Summer Dishes

Sun (Auckland), Volume I, Issue 310, 22 March 1928, Page 9

Summer Dishes

Suggestions for Fruit and Dainty Sweets Passion Fruit Foam. —Take 1 dozen passion fruit, 1 cup of sugar, 2 cups of water, 2 eggs and 2 tablespoonfuls of cornflour or arrowroot. Put water and sugar on to boil, dissolve cornflour and add to boiling water and sugar. Have passion fruit scooped out into pie-dish, also have whites of eggs beaten to a stiff froth. Pour the boiling mixture over the passion fruit and beat in the stiffly beaten white of egg while it is hot. Mix all thoroughly together, and it will become light and foamy. Put aside to cool. Make a boiled custard with the yolks of the eggs. Banana Souffle. —Required: 4 bananas, 3 eggs, 1 lemon, 1 tablespoonful of sugar. Peel- and mash the bananas. Add the grated rind of the lemon and also the strained juice, the sugar and the yolks of the eggs. Add a pinch of salt to the whites and whisk them to a stiff froth. Fold this into the mixture lightly and turn into a dish greased with butter. Bake for 20 minutes in a moderate oven. It is important that the souffle is cooked slowly, otherwise it will rise too quickly and burn. Sprinkle with sugar and serve immediately it is taken from the oven.

Fig Custard. —Boil up 1 quart of milk. Blend 2 tablespoonfuls of cornflour and a pinch of salt with a little cold milk kept back from the art, pour on the boiling milk, add 2oz. of sugar, and boil gently while stirring for 15 minutes. Cool slightly, add the beaten yolks of 2 eggs, and cook for three minutes.

Meanwhile stew Jib. of cut-up figs in a gill of water with 2oz. of sugar and a tablespoonful of lemon juice.

Mix them with the cornflour, and turn the mixture into a glass or compote dish and chill. Just before serving pile on a meringue of the stiffly whipped whites of the eggs, sweetened and flavoured with vanilla. Dredge with castor sugar and serve. Chocolate Mould. Four heaping tablespoonfuls of grated sweet chocolate, one tablespoonful of sugar, one breakfastcupful of custard, half a cupful of boiling water, half a cupful of milk, one heaping tablespoonful of powdered gelatine, one cupful of whipped cream, and one teaspoonful of lemon juice. Dissolve the gelatine with the boiling water, remove from the fire, add the chocolate and mix together the custard, sugar and lemon juice, and fold in the whipped cream. Pour into wet ring mould. Turn out when set and fill the centre with whipped and sweetened cream flavoured with one teaspoonful of vanilla extract. Fruit and Nut Salad. —Take one large pineapple, Jib. shelled almonds, Jib. shelled filberts, 1 dozen cherries, lettuce, cream of mayonnaise dressing. Remove the rind and eyes from the pineapple, and cut the flesh into small pieces, rejecting the hard core. Blanch the nuts by pouring boiling water over them and allowing them to stand a few minutes, when the skins can be easily removed. Chop finely and add to the pineapple. Pile in little heaps on lettuce leaves, cover with the dressing and decorate with cherries.