INDIVIDUAL DISHES

Wairarapa Times-Age, 23 April 1940, Page 8

INDIVIDUAL DISHES

SAVOURY AND SWEET. 1 L For party occasions, particularly, sweets served in individual dishes are • most attractive. They need a little more care in preparation, but they are worth it when you see them ■ served at table. GRAPE COUPES Place some vanilla ice in the bottom of a tall stem glass, add peel and stoned grapes (previously soaked in a little good sherry) on top. Cover with the following sauce and decorate with spun sugar; Beat 2 egg-yolks well, add 2oz sugar, place over boiling water, and beat until thick and eggs cooked. Allow to become very cold, then add i pint whipped cream, flavour with brandy or Curacao and the juice of one orange. PRAWN COCKTAIL. Take 1 pint shelled prawns. 2 tablespoons lemon juice. 2 tablespoons tomato puree, 1 lettuce, a little coffee cream, dash of Worcester sauce, pepper’ and celery salt. Mix together the lemon juice, puree, celery salt and pepper, and add a dash of Worcester sauce to taste. If liked, add a little cream slowly. Line some glasses with lettuce leaves and add the chopped prawns. Pour over sauce (which should be very cold) and decorate with one or two whole prawns. VANILLA CREAM SANDWICH. Roll out 11b good puff pastry a quarter of an inch thick. Stamp out rounds about the siz’e of the top of a teacup. Prick well with a fork. Brush over with egg-white, sprinkle with castor sugar, and bake in a hot oven for about 15 minutes. Make a blancmange with £ pint milk and 1 tablespoon cornflour. Allow it to become quite cold. Cream 1 tablespoon butter well, gradually add J cup icing sugar and cream until fluffy, gradually add blanc-mange, flavoured with vanilla and a few drops almond essence. If liked, a few chopped nuts may be added. Pile on top of half the rounds, then cover with remaining rounds. LOGANBERRY CUSTARD. Drain a little of the syrup from 1 tin of loganberries and place berries in individual glasses. Make a custard with 1 cup milk. 1 tablespoon sugar, and 2 egg-yolks. When quite cold, add vanilla to taste and pour over fruit. Beat ,| pint cream until still, add 1 tablespoon crushed macaroons, 1 dessertspoon chopped nuts, vanilla to taste. Pile on top of custard and serve very cold. APPLE SHORTCAKE. Sift 2 level cups plain flour, 1 level teaspoon salt, and 4 level teaspoons baking powder. Add 2 tablespoons castor sugar, rub in A cup butter or good margarine with fingertips, then add gently but quickly ■■ cup milk. . Place on a floured board and divide into eight portions. Press into neat rounds and bake on a greased oven slide for 10 to 15 minutes. In the meantime. peel, core, and cut into rather thick slices four or live large cook- ! ing apples. Place on a Swiss roll tin ■ and pour over a syrup made with 2 tablespoons brown sugar. 1 tablespoon * butler, and 2 tablespoons water. Bake in oven until apples are tender. When apples are cold, place a few rings on top of each biscuit. Place a dessertspoon whipped cream on top of apple. ( then sprinkle with chopped walnuts. (

CHOCOLATE CUSTARD.. Scald 1 pint milk and pour it over loz. chocolate. Stir until dissolved. Beat 4 egg-yolks and 2 tablespoons castor sugar together, add milk, place in double saucepan, and cook until mixture coats the spoon. Flavour with vanilla and cool. Fill tall stem glasses and chill thoroughly. When ready to serve, place 1 dessertspoon whipped cream on top of chocolate, then a few crushed macaroons sprinkled on top of cream. FRUIT CARAMEL. Drain syrup from 1 tin of pears or peaches (large) and rub fruit through a sieve. Put 4 cup sugar and 2 tablespoons water in a saucepan and cook until a dark brown, but on no account burned. Now add I cup boiling water tc> dissolve sugar and 1 cup milk. Beat 2 egg-yolks, add caramel, etc., and cook in a double saucepan until it' coals the spoon. Allow it to become unite cold, then mix with fruit pulp. Grind loz. Brazil nuts with mincing machine, add 3 parts to mixture. Place in small glasses, then sprinkle remaining nuts over top. Chill well before serving.