HINTS FOR THE HOUSEWIFE

Dominion, Volume 21, Issue 126, 25 February 1928, Page 18

HINTS FOR THE HOUSEWIFE

COLD SWEETS APPLE DELICE. Make a syrup of 2 to 4oz. of granulated sugar, a strip of lemon peel, 2 cloves and half a pint of water—the quantity of sugar must depend upon the sourness of the apples. Choose good cooking apples, all of a size, peel diem and stamp out the core with a cutter. Place in an earthenware cesserole with the strained syrup, cover and cook in the oven until the apples arcsoft but not broken. .Make 1 pint of strawberry jelly according to directions, but add the strained syrup instead of the full quantity of water. Place the apples in a deep glass dish. Fill the centres with melted apricot jam, and when cold cover with jelly which is just sufficiently liquid to pour. A shallow dish should be used for this sweet so that the apples are seen through the jelly. CHARTREUSE OF TANGERINE ORANGES. Line the top of a plain mould with jelly, and decorate with pistachio nuts; when set put in a ring of Tangerine orange sections freed from all pith, string and pips; then cover with some more melted jelly, and let this set. Put in another ring of oranges, but make the pieces turn the reverse way to the first ring, or the weight all pressing one way on the jelly may cause it to crack. Continue until the mould is full, finishing with a layer of jelly. TAPIOCA AND'CORNFLOUR MOULD Take Ijoz. of medium tapioca, wash it two or three times in cold water and mix it with loz. of cornflour; add to it half a pint of cold water, let it soak for half an hour or longer, then add one pint of milk and simmer quite gently in a double saucepan for half an hour, stirring until it thickens and occasionally afterwards. Clean and seed IJoz. of taisins and shred loz. of candied peel, add these, with sugar to taste. Rinse out a china mould in cold water and pour the mixture into it. It should be sufficiently stiff to turn out neatly, and yet be very creamy and moist in texture. If flavouring is used instead of the raisins and peel, allow about eight drops of lemon, vanilla or almond —I think vanilla is the best for this sweet. NEGRESSE EN CHEMISE. Grate 3oz. of chocolate and dissolve it over the fire in a double saucepan with a small piece of butter; add half a pint of milk gradually, and stir till it boils. Beat up the yolks of two eggs, add sugar to taste, then pour the choco-

late mixture on to them, return all to the fire, and stir till the mixture thickens. Take off the fire and whisk in the well beaten whites of the eggs; add a few drops of vanilla essence, and pour the mixture into a mould lined with sponge fingers as for a Charlotte Russe. When quite cold turn out and coat all round with whipped cream and scatter broken chocolate over. CHOCOLATE AND NUT SOUFFLE. Separate the whites and yolks o! three eggs, whisk the yolks with 2oz. ol castor sugar over a saucepan of boiling water over the fire until thickened like cream, but do not let them cook. Dissolve 2oz. of chocolate in half a gill of milk, and Joz. of gelatine in half a gill of hot water and let it cool, then strain both into the eggs and sugar, add also the strained juice of one and a half lemons and a little vanilla essence. Allow the chocolate, eggs and gelatine just to show signs of setting, then fold in half a pint of cream and the three egg whites, each beaten up separately, and lastly add loz.. of browned almonds. Pour into a prepared souffle dish and set on ice or in a cold place. Just before serving decorate with whipped cream by means of a bag ami pipe and garnish with silver dragees and small pieces of crystallised voilets. BURNT ALMOND CREAM. Line a mould with lemon jelly and garnish it with pieces of glace cherry and angelica (from which the sugar has been washed and the angelica then dried). Have ready a pint of custard powder custard and mix into it 3loz. of castor sugar and half a pint of cream which has "been slightly whipped (if .whipped too stiff it clots). Then strain into it -Joz. of gelatine melted in three tablespoonsful of hot water. Last of all add Jib. of almonds blanched and baked in the oven until dry, and golden and then crush fairly fine. Put this filling carefully into the mould so as not to disturb the’garnish. When set, turn out and garnish with chopped jelly. If vou cannot allow half a pint of cream, you mav use up to half the quantity of condensed milk, but the result will not be as good. JELLIED COMPOTE OF FIGS. To one pint of Chivers’ Raspberry Jellv allow ilb of figs of good quality. Look these over, wash and dry them and stew them with a little water, sugar, and lemon peel until soft but not bioken. Take out the fruit and let it cool (set aside the syrup to use in some other dish), make an opening in each fig and stuff with chopped glace cherries and nuts or with some dice of tinned pine and press together again. Airange in a glass dish and pour over the jelly, which you have made according to the directions on the packet, am! leave to set. If you have cream, decorate with whipped’ cream and hand some sponge or cats’ tongue or almond biscuits. Variations of this dish are made with stuffed prunes and lemon jelly cr a combination of prunes and figs and a more elaborate dish consists of the jellied fruits moulded in a ring mould. When served the centre is filled with whipped cream and finely chopped jelly is arranged round.