This Week’s Recipe

Bay of Plenty Beacon, Volume 13, Issue 43, 19 January 1949, Page 3

This Week’s Recipe

For the hot weather cold sweets are more acceptable on the familytable. In' the following recipe stewed fruit of any 1 variety may be used. Fruit Whips. ITruit whips are made with egg whites with or without gelatine. If the weather is very warm and there is no refrigerator, the recipe using gelatine will be more successful. Soft fruit may be mashed and used raw; apples and other fruits can be grated or stewed. The addition of some lemon juice or grated rind brings out the flavour of the other fruits.

For fresh soft fruit use the whites of 2 eggs, 1 cup of sugar, and 1 \ cups of mashed fruit. Beat the whites with the sugar until they are very stiff, fold in the mashed fruit, and pile the sweet into a glass bowl or small individual dishes. For stewed fruit use 1 tablespoon of gelatine, \ cup of cold water, 2 cups of cooked fruit.pulp and juice, 2 egg whites, l to 1 cup of sugar, depending on the tartness of the fruit.

Soak the gelatine in the cold water, pour on 1 cup of hot fruit juice to dissolve it, and set the jelly aside to cool and thicken. Whip the whites until they are stiff, add 1 to 2 tablespoons of sugar, and beat them again. Beat the cooled gelatine mixture until it is frothy, add the fruit pulp, beat' again, then combine the egg and fruit mixtures. Serve whips with thin custard made with the yolks of the eggs.