SUNDAY.
Roast Rabbit. Apricot Sauce, Jacketed Potatoes. Cauliflower. Highlander Snow. Caramel Custard.
Apricot Sauce.—Two cups dried stewed apricots, 1 tablespoon butter, 1 tablespoon flour, salt or cayenne. Melt butter, add flour and seasoning. Stir till smooth. Add apricots, gradually simmer till smooth. Add a little apricot liquid if sauce is too thick.
Highlander Snow.—lngredients: 12 cups cold water, f to 1 cup sugar, £oz powdered gelatine (or one tablespoon), 2 teaspoons lemon juice, about \ teaspoon rum flavouring, 1 small tin unsweetened condensed milk. Method: Soak the gelatine in half the water for ten minutes or longer. Bring the sugar and the balance of water \o boiling point. Take from gas and add gelatine, lemon juice, and flavouring.
Fry in deep fat until browned. Serve,
Butterscotch pears.—Six pears, juice \ lemon, h cup water, £ cup brown sugar, 4 tablespoons butter.
Peel pears, cut in halves lengthwise, and remove cores. Place in baking dish with cut side up. Pour over lemon juice mixed with water. Sprinkle with sugar; dot with butter. Bake in a moderate oven 25 to 30 minutes. Serve hot or cold.
SUNDAY.
Evening Post, Volume CXXVI, Issue 83, 5 October 1938, Page 19
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