The Home

New Zealand Tablet, Volume XXXIV, Issue 3, 18 January 1906, Page 29

The Home

By 'Maureen'

Summer Sweets. Three pounds of good- apples, not too sweet ; core and slice. Put in saucepan with \ pint of cold water, grated rind of lemon, and 3 tablespoonluls of castor sugar ; cook till all is soft pulp. Put in a buttered pie dish. Beat up 4. eggs and add l\ pints of nililk and pour mixture on the apples. Grate some nutmeg over, and bake in a slow oven till the custard is well set. It should take nearly an hour. Served cold this makes a delightful summer dish. Rhubarb Mould. Take one quart of red rhubarb, wipe it, and cut in short lengths. Place in a stewpan, put on lid and let the rhubarb cook till quite a pulp. Melt .ioz gelatine m hot water. When dissolved put U with fib white sugar to the rhubarb and boil for a quarter of an hour. Add a few drops of essence of lemon, and stir it in well. Pour the mixture into a wetted mould. Next day dip the mould into hot water, turn out on a glass dish, and pour a nice custard round. Summer Diet. At this time of year, when the appetite is so inconstant, we are for ever on the look-out for something to tempt it. It is always easy to cater for hungry people, hunger being admittedly the best sauce, but the difficulty is with those people whose appetite disappears in summer. One of the most ettcctive means is to present the food, however simple, in a tempting manner. The housewife will find an excellent means towards this end in the use of aspic jelly. If aspic jelly is .well made; it is always appreciated and looks pretty 'for all kinds of savories. Potted beet made into small eggs, mashed in aspic jelly and served on a bed of salad, or with brown bread and butter, is nice and looks appetising. Then there are endless dishes to be made with shrimps and prawns with the addition of aspic jelly. J/or instance . Line patty-pans with puff paste and bake. Put a few shelled shrimps into each, garnish with chopped parsley, and over all put a coating of nearly cold aspic jelly. Then mince cold tongue finely, season it with curry powder, lemon juice, pepper and salt, mclistcn the whole with thick gravy, stir over fire till the flavorings are well blended, then >put on a plate to cool, spreading the mixture evenly. When cold, cut into fancy shapes and set on a dish well apart ; cover with aspic jelly, and when set serve on fried croutons of bread or a bed of watercress. This is 'a m-ost tempting savory and a very good way of using up good food, which if just served up in the ordinary manner would be left untasted. Aspic Jelly. Have the best gelatine and take loz for each pint of water, add the juice of half a lemon, 3 tablespoonfiuls of common brown Vinegar, and 1 tab'lespoonful of tarragon, a couple of slices of onion, salt, a few peppercorns, and allspice, and the white of an egg whisked to a stiff froth. Put these ingredients in a saucepan, let them boil up once or twice, then strain through a warm, jelly-bag or cloth. For aspic mayonnaise mix together 2 laige tablespoonfuls of good mayonnaise sauce with halt \i pint of liquid aspic jelly, stir well together, then use as it is setting. Aspic jelly figures largely in cold saaice as well as in decorations, thus for aspic cream add 3 tablespoonfuls of whipped cream to half a pint of liquid but not very hot jelly. This is useful for masking cutlets of fish or chicken. When aspic cream is used, it should be tastefully garnished, when set, with pieces of beetroot, cucumber pickles, etc. Cut into thin slices and stamp into fancyshapes. All these recipes are very simple and take only a little time to prepare, consequently they are well worth trying.