FRUITY SWEETS.

Hawera Star, Volume XLVI, 17 April 1926, Page 15

FRUITY SWEETS.

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Lay some pieces of preserved peaches in a "glass disli, crumble up five sponge cakes and place a layer of fruit and cake alternately until the dish is within li inches of being full. Dissolve one pint of raspberry jolly and pour over. Leave to set. Decorate with whipped cream. Put a half cherry in centre, and decorate between the pattern of cream with finely chojjped angelica. This sweet Tnay be varied by using fresh sections of orange, free from pith and pips, and tangerine or orange jelly. Lemon Sponge. To loz of gelatine add 1 pint of cold water. Let it stand for ,20 minutes, then dissolve it over the fire, add the rind of 2 lemons, Jib sugar, juice of 2 lemons. Boil altogether for 2 minutes. Strain and let stand till nearly cold, add whites of 2 eggs well beaten, and whisk for 10 minutes. Apricot Crefuii. Half pint of apricot puree, 1 gill syrup, -i pint of whipped cream, 3oz caster sugar, loz white leaf gelatine, X teaspoonful lemon juice. Strain the fruit from a tin of apricots and pass fruit through a seive. To J pint of the. puree add the sugar and whipped cream. Dissolve gelatine in the apricot syrup, and lemon juice, and strain this into the cream. Turn into a mould to set, when turned out decorate with apricots and other fruit and whipped cream; colour some of the apricot, syrup and pour round. Almond Paste.

Ingredients: 3oz of ground almonds, 4oz of caster sugar, enough egg to bind, vanilla and almond essence. Method— Put the ground almonds into a basin or mortar. Add the almond and vanill l essence and the sugar, and pound gently, adding the whole egg, or the whites or the yolks of one or two eggs by degrees. \ This quantity may only require the yolk of one egg. The paste should oe "just moist enough to handle, and should be pounded or kneaded until smooth. Roll it out the size of the cake, about an inch thick. Level the top of the cake and turn it bottomside up on to a wire tray placed over a dish, and brush the top over with the slightly whipped white of egg and put on the almond paste. Put this into a cool oven with the door ajar for a few minutes to harden the paste.. . When quite cold, pour over the icing and decorate the cake with cherries and angelica. Sunset Creams. Make some junket by adding a tea sponful of rennet to each pint of milk. The milk must be lukewarm -when adding the rennet, and should be slightly sweetened. Vanilla essence or any other flavouring essence may be added. Stir the milk three times after adding the rennet, then half fill the eases with it and leave it in a warm room to set. Make a jelly from a red packet jelly, sweeten it, and when melted leave in a cold place until nearly setting. the junket has set fill up the moulds with the red jelly and leave until set. Apricot Sponge.N v

Put some sponge fingers or round sponge biscuits at the bottom of a glass dish. Cover them with bottled or tinned apricots. Boil up the apricot syrup, add sugar if necessary, and pour it with a spoon over the sponge cakes. Make some custard, either with eggs or powder, and pour it, when warm, over the contents of the dish. .Tust before serving, whip the whites of two or three eggs to a stiff meringue, sweeten it to taste, and flavour with vanilla. Pile this over the pudding and decorate it with chopped glace cherries and angelica, or with crystallised flower petals. Grapefruit Marmalade.

A good way of making marmalade in small quanties is'to take a grapefruit, an orange and a lemon, and after removing hard centre and pips chop very finely. Add three cups of water to each cup of fruit, and let it stand for 24 hours. Cook 30 minutes. Allow it to stand another 24 hours, and then add a cup of sugar to each c.up of pulp. Cook for three-quarters of au hour. This quantity will fill about twelve Lib jars. M-armalade Pie. Line a pie plate with pastry, and beat to a cream two ounces of butter. Beat two eggs, whites and yolks separately, and mix with the butter. Stir in two tablespoonfuls of marmalade. Pour the mixture on to, the pastry, put strips of pastry across, and bake in a quick oven for about 10 minutes. Apple Meringue. __ Have 1 pint of stewed apples, adding while hot 1 teaspoonful of nutmeg and a half teaspoonful of cinnamon, I tablespoonful of lemon juice and the grate! rind of half a lemon. Mix with this 2 tablespoonfuls of butter and the well beaten yolks of 2 eggs. Beat until light, adding gradualy § a cupful or sugar.