SWEETS FOR WARM DAYS

Dominion, Volume 26, Issue 105, 27 January 1933, Page 5

SWEETS FOR WARM DAYS

Apricot Rice.— For this, 4oz. of rice is boiled until soft and thick in a pint of milk. Two beaten eggs and a pound of sieved cooked apricots are stirred in, the whole being cooked for a few minuted longer; sweeten to taste and flavour with kirsch or lemon flavouring, and put the mixture into a wetted mould. When cold, turn out and garnish with a few pieces of apricot and hand round either custard or a little whipped cream.

Compote of Gooseberries. —Make a syrup with 4oz. of sugar and a gill of water. Add a pound of prepared gooseberries, simmer very gently until the fruit is soft but not broken, and then add a tablespoonful of kirsch. Serve with cream.

Mocha Pudding.— Beat 2oz. of butter to a cream and add the yolks of two eggs, add 2oz. of castor sugar gradually and stir in a few drops of coffee essence to taste. Take a small mould and arrange some slices of sponge, and then a layer of the mixture, more sponge, and so on, until the mould is full. Leave till cold, then turn out and serve with whipped cream.

Fruit Whip.— Make one and a half pints of lemon jelly and, when almost set, whip well, adding any crushed fruit in season. When stiff pour into a mould and leave to set, or whip again until stiff enough. Heap into a glass dish and decorate with cream.

Meringue Rice Pudding.— Well wash one and a half tablespoonfuls of /ice, put in a dish with one large dessertspoonful of sugar, the grated rind of half a lemon and a pint and a quarter of milk. Cook gently in the oven, stirring occasionally, until the rice is tender. Take out and cover the top with one and a half ounces glace cherries, cut small. ' Whisk the whites of two eggs to a stiff froth, add two dessertspoonfuls of castor sugar and the juice of half a lemon. Heap on the top of the pudding and return to a cool oven to set and brown slightly. This pudding is delicious served either hot or cold.