rts With Delicate your Of Feijoas

Press, Volume C, Issue 29503, 3 May 1961, Page 3

rts With Delicate your Of Feijoas

By

“ELIZABETH”

[he end of summer no longer means that the fruit through the winter we have fruits in equal variety, the last of the stone fruits disappeared before natoes, delicately flavoured feijoas and Chinese i are both decorative and delicious, are in.

“ Feijoa Shortcake > Meringue e Feijoas, which are in seaf son now, make a delicious change of sweet Merely L scooped and sugared they • have their devoted adherents. But they are more versatile than that. and feijoa jams and jellies are popular. They also provide inspiration for a host of hot swee's. Here a cinnamon flavces oured shortcake with a sugar crackled top has a niching of meringue and a filling of feijoas. Save a little cream to go with this i ue for it deserves a fuss. Ingredients: Boz flour H teaspoons cinnamon pl e J teaspoon salt U p 1 teaspoon baking powder wo 4oz butter o _ 2oz sugar ° d 1 egg yolk se . lib teijoas :ed 1 dessertspoon butter . 2 tablespoons sugar ' Topping: a little milk and sugar. . 01 1 egg white a F: 2oz sugar. a “ Method: Sift flour, cinnate<i mon, salt and baking powder “?■ into a bowl.' Add sugar and ttu rub in butter. Add egg yolk and work together into a ter paste. Divide in half and the roll to two thin rounds. Line the a pie plate with one. Peel er- feijoas thinly and slice over. I Sprinkle with sugar and chop a dessertspoon of butter over. Cover with other half pastry and neaten the edge. Brush over with milk and sprinkle , with sugar. Bake about half an hour in a moderate oven. Whisk egg white until stiff, i whisk in 2oz of sugar and a I small pinch of salt. Spoon into a swirled niching round the edge and return to a moderate oven until tinted gold.

Feijoa and Rhubarb Pie Here is a delicious new flavour for a pie and a new trick for baking it so that its puff pastry topping is neither soggy nor distorted, as is so often the fate of a fruit pie which goes into the oven looking perfect and on to the table looking a wreck. For this you require an ordinary funnel-shaped pie centre for preference, and a piece of aluminium foil and with them you can turn out a pie which really does look like a magazine illustration. Use fee trick for meat pies, too. Ingredients: lib rhubarb lib feijoas J cup water 1 cup sugar 11b puff pastry. Method: Wash and cut up rhubarb into a deep pie dish with a funnel centre. Peel and slice feijoas and mix with the rhubarb. Add a cup of sugar and half a cup of water. Cut a piece of aluminium foil about half an inch longer than the dish and slightly wider. Place over, poking the funnel through and smooth out to completely cover the fruit and edge of the dish. Roll pastry and cover the pie, neatening the edge and decorating round the funnel in the centre in the usual way, taking care not to stretch the pastry. Bake in a hot oven until the pastry is cooked, reducing heat to finish cooking the fruit. Lift the pastry by the foil corners, remove foil and lower pastry on again to serve. This is not a difficult feat. Serve the pie with cream. Meyer Bars This fruit based bar has a lemon honey filling and a topping of meringue, but there is a quick and easy trick to make that filling, for you merely brush the base with lemon juice. Ingredients: Boz butter Boz sugar 2 egg yolks 12oz flour 2 level teaspoons baking powder % teaspoon salt 4 dessertspoons lemon juice 2oz sultanas 2oz seedless raisins loz chopped cherries loz chopped ginger 2 egg whites 4oz sugar Method: Cream butter, sugar and egg yolks. Sift in flour, baking powder, and salt. Add fruit and work together. Divide in tw’o and press out into two buttered sponge roll trays. Sprinkle two dessertspoons lemon juice on each and spread with spatula or the back of a spoon to cover. Whisk egg whites with a pinch of salt until stiff. Whisk in sugar. Spread the meringue over the biscuits gently. Bake at 350 degrees about 45 minutes. Cut twice down the tin, then across into narrow bars, and allow to become cold in the tin before lifting out.