DELECTABLE DESSERTS

New Zealand Listener, Volume 9, Issue 218, 27 August 1943, Page 19

DELECTABLE DESSERTS

T is not really an economy to cut out the "sweets" course, or dessert, at dinner. This provides the necessary energy-food, and also lends a luxury touch, without which a dinner seems to so many people both disappointing and scant. But let us preserve a balance between the two courses. A light first course, such as a vegetable dinner, or only a small quantity of fish or meat — perhaps left-over and fricaseed (i.e, heated up in good white sauce with parsley added), calls for a substantial pudding, like the famous "Overnight" or "R.A.F." pudding, or a good pie, while a roast joint, or a potroast (in these fuel-saving times), with potatoes, baked carrots, kumaras, and pumpkin and silver-beet or cabbage as a@ green vegetable, needs only a light dessert, such as baked rhubarb, or apples and a custard sauce, or even just raw fruit. Tree tomatoes, skinned and stewed, or baked with a little water, sugar and lemon-juice, make a nice dessert, too. Banana Cinnamon Toast (U.S.A.) This makes a simple dessert, with a cup of coffee. Peel and slice bananas and arrange in a thick layer on hot buttered toast. Sprinkle with sugar mixed with cinnamon, and brown under gtiller or high up in oven.

Crumbed Rhubarb or Apple Four cups of diced young rhubarb, or tart apples, or a mixture of both, 1 tablespoon flour, 1 cup sugar, 1 teaspoon cinnamon, pinch salt, 2 tablespoons water, one-third cup butter, one-third cup flour, half-cup oatmeal, half-cup brown sugar. Mix together the fruit, the tablespoon flour, Sugar, cinnamon, salt and water, and arrange in a pie plate. Mix together the butter, the one-third cup flour, and stir in the oatmeal and brown sugar. Work together with the fingers to form crumbs. Sprinkle this over the fruit in the pie plate, and bake slowly until the fruit is tender and the crust brown-about 45 minutes. Serve with top milk, or whipped evaporated milk. Buttered Apple Muffinettes Sift together 2 cups flour, 114 tablespoons sugar, half-teaspoon salt, ang 2 teaspoons baking powder, add 3 table. spoons shortening (butter or margarine), and. chop it in. Stir in three-quar-ters cup milk, making a soft dough. Half-fill well-buttered "muffin-pans" (o; deep patty pans, or even gem-irons), then cover with a layer of tart chopped apple. Sprinkle with brown sugar, mixed with a little cinnamon. Dot with butter, and bake in hot oven about 25 to 30 minutes. Serve hot with lemon sauce. , Cake Pudding Soak 2 cups of stale cake-crumbs in 3 cups of milk for 10 minutes, Beat together one egg, 2 dessertspoons of sugar

and a little vanilla or almond flavouring, add a pinch of salt and quarter-teaspoon baking powder, and then the soaked cake-crumbs and milk. Pour into buttered individual cups, or a pudding dish, stand in a tin of hot water, and bake in a moderate oven till custard is nicely set. Gingerbread crumbs make a nice pudding, in which case use brown sugar, and add a little mixed spice. Lemon Pudding: (Light and lovely) Beat together half-cup sugar and 1 tablespoon of butter. Now add in this order, 2 tablespoons flour, pinch of salt,

grated rind and juice of 1 lemon, 1 cup milk, yolks of 2 eggs, and lastly, stir in the 2 stiffly-beaten whites. Bake in a buttered pie-dish, standing in dish of hot water, for about half an hour. It seems a strange mixture, but comes out with crust on top, and like lemon cheese underneath, Very delicious. Orange can be used instead of lemon. |