The household gas cookery book

Cabinet Pudding. — Boil one pint of milk with a piece of lemon-peel, pour it on one ounce of sponge cake, let it soak half an hour, then add three eggs, half an ounce of currants, and very little sugar. Steam it in a buttered mould, lined with raisins, one hour. Swiss Apple Pudding. — Take some apples, core, flavour, and sweeten ; place them in a wellgreased butter dish alternately with rusks which have been soaked in milk and beaten with a fork ; rusks to be put top and bottom. Then pour melted butter over the whole, and bake until brown — about forty minutes. Victoria Pudding. — Have ready one gill of cream, half a pint of milk, half a pint of custard, three sponge cakes, some raspberry jam, half an ounce of gelatine, a few drops of cochineal, and, if liked, half a glass of sherry. Cut the sponge cakes into thick slices and spread with jam ; put them into a mould. Whip the cream, add the custard and sugar; then strain in the dissolved gelatine. Colour half the mixture with cochineal. Place the Charlotte or fancy cake mould on ice, or in a very cold place. Pour in a little of the coloured custard, let it set; add a little of the plain custard, and let that set; and fill up the remainder of the mould with alternate layers of custard, and put in a cool place to set. When firm, turn out quickly into a cold dish, and serve. Macaroni Pudding. — Blanch two ounces of maca¬ roni in some water for eight to ten minutes; strain it, and add it to one pint of boiling milk in which you have previously boiled a piece of lemon-peel, cinnamon and one ounce of butter; when the macaroni is quite tender, add two eggs, and sugar enough to sweeten it. Bake it one hour in a buttered dish on the top of the browning shelf in the cool oven. *75 Gooseberry Pudding. — Make a nice light pastry with some suet, and line a basin with it, sufficient to hold a quart of gooseberries and the paste. The goose¬ berries, _ after being washed should be placed in a pastry-lined basin. Sprinkle about half a pound of moist sugar over them and two tablespoonfuls of water to moisten the sugar; cover with the paste by pinching it to the sides so that no juice can escape. Now put a greased paper on top. Have ready a large sauce¬ pan; let the boiling water come just half-way up the basin; put the lid closely on, and let the pudding gently steam about three hours. A little over-boiling will be better than under-boiling. The saucepan must be kept boiling all the time on the gas stove, and not allowed to stop for one minute. FRUIT DISHES AND PRESERVED FRUITS. Gooseberries are one of the most wholesome and refreshing of our fruits, and should always find a place on our tables so long as they are with us. It is as well to note that the smooth-skinned variety are much inferior to the rough, hairy sort. Gooseberry Charlotte. — Boil two pounds of goose¬ berries with half a pound of sugar until reduced to a pulp, and pass them through a sieve. Dissolve a little gelatine in a cupful of hot water. Mix it thor¬ oughly with the gooseberries. Take a mould and line it with small sponge cakes. Pour the gooseberry mixture in the centres, and when it is quite set turn it out on to a glass dish, and serve with cream.