Sea Cookery

Cream up the butter and sugar, beat in the eggs, stir in the flour, add the milk and essence, and mix well. Make the saucers hot, half fill each with the mixture, and bake in a moderate oven from twenty to thirty minutes. Turn them out on a clean board, place a spoonful of jam in the centre of each, and fold over. Sprinkle with castor sugar, and serve hot. Make the milk warm, add the sugar, yeast, salt, and butter, whisk up the egg and the yolks lightly, stir them into the milk, &c., add the flour, and mix very thoroughly. Put this mixture on a floured board and roll it out until about half-an-inch thick. Cut out with a cutter two inches diameter, put jam in one half of the number, cover with the others as you would a sandwich. Place these to rise. When risen, fry in deep hot fat until brown. Roll them in sugar and a dust of cinnamon and serve. BERLIN PANCAKES. 1 pint milk -t lb. butter, melted 1 whole egg and 5 yolks 2 ozs. yeast 1 teaspoonful salt 2 lbs. best flour p lb. jam 2 ozs. sugar COLD SWEETS. APPLE 1 pint charlotte mould 14 savoy biscuit1 lb. apples 1 teacupful water £ lb. sugar rind of one lemon 3 tablespoonfuls cream CHARLOTTE. 1 oz. gelatine whites of 2 eggs For the whip : — 2 sheets gelatine 1 tablespoonful lemon juice 1 tablespoonful water Peel and core the apples, add the water, rind, and sugar and stew to a pulp, rub through a wire sieve. Dissolve the half ounce of gelatine and add to the apples, stir in the cream, whipped. Line the mould all over with the biscuits, pour in the apple mixture, and place on ice to set. When set, turn it out on a glass dish. For the whip : — Dissolve the two sheets of gelatine in the lemon juice and water, beat the whites of eggs to a stiff froth, stir all into the liquid and pile on top of the charlotte, garnish tastefully with crystallised fruits, and serve. GOOSEBERRY FOOL. Green gooseberries to each pint of pulp 1 pint of milk sugar to taste Trim off the gooseberries and put them into a jar with half a wineglassful of water and a little moist sugar. Cover with paper and steam, or bake in the oven until quite soft. When soft enough mash the fruit to a pulp and rub through a sieve. Add sugar to taste and to each pint of pulp stir in very gradually 1 pint of milk. Serve cold on a glass dish, with a little whipped cream laid on top. BANANA FINGERS. 2 tablespoonfuls apricot jam 3 bananas a little butter 2 tablespoonfuls red currant jelly or pine apple syrup 3 large sponge cakes 2 tablespoonfuls castor sugar 1 tablespoonful lemon juice 2 tablespoonfuls sherry Put the jam and red currant jelly, lemon juice and sugai, all together in a pan, stir round and bring to the boil. Allow to simmer for three minutes. Take the pan from the fire, cut the bananas in halves lengthwise, and put them into the pan, allow them to remain in for three minutes. Do not boil. Cut the sponge cakes in halves lengthwise, butter ' each half, place them, buttei downwards, in a dry hot frying pan, and brown them on both sides. When browned, place them on a dish, sprinkle the sherry over, put a banana on each, and pour over the hot jam. Garnish to taste and serve. If served cold, have a little whipped cream, pipe this round the bananas in neat design, and serve. RHUBARB TRIFLE. 5 or 6 sponge cakes i lb. Sugar 8 small sticks of rhubarb , teacupful of water