Using Surplus Fruit Syrups

Press, Volume CIII, Issue 30391, 16 March 1964, Page 2

Using Surplus Fruit Syrups

IBu

ELIZABETH

At bottling time, or when the stewing fruits are with us, we often have surplus fruit juice or syrup. This year, when we hate to waste sugar, it is worth remembering that even a little juice may be used in many ways.

Apart from adding it to fruit drinks, interesting sweets, glazes and cake fillings may be made. Try thickening the juice with cornflour or arrowroot, cooling and folding through it whipped egg whites and cream.

Try cooking rice in it; or thickening it with arrowroot to pour over bananas or cooked apple segments in a tart shell. Apricot Marshmallow Sponge This layer sponge is filled with an apricoot marshmallow cream, which has apricot syrup as a base. Ingredients: 3 eggs soz sugar 2 tablespoons melted butter , 4oz flour 1 teaspoon baking powder i teaspoon salt i teaspoon vanilla. Filling: 1 cup apriciot syrup 1 dessertspoon arrowroot Pinch salt i cup whipped cream Pink and white marshmallows. Method: Butter and lightly flour a deep cake tin about BJin in diameter. Whisk eggs, beat in sugar and when light and thick fold in melted butter, then sifted flour, baking

powder and salt. Add vanilla and turn into the tin. Bake at 400 degrees until coming from the sides of the tin and firm to touch in the centre, about 25 minutes. Turn out and cool. Split through into three, even layers. Mix arrowroot with a little cold syrup and heat the remainder. Stir in the arrowroot and a small pinch of salt and cook until smooth and thick and clear. Cool. If r too thick add a little more t cold juice. Fold through r whipped cream. a With scissors cut marshmallows into four or five pieces each, using both pink y and white ones. Fold through and use the filling to sandwich the layers together again. Sift a little icing “ sugar over the top.