Fruit Jellies for Dessert

Sun (Auckland), Volume I, Issue 304, 15 March 1928, Page 8

Fruit Jellies for Dessert

Light Dishes for Summer Meals One of the most dainty dishes at this time of the year is ordinary jelly served with fruit. It is both light and nourishing. Here are several recipes for fruit and jelly which may be new to Aucklanders, although they are very popular in warm countries. In making a jelly dessert an important thing to remember is that only the correct quantity of hot water should be used Orange Jelly.—One package orange jelly, one cup boiling water, one cup orange juice and water, two or three oranges, pulp, free from membrane, drained. Dissolve jelly into boiling water. To orange juice add enough water to make one cup. Add to jelly. Pour a small amount into mould. When firm add layer of orange, then layer of jelly. When firm add another layer of orange and so on to top. Serve plain or with whipped cream. Chocolate Sponge. -—• 11 squares (ljoz) butter chocolate melted, quarter cup sugar, four egg yolks, beaten slightly, 13 cups milk, scalded, one package strawberry jelly, shake of salt, shake of powdered cinnamon, half-teaspoon vanilla, four egg whites, beaten stiff. Cut chocolate in pieces; add half the sugar and melt over hot water. Stir to make smooth. Mix rest of sugar with beaten yolks. Pour scalding milk over this, stirring while pouring. Cook in double boiler to a smooth cram, stirring constantly. Add a little at a time to chocolate mixture and stir. Pour at once over jelly, place in pan of hot water and stir until dissolved. When jelly is cold and slightly thickened, add salt, cinnamon, and vanilla. Beat with rotary egg-beater until consistency of whipped cream. Fold in egg whites. Turn into moulds. Chill until firm. Serves six. Pineapple Bavarian Cream.—One package lemon jelly, one cup boiling water, one-eighth teaspoon salt, one cup grated pineapple, one cup canned pineapple juice, one cup heavy cream whipped, three tablespoons sugar. Dissolve jelly in boiling water. Cool and add pineapple juice and salt. When cold and slightly thickened, whip with rotary egg-heater until consistency of whipped cream. Fold in grated pineapple and sweetened cream. Pile lightly in stem glasses. Chill. Garnish with cherries or nuts. Serves eight. Golden Glow Salad. —One package lemon jelly, one cup boiling water, one cup canned pineapple juice, one tablespoon vinegar, one cup pineapple, diced, drained, one cup grated raw carrots, third cup pecans, cut fine, half teaspoon salt. Dissolve jelly in boiling water. Add pineapple juice. Chill. When slightly thickened, add vinegar, pineapple, carrots, pecans and salt. Turn into individual moulds. Chill until firm. Serve on lettuce with mayonnaise dressing. Serves six. Prune Perfection. —One package orange jelly, one pint boiling water, one lb. prunes, dried, one cup sugar.. Soak prunes over night in water to cover. Simmer at low heat until tender. Add sugar just before removing from fire. Drain prunes. Add water to prune juice to make one pint. Heat to boiling. Dissolve jelly in it. Cut prunes fine and remove pits. Reserve pits from one cup prunes, crack and save kernels. Pour boiling water over these to blanch them; cut fine. When jelly is cold add prune pulp and nuts. Mould and serve plain or with whipped cream. Serves eight. Coupe Santa Maria.—One package orange jelly, one pint boiling water, one tart apple cut fine, half cup grapes, halved, two peaches, cut fine, drained. Dissolve jelly in boiling water. Fill sherbert glasses half full with fruit. Pour over enough jelly to fill glasses two-thirds full. Chill until firm. Serve with custard sauce or with plain or whipped cream. Serves six. Apricot Whip.—Half lb. dried apricots, cooked and sweetened, one pint boiling apricot juice and water, one package orange jelly. Drain apricots, add water to juice to make a pint. Heat to boiling, and dissolve jelly* in it. When cold and slightly thickened, whip with rotary egg-beater until consistency of whipped cream. Put apricots through colander. Fold into jelly. Turn into mould. Chill until firm. Serve with custard or cream. Serves eight. Salad Supreme. —One package lemq»v jelly, one pint boiling water (less two tablespoons), two tablespoons vinegar, half teaspoon salt, shake of cayenne pepper, two cups cabbage, cut fine, one cup tart apple, cut fine, eight stuffed olives, cut fine. Dissolve jelly in boiling water. Add vinegar, salt and cayenne pepper. Chill. When slightly thickened, stir in cabbage, apples and

olives. Put into individual moulds. Chill until firm. Serve on lettuce with mayonnaise. Serves six. Prune and Raisin Jelly.-—One cup dried prunes, one cup seeded raisinsj one pint fruit juice and water, one package orange jelly, one orange, pulp free from membrane, drained. Soak prunes over night in water to cover. In morning, add raisins and cook until prunes are tender. Drain liquid, add orange juice and water to make one pint. Heat to boiling and dissolve jelly in it. When cold and slightly thickened, add prunes, cut fine. Cream Fig Pudding. —One package lemon jelly, li pints boiling water, one cup figs, one cup heavy cream, whipped. Dissolve jelly in a pint of the boiling water. Cook figs to a jam in double boiler with the remaining water. When jelly is cold and slightly thickened, beat with rotary egg-beater to consistency of whipped cream. Fold in whipped cream and figs. Turn into moulds. Chill until firm. Serves eight. Plum Pudding.—One package lemon jelly, one pint boiling water, salt, % cup raisins, cut fine, 3 cup walnuts, cut fine, S cup cooked prunes, cut fine, i cup citron peel, cut fine, % cup Grape-Nuts, i teaspoon cinnamon, J teaspoon cloves. Dissolve jelly in boiling water. Add salt to taste. When jqlly is slightly thickened, add fruits, nuts, Grape-Nuts, and spices. Turn into mould. Chill until firm. Serve with whipped cream flavoured with nutmeg or with pudding sauce. Serves eight.