DELICIOUS DESSERT

Wairarapa Times-Age, 4 February 1939, Page 10

DELICIOUS DESSERT

FOR INFORMAL PARTY. This dessert is a favourite in New York:— Peach Torte. Beat 6 egg whites until frothy, sprinkle with Few grains salt and { teaspoon cream of tartar and beat until stiff. Gradually beat in | cup sugar 2/3 teaspoon vanilla 1/3 teaspoon almond extract and 1 teaspoon vinegar. Fold in carefully 1 cup sugar, sprinkling over the top about 2 tablespoons at a time. Turn into a buttered round deep cake pan or in three layer cake pans and bake 1 hour or until firm at 300 degrees F. Invert the pan and let meringue cool. Remove from pan. From large torte remove a portion from the centre and reserve for top of dessert. Fill with Peach and Cherry Sherbet, place centre portion on top and serve at once. Put layers together with 1 Peach and Cherry Sherbet between. If desired, garnish with Whipped cream Sliced peaches and Pistachio nuts, chopped fine. Peach and Cherry Sherbet. Soak 1 teaspoon gelatin in 2 tablespoons cold water. Put in sauce-

pan | cup sugar with J cup peach syrup, boil 2 minutes, add soaked gelatin and stir until dis-

solved. Rub Canned peaches through a sieve to make 3 cup pulp. Add to syrup with Few grains salt 1 tablespoon orange juice and 2 tablespoons cherries cut fine. Pour into refrigerator tray and freeze until firm. Remove mixture to chil-

led bowl, add 1 unbeaten egg white and beat 1 minute or until fluffy. Return to tray and freeze until firm.