SUMMERTIME SWEETS

Wairarapa Times-Age, 2 December 1938, Page 8

SUMMERTIME SWEETS

Grapefruit Banana. Take 2 grapefruit, 4 bananas, glace Cherries, desiccated coconut, castor sugar.

Peel the bananas and mash to a fine pulp. Cut the grapefruit into halves (across the sections;, remove the centre pith and pips. Then loosen the fruit from the rind and pith by cutting it all round the edge. Now cut between each section. Turn all the grapefruit pulp and juice into a bowl (byt not the skin) and mash up; then mix with the banana pulp and dredge with castor sugar. Remove the remaining skin from inside the grapefruit rinds, then serve the prepared pulp in the latter, and sprinkle with a little desiccated coconut. Arrange a glace cherry in the centre.

Grapefruit Mousse. Take 2 grapefruit, J gill milk, Jo2 leaf gelatine, J gill water, 5 dessertspoonfuls castor sugar, a few crystallised violet or rose leaves, 1 egg.

Cut the grapefruit into halves crosswise, then remove the pulp and rub it through a sieve. The best way to loosen the pulp is first to remove the centre pith and pips, then cut round the side of the pulp to loosen it from the rind, and again through each section. Separate the egg. Beat up the yolk and mix with the milk, and cook in a double boiler till it thickens. When cold, add it to the grapefruit pulp with the sugar. Dissolve the gelatine in a saucepan with the water and strain in. Mix together, then leave until beginning to set. Then fold in the stiffly-beaten egg-white. Turn into the grapefruit rinds, and, just before serving, decorate with some crushed crystallised violets or rose leaves. Allow half a grapefruit for each person. Grapefruit Variations. Grapefruit: allow half for each person, sugar, a little wine if liked, ice. (I.) Cut each grapefruit in half. Lo jSeh the pulp round the edge and Cut along each section. Put a cherry in the middle and serve with sifted Sugar. (II.) Cut each grapefruit open. Remove the pulp from each half, leaving the skin in the form of a basket. Remove the pith and seed from the pulp. Mix the pulp with sugar and wine to taste. Fill up the baskets with the pT'p and serve very cold. (III.) Pare the grapefruit like an orange. Remove the skin from each section. If these are large, halve each piece. Pile in individual glasses. Sprinkle with sugar. Add a cherry for decoration on each glass. Hawaiian Grapefruit. Grapefruit as required, crushed pineapple, castor sugar. Wash, dry, and cut the grapefruit in halves crosswise. Remove seeds and cut out pithy centres of grapefruit. Loosen each section by cutting, with a sharp knife along membrane and skin. Sprinkle castor sugar over prepared grapefruit halves and fill centres with crushed frineapple. Arrange grapefruit halves on individual plates: mhill and Serve.