Sponge Kisses.

Greymouth Evening Star, 11 February 1947, Page 8

Sponge Kisses.

Set a basin over a pan of boiling water. Drop into it 2 eggs and 3 tablespoons of castor sugar. Mix well. Then add 4 tablespoons of flour; £ teaspoon of baking powder; and a few drops of lemon essence. Dust a sheet of white paper (or a cold greased oven tray) with sifted sugar. Drop teaspoon lots on, sprinkle with icing or castor sugar, and bake in a fairly hot oven about five minutes. Keep in tins, and fill with, cream and raspberryjam a few hours before serving. Tomato Mould 2 cups’sliced tomatoes, 1 teaspoon butter, 2 dessertspoons gelatine, pepper and salt. Boil sliced tomatoes in saucepan with a little water • till 'soft. Add pepper, salt and butter, and while still hot, press through a sieve. Dissolve gelatine thoroughly in i cup hot water, and stir it into the tomato juice. Pour into a wet mould. Served with slices of cold meat or ham, garnished with parsley, this makes a delicious cool dish.

Jellied Corned Beef 31b corned silverside simmered for three hours in water to which has been added half a cup vinegar, two tablespoons of treacle and a small muslin bag of wholespice, cloves and mustard. The meat should be boiled until quite “shreddy.” Take out of liquid and remove all fat. Press firmly into mould and cover with one cup of skimmed liquid, two tablespoons of chopped parsley and two tablespoons of gelatine. Season well. Place plate over meat and leave with heavy weight on top. Serve with potato salad and sliced cucumber.