RECIPES

Alexandra Herald and Central Otago Gazette, Issue 1813, 4 November 1931, Page 2

RECIPES

oDISHES BOTH SWEET AND SIMPLE. A few French recipes for simple » j dishes:— <■' Orange and Grape Fruit Delight. t Two large grape fruit, three large t oranges, or more if required. One tin c pineapple, one tin raspberries, a quarter t of a cupful of sugar, two tablespoon- j fuls lemon juice, some Mareschino j cherries. Cut the grape fruit in half, t and carefully remove the pulp without t the pith or pips. Cut the oranges in t half, carefully remove the pulp, and ) mix it with the grape fruit pulp j and pineapple (which has been cut-up \ into small pieces), the sugar, raspber- j ries and lemon juice. Scoop out the pith , from the orange skins, fill them up with ] the fruit mixture, garnish with cher- \ ries and serve. s Glaze Oranges. \ Two seedless oranges, one pound sugar, (preserving), a good pinch of cream of • tartar. Peel oranges and divide into sections. Remove the pith, being care- ' ful not to break the skin of the orange. : as the fruit must be quite dry. Put i sugar and sufficient water to dissolve all the sugar slowly in a saucepan. Do not allow it to boil. Then add the cream of tartar, and bring to the boil. Skim. Then cover and boil quickly for three minutes. Now take off the lid and boil another three minutes. Stand the pan on the table and dip each piece I of orange in the syrup. This can be I done with a fork, but do not stick the ' fork through the orange. Dip in a bowl of castor sugar and put on a sieve to I dry. then place in paper cases. In dividing the syrup into portions you can make them all different colours by putting a spot or two of colouring, and they look very tempting, or you can I leave them clear, and put into paper I cases. 7/ j Moonshine. '[/ i Required: A small tin of pineapple J) chunk, a pint of strawberry jelly, n 5 ! pint of made custard with vanilla ilav- ; our, some desiccated coconut, a few I glazed- cherries and whipped cream. j Empty the pineapple chunk into a. j large' dish, make the jelly with the K- I this over the chunk, and allow to set * I over night. When set pour over a pint K- | of custard made with either eggs or X- ! custard powder, then leave to cool. %■ j When required, whip the cream to a g- stiff froth and arrange on the top, * ; sprinkling a little desiccated coconut )fr j here and there, also a few glazed cher--3f I ries to add colour to the dish. This is 54- ' n delicious sweet. H- I Almond and Raisin Sponge. *l One sponge cuke lijig, six ounces * raisins, three ounces almonds, one table- * ! spoonful brandy, three eggs, one and a 6 half pints milk, one taWespoonful S- ' sugar, almond flavouring. Wash and * stone the raisins and bleach the nl- * ! monds (leaving out a few of each for * ' decoration). Then put the rest through * a mincer. Split the orange cako Wto #■ ! halves, and spread with the minced aV «. ! monds and raisins moistened with the. «" ! bWfldy, then put together again. Boil *" the raiifc, and when just off the boil, *" | add it to the beaten eggs. Stir in the * | sugar add a few drops of flavouring, * I then strain. Put the sponge cake into ■*" i n pvrcx dish, pour in the custard and * decorate with the remainder of the al- * ; monds and raisins. Bake in a moder- * ! afcly hot oven for about 10 minutes, or * j until set, and serve cold. * | Apple Dainty. * I one pound of apples, cored, but UU- * j pcc!-d. three ounces of sugar, the. juice * ! and grated rind of one lemon, half a *'«iiit of hot water, a quarter .of an * ! ounce of gelatine, a little cochineal, one * ! giJJ of cream, the white of one egg, a * ! nttlc vanilla essence, one ounce of cust- * - or sugar, two ounces of ratafias pow- * dorcd. Out the apples into pieces with- * ! out peeling them, and put in a Banco- * I pan with the sugar, lemon juicft pud * I riud and the hot water. Stew the ay * plea until tender, then rub through a * sieve Melt the gelatine in four table- * ! spoonfuls of warm water, strain it, and * mix in with the apples. Colour the mixfc ' iim . with a little cochineal, and turn * i ~ ~ glass dish. Let it cool. Whip ■ the crea,, ...id the egg to a stiff froth, I sweeten with ....tor sugar and add a little vinegar. Heap this over the apples find eggs alone, if no crewlj is used, I and cover it thickly with ratafias. Tropical Temptation. I To mnlf "Tropi-ti! Temptation," remove the centres from six appies and ( .1„ ~ th.ei >'bl t" t!li « two cups or grated plneupVe-Uv, tinned Had »-JH do—and half a cup »f »'iK".'- ''" "'" ; apple cups with this mixture and arrange them in a baking tin. ttqueez ■ out"the juice of one orange and one '. lemon, and to this add a cup of pineapple juice. Pour into the tin until it : is half an inch deep. Hake th« apples, basting frequently with the liquid, and I as it boils away, add more. When done let them cool slightly. Whip the white of an egg till stiff, thicken with icing ' sugar, about half a cupful—and the ; same of shreaded coconut. Put a large ; tcaspoonful ou the top of each apple, yu.l return to the oven to brown.