LA BONNE 'CUISINE.

Auckland Star, Volume LXII, Issue 252, 24 October 1931, Page 4 (Supplement)

LA BONNE 'CUISINE.

USE/ FOR - ORANGES.

DISHES BOTH SWEET AND SIMPLE.

_ (By A FRENCH CHEF,)

A few French recipes for 6 impl 9 dishes:—-...'.a,

Orange and .'Grape Fruit Delight,

Two large grape fruit, three l argj oranges, or more if required. Ono tin pineapple, one tin raspberries, a quarter of a cupful of sugar, two tablespoonfulg lemon juice, some Mareschino cherries Cut the grape - fruit .in. half, and oa re .' fully remove the pulp/without the pith or pips. " Cut the oranges in half, carefully remove the pulp, also, and mix it with the grape fruit pulp and pineapple (which . has .been. cut "up into Bma n pieces), the sugar, raspberries and lemon juice. Scoop out the pith from the orange skins,"'fill them up with the fruit misture, garnish with cherries and serve.

Glaze Oranges.

Two seedless oranges, one pound sugar (preserving), a good pinch of cream. o f tartar. ' Peel oranges and divide into sections. Remove the; pith, heing careful not to break the skin of the orange as the fruit must be quite dry. sugar and sufficient' water to diseolve all the. sugar slowly in a saucepan. Do not allow.it-to boil..Thenjadd the cream of tartar, and bring to the boil. Skim. Then . cover' Md boil qtiickly for three minutes. Now take off the lid and boil another three minutes. Stand the pan on the table.and dip each piece of orange in the syrup. This can be 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 dry, then place in paper cases.' In dividing the syrup into portions you can make them all different colours by putting a 6pot or two of colouring, and they look very tempting 1 , or you'-can leave them clear! and put into paper case's.

Moonshine.

Required: A small tin of pineapple chunk, a pintof strawberry jelly, & pint of "made custard, with vanilla flavour some desiccated coconut, a few glazed cherries and . Whipped, .cream. Empty the pineapple..-chunk into a large dish make -the-.-jelly with the. pineapple juice instead of ""Water, pour this over tie chunks, and • allow to,.set over ni®hfc When set;' pour- over'.a .'-pint of custard made with either'eggsor custard powder, then- leave .to cook ..; When required, whip the cream to. a stiff froth and arrange on the. top,. sprinkling a little desiccated coconut here and' there, also a few .glazed cherries, to add colour to the dish.. This iis a delicious sweet.

Almond and Raisin Sponge. One _sponge cake "ring, six -ounces' raisins, three ounces.almonds, one tablespoonful brandy, : -three eggs, one and a half pints milk, one tahlespoonful sugar, almond flavouring. ' Wash and stone the raisins and bleach the alittoiidS (leaving out; a few of each for decoration). Then piit the rest through a mincer. Split the orange.cake into halves, and spread with the minced almonds and raisins moistened with--the ibrajiidy, then put together VjagaiU.V.vßoiU'th'e milk, and it to tb beaten eggs. Stir in, the .sugar, add a few drops of flavouring, then strain; Put the.sponge cake into a. pyrex dish, pour in-..the custard : and. decorate with the remainder. , of- the- alniioiifls and raisins. Bake in a moderately hot oven for'about 40 minutes,-or . .until set,'and serve cold, • Apple Dainty.

One pound of- apples,'--cored but nnpeeled, three ounces -of sugar, the juice and grated rind of one lemon, half a pint Of- hot water/ av quarter of an ounce of "gelatine, a little cochineal, one sill of cream", the white., of one egg, a little vanilla essence, one-ounce of castor sugar, two ounces of '• ratafias powdered. •Cut the apples inta pieces without peeling them,- and put in.a saucepan with the-sugar, lemon'juice •S.nd rind, and the hot water; • "Stew • -the apples until tender, then rub through a-sieve. Melt the gelatine in,four tablespoonfuls of warm' water, strain, it, and mix in with the apples, Colour the : mixture with a little cochineal, and turn into a glass dish. Let, it cool. . Whip the cream and, the egg to a -stiff .froth, sweeten with castor sugar and add a little vinegar. Heap this over the apples and eggs alone, if no cream-is used, and cover it thickly "with tie ratafias*

[ Tropical Temptation. To make "Tropical Temptation," remove 'the centres from six apples and chop them. Add t'o tljis two cups of grated' pineapple—the: tinned kind will do—and half a cup ofisugar. Till tin .apple cups with this mixture and arrange them, in a- bakiiig tin.'Squeeze 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. Bake the apples, basting frequently with the. .liquid, and as it boils away, add more. When done jet them cool slightly. Whip the white' of an -egg till r st iff, thicken with icing sugar, about half a' cupful—and thft same'of shreaded coconut.; Put a large tea'spoonful ■ on the top of each apple, and return to the oven' to brows.