QUICKLY-PREPARED SWEETS.

Sun (Christchurch), Volume I, Issue 242, 16 November 1914, Page 4

QUICKLY-PREPARED SWEETS.

Attractive sweets or a tasty savourywill often make amends for- anything amiss with what has gone before, therefore earc expended on the final course of a meal may be well repaid. Macedoine of fruit moulded in jelly is a sweet many hold in reserve for special occasions, while others store the _ less expensive pears, peaches, and apricots preserved in tins. To few, however, does it occur that there are other ways of offering them than simply with the addition of cream. However high the temperature, a procession of cold dishes is not to everyone's taste, therefore it may be advisable at times to warm' the fruit in its own syrup, and serve with it either semolina or ground rice, stirred and cooked in as much milk as it will absorb —a sort of porridge which is usually described as "hasty pudding, '' and which leaves little to be desired when nicely made, sweetened and enriched with a little butter or cream, or both. Fruit fritters,'too, of apricots or peaches flattened out, or pears, in thick slices, are quickly cooked in a frying pan. And the same may be said of dice of pine-apple, though in this case the fruit is stirred into thick batter instead of being merely coated with it. Anything involving baking is usually out of count in an emergency, otherwise peaches and apricots are delicious when covered with batter in deep patty pans or small round dishes and quickly cooked in the oven, especially when a little salad oil pr liquid butter is mixed with the batter and the white of the eggs stiffly whipped. But, of course, baking and frying, or cream or farinaceous additions, may be altogether out

of the question; and then as a last resource the store should supply a simple fruit salad, consisting Tof at least the tinned fruits already mentioned, supplemented, when possible, with thin slices of orange, a few cooked prunes, and any fresh fruit procurable.