THREE DELICIOUS SWEETS

Shannon News, 15 November 1927, Page 4

THREE DELICIOUS SWEETS

Almond Jelly.—One pint packet vanilla jelly, 31 gills hot water, i gill marsala; loz almonds. To blanch the almonds put them into a sauce pan; cover with cold water and bring to the boil; strain off the water and remove the skins; chop the almonds into rough pieces. Dissolve the jelly in the hot water and stir until, dissolved; the water should be just be low boiling point. When cool add the marsala. to it, and stiir well together; put into small custard glasses and sprinkle the tops with chopped almonds; put aside to sot; serve in the glasses. Orange meringue pudding. —Required: Four sponge cakes, two tablespoonsful of marmalade, two eggs, 4oz. of sugar, half a pint of milk. Slice the cakes, spread with marmalade and arrange in buttered pie-dish,, beat yolks only of eggs, add milk and strain over pudding; let stand half an hour and bake about 1-5 minutes in a moderate oven until set. Let cool a little. Whisk eggwhites very stiffly, softly stir in sugar and arrange in rocky heaps on the pudding. Slip back in a fairly quick oven for a few minutes, until tho meringue is much risen and slightly browned. Delicious also cold.

Coupe Greenbrier.—Take one cupful of preserved figs, their stems removed, and cut up fine. Stir them into one quart of vanilla ice cream pack again in ice and salt and when wanted fill glasses with the mixture arid decorate with a rosette of whipped cream.