An Easy Strawberry Ice-Cream Cake

Press, Volume CII, Issue 30233, 11 September 1963, Page 3

An Easy Strawberry Ice-Cream Cake

(By

ELIZABETH)

.. , re y° u expecting house guests for the week-end? If you think ahead and prepare while you have leisure some of the dishes which will store easily in the refrigerator, you can really enjoy the occasion. And it does something for your morale and your catering reputation if you can whisk glamorous meals onto the table with a minimum of fuss and preparation. Make, for instance, this Strawberry' Ice-cream Cake. You can store it away in the freezing box until you need it and it takes only seconds to get it ready for the table.

Ingredients: 1 large oblong packaged madeira cake 1 tin strawberries in syrup i pint cream 1 teaspoon arrowroot 1 dessertspoon lemon juice Additional whipped cream on day of serving Method: Leaving the cake paper on the cake, with a sharp knife cut an oblong an inch in from the edge of the cake all round. Carefully remove a lid about half an inch thick. Scoop out cake to leave a neat deep shell. (Use up crumbs for trifle tarts or another sweet) Drain strawberries, reserving syrup.

Whisk cream until stiff and fold whole strawberries through. Turn into the hollow and place lid on top. Roll in waxed paper and place into the ice compartment of the refrigerator until required, several days if liked. On day of serving, heat syrup and lemon juice and thicken with arrowroot, cooking until clear. Allow to become quite cold. Strip papers off cake and place on serving plate. Cover with whipped cream and return to the ordinary compartment of the refrigerator for two or three hours before serving. Run the strawberry syrup over in careless trails and serve in slices.

Cream Tipsy A delicate and delightful party pudding, easy to make ahead of time and simple to decorate is this Cream Tipsy. A glass seming bowl lined with sponge and raspberrv jam is tilled with a jellied tipsy cream. When required, the top is decorated with whipped cream, coloured almond flowers and angelica. Ingredients: 3 slightly rounded teaspoons gelatine 1 cup water 2 cups milk J cup sugar 3 eggs 1 teaspoon vanilla 3 tablespoons sherry i cup evaporated milk or cream Sponge cake Raspberry jam Whipped cream Blanched almonds Pink colouring Angelica Method: Blanch about one ounce of almonds, dip in pink colouring and leave to dry Line a large glass bow] with slices of sponge cake and coat with raspberry jam. Soak gelatine in the water and stand in a pan of boiling water until dissolved. Heat 2 cups of milk with a third of a cup of sugar Beat 3 egg yolks and stir in. cooking until thickening but do not allow to boil Remove from the heat and stir in gelatine, vanilla, sherry and cream or evaporated milk Allow to cool until it is thickening. Whisk 3 egg whites with a small pinch of salt and fold through the cream lightly but completely. Turn into the prepared bowl and chill overnight or until required. Spread the top with whipped cream. Arrange groups of pink almonds as if petals of flowers and give slender stalks and daisy leaves of angelica.

Banana Cream Shortcake

A shortcake baked plain will store away in a tin and be just about the most useful thing a girl could have behind her in a busy week, for a family pudding or a party.

Top it with whipped cream and tinned fruit Top it with stewed apples and custard.

Top it with ice cream and a hot chocolate sauce.

Top it with raspberry jam, sponge cake soaked in sherry and whipped cream decorated with almonds for a most exotic trifle shortcake. Top it with apricot snow or crushed pineapple set in lime jelly—they all make a delicious pudding. Or make this special banana cream shortcake for a special day. The secret is to bake the shortcake thin, and cream it just a little ahead of time. Ingredients:

4oz butter 4oz sugar 1 egg Boz flour 1 teaspoon baking powder i teaspoon salt i pint cream 4 bananas 3 teaspoons sugar A piece of milk chocolate A few walnuts

Method: Cream butter and sugar and beat in egg. Add sifted flour, baking powder and salt and work together to a paste. Press out thinly into a buttered sponge roil tin and another cake tin. Bake at 350 degrees until pale golden, turn out and cool. Whisk cream. Mash bananas with sugar and fold in the cream, forking through until blended. Spread out over the thin oblong shortcake. Grate milk chocolate and sprinkle over, together with chopped walnuts. Allow to stand about 20 minutes before serving Reserve the second shortcake for a different topping another day.

Ice Cream Tulip Make a sponge sandwich cake and before it is quite cold, put one half on a dish, then spread with a thick layer of red cherry (or strawberry) jam, which should begin to soak into the cake. Cover with lemon ice cream, piling it up in the centre. Cut the top half of the cake into wedges and arrange upright round the ice-cream. Fill the centre with preserved cherries or frozen strawberries with whipped cream.

Fruit And Meringue Flan

Instead of making a pavlova next time you nave need for a party sweet, make a large and decorative meringue shell and fill it with whipped cream and glazed fruit salad. It sparkles with beauty and looks a little different. Ingredients: 6 egg whites 12oz sugar Pinch salt i teaspoon vanilla 1 lib tin fruit salad 1 very small tin peach slices 1 teaspoon lemon juice 1-2 teaspoons arrowroot i pint cream

Method: Oil a large piece of greaseproof paper lightly and lay on a baking tray. Whisk egg whites with ’a pinch of salt until very stiff, then whisk in sugar a little at a time. When the mixture hoi dr stiff peaks, fold through vanilla essence and put the meringue into a large forcing bag with a large rose pipe. Pipe out in a spiral starting from the centre into a large flat, then up at the sides, making a decorative edge. <Or spread to half inch thickness with a knife and spoon on meringue shapes round the edge for rim.) Bake in a cool oven until the paper slides on the tray and the meringue is quite crisp. Peel off the paper and put on to a flat platter. Drain the fruit salad and the peaches well, dripping all juice into a small saucepan. Add lemon juice and heat. Thicken to custard consistency with arrowroot and add a drop or two of yellow and red colouring to make a good apricot colour. Allow to become quite cold. Whisk the cream and spread half into the shell. Place the well-drained tinned fruit salad on the centre and radiate round with the peach slices. Spoon on the glaze and pipe the remaining cream on to decorate.

Lemon Mincemeat Flan

Lemon Mincemeat Flan may be eaten hot as it comes from the oven or allowed to become cold and given the topping described below to make a most attractive cold tart. Plain shortcrust pastry is used for the shell and it may be baked in a large pie plate or a large flan ring. Ingredients: 6oz shortcrust pastry lib apples 2oz sugar loz butter 1 breakfasteup fine white breadcrumbs i cup mixed cake fruits i teaspoon cinnamon i teaspoon mixed spice Strained juice of 1 lemon Icing sugar Yellow colouring A little angelica and the skin of the lemon

Method: Roll shortcrust pastry thinly and line a large pie plate, overlapping the edges by an inch. Turn this under and crimp along into a serrated edge. Peel and slice apples and stew with as little water as possible until pulped. Beat smooth, adding loz butter and 2oz sugar. Add cinnamon, spice and cake fruits chopped smaller. Stir in a cup of fine white breadcrumbs. Allow to become cold and fill into the pastry shell. Bake in a moderately hot oven—4oo degrees about 25 minutes. Allow to become cold. In a small saucepan place strained lemon juice and about four ounces of icing sugar warming gently until the icing is smooth and shiny and of a consistency to coat the back of a wooden spoon. Colour lemon with a little yellow colouring. Pour over the cold tart. Cut some small lemon shapes from the lemon skin and arrange a spray of lemons with angelica leaves on the centre of the tart.

Baked Apple Quickie A baked fruit pudding, quick as a flash to make, and with its own surefire popularity is a useful recipe to have if you possess a family and a busy life. And if you have the one you certainly have the other. This is the pudding to make on a day when your time is divided between a multitude of things. It may turn out a glamorous pudding but it is only a simple scone at heart. Ingredients: li cups flour 2 teaspoons baking powder 2oz butter 1 teaspoon salt Milk Cooking applet Sugar Cinnamon 2 tablespoons golden syrup 2 tablespoons brown sugar loz butter 1 cup water Method: Butter a large oblong or oval ovenglass dish. Sift flour, baking powder and salt into a bowl and rub in 2oz butter. Cut in just sufficient milk to bind to a stiff scone dough and turn out on to a floured board. Knead slightly, then roll out to a rectangle about as wide as your dish is long, and about one third of an inch thickness. Teel and finely chop apples and spread over the whole rectangle. Sprinkle with sugar and dust with cinnamon. Roll in from the edge firmly and place the roll in the dish. In a small saucepan place golden syrup, sugar, butter and water and bring to the boil. Pour over the pudding. Bake uncovered; or if haste is the main essential, bake covered for half the baking time then uncover to brown the top, in a fairly hot oven.

Golden Snows Pineapple, orange and white wine combine to - give a luxurious flavour to these delicious individual Golden Snows. Pile the mixture into tall glass dishes set on plates, decorate the tops with thin slices of orange and a little angelica and arrange a yellow daisy or a small spray of yellow flowers on each plate and you have a magazinepicture party. Ingredients: 1 small tin pineapple 2 oranges 1 Sablespoon sugar i cup sweet white wine loz gelatine 3 egg whites Small pinch salt Angelica and a little sliced orange Method: Soak gelatine in i cup cold water. Strain pineapple, reserving the fruit. To the juice add the strained juice of 2 oranges and sufficient water to make l_i cups. Add sugar and bring to the boil. Stir in the gelatine until dissolved, then allow to cool. Add sweet white wine and cool until almost on setting point. Whisk until light and foamy. Whisk egg whites with small pinch of salt until very stiff and fold through lightly, together with pineapple cut very small. Pile into glasses, and chill. (Taste for sweetness; more sugar may be added if desired.)

Golden Pear Pudding A steamed pudding, pretty enough to photograph in colour is this delicious Golden Pear Pudding. Ingredients: loz butter 2 tablespoons golden syrup 8 pear halves 2 eggs i cup sugar 2oz melted butter i teaspoon salt 1 cup flour 2 dessertspoons cocoa 1 teaspoon baking powder 2-3 tablespoons milk I teaspoon vanilla Method: Rub one ounce of butter over the sides and thickly over the bottom of a steaming bowl. Add two tablespoons of golden syrup, spreading a little up the sides. Arrange eight drained pear halves rounded-sides down in a pattern round the bottom and up the sides of the bowl. Whisk 2 eggs, add half a cup of sugar and whisk well together. Add 2oz melted butter, then sifted cocoa, flour, salt and baking powder, using a rather scant cup of flour. Add vanilla and milk to mix to dropping consistency (amount will depend on the size of the eggs). Turn into the centre of the prepared bowl, cover securely and steam IJ-1J hours. Turn out at once. Serve with whipped cream if possible.