TINNED DELIGHTS

Wairarapa Times-Age, 24 August 1939, Page 10

TINNED DELIGHTS

SOME TASTY MEALS. For hasty tasty dishes try the following: — Individual Fruit Salads. Take tinned fruits, such as pears, pineapple, apricots, peaches, etc., glace cherries, almonds, angelica, bananas, oranges, and cochineal. Drain the syrup from any of the tinned fruit you may be using, and mix together. Then strain and colour with a few drops of cochineal. If the syrup is thin it can be boiled for a few minutes with a little extra sugar to thicken it. Blanch a few almonds, peel and thinly slice one or two bananas, and divide some oranges into quarters. Arrange a pear on a slice of pineapple with a stalk of angelica, or a peach on a slice of pineapple with cherries and almonds round, or some apricots, orange quarters, and banana slices in rings. There are, of course, various other ways of arranging the different fruits. Grapes and apples can also be introduced. Pour a little syrup round each plate of salad and serve with cream. Pineapple Delight. Take 1 large tin pineapple slices, |oz. shelled walnuts, 3 dessertspoonfuls cornflour, castor sugar, -loz. butter. Drain the syrup from the pineapple, put one slice aside for decoration, and the rest through a mincer. Mix the cornflour to a smooth paste with a small quantity of the syrup. Put the remainder of the syrup into a saucepan with the butter and minced pineapple. There should be about one pint and a quarter altogether. If necessary make up with a little water. Heat this, then stir on to the cornflour. Return to the pan and bring to the boil, keeping it well stirred; chop up the walnuts and add, with sugar to taste, and boil gently for a few minutes to cook the cornflour. Turn into a wet mould. When set, turn out, and serve with half a slice of pineapple on each side. The amount of sugar required depends entirely on the sweetness of the pineapple. Usually about one tablespoonful is sufficient. Pineapple Cream Slices. Take 1 small tin pineapple slices, few glace cherries, cream, castor sugar, and vanilla. Put slices of pineapple each on a small plate. Whisk the cream until it stiffens, then sweeten and flavour it to taste. Put it into an icing-bag with a rose tube fixed in the end, and force some cream round each slice of pineapple and a little in the centre. Stick a cherry in the centre and serve, with the syrup, in a sauceboat.