SUCCULENT SUGGESTIONS

Wairarapa Times-Age, 1 March 1939, Page 8

SUCCULENT SUGGESTIONS

Peach Meringues. Take 4 large ripe peaches, 8 shortbread biscuits,’ 1 egg white, 1 tablespoonful castor sugar, jam. Peel the peaches, cut in half, and •remove the stones, jsCook in a small, quantity of water, with sugar to taste. Drain the peaches from the syrup, and place one half on each biscuit, cut side upwards. Whisk the egg white to a- stiff froth, then fold in the castor sugar. Put the meringue into a forcing bag, with a rose tube fixed in the bottom of it, and force it out to form a border all round each peach. Put in a cool oven to set, and slightly brown the meringue, and when cold serve with a little jam on top of each peach. Russian Peach Crearn. Take 1 tablespoonful gelatine, quarter cupful cold water, 1 cupful scalded milk, 3 eggs (separated), one-third' cupful sugar, 1 teaspoonful vanilla essence, J cupful crushed peach pulp, | cupful whipped cream, 1 tablespoonful lemon juice. Soften the gelatine in cold water for five minutes; add milk. Mix egg yolks and sugar,'add gelatine mixture and cook over hot water for five minutes, stirring all the time-until sugar is dissolved. Cool and leave until slightly thickened. Add vanilla, lemon juice, peach ptilp, and whipped cream. Beat the egg whites to a stiff froth, and fold in gently. Turn into a fanes mould to set.