FRUIT IN SEASON

Wairarapa Times-Age, 11 March 1940, Page 10

FRUIT IN SEASON

VARY THE SWEET COURSE

Vary the sweet course by making use of the fruits in season. In most of the following recipes, other fruits may be substituted for those mentioned, and, as ttiey are all very light. they may be served hot or cold. Try the grape and pear flari for s your next party. Grape and Pear Flan. Prepare a flan case and bake it until a nice fawn colour. Allow it to get | quite cold. Make a pint of jelly with a packet of grape or cherry flavoured crystals. Pour a little into the bottom of a ring mould (to fit in prepared flan case). Arrange a few peeled and seeded grapes and four or five pears, cut into balls with a vegetable scoop, in the bottom. Leave to set. also the remaining jelly. When half set boat with whisk until fluffy, then add 11 cups grapes, peeled and seeded, the remaining pear cut. into dice; 1 tablespoon whipped cream and 1 tablespoon sherry may be added. Fill prepared ring and allow to set. When ready io serve, turn into flan ease, fill centre with whipped cream. For a special party, fill centre with ice cream, pile bananas, pears, and rockmelon, cut into balls with a vegetable scoop, sprinkled with a little sugar and sherry. Baked Orange Pudding. Heat ;j pint milk and pour it over 3 oz. stale cake-crumbs ahcl 2oz breadcrumbs. Cream loz. butter or margarine with. 2oz. sugar, add the yolks of 2 eggs and beat until smooth. Now add cold soaked crumbs, the rind and juice of 1 orange, and 2 tablespoons sherry. Place in well-buttered ovenware dish and. bake in a moderate oven for 30 minutes. Whisk the egg-whites to a stiff froth, add 1 tablespoon sugar, and beat until stiff. Pile on top, sprinkle well with castor sugar, bake in quick oven to brown. Serve hot or cold. Baked Fruit Roll. Sift 2 cups flour, 4 level teaspoons baking-powder, and a good pinch salt together. Rub in 2 tablespoons margarine with fingertips. Form into a dough with cup milk. Turn on to a floured board, knead slightly, and roll out about 1 inch thick. Have fruit cooked and well drained. Rub the fruit through a sieve, spread thickly over pastry, roll up and pinch ends together. Place roll in a well-buttered tin and bake in a moderate oven for about 30 minutes. To 1 cup of syrup drained from fruit add 1 tablespoon butter. 1 dessertspoon brown sugar. Boil for a few minutes and baste roll with it about three times during the baking. Serve hot wi<i hard sauce or syrup thickened with a little arrowroot. Butterscotch Sponge. Melt. 3 level tablespoons butter in a saucepan, add ,] cup brown sugar, and stir over gas until melted. Pour into a buttered cake-tin. Now sift lj level cups plain flour, .11 level teaspoons baking-powder, 1 cup castor sugar, and a good pinch salt together. Beat 1 egg well, add 1 cup milk and vanilla to taste; gradually add flour mixture, then .1 cup butter or margarine (melted). Beat very well for a few minutes, then pour into prepared tin. Bake in a moderate oven for about. .45 minutes. Loosen sides, turn out, and serve hot with a boiled custard, or cold with a little whipped cream. Peach and Rice Meringue. Wash 3oz. rice and cook in 1 pint milk, loz. butter, the rind of 1 lemon, and Ijoz. sugar. Cook in a double saucepan for about 30 minutes or until rice is tender. Remove lemon rind and add. the yolks of 2 eggs. Press rice into a well-buttered round cake-tin, then turn out on to a flat ovenware tart plate. Have ready 1 dozen small or 1 dozen large peaches, cooked, halved, and well drained. Place them on top of the rice in the form of a pyramid. Eeat the whites of the 2 eggs to a stiff froth, gradually add 3oz. castor sugar and beat until still and smooth. Spread over rice and peaches completely with a thick layer, sprinkle with icing sugar. and bake in a cool oven until a golden brown —about 20 minutes. Royal Souffle.

Line a medium-size, well-but I erect basin with thin slices of stale Swiss roll. Place in ice chest for a few minutes to harden the butter. Melt 1 tablespoon butter or good margarine in a saucepan, add 1 tablespoon flour and cook a little, add pint hot milk, 1 dessertspoon sugar and vanilla to taste. Stir over gas until mixture leaves sides of saucepan. Allow to cool a little, then add the yolks of three eggs, one at a time. Beat the whites of the three eggs to a stiff froth and fold into mixture. Place mixture in prepared basin and steam for 1 hour. Turn out carefully and serve with any wellflavoured sauce, such as lemon, caramel, or wine. Apple and Rice Timbale. Peel and core G large apples. Place them in a covered dish with 1 tablespoon sugar and 1 cup water. Place in oven and cook until lender. Bring ]j pints milk to boil, gradually add 4 oz. well-washed and drained rice. Cook slowly until about done. Remove from fire and add 1 tablespoon, raisins. 1 dessertspoon orange peel. loz. chopped almonds. G crystallised cherries, cut into dice loz. butter, sugar to taste, and a pinch salt. Mix all well together, then add 1 whole egg and I extra yolk. Butter a round cake-tin well, sprinkle with breadcrumbs, then line bottom and sides with prepared rice. Fill the centre with apples, then cover with rice. Cover with buttered paper and steam gently for 45 minutes. Serve hot or cold with boiled custard or a wellflavoured sauce.