The household gas cookery book

Beat the yolks first, then add the sugar, cream, flour, rind, and juice in order; beat long and well, and bake in an open crust. While baking, beat the whites stiff with four tablespoonfuls of sifted white sugar. When baked, spread the whites on lightly, and set in the oven to brown. To be eaten cold. Short Crust, — Ingredients: J lb. flour, 2 oz. of butter, 2 oz. of lard, 1 oz. of castor sugar, J teaspoon¬ ful of baking powder. Rub the butter and lard lightly into the flour; then add the baking powder and castor sugar, and mix into a stiff paste with cold water. Roll this out once and it is ready for use. Suet Crust. — Ingredients : 1 lb. of flour, 6 oz. of suet, 1 teaspoonful of baking powder, cold water. Shred and chop the suet finely and put it into a basin. Then pass the flour and baking powder through a sieve on to it. Mix all to a stiff, smooth paste with a little cold water, and roll out once. For a richer crust use i lb. of suet, and if for a meat pudding add a pinch of salt. & Superior Short Crust. — Ingredients : 5 oz. of butter, J lb. of Vienna flour, yolk of 1 egg, \ oz. of castor sugar. Rub the butter lightly into the flour, then add the castor sugar; make a well in the centre and mix with the yolk of egg, adding as little water as possible. Roll this pastry only out once. SWEETS, CREAMS, BLANCMANGES, TABLE JELLIES. Compote of Pineapple made with Blanc-mange.— Make a blanc-mange of J a pint of milk, J a pint of cream, essence ol almonds, two tablespoonfuls of sugar, one ounce of gelatine. Dissolve the gelatine in a little of the milk. Put the rest of the milk, the cream, and sugar in a sauce¬ pan, and allow it to get hot (not quite boil). Strain in the melted gelatine, add the essence, put into a cold, wet mould ; when cold and set, turn out, chop up into blocks all the same size, and pile them in the centre of a large glass dish. Take some pineapple chunks, arrange round the dish, and amongst the blanc-mange. Take one fresh cocoanut, take off shell and rind, grate as much as liked on a bread grater, mix with it some fine sugar, sprinkle this all over the pineapple, etc.; pour some pineapple juice round the dish. Serve cold. Tapioca Cream. — Soak J lb. of fine tapioca for 3 hours in 1 pint of milk. Now add the rest of the milk up to two pints, and boil until the tapioca is tender and rather thick. Pour it into a large basin, add 3 ounces of sugar; let it get cold, and then beat it well for a few minutes, adding some essence of Vanilla and J pint of cream. Pour into a fancy or glass dish and serve cold. Boiled Custard is a very nutritious dish. Mix three eggs with a little milk and some sugar in a basin. Have ready in a saucepan one pint of milk; as soon as the milk reaches boiling point, pour it into the basin containing eggs, stirring all the time. Return all of it to the saucepan, and cook for another four minutes, stirring it slowly over a glimmer of gas. Care must be taken not to overcook or undercook the custard. If it is not cooked enough it will have an eggy taste, and if cooked too much it will look as if it were curdled. When done flavour with essence of vanilla, almond, cinnamon, caramel, or nutmeg. It should be smooth, and of the consistency of thick cream.