Two New Sweets for Summer

Sun (Auckland), Volume I, Issue 298, 8 March 1928, Page 8

Two New Sweets for Summer

Recipes for Moonshine’ A delightful dessert to serve at informal suppers, and such-like functions during this hot weather, is called “Moonshine.” Recipe is as follows:—4 tablespoons powdered gelatine, i pint cold water, 1 cup orange juice, 1 cup sugar, 1 pint boiling water, juice of 2 lemons, whites of 2 | eggs. | Soak the gelatine in the cold water; add sugar and boiling water till disj solved; strain and cool. Add vanilla jto taste and fruit juices. Strain again | into a bowl and beat until white. Then beat in the stiffly-beaten whites of eggs. Pour -into glass dish or ! mould and chill overnight. Another dish that is very similar to

the above, and yet is a pleasant change, is made as follows:—1 cup sugar, 1 cup cold water, 1 cup icing sugar, 3 dessertspoons of powdered gelatine, desiccated coconut, essence of vanilla. Soak the gelatine in the cup of cold water and place in a saucepan, adding the sugar, and boil for 8 minutes. Allow to cool, then add the icing sugar and essence of vanilla and whisk till white and thick. Wet a plate and pour the mixture in. When set, cut into squares and roll in the desiccated coconut.