COLD SWEETS

Dominion, Volume 28, Issue 84, 3 January 1935, Page 4

COLD SWEETS

Recipes For Parties Brown Bread Cream. Mix four ounces of butter with two ounces of castor sugar to a cream, then add the yolks of four eggs one at a time. Soak two ounces of brown bread in a little claret, rub through a sieve and add to the other ingredients. Next add two ounces of pounded almonds and half a tablespoonful of chopped glace cherries, and lastly a pinch of cinnamon. Mix well together and fold in the beaten egg whites. Steam slowly in hot water and serve cold turned out iu a silver dish.

Burnt Cream. This is made with cream, but a cheaper variety can be made with milk. Beat the yoks of four eggs, add a piut of milk (or cream) which has- been brought to the boil, then return to saucepan and boil up again. Pour into a shallow dish and let it cool. When cold, cover quickly witli castor sugar and brown under the grill or with a salamander.

Coffee Souffle. Make three-quarters of a pint of strong coffee, add a gill of milk, two ounces of sugar and half an ounce of gelatine into a double saucepan. Beat up three egg yolks, add two ounces of sugar and a pinch of salt and add to the coffee. When the coffee mixture thickens (but do not allow it to boll) remove from the fire and flavour with vanilla before folding in the whipped egg whites. Pour into a wet mould and serve cold —with cream, if possible.

Chocolate Cream. Dissolve two ounces of cocoa in half a pint of milk, stir the yolks of two eggs with four ounces of castor sugar until white, and when the cocoa has boiled add very slowly, so that they do not curdle. Return to the fire and stir until thickens (but do not allow it to boil). Flavour with vanilla. Place some ratafia biscuits at the bottom of a dish, pour the cream over, and when cold decorate with whipped cream and glace cherries.

Macaroon Souffle. Bring half a piut of milk to the boil, in which are the rind of half a lemon and an ounce of sugar. When it boils remove the lemon peel and add eight crushed macaroons. Cook for a few minutes, then add the yolks of three eggs, well beaten, and cook until it thickens, but do not let it boil. Then add half an ounce of melted gelatine and fold in the whipped egg whites. Place in a dish and, when cold, decorate with small pieces of crystallised fruits arranged to look like a wreath round the dish. Wine Jelly.

Soak an ounce of gelatine in cold water, then dissolve in three-quarters of a pint of boiling water. Add half a pound of sugar, half a pint -of sherry, four tablespoonfuls of orange juice, three tablespoonfuls of lemon juice and strain into a wet mould.