Cold Sweets For A Hot Day

Press, Volume XCVII, Issue 28753, 26 November 1958, Page 3

Cold Sweets For A Hot Day

For a summer-time Christmas dinner many families find a plum pudding too heavy after New Zealand’s customary first course of roast lamb, green peas, and new potatoes. Fruit salad with whipped cream is usual preference, but there are many ways of serving ice cream and cool jellies to extend the menu for a festive meal. Here are a few suggestions. To Serve With Ice-Cream With a few jars of fruit syrups in the refrigerator, chocolate, or mock maple it is only a few seconds’ work to turn out a really special dessert. Here is the way to make thick fruit syrups from i any fruit you choose, which may be stored away in sterilised jars in a cool place to be ready for ice cream dishes. As the summer fruits come in, if two or three ’ varieties of syrup are made up, J your sweet worries for the t summer are over. The syrups ! can be used on junkets, on rice moulds or blancmanges, or used to turn an instant pudding into an instant success. Orange And Raisin Sauce 1 tin mandarin oranges, | cup raisins, ! 1 cup water, 1 teaspoon butter, 1 good tablespoon arrowroot. Add water to tin of oranges ■ and heat to boiling. Add butter. 1 and thicken with arrowroot mixed i with a little cold water. Cook for three minutes, then stir in half a • cup of raisins. Serve hot or cold r with ice cream. Fruit Syrups ” Any fresh fruit available. ' frozen raspberries, boysenberries ' or strawberries. 1 cup water to each cup fruit. . 1 cup sugar to each cup fruit ’ pulp. Place washed berries in a sauce--1 pan. or cut up bigger fruit. Add ■ water to each cup of fruit and bring to the boil. Simmer until pulped, then strain through a „ muslin laid inside a sieve, pressing with a wooden spoon to ex-

tract all the juice. Measure the juice and allow cup for cup of sugar. Stir over gentle heat until the sugar is dissolved, then boil for three minutes. Skim, and bottle in sterilised jars. Hawaiian Delight 1 tin crushed pineapple i cup sugar i cup desiccated coconut In the top of a double boiler place contents of a tin of crushed pineapple and sugar. Bring up to boiling, then cook over rapidly boiling water for half an hour. Remove from the heat and stir in desiccated coconut. Serve with ice-cream. Lime Caskets Jellied sweets come back into their own again with the warm weather and most cooks heave a sigh of relief, for so many and so varied are the sweets they will make. Take this one for instance: it is about as simple as it could possibily be, yet it looks both unusual and attractive and tastes delicious. 4-6 stemmed glasses 1 packet lime jelly 2 tablespoons condensed milk Raspberry, jam Whipped cream or mock cream Vanilla essence. Make up a packet of lime jelly and divide it into individual long stemmed glasses to fill them up to half an inch from the top. Allow to sot. With a teaspoon scoop out the centre of the jolly, leaving a half-inch of jelly in the glass. Place scooped out jolly in a bowl and whisk it well. Add sweetened condensed milk and whisk together. Colour with about eight drops of red colouring to a full raspberry pink. Place a spoonful of raspberry jam in the lime shells and spoon the raspberry tinted jolly on top. Sweeten and flavour whipped cream or

mock cream with a little vanilla essence and place a rosette on the top of each sweet.