USE FRUIT

Wairarapa Times-Age, 2 May 1941, Page 2

USE FRUIT

IN COLD DESSERTS. Cold desserts, whether served in individual dishes or cut from a pie-plate, are always a welcome finish to a meal, and form a dieightful addition to the light luncheon menu. APPLE SURPRISE. Wash 1 cup rice well and bring to boil in 1 cup water. Drain off water and add 1 pint milk, the rind of half a lemon, and 1 tablespoon sugar. Simmer until rice is tender, then add 1 dessertspoon butter. Continue to cook until moisture is absorbed. Press a thick layer in the bottom of a wellgreased fireproof dish, and place in 3 or 4 pared and cored apples with the cavities filled wtih raisins, dates or sultanas, and a dot of butter. Fill the dish with the rice, spreading it evenly over the apples. Cover with a greased paper and bake in moderate oven for about half an hour. Put J cup brown sugar in a saucepan with 1 tablespoon top milk, 1 heaped tablespoon butter, and 1 level teaspoon ground cinnamon. Boil until syrup is formed (about 5 minutes), pour over apples, etc., and bake for another half an hour. Serve hot or cold. PASSIONFRUIT FLUMMERY. Place 2 cups water in a saucepan with 1 cup lemon juice and 2 dessertspoons gelatine and allow to soak until gelatine is soft. Add 1 cup sugar and bring to boiling point. Mix 1 tablespoon plain flour with a little of the water until mixture boils. Continue to boil for a few minutes, then allow to cool. Beat until quite frothy and add a cup passionfruit pulp. Fill mould and set in ice chest. BAKED APPLE SAVOY. Put a little marmalade in the bottom of a well-buttered fireproof dish. Cut 4 slices of brown bread about half an inch thick, then cut into dice. Place these on top of marmalade. Beat 2 egg-yolks slightly, add 1 tablespoon sugar, 1 pint milk, and a little vanilla. Pour over bread and allow to stand for about half an hour. Place in a pan of water and bake until almost set. Spread top with a little more marmalade and cover top with peeled, cored and sliced apples. Sprinkle with brown sugar and a little cinnamon, dot with butter, and continue baking until apples are cooked. Serve cold. ORANGE PIE. Line a sandwich tin or fireproof tart I plate with the following: Cream 3oz. butter well, gradually add 2oz. sugar, and beat well until creamy. Beat 1 egg and add 2 tablespoons milk, add gradually to butter mixture, then stir in soz. plain flour sifted with J J teaspoons baking powder and a pinch cf salt. Add 4oz. wheatmeal and form into a paste. Use as directed and bake in hot oven for about 20 minutes. In the meantime prepare filling. Mix ‘ cup plain flour with enough cold water to form a smooth paste, then add cup sugar and beat well. In a saucepan put i i.'i cups boiling water, add diluted flour | and stir into boiling water. Simmer] for 10 minutes, stirring now and again. Remove from gas and add 3 well-beaten egg-yolks, the grated rind of 1 orange, and the juice of 2 oranges. Cool: without boiling for 5 minutes. Beat the egg-whites until stiff, gradually add A cup castor sugar and fold one-third into orange mixture. Fill prepared pastry case and pile the remainder on top rather roughly. Bake in a slow oven until set and a nice pale fawn colour.