COOK WITH ELIZABETH

Press, Volume CIII, Issue 30342, 18 January 1964, Page 2

COOK WITH ELIZABETH

Apricot Fool Recipes Freshly stewed apricots have a delicate flavour never quite equalled by bottled, tinned or dried fruit so while they are available it is very easy to make sweets which have a universal appeal. Apricot Fool is one and this may be a quite economical affair, or a softly luxurious one as you wish; both are delicious in their own way. Apricot Fool Ingredients: lib apricots 3oz sugar Very little water 1 cup milk 1 tablespoon sugar 3 dessertspoons custard powder Method: Stew apricots with sugar and only sufficient water to start them stewing. When tender, rub through a sieve. Mix three dessertspoons custard powder with a little milk and one tablespoon of sugar. Heat the remaining milk to boiling and pour onto the custard, stirring well. Re. turn to the saucepan and cook until smooth and thick. Cool both fruit and custard, then whisk well together. Divide into individual glasses and chill.

Apricot Cream Fool Ingredients: li cups thick sweet apricot puree 1 cup egg custard i cup cream 1 teaspoon sugar A few drops almond flavouring Whisk cream with sugar and a light flavouring of almond. Whisk fruit puree through cold egg custard. Fold the flavoured whipped cream through. Pile into tall glasses and chill. To make the sweet fluffier and go further if desired, make the custard with yolks only. Whisk the egg whites separately and fold through after the cream.

Wilkinson—Robertson: Mr and Mrs I. H. Robertson, Locarno street, have pleasure in announcing the engagement of their only daughter, Christine Barbara, to Robin Tennant, eldest son of Mr and Mrs H. T. Wilkinson, Champion street, Christchurch. <