COLD DESSERTS

Wairarapa Times-Age, 25 November 1940, Page 8

COLD DESSERTS

FOR SUMMER DAYS. SERVE THEM IN STEMMED GLASSES. During the long summer months there is a constant clamour for cold desserts, which can be prepared in infinite variety. Several suggestions are given in the following recipes. Loganberry Savoy. Line the bottom and sides of round mould or cake tin with sponge fingers or slices of stale sponge cake. Sprinkle bottom with a little sherry. Drain the syrup from 1 tin loganberries and put a little of the fruit on top of the cake. In the meantime add 1 dessertspoon gelatine soaked in cup cold water and dissolved in another cup boiling water, then add juice and allow it to become half set. Add i pint whipped cream and pour a layer over fruit. Now add another layer of sponge cake, then a layer of fruit, and so on, until dish is full. Allow to set, then turn out and serve.

Lemon Shortbread Tart. Line an ovenproof tart dish with a good shbrt-crust and fill with lemon cheese. Sift 4oz plain flour, 2oz rice flour, and a pinch salt, add 2oz castor sugar and work in 4oz butter and if liked a little vanilla essence. Pat out lightly to fit the prepared tart and bake in a moderate oven. Mark into portions while hot, allow to cool, then sprinkle thickly with icing sugar. For lemon cheese: Place 1 cup sugar in double saucepan with 11 cups boiling water, J cup lemon juice, the grated rind of 2 lemons. Dilute 1 heaped tablespoon cornflour with a little cold water and add to contents of pan. Stir until thick and smooth, then add the yolks of 2 eggs. Cook for a couple of minutes, then remove from gas and add 1 tablespoon butter, gradually beating it well in, also a pinch salt. Use as directed.

Passionfruit Cream Tart. Beat the whites of 4 eggs until still’, then gradually add Boz castor sugar and beat until stiff and smooth. Add 1 dessertspoon cornflour, 1 teaspoon vinegar and vanilla. Place in 2 sandwich tins lined with buttered paper and cook in a very slow oven for 1 hour. Turn on to greaseproof paper and allow to become quite cold. Beat J pint cream with 1 tablespoon sugar until stiff . Empty the contents of 1 dozen passionfruit into a basin, add 1 dessertspoon dissolved gelatine, and allow to become half set. Fold in cream, fill one of the shells well, piling cream well up in centre. Cover /with the other shell, sprinkle with icing sugar, and serve.

Caramel Sponge. Put 1 cup brown sugar in a double saucepan with 11 cups milk. Bring to boiling point and add J cup plain flour diluted with 1 cup cold milk. Beat well and add 2 beaten egg-yolks with 1 tablespoon milk. Stir until mixture thickens, then remove from gas and stir in 1 teaspoon vanilla essence, 1 cup chopped walnuts, and the 2 eggwhites, beaten to a stiff froth. Place in a wet basin and allow to become quite cold. Turn out and serve very cold with caramel cream sauce, made as follows: Boil 1 cup sugar and 1 cup water together until dark brown, but not burned, add J cup boiling water, boil up again, then allow to become cold. Add 2 tablespoons whipped cream, and sauce is ready to serve.

Orange Tapioca. Soak J cup tapioca in 2 cups milk until soft, then place in double saucepan and cook until quite clear. Beat 2 egg-yolks well with 2 tablespoons sugar; add to tapioca, and cook until mixture thickens. Remove from heat and add the stiffly-beaten whites, the grated rind of 2 oranges, the juice of 1 lemon, and a pinch of salt. Cut 4 or 5 oranges into segments and place them in a glass dish. Allow tapioca to cool, then pour over the oranges. Chill thoroughly and serve with whipped or plain cream. If tapioca is added while warm, the oranges will be bitter.

Scalloped Fruit. Butter an ovenproof dish well and place a layer of chopped peaches, pears, or pineapple on the bottom (canned will do when fresh is not available). Sprinkle with sugar, then cover with sliced apple, a few drops lemon juice, and a dash of salt. Continue until dish is full, sprinkle top well with brown sugar, and cover toj> with stale cake or fresh breadcrumbs. Mell 1 tablespoon butter in cup water and pour over. Cover well and bake in a slow oven for about 45 minutes. Serve sold with boiled custard or plain cream.

Pineapple Charlotte. Decorate the bottom of a dish with slices of tinned pineapple and line the sides with chocolate fingers or sticks. Place in ice chest until ready to fill. Chop the remaining pineapple very finely, removing any hard part. Dissolve ii'oz granulated gelatine in i cup boiling water and add to pineapple. Allow to half set. then fold in j pint cream, beaten until quite still'. Fill prepared mould and chill until firm. Turn out and serve with plain cream.