COOK with Elizabeth

Press, Volume XCIV, Issue 28158, 22 December 1956, Page 2

COOK with Elizabeth

Dinner Party Sweets

When strawberries are about we do not need to think twice what will star as our dinner party sweet for thev are all we could desire for glamour of appearance and for flavour too. And quite a few strawberries can be made to go a long way. Only half a pound will make these delightful strawberry creams, though if a few more are available that is even better. Set them in individual tall stemmed glasses and just store in the refrigerator until required. Strawberry Snow Creams: 4oz strawberries, 1 packet strawberry jelly, J pint cream, 1 cup boiling water, a little cold water, 1 egg white, a pinch salt, 3 dessertspoons icing sur.ar, 4oz strawberries. Crush 4oz strawberries, put in a measure jug and make up to 1 pint with cold water. Dissolve one packet of strawberry jelly in J pint hot water. Stir in the strawberry mixture, then fold through i pint whipped cream. Divide out into eight sandae or tall stemmed glasses and allow to set. Whisk one egg white with a pinch of salt until very stiff. Fold in gently three dessertspoons of finely sifted icing sugar. Slice 4oz strawberries and fold them through. Divide out on to the top of the jelly mixture. Decorate with whipped cream and additional halved strawberries if available. . . f

Pineapple has a knack of bringing a touch of party to a meal whether we use it as we so often do to garnish and add a tang to the meat course, or whether we use it for inspiration in turning out a dainty sweet. Here are two ways of turning a small tin to good advantage; one is a hot baked pudding, the‘other a quick and easy suggestion for the working hostess who still likes to entertain her friends even though she has little time to spend on elaborate preparations

Pineapple Meringue. 2 cups milk, 2oz butter, 2oz sugar, loz flour, 2 eggs, separated, 1 small tin pineapple, 4 tablespoons sugar. Drain the pineapple and cut the fruit up into the bottom of an ovenware dish. Add two cups of milk to the juice and warm slightly. Cream 2oz butter with 2oz sugar. Beat in two egg volks, then one ounce of flour. Stir in the warmed milk mixture, then return to the saucepan and stir over gentle heat until the mixture thickens, but do not allow it to boil. Pour over the fruit in the dish. Whisk two egg whites with a pinch of salt and when stiff, whisk in 4 tablespoons of sugar. Spread the meringue over the pineapple custard and bake in a moderate oven just long enough to set and tint the meringue Tropical Snowballs. Drained pineapple rings, J ’ pint cream, pinch salt, 1 dessertspoon sugar. 4 cup drained shredded coconut, i teaspoon vanilla. Drain pineapple slices well and place one ring on an individual glass plate. Whisk i pint of cream with a small pinch of salt and 1 dessertspoon of sugar. When stiff, fold in vanilla and well drained shredded coconut. Place a rounded mound of the cream on each pineapple slice.