SOME PRETTY DISHES SUITABLE FOR SUMMER DESSERT OR TEA.

Alexandra Herald and Central Otago Gazette, Issue 447, 10 November 1904, Page 7

SOME PRETTY DISHES SUITABLE FOR SUMMER DESSERT OR TEA.

—Specially Wbitten by— MISS AMY MONRO. FLOATING ISLAND. Ingredients; 1 pint of milk, 2 eggs, J teaspoonful of flavouring, 1 tablespoonful of sugar, 1 dessertspoonful of cornflour, a little pink sugar. (To make pink sugar pour a few drops of cochineal on a lump of loaf sugar, and when dry rub through a sieve or pound to a powder.) Method : For Custard —Separate whites from yolks of eggs, beat yolks with 1 tablespoonful, of sugar, blend cornflour with a little of the milk. Pour milk, blended cornflour, sugar and eggs into a jug* stand in a saucepan and stir constantly till custard thickens and coats the spoon—from 7 to 10 minutes. Do not allow water to boil too quickly, and remove the jug as soon as the custard coats the spoon to prevent it from curdling. When slightly cool, add flavoring and pour into a glass dish. B»at whites of eggs to a stiff froth, add to them about 1 dessertspoonful of icing sugar. Have a little milk in a small frying pan, make it hot, put into it the whites, one teaspoonful at a time, when set lift out and drain. -When drained, sprinkle a little pink sugar over each,: place at intervals"on the custard. Grated nutmeg may be used 'instead of sugar, or alternately with the sugar,

*'■"■ RICE Ingredients: | lb. of rice, 1 pint of milk, a little lemon rind, & few drops of essence of lemon, 2 tablespoonfuls of sugar, jam, Method : Wash tho rice, put it into a saucepan with milk and rind and cook till tender and all the milk is absorbed. Add sugar and essence, and pour into a mould. When set, turn on to a glass dish, and decorate with small heaps of jam. Serve with or without cream. LEJfION SPONGE. i Ingredients : 1} pints of water, 4 ozs. of ° £ tW ° PggR ' 3 1«*»..1<». Method: Soak the gelatine in half of the water, and put the remainder of the vater on the fire with sugar and rind of lemons (peeled very thinly). Boil ten minutes, add the gelatine, stir till dissolved, strain, add the lemon juice, and let it get nearly cold. Whip up whites of eggs stiffly, beat into the syrup till it becomes a firm white froth, color half pink and dish in rough heaps in a glass dish. APRICOT GATEAU. Ingredients : 1 tin of apricots, 3 tablespoonfuls of sugar 1 oz. of gelatine, a few almonds.

Method: Strain syrup from fruit, add sufficient water to make six gills. Soakgelatine in it, add sugar, stir over the fire till the gelatine dissolves and it boils. Blanch almonds and chop them up. Arrange the fruit in a wet mould, sprinkle over the almonds, strain over it the syrup and allow it to set. Turn out and serve with cream. Fresh apricots may be used in the same way, but they should be cooked in syrup till tender.