HOLIDAY DISHES

Wairarapa Times-Age, 31 December 1940, Page 8

HOLIDAY DISHES

SOMETHING TASTY. Jelly Jumbles. Beat 3 egg whites until stiff, but not too dry. Gradually add 6oz castor sugar and beat until very stiff. Sift in 1 des- | sertspoon cornflour and 1 teaspoon lemon juice. Place in small dessertspoons a little apart on greaseproof paper and bake in. a slow oven for 'l about three-quarters of an hour. Turn over on to a clean piece of paper immediately they are removed from oven and allow them io become quite cold. Place them in tall stem glasses and fill cavity with coloured jellies chopped finely and mixed together. A little whipped cream may be placed in bottom of meringue before adding jelly. Mock Mince Pies. Mix together 1 cup chopped apples, 1 cup chopped raisins, i cup brown sugar. 1 tablespoon butter, and about 4oz. dates. Stir over fire until apples are soft, then allow to cool a little. In the meantime roll out lib. shortcrust rather thinly, cut into rounds, and'i place 2 together, with a little of the mixture between. With a small cutter mark a round in centre. Bake in a hot oven for about 15 minutes. Remove from oven and lift out centres. Allow Io become quite cold, then place a teaspoonful whipped cream in cavity. Sprinkle with a little chocolate shot.

Pineapple Snow. Soak 2oz tapioca (previously crushed) in enough cold water to cover, for about 2 or 3 hours. Drain and place tapioca in a double saucepan with 1 pint boiling water and I pint pineapple juice drained from a large tin crushed pineapple. Cook until tapioca is quite clear, then add the remaining pineapple, a little sugar if necessary, and a few drops vanilla essence. Chill thoroughly, then add 1 tablespoon whipped cream and the whites of 2 eggs, beaten to a stiff froth. Pile in tall stem glasses and decorate with a cherry in the centre.

Apple Delight.

Prepare apple pulp by cooking about 6 large apples with 1 cup cold water, and when quite soft rub through a sieve and measure 2 cups. To apples add 2 level cups sugar and cook until quite thick and forms a soft ball when tried between thumb and finger (about 235 to 240 degrees Fahrenheit). Remove from gas and add 2 level tablespoons gelatine, previously soaked in a little cold water. Stir until quite dissolved. then add 2 cups chopped walnuts and a little rose essence. Pour into a buttered tin and allow to become firm. Cut into squares and roll in sifted icing sugar. This is a nice confection for older folk flavoured, with essence of peppermint. 1