Our Cookery Corner

Radio Record, Volume V, Issue 9, 11 September 1931, Page 32

Our Cookery Corner

Sponge Cakes. For these cakes use 6 eggs, their weight in sugar, and haif their weight in flour. Beating the yolks and whites separately till very light, then beat the sugar in and lightly mix in the sifted flour. Bake in a moderate oven till pale brown. For a quickly-made trifle, split a sponge cake, spread with raspberry jam, and moisten slightly with raisin wine. Heat a pint of milk, beat an egg with a tablespoonful sugar and pinch salt; stir into the milk and add 4 teaspoonful rennet. Pour this at once over the sponge cake and leave a few minutes till set. Decorate with whipped cream, cherries, and almonds, Lemon turd. Method: Lemon curd makes a tasty filling for plain cakes as well as for tarts. Grate the rind of two lemons and mix with db. castor sugar until of a uniform yellow. Put this in a lined pan with 30z. butter, 2 tablespoonsful white cake crumbs and the whites of 8 and yolks of 2 eggs, lightly beaten. Stir over a gentle heat until thick, like honey. Put into jars, and when cold cover

Pineapple Mousse. _ Ingredients: Four to six 02. pineapple cubes (chopped finely), 13 gill double cream, 2oz. castor sugar, 14 gill wine jelly, $0z. gelatine, 4 gill Maraschino liqueur (this may be omitted) and a few glace cherries. Method: Mask a jelly mound with a thin layer of jelly and decorate the pottom and sides tastefully with glace cherries and keep the. mould on the ice till wanted. Pound the pineappie in a mortar till smooth, then rub through’ a hair sieve and put the puree in a basin. Heat up the remainder of jelly until liquid, then whisk it over the ice until it becomes frothy or of a sponge-like appearance. Whip the cream and add both the whisked jelly and cream to the fruit puree, dissolve the gelatine in a small quantity (about $ gill) of fruit syrup, add the sugar and let cool a little; then strain into the prepared cream, add_ the Hqueur at the last, pour it into the decorated mould and put it on the ice till firm. ‘To serve, dip the mould into warm water for a second or two, wipe it quickly and turn out into a cold dish. A little chopped wine jelly may, if liked, be put round the base of the