“DRESSED UP”

Wairarapa Times-Age, 2 August 1938, Page 8

“DRESSED UP”

FOR THEIR DESSERT COURSE CITRUS FRUIT. IDEAS Here are some new ideas for those who like citrus fruit “dressed up” for their dessert course. Orange Charlotte Russe. Take Goz sponge fingers, J packet lemon jelly, 1 orange. For the filling: Take 2 oranges, loz gelatine, 2 eggs, 5-pint milk, 2oz sugar, 1 gill cream. Peel one orange, divide into sections, and remove the pith. Dissolve the jelly in half a pint of hot water. Rinse a cake-tin in cold water and pour in enough jelly to cover the bottom. Let it set, and lay on it a circle of orange sections, with three in the middle. Pour on a few spoonfuls of jelly to keep the orange in place, and let it set, then pour on the rest of the jelly. Cut the sides of the biscuits straight and make them all the same length. When the jelly is firm, arrange the biscuits standing in it side by side all round the tin. To make the filling, grate the rind of one orange and put it in a double saucepan with the eggs and sugar. Whisk with an egg-whisk and add the milk. Stir the custard till it is thick enough to coat the back of the spoon. Let the custard stand where it will keep warm. Squeeze the juice from the oranges on to the gelatine and add half a gill of cold water. Dissolve the gelatine slowly over a low gas, stirring all the time, and when cool strain it into the custard. Whip the cream and add it to the mixture when quite cold. Stir as it cools, and when it thickens (but not before) pour it into the prepared tin. When set, dip for a moment into hot water to loosen the jelly from the tin. Place a dish on top, turn upside down, and shake very gently. Pineapple Buns,

4oz butter; 3oz sugar, half-teaspoon Cloudy Pineapple Food Flavouring; 2 eggs, soz flour; half-teaspoon baking powder, 2oz chopped pineapple. Cream butter and sugar; add essence; add beaten eggs alternately with sifted flour and baking powder. Lastly add pineapple. Bake in small patty tins for 15 minutes. Regulo, No 5. Ice when cold. Orange Mould. Take 1| level tablespoonsful cornflour, 3 large, sweet oranges, loz sugar, a pint water. Squeeze all the juice from two of the oranges and peel the other, dividing it into sections and removing the pith. Mix cornflour and sugar smoothly with the orange juice. Boil the water and pour it on the mixed conflour, stirring well. Pour back into the pan and boil fof 10 minutes, stirring all the time. Rinse a half-pint mould or basin in cold water and pour in the mixture. When cold and set, turn out carefully and decorate with orange sections. Sufficient for two persons. Orange Sponge Custard. Take 1 tablespoonful butter, J-cupful sugar, 1 tablespoonful self-raising flour, juice 2 oranges, rind of one, 1J cupsful milk, 2 eggs. Cream the butter and sugar, add the flour, orange rind (grated), and juice, and mix well. Add the milk, mix well again, and stir in the beaten egg-yolks. Whip the egg-whites to a very stiff froth and fold in last mixing lightly. Pour into a- fireproof dish-and bake as ordinary custard, standing in a dish of water. It will cook with a firm, light, spongy top and a creamy custard underneath.