THE SUMMER MENU

Wairarapa Times-Age, 20 December 1939, Page 10

THE SUMMER MENU

FRUIT DESERTS AND ICED PUDDINGS. SOME ESSENTIAL RECIPES. Fruit desserts and iced puddings are an essential on the summer menu, and these recipes—although they may take a little longer to prepare than fruit, stewed and put in the ice chest —are well worth trying. Apricot Cream. Take 11b. dried apricots, 11 pints water, 4oz. sugar, 1 gill cream, loz. leaf gelatine, almond essence, juice 1 lemon, and rind thinly cut. Wash the apricots well, then pour one pint of boiling water over them and leave soaking overnight. Add the sugar, lemon rind, and juice, and stew the apricots gently in the water in which they were soaked. Rub them through a very fine sieve. Soak the gelatine for five minutes in half a pint of cold water and dissolve it over a low heat, stirring well with a wooden spoon. Strain the gelatine on to the apricot puree and mix well. Stir frequently till it is cold, add the cream and almond essence, and when it begins to thicken pour into a mould that has been rinsed with cold water. To turn it out when set, dip the mould for one minute in tepid) water, shake it on to the palm of the hand, and let it slide gently on to the dish. Decorate with whipped cream.

Cherry Cream Sponge. Take 11 cups sweet cherries, 1 cupful cherry syrup, 2 egg-whites, ?, pint thick whipped cream, 1 small tablespoonful gelatine, 1 cupful boiling water, a few maraschino cherries, whipped cream to decorate. Soak the gelatine in the cold syrup, then dissolve in the boiling syrup. Stone and halve the cherries. Stir into the whipped cream. Add the dissolved gelatine. Leave until beginning to set, then beat the egg-whites until stiff and fold into the mixture. Turn into a mould rinsed in cold water. When set and chilled turn out. Decorate to taste with whipped cream and maraschino cherries. Italian Cream. Take Joz. leaf gelatine, 2 eggs, I gill water, 21 gills milk. 2oz. castor sugar, vanilla flavouring. Dissolve the gelatine in a saucepan with the water, then add the milk and make hot. Separate the yolks from the whites of the eggs. Beat up the ’yolks, stir the hot milk on to them, then strain and return to the pan and cook slowly for a few minutes until the custard begins to thicken. Do not let it boil. When ready, draw aside and acid the sugar and vanilla flavouring to taste. Whisk the egg-whites to a very still’ froth and fold in. then turn into a wet mould. When set. unmould carefully and serve very cold.

Pineapple Ambrosia. Take 1 fresh pineapple or 1 tin crushed pineapple, ’,lb. marshmallows. 1 cupful thick cream. 2 tablespoonfuls sugar, 1? lablespoonfuls lemon juice. Shred pineapple with a fork. Cut the marshmallows into small pieces, using a pair of scissors. Mix the pineapple and marshmallows and let them stand on ice until thoroughly chilled. Just before serving, whip cream and add the sugar to it. Add lemon juice to the pineapple mixture and then fold in the whipped cream. Serve immediately in individual glasses or in a large dessert dish.