Whitebait. — Spread a cloth on a table and dredge plenty of flour on it, then toss the whitebait gently in tne cloth till quite dry and then into the frying basket. The fat foir frying must be smoking hot, at a tempera¬ ture of not less than 400 degrees. Plunge the white- bait in for one moment, that they may be crisp but not brown. Let them drain on some kitchen paper, and serve them piled high on a dish. Brown bread and butter and a cut lemon should be handed with them. 10 Devil Whitebait. — After the first frying, sprinkle black pepper and cayenne over, but no more flour, and plunge them again into the fat to brown. Half a pint of whitebait✪ Devil Whitebait makes a good dish. Lobster Souffles. — Ingredients: 2 oz. of butter, 2 oz. of flour, 1 gill of milk or fish stock, J gill of cream, cayenne, salt, 1 hen lobster, yolks of 2 eggs, the whites of 3 whipped stiffly✪ Lobster Souffles. Butter some small moulds thickly. Then make a very stiff panada with 2 ounces of butter, 2 ounces of flour, fish stock, and 70 THE HOUSEHOLD » cream; add cayenne and salt. Take the coral from the lobster, dry it, and pass through a sieve. Pound half of it with the meat from the lobster, and add it to the panada. Then beat in the yolks of the eggs one at a time, and then the whipped whites must be added lightly. Fill the moulds half full and steam them very gently for about 20 minutes, Turn out carefully, and serve with white fish sauce poured over, and garnish with the lobster coral. GAS COOKERY BOOK. 71 JOINTS. Shoulder of Mutton and Onion Sauce.— In order to eat a shoulder of mutton to perfection, a joint of between 6 and 7 lbs. should be purchased. It should have been killed some time before using. During the winter it is advisable to hang the mutton in the larder for a few days. Hang the joint or place it on the lowest grid shelf, the dripping should fall into the tin below the gas flames, and put it in a hot oven, having been heated for about 20 minutes. Then reduce the heat by lowering the gas jets. A joint of 7 lbs. will require about hours to cook. To make the onion sauce, cut up 3 or 4 (if large), or 5 or 6 (if small) onions, plunge them into boiling water for a few minutes, then throw away the water, add fresh, and let them boil gently until tender. Take 2 oz. butter, let it melt, stir in ij oz. flour with a little pepper and salt, then add 1 pint of milk, let it boil well, add the onions, finely chopped, or if a very smooth sauce is required, pass them through a sieve before putting them in the sauce, then strain and let it cook until the whole is fairly thick, adding salt and pepper to taste. -»V Boiled Beef. — Secure a middle cut of the round, not less than 5 lbs. Put it into a saucepan, with sufficient boiling water to cover it, bring it quickly to the boil, remove the scum, and lower the gas, so that it will barely simmer, as, if the meat is allowed to boil it will become as tough as leather; therefore, the slower it simmers the better. When the meat is half done, put in the desired quantity of fresfily- scraped carrots, and dumplings, if liked. Do not throw away the liquor that the beef has been boiled 72 THE HOUSEHOLD * in, as, with the addition of pea flour, an excellent pea soup may be made.

AI-modernized reading of the original text

Whitebait. — Spread a cloth on a table and dredge plenty of flour on it, then toss the whitebait gently in the cloth till quite dry and then into the frying basket. The fat for frying must be smoking hot, at a tempera¬ ture of not less than 400 degrees. Plunge the whitebait in for one moment, that they may be crisp but not brown. Let them drain on some kitchen paper, and serve them piled high on a dish. Brown bread and butter and a cut lemon should be handed with them. Devilled Whitebait. — After the first frying, sprinkle black pepper and cayenne over, but no more flour, and plunge them again into the fat to brown. Half a pint of whitebait makes a good dish. Lobster Souffles. — Ingredients: 2 oz. of butter, 2 oz. of flour, 1 gill of milk or fish stock, J gill of cream, cayenne, salt, 1 hen lobster, yolks of 2 eggs, the whites of 3 whipped stiffly. Butter some small moulds thickly. Then make a very stiff panada with 2 ounces of butter, 2 ounces of flour, fish stock, and » cream; add cayenne and salt. Take the coral from the lobster, dry it, and pass through a sieve. Pound half of it with the meat from the lobster, and add it to the panada. Then beat in the yolks of the eggs one at a time, and then the whipped whites must be added lightly. Fill the moulds half full and steam them very gently for about 20 minutes, Turn out carefully, and serve with white fish sauce poured over, and garnish with the lobster coral. JOINTS. Shoulder of Mutton and Onion Sauce.— In order to eat a shoulder of mutton to perfection, a joint of between 6 and 7 lbs. should be purchased. It should have been killed some time before using. During the winter it is advisable to hang the mutton in the larder for a few days. Hang the joint or place it on the lowest grid shelf, the dripping should fall into the tin below the gas flames, and put it in a hot oven, having been heated for about 20 minutes. Then reduce the heat by lowering the gas jets. A joint of 7 lbs. will require about hours to cook. To make the onion sauce, cut up 3 or 4 (if large), or 5 or 6 (if small) onions, plunge them into boiling water for a few minutes, then throw away the water, add fresh, and let them boil gently until tender. Take 2 oz. butter, let it melt, stir in ij oz. flour with a little pepper and salt, then add 1 pint of milk, let it boil well, add the onions, finely chopped, or if a very smooth sauce is required, pass them through a sieve before putting them in the sauce, then strain and let it cook until the whole is fairly thick, adding salt and pepper to taste. -»V Boiled Beef. — Secure a middle cut of the round, not less than 5 lbs. Put it into a saucepan, with sufficient boiling water to cover it, bring it quickly to the boil, remove the scum, and lower the gas, so that it will barely simmer, as, if the meat is allowed to boil it will become as tough as leather; therefore, the slower it simmers the better. When the meat is half done, put in the desired quantity of fresfilyscraped carrots, and dumplings, if liked. Do not throw away the liquor that the beef has been boiled * in, as, with the addition of pea flour, an excellent pea soup may be made.

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The household gas cookery book