The household gas cookery book

Strawberry Charlotte. — Cover the bottom of a mould with a layer of strawberry or lemon jelly, decorate, and place all round it some sponge fingers. Take a pound of strawberries, passed through a hair sieve, add three-quarters of an ounce of gelatine (dis¬ solved), and mix thoroughly. Then mingle in one pint of whipped cream. Pour it into the mould. Raspberry Gateau. — Take a pound and a half of raspberries and currants, which have been stewed with half a pound of sugar. Cut a sponge cake into m 2 slices and place it in a dish, piling it in the centre. Now pour over it the raspberries and currants, whip some cream to a froth, sweeten it, and, if liked, flavour with a very little port wine. Pour this over the cake, and serve cold. Stewed Pears and Cream. — Take a dozen stewing pears of fairly large size, pare, core, and cut into halves, leaving half the stalk on each half. Place them in an enamelled saucepan, adding a little allspice, a pinch of nutmeg, six cloves, one bay leaf, a wineglassful of sherry, and one pint of water. Let them simmer gently until they are quite soft, but they must not be allowed to break. If the pears are good they will not break in cooking. When done and sufficiently cool, empty them into a glass dish. Add three or four drops of cochineal to give the syrup the desired colour. A little custard or cream could be served with them. A Pretty Dish of Oranges. — Ingredients : Six large oranges, J lb. of loaf sugar, J pint of water, J pint of cream. Put the sugar and water into a saucepan and boil them until the sugar becomes brittle, which may be ascertained by taking up a small quantity in a spoon and dipping it in cold water; if the sugar is sufficiently boiled it will easily snap. Peel the oranges, remove as much of the white pith as possible, and divide them into sections, without breaking the thin, white skin which surrounds the juicy pulp. Place the pieces of orange on small skewers, dip them into the hot sugar, and arrange them in layers round a plain mould, which should be well oiled with the purest salad oil. The sides of the mould only should be lined with the oranges, and the centre left open for the cream. Let the sugar become firm by cooling, turn the oranges out carefully on a dish, and fill the centre with whipped cream flavoured with any kind of flavouring, and sweetened with pounded sugar. FRITTERS, PANCAKES AND SOUFFLES. Egg Fritters Sweet. — Take three eggs and beat them up, yolks and whites together, add to this a table¬ spoonful of sugar and a gill of cream ; then mix into it sufficient flour to make a stiff paste that the fork would stand up in. Have ready some boiling fat and drop a spoonful of the batter into it, fry until quite brown, strain them on a paper and sprinkle with some sifted sugar. The fat that they are fried in should be clarified and used again and again for any sweet things.