Home Cooks Miscellany

Hawera Star, Volume LIV, 9 March 1935, Page 12

Home Cooks Miscellany

Some Tested Recipes Pineapple Tapioca Souffle Soak two tablcsponfuJs tapioca overnight and cook in a little water till soft and clear. Add two cups crushed pineapple, a pinch of salt-, and 4 cup su&ar Cook for 10 minutes, take oft t'ha fire- and fold in the stiffly-beaten whites of two eggs. Turn into a buttered pie-dish and bake till set, tjien chill thoroughly. Serve with cold custard made from the eggyolks. . . Peach Delight.—This is quickly and easily prepared. Take 6 halves cf large peaches which have been carefully cooked and arrange them in a glass dish. Put a little raspberry or apricot jam in the cavity of each peach, and place a macaroon on top, then cover all over with whipped cream which lias- been faintly'.coloured pink. Place a crystallised oherw on top. Baked Pears. Peel and cut in quarters a number of pears. Put them in an earthenware dish, with some sugar, a few cloves, and a , little grated lemon rind, and a very little water. Cover closely and set in the they will cook very slowly for some nours, when they should be clear and a lovely colour. Serve them with custard or cream. * Chantilly Border Mould. —Take loz grated chocolate, 1 gill stiff orange jelly, 1 gil-1 cream, 3oz chopped walnut, | gill water. 1 dessertspoonful powdered gelatine, loz sugar, vanilla flavouring. Molt the chocolate in th© jelly, and pour into a wet herder mould. Dissolve the | gelatine in the water, swip the! cream, add sugar, flavouring and chopped walnuts, and lastly stir in the gelatine carefully,- when it vs cold, but not .setting. As soon as it is nearly set and the chocolate jelly is quite set-, pour it on top of chocolate jelly. Put on ice and when ready to serve turn out and fill in the centre with whipped cream, flavoured and sweetened. Put chopped jelly round it and a few whole wal- , nuts on top. Fruit Triflles.—Arrange slices of stale sponge cake in the bottom -of a glass bowl, moisten with fruit juice, or sherry/ as preferred. Arrange round the dish any cooked or fresh fruit to hand, bananas cut in slices, shredded pineapple, sliced peaches, or apricots, cherries, or anj’ tinned jrnits.. Cover with a rich custard and set in the ice chest. Before serving decorate with whipped cream, some blanched almonds, and crystailised cherries.