Cooking For Christmas, 1967 QUICK DESSERTS

Press, Volume CVII, Issue 31539, 29 November 1967, Page 3

Cooking For Christmas, 1967 QUICK DESSERTS

(By

CELIA TIMMS)

The festive season can be very demanding on the cook, but if she has a few recipes which can be prepared quickly and with the minimum of effort she will be ready for emergencies.

These two recipes I regard as “successful short-cuts.” They are certainly not traditional methods for making a cheesecake or a macedoine of fruits, but they are handy and very acceptable substitutes. LEMON CHEESECAKE Cheesecakes have become one of the most popular desserts to serve to guests. This one is a quick recipe and delicious. It wilt serve eight. You will need: 2 cups crushed cornflakes or breakfast biscuits 4oz melted butter 1 packet lemon jelly crystals 4oz cream cheese I cup sugar 1 14oz tin evaporated milk Salt Walnuts. Method: Mix crushed cornflakes with melted butter and press over sides and base of a 9-inch tart plate. A biscuit crumb crust may be substituted for the cereal one. The

method is the same. Chill this shell until firm before fitting. Dissolve jelly crystals in one cup hot water, making certain that the crystals are thoroughly dissolved by stirring well. Stand aside to cool and thicken to egg-white consistency. Leave tin of evaporated milk in freezing compartment until thoroughly chilled, then empty into large basin and whip with a pinch of salt until thick enough to hold its shape. Put cream cheese through a sieve and peat this well with the sugar. Add to whipped milk. Lastly, add the thickened jelly and blend thoroughly. Pour into chilled shell, sprinkle with chopped walnuts. Serve with ice cream. MACEDOINE OF FRUITS An excellent creamed macedoine of fruits can be made quickly from ingredients which many households would have in their store cupboards. Lemon is the .predominant flavour. This recipe makes six ample servings. You will need: 1 packet lemon jelly crystals 2oz glace cherries lib marshmallows loz almonds 1 tablespoon lemon juice Almond essence, a few drops i cup shortbread biscuit crumbs 1 14oz tin evaporated milk. Method: Place tin of milk in freezer until thoroughly chilled. Dissolve jelly crystals in } pint hot water, stirring until dissolved. When jelly is thick, fold in chopped cherries, chopped marshmallow, blanched, and chopped

almonds, crumbled biscuits, lemon juice, and a few drops of almond essence. Whip milk until thick and will hold a peak and fold into mixture. Pour into a wetted mould, allow to set. Turn out and serve with chilled boiled custard, lemon flavoured.