DIET FOR WARM DAYS

Wairarapa Times-Age, 14 December 1938, Page 20 (Supplement)

DIET FOR WARM DAYS

Fruit On The Menu

As the days grow warmer, tastes incline more and more to a diet in which fruit plays a prominent part. It is, of course;-a- sound instinct, because in hot weather people definitely need more fruit and fresh vegetables and less meat and heating food, both in the interests of health, and to a woman, the equally important ones of beauty. Most people prefer their fruit for dessert, but if you are one of those people who dislike sweets and revel in savouries, experiment with salads and introduce oranges and pineapple and apples into these as the Americans do

I with such signal success; or else take plenty of fruit drinks. Here are a few suggestions:— Orange and Celery Salad. Head celery, 4 oranges, dressing, lettuce leaves. Cut sticks of oglery into half slices. Cut oranges (after peeling and removing all pith) into Jin cubes. Moisten witn dressing. Serve in a mound in a nest of lettuce leaves. Pineapple- Pudding. Boil J pint of milk and 3oz of butter, sweeten with 3oz of sugar. When rising, | stir in 4oz of self-raising flour and beat . constantly until it is smooth and leaves the sides of the saucepan. Turn into a basin and mix in 2 egg-yolks and a large cup of pineapple, cut small, and some juice. Add the egg-whites beaten stiff,- and put in a buttered basin. Steam threequarters of an hour, then turn out to serve. Orange Baskets. Halved oranges, filled with orange cream, are very decorative and appetising. The ingredients required for four large oranges are: 2 eggs, grated orange, peel, nearly loz cornflour and 3oz sugar. Cut a slice off the top of each orange and remove the pulp with the help of a spoon, then put through a sieve in order to obtain the pure juice. Lightly stir the yolks of the eggs with the sugar until well mixed and,

while still stirring, gradually add the orange juice and peel and finally the cornflour,., made into a paste with a little water. Stir over boiling water till the mixture is thoroughly cooked, but do not boil. When cool, fold in the white of eggs, stiffly beaten. In the meantime scallop the edge of the oranges with a pair of scissors, and then fill with the cream. Decorate with strips of orange made from the tops which were cut off in the first place. Banana Cream. Peel six bananas and mash them to a pulp, adding 2oz of white sugar; add

a gill of whipped cream and a gill of milk. Mix very well, and then stir in loz of melted gelatine. Put into a mould and turn out when set. Granefruit and Egg Mayonnaise. Take 4 hard-boiled eggs, 2 grapefruit, lettuce, tomatoes, cress, mayonnaise sauce. Remove the shells and divide the eggs into quarters lengthwise. Arrange these on lettuce leaves. Between the egg portions place sections of grapefruit. from which the skin and pith have been removed. Add mayonnaise sauce and garnish with tomato and cress. Allow one half grapefruit for each person. „

Meringue Nests.

Four egg whites (beaten stiff and dry); 1 cup castor sugar; half teaspoon white vinegar or lemon juice; quarter teaspoon Cloudy Rose food flavouring; few drops red colouring. Add sugar to egg whites and vinegar drop by drop. Fold in flavouring and colouring. Place on wet waxed paper a small spoonful of the mixture and spread with a knife to form bottom to the nest. Then with a pastry tube add layer on layer ■until the desired height is obtained. Bake in a very slow oven Until dry but not browhed. Fill with fresh stratvber*

ries and whipped cream. A delicious sweet for parties. Delicious Summer Sherbert. Boz white sugar (powdered); 4oz tartaric acid; 4oz carbonate of soda; 30 drops Cloudy food flavouring (raspberry, orange, lemon or other fruit flavour, according to taste). Thoroughly mix ingredients; bottle and cork tightly. USe a small teasjJoonful to on,* glass of Water.