COLD SUPPER SWEETS.

Hawera Star, Volume XLVIII, 31 January 1925, Page 14

COLD SUPPER SWEETS.

The anxious query. “What sweet shall we bavb for supper?” is one that is well; known in every household during the summer months, and perhaps an answer may be found in the following recipes, which are both pretty and delicious : _ „ , . Pineapple Cream. —Soak four sheets of French leaf gelatine in a little cold water for half an hour (when the gelatine should be as soft as silk to *touch, and dissolve directly it is pnt into the het mixture). Meanwhile put a pint of new milk on to heat with two we Li-beaten eggs and a scrap or stick cinnamon. Stir continually until like custard, but do not a How to boil. \Y hen the e°gs are cooked lake out the cinnamon. remove from stove, and add the drained and softened gelatine. Stir at the side of the stove until, completely blended and leave to cool When nearly cold add half a cupful of vf nipped cream, flavoured with vanilla, and two tablespoons of pineapple preserve (or stewed diced pineapple, from which the Juice'.has been strained). Whisk all well together, and just as it begins to set turn the mixture into a damp mould or basin. Serve with whipped cream flavoured with pineapple. This sweet should be made first thing in the morning, and is best set on ice, hut it the weather is hot and ice is not. obtainable, add another sheet of gelatine and place the mould in a basin ot cold water. Orange Sponge (with Gelatine;. Soften three sheets or gelatine as above in a little cold water. Put a pint ot water on to boil with the juice ot three oranges and one lemon, and -sugar .to taste? and allow to boil for one minute. Then remove from fire and stir in the rrela.tine, and continue stirring until dissolved Pub on one side until almost cold, then whisk in the stiffly beaten whites of three eggs. When white and spongy 7 pour into a damp mould. Ibis sweet*’can always lie made the preceding- day, and should be served with a custard sauce made with the yolks oi eggs. , V 1 Caramel Sponge.—Put three heaped table-spoons fills of sugar in a saucepan with a table-spoonful of water. Being to the boil, shaking constantly until it turns a light golden brown. Take great care not to burn, and when sufficiently coloured turn into a mould or basin, and twist the mould in your hands until nicely coated. For the Merringue—Whip the whites of four eggs very stiffly, adding a tablespoonful of castor sugar to *euc*h £££,- Flavour witli essence of almond, and sprinkle in a. lew choped burnt almonds cut into shreds. Turn this mixture into the caramel-coated basin, cover with a plate, and place in a saucepan ot boiling water to poach for 20 minutes. Sufficient room should always lie left in the basin 'for the merringue to swell, and the; water in the saucepan should be kept just at simmering-point throughout the cooking period. Caramel Mousse.—This genuine French recipe comes from an old copy of the Girls’ Own Paper and is somewhat similar- to Caramel Sponge, although with rather different methods of making- Fojr this put 24 lumps or sugar in an old pan or caramel saucepan with 4 tnble-spo.on.sfu 1 s of water, stand on a quick heat, and do not stir, but watch very carefully. When the sugar has turned a lovely amber tint, take off the:-fire at- once and stir into it three sheets of French leaf gelatine, dissolved in a very little boiling water. Mix very carefully when the whole thing should he like a thick, , dark brown syrup. Let it cool, but- not harden, and meanwhile heat the whites of five eggs to a very stiff froth. Fold in the caramel gently and pour the mixture into a lightly buttered or oiled mould. Leave jn a cool place until next day. (The custard-should not be- made too stiff or it Will s et during the night and will not pour easily next day). When required tilt the mousse into a prettv dish and pour the custard round it, when the golden sponge will float on the custard and look most attractive. Strawberry or Raspberry Cream. — Take a box of strawberries or raspberries and sprinkle them thickly. with castor sugar and leave for an: hour. Then bruise them well with a wooden spoon and pass through, a coarse- Wire sieve. Sweaten to taste if already not sweet enough, and to each cupful of nuree allow a cupful of creafn and three' sheets of French leaf gelatine. Dissolve the gelatine in a little boiling water, after softening .it- for an, hour in cold wafer, and stir it into the puree. Then add Ibis slowly to the stiffly whipped cream and t-urn into a- damp mould to set. Serve with cream. Bavaroise Au Cafe. —Make- half a cup of good blade coffee, and mix with a cupful of new milk and half a cupful of sugar. Beat up the yolks' of three eggs and blend them with the coffee mixture, and pour all into a. double cocker. Place on fire and stir constantly until the mixture thickens slightly, but be careful it does not curdle. When sufficiently cooked, add three or four sheets of French leaf gelatine, previously softened in cold water, ahd stir at the side of the stove until completely dissolved. Put on one side to cool and when nearly cold (hut not- set), fold in half a cupful of fresh cream that has been whipped, and blended with the stiffly beaten whites of the eggs, and flavoured with a saltspdOTiful of essence of vanilla. Pour into a damp mould and set o-n ice.

Apple Cream. —Stew enough green cooking apples with the juice of a lemon, three cloves, and sugar to taste, to make a good pint of apple puree, when it has been passed through a sieve. Return the puree to the saucepan and stir in four sheets of French leaf gelatine, previously soaked in cold water. Dissolve thoroughly and allow to cool. Stiffly whisk the whites of two eggs and blend with half a pint of whipped cream. Stir info the cool puree and turn into a damp mould to. set. Anv fruit—raspberries, peaches, pfenrs. or ' blackberries —are equally nice for the recipe, and afford welcome change from the ordinary dishes. In all these recipes except this last one the cream may he left ouf and an equal amount, of milk submitted in the early part of the recipe. Where this is done the sweets can always he made overnight for* the next day’s supper. If cream is used the sweet must be made, first thing on tile day itself, and even with ice cream turns sour so quickly in hot weather.