SOME DAINTY SWEETS

Sun (Auckland), Volume 1, Issue 83, 29 June 1927, Page 5

SOME DAINTY SWEETS

BY ROSAMUND Mayfield Cream. —Make a jelly from a one-pint table jelly using rather less water than directed. While it is hot stir in one pint of custard. Mix well. Pour into a glass dish and when cold decorate with whipped cream and cherries. Lemon Sponge. —To one pint of boiling water add the juice and grated rind of a lemon, two tablespoonfuls of sugar, and two tablespoonfuls of cornflour, which has been mixed smoothly with a little cold water, taken from the pint. Stir till it boils, then remove from the fire and beat in the whipped whites of two eggs, pour into a mould to set. If liked, a custard can be made with the two yolks of the eggs, one pint of milk, one teaspoonful of cornflour, a pinch of salt and sugar to taste. This can be either poured round the mould when turned out, or handed with it. Pineapple Pudding (Baked). —Melt two ounces of margarine in a saucepan. Stir in two ounces of flour, then half a pint of milk, two ounces of sugar and the syrup from a small tin of pineapple. Mix well and cool for a little, then beat in the yolks of one or two eggs and the pineapple chopped up. Bake in a greased pie-dish for half an hour. Put the whites of the eggs whisked to a stiff froth on top and just brown in the oven. This pudding can be served hot or cold.

Crimson Shape. —Boil in one and ahalf pints of water, one and a-half pounds of any red fruit, such as raspberries, currants, blackberries, and let them continue to boil until there are one and a-half pints of juice. Put through a sieve. Mix four dessertspoonfuls of cornflour and three ounces of sugar with a little cold water and stir it into the liquid when boiling. Boil from five to 10 minutes, then turn into a wet mould and serve cold.

Economical Sponge Pudding.—Mix together one teacupful of fine flour, half a teacupful of castor sugar, one tablespoonful of butter, then add half a teacupful of milk and one egg, blend and beat well for 10 minutes. Fill a buttered mould three-parts full and bake in a moderate oven for 20 minutes. This most useful standby may be varied by flavouring with chocolate and decorating with almonds. Or it may be baked in a ring mould and filled with stewed fruit, or served with whipped cream or custard. It may also be baked in small moulds and served with a variety of sauces.