RECIPES.

Auckland Star, Volume XXX, Issue 29, 4 February 1899, Page 3 (Supplement)

RECIPES.

SUMMER DISHES,

To make a croquante of raspberries cover a tablespooniul of gelatine with a little cold water and let it stand for 20 minutes; pour over half a teacup of warm water and stir until dissolved. Stand a two-quart mould on ice until very cold. Have a pint each of red and black raspberries picked over; dip each one in the gelatine and press them against the sides of the mould. They may be arranged in fancy shape, or the red and black berries placed alternately. When the gelatine hardens and the fruit sticks in place nil the centre of the mould with cream prepared as for Charlotte russe; stand on ice until firm. Raspberry Charlotte, another dainty summer.dessert, is made by lining a mould with split lady fingers. Whip a pint of sweet, thick cream; mix with it half a teacup of pulverised sugar and two tablespoonfuls of raspberry juice freshly pressed from the berries; set on ice until very cold, beat until frothy, fill the centre of the mould and set m a cool place; when firm remove from the mould carefully and ornament with ripe raspberries. Raspberry Bavarian cream is made by covering half a box of gelatine with cold water; let soak half an hour, and add a little boiling water to dissolve it; sweeten with half a cup of sugar and pour in a pint of red raspberry juice; stir until the sugar is dissolved and strain the mixture into a tin pan; set on ice until it begins to thicken, add a pint of whipped cream,, stir carefully until thoroughly mixed, pour into a mould and stand in a cool place until hard. Any fruit juice may be used in place of the raspberry.

Gooseberry fool is made by preparing carefully a quart of ripe gooseberries and putting them in a saucepan with a pint of water. Set on the fire to stew until tender; take off and press through a collander to remove the skins; add an ounce of butter, a cup of sugar and the beaten, yolk of four egg-s; beat ail together until light and pour into a deep glass dish; set on ice; beat the whites of the eggs until foaming, add half a teacup of powdered sugar and beat until very stiff, heap on top of the gooseberries and serve. Gooseberry whip is made by stewing and sweetening two quarts Of ripe gooseberries; when cool add the beaten..whites of-.six eggs; put the mixture in a deep baking dish and set in a hot; oven for fifteen minutes; when cold cover with whipped cream and serve ' ,-•».»■ .