SWEETS.

Auckland Star, Volume LXIV, Issue 85, 11 April 1933, Page 13

SWEETS.

Mock Cream. Cream at the present time is cheap, but when winter comes 'mock cream is most useful, and can be used as an adjunct for any sweet. Put one cup of toilk on to boil. While boiling, moisten a dessertspoonful of cornflower with a little cold milk. Then stir the moistened cornflour into themilk and cook three minutes, stirring all the time. Place in a basin to cool, and, while so doing, beat a dessertspoonful of butter and a tablespounful of sugar to a cream with a wooden spoon. Stir in the cornflour very gradually, one tablespoonful at a time. The cream will then materialise.

A Fruit Sweet. Six apples, 1 dozen passion fruit, 3oz sugar, Jib flour, 6oz suet, 1£ gills water. Open the passion fruit and rub them through a hair-sieve; stew the apples in the juice of the passion fruit until soft, beat till smooth, and sweeten to taste; make a crust with flour, suet and water, roll out rather thin, and spread it over the apples; roll up, tie in a cloth, and boil for two hours; take up and serve with custard sauce.

Passion Fruit Cream. As this te the time for passion fruit, the following is a nice recipe for Sunday night's supper. Dilute an ounce of powdered gelatine in a little water, and while dissolving make a custard of two eiggs, half a pint of milk and a dessertspoonful of sugar. When cool, stir in the melted gelatine and the juice of two dozen strained passion fruit. Pour into individual sundae glasses and put in the ice chest or cool place to set. When ready to serve, decorate with a little whipped cream and set a crystallised cherry or almond on the top of each.