SUMMER PUDDINGS

New Zealand Listener, Volume 16, Issue 401, 28 February 1947, Page 30

SUMMER PUDDINGS

OST families feel that dinner is not complete without a" pudding; and although they agree that fresh fruit, like ripe peaches, pears, plums and so on, should finish the meal, they still insist that this should supplement rather than take the place of a real pudding, Here are some cool favourites. Swiss Jelly . Dissolve 2 dessertspoons gelatine in 1% cup boiling water, and let get nearly cold. In a bowl beat well 2 egg yolks with 4% cup (bare) sugar. Add to the eggs 1 breakfastcup milk, the gelatine mixture, and the juice of 1 lemon and finely grated rind. Then add stiffly beaten egg whites and fold in lightly. Put to set in a wetted mould. This makes a large sweet, very nice and nourishing. Strawberry Sponge Any fresh or canned fruit may be used, Use less sugar with canned fruit. One tablespoon gelatine, 4% cup cold

water, 4 eup hot water; 1 cup sugar, Y% teaspéon salt, 1 cup strawberry juice and pulp, 1 tablespoon lemon juice, 2 egg whites, 42 cup whipped cream (this makes it beautiful but may be omitted), Crush berries, add sugar and leave 1% hour. Soften gelatine in cold water, add salt and hot water and stir until dissolved, add berry mixture and Jemon juice. Cool, and when thickening fold in stiffly beaten egg whites, and if possible whipped cream. Serve either in one bowl or "individual glasses, about 6 servings. Sets in fairly quick time. 1 suppose raspberries could be substituted for strawberries. . Strawberry Jelly De Luxe Make. up a packet of strawberry jelly crystals, and a packet of lemon jelly crystals, Put them in separate dishes and let them cool, Make a shortcake of %4lb, butter (or other shortening), cup sugar; 1 egg; 1 large cup flour; 14 teaspoon. baking powder. Beat butter and sugar, add egg, then flour and baking powder, and knead well, Roll out %-inch thick, bake about 20 minutes till nice and crisp. Put on board

to cool. When jellies are almost set, whip up the strawberry until frothy and pour over shortcake. Spread on some fresh strawberries. Beat up lemon jélly the same way and pour over strawberries, and leave to set. Top next day with cream and sprinkle with nuts, and cut into fingers. Serve with cold custard. Raspberry jelly and fresh raspberries may be substituted, Mushrooms in the Grass For grass have some very firmly set green jelly. Chop this up, and cover a large flat plate to a depth of about 1 inch, For mushrooms take about a dozen meringues, some whipped or mock cream, and 3 or 4 large bananas. Scoop out some of the centre of the meringue, fill with cream, and push in a piece af banana about 24% inches long to form the stem. Stand these among the chopped jelly and the effect is quite good. If the jelly is firm enough and deep enough they will stand up properly, Makes a nice centrepiece for @ children’s party. One Egg Meringue for Mushrooms One cup ordinary sugar, white of 1 egg, 2 tablespoons boiling water, pinch powdered alum, pinch salt. Put all together in a basin. Stand basin in meat dish of boiling water, on gas. Beat very well while water boils round the basin in the dish. @he meringue comes up like snow. Bake in teaspoon lots on greased slide. Oven approximately 300 ae Me, Sepa" Cees eee ee ey Ss

degrees, then turn both elements off. Let get quite cold in oven before removing. Chocolate Jelly Sponge Dissolve 1 packet of jelly crystals (any flavour) in 1 breakfast cup of hot but not boiling water. Beat 2 egg yolks till creamy, and mix well with % pint of milk and 1 dessertspoon cocoa. Heat this slowly until slightly thickened. It must not bo.k Allow both dissolved jelly, and milk and egg mixture, to cool. Then add the stiffly beaten egg. whites to the milk mixture, and slowly stir all into the jelly mixture. Whip all lightly together, and set in a mould. Serve with cream and custard,