SOME JELLY DESSERTS FOR SUMMER.

Taranaki Central Press, Volume IV, Issue 325, 5 January 1937, Page 2

SOME JELLY DESSERTS FOR SUMMER.

POPULAR DISHES FOR THE HOT WEATHER ARE EASILY MADE.

Jelly is a popular dessert in these hot summer days. Here. then, are some attractive dishes easy to prepare and both attractive and appetising. In preparing them, be sure to follow the directions carefully. Always rinse the moulds with cold I water before pouring jelly in and then the jelly will turn oub better and retain its shape. Before whipping the jelly be sure to see that it is quite cool and if you have difficulty in turning it out stand the mould in hot waiter for a second or two. APPLES IN RED JELLY. Peel and core and leave whole six apples, stick with cloves; bring two tablespoons of sugar and one pint of water to the boil, add a fetw drops of cochineal, put apples in and simmer tni tender, then remove and strain syrup. Dissolve a packet of red currant jelly crystals in small teacup of cold water, then add sufficient hot syrup from apples to make a pint. Pour over apples in a glass bowl and Isave till set. Serve with vanilla custard. APRICOT MOULD. One packet lemon jelly crystals, i cup sugar, water, 1 cup dried apricots. Soak apricots overnight, then cook with 2 cups water and sugar till done. Strain and place apricots in a mould which has been rinsed in cold water. Dissolve jelly, crystals in apricot syrup, add enough boiling water to make a pint. Leave till cool, beat with egg beater tor IQ minutes, then pour over apricots and leave to set. Serve with custard. BANANA CREAM. Mash three large bananas, whip in one cup cream beaten to a stiff froth. Make' s jelly using a packet of lemon jelly crystals. When cold but not set; stir Ih the cream mixture, pour into a basin or mould and put in a Cool place to set. Serve with whipped cream or strawberry jam. CHERRY CREAM. One packet cherry jelly crystals, 1 pint milk, 3 eggs. Dissolve jelly crystals in milk and place over stove, when warm add the beaten yolks of eggs. Stir wail almost to boiling point (must not boil), add the whites of eggs beaten stiff. Stir well and pour into wet mould. GREENGAGE MARSHMALLOW PUDDING. Dissolve a packet of Greengage jelly crystals in one cup of cold ■water and let stand for 10 minutes, kdd ■one cup of boiling water and leave till cool. Beat the whites of three e£gs very stiff with % teaspoon crbam of tartar, add jelly slowly and beat until 'it thickens. Pile on glass dish and serve with cuatard.

JELLY FOAM. Make up js packet of jelly crystals (any flavour). When about half set, whip briskly till foamy, then put aside to set. Serve with custard or whipped cream. PASSION FRUIT CREAM. Dissolve one packet of lemon jelly crystals in a cup of cold water for 5 minutes, then add a cup of boiling water and leave till nearly cold. Beat whites of two eggs and add to mixture, beating well. Stir in juice and pulp of eight passion fruit and beat till spongy. Pile in a glass dish and serve with cream or custard. PEACH SOUFFLE. One breakfast cup peaches which have been put through a sieve or solander, 1 packet jelly crystals (peach or nectarine flavour), 1 teaspoon lemon juice, 1 cup cream. Soak jelly crystals in £ teacup of cold water for J an hour and heat with sieved peaches until dissolved, add lemon juice and leave until nearly cold. Whip cream, add to mixture beating well, and leave to set in mould. PINEAPPLE SNOW. One small tin pineapple cubes, one packet pineapple jelly crystals, whites of two eggs. Pour sufficient hot water over crystals to dissolve them (about one cup), make up to a pint with the pineapple juice. When nearly set whip whites of eggs and add to jelly, put into a large mixing bowl and whip 10 minutes. Pour over cubes and put away in cool place to set. Sufficient for eight perI sons. ORANGE SNOW. Make up two separate jellies, using one packet of each of orange and raspberry jelly crystals. When orange is nearly set whip whites of two eggs to a stiff froth, add to jelly and whip for about 10 minutes till light ant} feathery. Put away in dish in cool place to set. Decorate with the raspberry jelly and serve. PINEAPPLE TRIFLE. I One small tin pineapple, i cup cream, J sponge sandwich, 1 packet jelly crystals, pineapple flavour, i pint custard made with vanilla custard powder. Place sponge cake in a glass dish. Make jelly, using pineapple juice, and make up to a pint of liquid with hot water. Pour over and leave till set. Cut up pineapple, put on top and pour custard over. Decorate with whipped cream and cherries or a few cryaMs from a raspberry jelly packet.