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Gisborne Herald, Volume LXVI, Issue 20042, 14 September 1939, Page 13

HOME SCIENCE SERVICE

FOR WARMER DAYS COLD SWEETS DISHES BANANA GATEAU (i ripe bananas 2 cups milk 1 cup sugar Juice and grated rind of one lemon 2 level tablespoons cornflour. Bring the milk to the boil and pour over sugar. Mix Cornflour smooth with lemon juice and grated rind and stir into boiling milk. Take off the stove and add three mashed bananas. Beat a little to make it light and smooth. Pour into a glass dish and place the .other three bananas on top cut lengthwise. This is sufficient for six persons. APPLE FOAM Stew four apples in one pint of water and sugar to taste. Set one red jelly with the juice drained off the apples and made up to the amount stated on the packet. When the jelly is about set stir in the apples and one egg-white, stiffly beaten, and whip all together. Finally put in a glass dish to set. It is much improved when covered with whipped cream, sliced bananas and grated chocolate. CHOCOLATE SANDWICH BLANCMANGE 4 oz. cornflour 1 oz. cocoa 1 qt. milk 4 oz. sugar 1 teaspoon vanilla Pinch stilt. Divide the cornflour and sugar into two equal portions and place 2oz. of each into separate basins. Mix and in one basin add cocoa. Moisten tbe contents of both basins with a little cold water, boil the milk and pour half into each basin. Pour into separate saucepans, and boil for three •ninut.es. Add vanilla to each. Wet the mould with cold water. Pour in 'ay erst of blancmange from each pan alternately. When set turn out. PRUNE WHIP 3 cup hot prune juice } cup cooled prune pulp 1 tablespoon gelatine 2 egg whites d cup cold water 2 tablespoons lemon juice & cup sugar d cup chopped nuts

(By Margaret Ambridge)

Pour the cold water over the gelatine, .sugar and salt. Add hot prune juice and stir until dissolved, add prune pulp and lemon juice and chopped nu.s. Then put to cool. When the mixture starts to thicken add egg whites, stilfly beaten, and stir in, then put all in a wet mould and set to cool. When set turn out and serve with whipped cream. TAPIOCA CREAM 2 07.. tapioca •j pint milk Rind of one lemon 2 tablespoons sugar Yolks of two eggs pint cream. Soak the tapioca in cold milk for two hours, then add the lemon rind and boil until the grains are quite clear. Add .sugar. Beat the egg yolks and pour them over the tapioca. Stir occasionally until cold. Put some jam at the bottom of a _glass dish, and pour over the tapioca. Whip the cream, flavour with lemon and sugar, and spread roughly on top. APRICOT VELVET 2 dessertspoons gelatine 1 tin apricots } cup hot water Juice of one lemon 2 egg-whites 2 tablespoons sugar Dissolve the gelatine in hot water, add sugar and, stir until dissolved. Rub the apricots through a fine sieve, keeping six pieces for decorating the dish. Add lemon juice and dissolved gelatine. Add water if needed to make up to one pint. As the jelly thickens add stifl'ly-beaten egg-whites and pile in a glass dish. Decorate with whipped cream and apricot halves and serve with custard made from eggyolks. LEMON SAGO 2 tablespoons sago 2 cups cold water 2 tablespoons brown sugar Grated rind and juice of one lemon 1 dessertspoon treacle Pinch of salt Bring the water to the boil and put in sago, stirring at first. Boil gently for 10 minutes, then add sugar, lemon rind and juice, and boil until the sago is clear. Add the treacle last. Pour into a dish and set to cool. Serve with custard or fruit.