DELICIOUS FRUIT RECIPES.

Nelson Evening Mail, Volume XLVI, Issue XLVI, 24 January 1911, Page 2

DELICIOUS FRUIT RECIPES.

Raspberry Trifle—Take a stale ponge cake, about half a pint of ::spberries. half-a-pint of Devonshire iearn, six or eight jratafias,, some caser sugar, and six pistachio nuts. Cut :hc sponge cake imto finger-shaped r;ieee= and arrange them in a svall ;>und a gUass dish, soaking them •'ith a little sherry. Husk the rasp- • erries and put .a layer of them in ne centre of the sponge cake, then ducting; of sugar, then more 7-asp-lerrics, and proceed in this manner. ■astly, heap the Devonshire cream ■ v er the raspberries and diust the •leam over thickly -with the powder•d ratafias and chopped pistachios. Raspberry Custard.—Take one pint. i' raspberries, 2oz or (more of caster agar; half a i>int of red euniants, valf-a-pint of milk.- some ria'&ty, am l hree eggs. Roll out the remains ot' 'ny pastry and cut a strip wide 'Tiough to cover the edge of a pie.lish aud 'to 'line it about an inch' 'own. Pat the fruit and sugar into he rLish. then beat the yolks of the -'frS's and add five milk *.nd sugar. r >asfly. whisk the whites, add then:

: ghtly to the custard and pour th« i-hole into 'the .piedish. Bake the iTstard in a moderate oven unt'.l it. is set.