The household gas cookery book

Then the chestnuts should be dipped into it, giving as thin a coat as possible, and should be placed on a platter to drain, serve in papillottes or small ornamental papers. Nougat.—Ingredients. — } lb. castor sugar, £ lb. Jordan almonds, i tablespoonful lemon juice, £ gill of water. Blanch the almonds, cut into three lengthways, and bake in oven a light fawn colour. Melt the sugar in a saucepan, with the lemon juice and water, and cook till it is a clear golden brown. Put the almonds in and stir well. Turn out on to an oiled tin or pastry slab. Turkish Sweet. -Ingredients. — 1 pint of milk, J oz. leaf gelatine, 1 oz. loaf sugar, essence of vanilla, 2 eggs, 2 ozs. of Turkish delight. Dissolve the gelatine and sugar in the milk, add the eggs and the flavouring. Cook as for a custard, and when it has sufficiently thickened add the Turkish delight cut in small dice. Stir it occasionally as it cools and then pour it into a mould or let it cool in a basin, and pile it up in a rocky form on a dish. Toffee. — Ingredients. — | lb. castor sugar, \ lb. golden syrup, 2 ozs. butter, the juice of half a lemon. Put all these ingredients in a thick iron saucepan and boil for 15 or 20 minutes. As soon as it is boiled to the snap (try by putting a little on a plate), pour it on to a buttered tin. [illustration: page number 108] ICES, Ice Pudding. — Ingredients.— 3 eggs, 2 ozs. sugar, 1 pint milk, 1 dessertspoonful of Maraschino, 1 teapoonful of vanilla. Make a custard with eggs, sugar, and milk, and flavour as directed. Partly freeze, and then mix in J oz. of preserved cherries, and J oz. citron cut up small, and one gill of cream stiffly whipped. Then close the machine and freeze stiffly. Strawberry Ice Cream.— Ingredients — 1 lb. straw¬ berries, 1 dessertspoonful of lemon juice, J pint double cream, 2 ozs. castor sugar. Pass the strawberries with the sugar through a hair sieve, then add the lemon juice, whip the cream stiffly, mix well with the puree, and freeze. Strawberry Ice Sandwiches. — Put the ice cream when frozen between ice wafers, and keep in ice, till ready to serve. Apricot Ice.— Ingredients. — ij gills of fruit puree, 1 \ gills of water, 3 ozs. castor sugar, 2 ozs. loaf sugar, slightest squeeze of lemon, whipped whites of 2 eggs. Stew the fruit and loaf sugar together for puree, and pass it through a sieve. When cool, add the rest of the ingredients and place it in the mould, freeze the mixture and turn out by dipping the mould in hot water. BEVERAGES.