TRY THESE RECIPES

Wairarapa Times-Age, 26 August 1938, Page 8

TRY THESE RECIPES

J Macaroon Tarts. : Puff pastry, jam. Mixture: 7oz cas--1 tor sugar, 4oz ground almonds, 1 tablespoon ground rice, 2 eggs" (’whites ! only), cloudy vanilla food flavouring - to flavour, water. Mix ground al- ‘ monds, ground rice, sugar. Add stiffly ! beaten whites of eggs and flavouring and sufficient water to make a stiff paste. Line patty tins with the pastry; place a little jam in each; cover with the mixture; brush over with water; oake in a quick oven 20 minutes. Apple Fritters. When making apple fritters, cut the fruit into thin slices, so that it will cook through. Remove the core and put the pieces of apple into a flat dish. Sprinkle with cooking sherry, brandy or rum, if liked, and leave to stand for a time, then drain well. The batter is best prepared in advance. Put 4oz flour into a basin with a pinch of salt and a level tablespoon of sugar. Beat in enough warm water to make a thick paste, their stir in 1 tablespoon salad oil. Just before using, lightly fold in the whisked white of 1 egg. Coat the pieces of apple in the batter, and fry in hot fat until golden brown. Drain and serve at once on lace paper. Dredge with fine sugar before serving. Sponge Souffle. 4 eggs, 4oz sugar, juice of 1 lemon, 3 teaspoons gelatine, 1 eggspoonful cloudy rum food flavouring. Beat sugar and egg yolks. Dissolve gelatine in a little hot water; add lemon juice and flavouring. Stir all'together and when beginning to thicken, mix into the stiffly beaten whites of eggs. Put into a mould to set.