Sea Cookery

Fifteen pounds of potatoes have their skins removed in one minute, by the simple operation of turning on the water spray and then turning the handle of the machine. It is practically noiseless in action, and is valuable, not only to the cook, as a labour saver, but also to the owner, because of the saving in cost of potatoes due to reduction of waste. It is well known that quite 20% of potatoes are wasted when they are peeled in the ordinary way by hand, but where this machine is in use the average loss in weight is only 5%. HOT SWEETS AND PUDDINGS. SWEET OMELETTE. 3 eggs 3 ozs. butter 1 teaspoonful castor sugar pinch of salt a little warm jam Have ready beforehand the omelette pan, or a particularly clean frying pan. Melt the butter, take off the scum, and pour the clear oil into the pan, taking care to allow none of the sediment from the melted butter to go in the pan. Separate the yolks from the whites of the eggs, add to the yolks the pinch of salt and sugar and beat them up. Whisk the whites with a clean whisk to a stiff froth. Have the butter hot in the pan. Mix the whites and yolks together and pour them into the pan. Stir as much butter as possible into them, until the eggs begin to set. Smooth over the top and allow to rise in the pan, then place the pan in a moderate oven to set the omelette firm and brown the top lightly. Remove from the oven, fold the omelette in two with a knife or slice. Place it on a warm dish, put the jam on each side, and serve immediately. CUP PUDDING. 1 cup flour \ cup chopped suet \ cup sugar \ cup milk i cup jam pinch of salt 1 teaspoonful baking powder Have ready a well greased mould. Put the jam in the bottom of the mould. Mix together the flour, suet, sugar, salt and baking powder. Stir in the milk. Pour this mixture on the jam, cover and steam for one-and-a-half hours, turn out, and serve at once. 1 lb. cake crumbs £ pint milk 2 eggs GINGER PUDDING. £ teaspoonful ground ginger 1 tablespoonful sugar Make the crumbs by rubbing any pieces of stale cake through a wire sieve. Beat up the eggs, add the milk and sugar, and pour over the crumbs. Stir in the ginger, and allow all to stand for twenty minutes. Then put the mixture into a well greased mould, cover, and steam for two hours. Serve with sweet sauce. ORANGE PUDDING. £ lb. white bread 1 large orange 1 egg 1 dessertspoonful of dessicated cocoanut 2 ozs. sugar 1 teaspoonful lemon juice i oz. butter \ pint milk Cut the bread into dice and put it into a bowl with the butter, sugar, and cocoanut, add the grated rind of the orange. Boil the milk, pour it over the bread, &c., and allow to soak and cool. When cool, add the lemon juice and juice of the orange. Beat up the egg and stir it into the mixture. Pour the mixture into a buttered pie dish and bake in a moderate oven for thirty minutes. Serve at once. MANCHESTER PUDDING. £ lb. short paste i lb. jam 1 pint milk 4 ozs. bread crumbs 2 eggs 1 lemon 4 ozs. sugar 2 ozs. butter