Victoria University College

Manawatu Times, Volume 64, Issue 308, 30 December 1939, Page 11

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE DESSERTS FOR SUMMER MENUS Summer weather calls for simple ways of doing things. What housewife does not welcome suggestions that tell her : how to coax the family’s hut weather appetite and yet nourish them properly without spending long hours in her kitchen. Here is an idea: Instead of getting l flurried preparing a dessert while the meat and vegetables are cooking, make one of these cold desserts the night before or in the cool of the morning. (All measurements are level) Apricot Snowballs. —Soak 1 table- j spoon gelatine in i cup cold water. Add ’ i cup boiling water and 2 tablespoons lemon juice. Stir until dissolved. When beginning to set add 1 cup apricots which have been put through a sieve, i Stiffly beat 2 egg whites and fold into < the mixture. When set, unmould and 1 sprinkle with grated or desiccated coco- I nut. If necessary, sugar to sweeten may 1 be added to the boiling water and J gelatine mixture. 1 Applo Snow. —Ingredients; Whites of i 3 eggs, i cup apple pulp, powdered i sugar. Method: Peel and quarter and ] core four tart apples. Cook until soft 1 rub through a sieve—there should be : 5 cup apple pulp. Beat the egg whites * till stiff and then add the apple pulp, S sweetened to taste. Continue to beat < and then pile lightly on a glass dish 1 and served jvitli boiled custard made from the egg yolks. f 1 CaramcL Junket.— Ingredients: Milk < 1 cup, vanilla i teaspoon, sugar 2 table- < spoous, rennet i teaspoon or according j to directions given by manufacturers, i Method: Make caruracl by taking 2 tablespoons sugar, placiug in a small 1 saucepan and heating slowly till melted. ] Use a wooden spoon and stir occasionally. The colour of caramel should be a reddish brown. Add this caramel to the warm milk and allow it to dissolve. Add ] rennet and set aside to set. Apricot Cream.—Soak 1 tablespoon f gelatine in Icup cold water and heat, i ■ Add 1 cup apricot pulp and i cup sugar. ] Heat until dissolved. Add 2 tablespoons ' : lomon juice. Chill and when beginning to .thicken, add 1 cup whipped cream, i Mould and set. For those of you who have refrigera- ' tors, here is an excellent ice-cream ■ recipe. Be especially careful with your i measurements. See that each table- ; spoon of sugar is levelled off with the .back of. a .knife-and that you have ai 1

full breakfast cup of cream. The ice cream is best served with fruit or a fruit sauce. It may be placed between layers of sponge cake and served with fruit. A strawberry mousse may be made by adding 1 cup crushed strawberries and au extra 2 tablespoous of sugar to tho recipe, or a peach mousse may be prepared by adding 1 cup peach - pulp and an extra tablespoon of sugar to the recipe. In the same way a cherry mousse is made using the basic recipe and 1 cup pitted cherries and an extra 2 tablespoons sugar. Let the pitted cherries stand with the sugar in order to extract the juice, then pour off the juice and chop the cherries. Fold the cherry juice and pulp to the whipped cream. Prune and apricot mousse are other variations. Vanilla Meringue lee Cream (basic recipe).— Ingredients: 2 egg whites, i teaspoon salt, i cup sugar (4 level tablespoons), 7 cup whipping cream (4 pint), $ teaspoon vanilla. Method: Beat the egg whites and salt until stiff but not dry. A whisk or knife is better than a rotary beater as more air can be incorporated into the whites. Add the sugar and beat to a smooth and stiff meringue. Whip the j I cream until light and fluffy but not' i buttery. Fold the cream and manilla' 1 into the meringue. Pour into a freezing tray. Freeze four to six hours without stirring. A raw beaten egg yolk may be folded into the mixture to supply a litle more colour. Tho flavour of the egg cannot be defected. Half a teaspoon of gelatine dissolved in I tablespoon hot water and added to tho whipped cream will improve the texture. i This recipe makes 6 liali-cup servings.