LA BONNE CUISINE.

Auckland Star, Volume LXIV, Issue 237, 7 October 1933, Page 3 (Supplement)

LA BONNE CUISINE.

HOW TO USE ORANGES. SOME TASTY DESSERTS. (Bj A FRENCH CHEF.) Orange and Lemon Iceberg. Ono orange sandwich, two oranges, two lemons, half pound granulated sugar, 0110 tablcspoonful castor sugar, three tablespoon fills of cream. Whip the cream until quite stiff, mix it with the castor sugar and one orange freed from, peel and pips, and cut into small piecee. Put this mixture on the sponge sandwich. To make the ice, boil the granulated sugar with a pint of water for ten minutes, cool, then add the grated rind of one lemon and one orange. Stir in the strained juice of the lemons and oranges, and when quite cool, freeze. Banana Fool. Rub four bananas through a sieve, flavour with lemon juice and sugar, then stir in a breakfast cupful of custard. Put a teaspoonful of raspberry jam at tlie bottom of custard glasses, and then fill them with the fool and serve. Orange Dumplings. Mix together three eupfuls of breadcrumbs, half a cupful of melted butter, half a cupful of tine sugar, a pinch of salt, .a largo tablcspoonful of flour, and grated rind of one large orange. Moisten with two eggs, well beaten, and the juice of the orange. Mix well and pour into little buttered cups. Steam for half an hour, serve with sweet sauce. Pommes aux Epices. Take four large cooking apples, wipe well and cut into slices half an inch thick (across). Place in deep boiling fat, a few slices at a time. When cooked, remove carefully and drain on kitchen paper. Have ready on a plate six tablespoonfuls of sugar and one dessertspoonful of ground cinnamon. Mix thoroughly and coat the apple slices thickly •with this mixture. Arrange on a paper d'oyley in a china dish. These are very delicious, and equally good hot or cold. Currant and Banana Pudding. Skin and slice four bananas. Put them in a saucepan with half a gill of water, three ounces of butter, and four ounces sugar, and cook for a few minutes. Stir in the yolks of two eggs, well-beaten. Add a quarter pound currants, and pour into a greased pie-dish, bordered with, three-quarters of a pound of short crust. Bake in a cool oven for twenty minutes. Serve hot or cold, with a little cream or custard. Surprise Epatinte. Take as many grapefruit or poorman oranges as required. Cut a slice from the base, in order that they can stand upright, and another from the top an inch or so deep to form a lid. Scoop out all the flesh from the fruit, including the lid, and with the addition of other fresh, fruit (the more the better) make a salad. A syrup should be made with the fruit juices and the addition of some sugar. The salad may then be piled into the empty shells of the grapefruits, tlio syrup poured over, and the lid replaced as closely as possible.