HOT WEATHER DAINTIES.

New Zealand Herald, Volume LIX, Issue 18278, 20 December 1922, Page 8 (Supplement)

HOT WEATHER DAINTIES.

Chocolate Foam.—Make au ordinary blancmange with ground rico or gelatine into which some thickened chocolate powder has been stirred. Whip d d briskly with whites of two eggs, and pi] 9 in glasses with wafer biscuits.

Strawberry Water Ice.— Half a pint of strawberry jam, halt a pint of the syrup for ices, one lemon, two whites of eggs carmine or cochineal. Hub the jam through a hair sieve, add the strained "lemon mfce and syrup, colour a deep pink with carmine, put the mixture into the freezing pot; when half frozen add the stiffly whipped whites of the eggs, mix well and continue to freeze. '

Apricot Trifle.—Six square sponge cakes, 1 tin of apricots, loz. of sweet almonds, 1 pint of custard, 2 tablespccnfuls of cream. Take half the apricots and rub them through u sieve, slice the sponge cakes, and spread them with this pulp, sprinkling a little caster sugar over it. Put them in a glass dish, pour oyer enough of- the apricot syrup to well moisten, and leave for one hour. Then pour over the sponge cakes the warm custard, and, when quite cold, pile i n the centre some whipped cream. Arrange the other half of the apricots centre upwards round the edge, and put a blanched almond in the centre of each.

Orange Cream Ice.—One pint of custard, two oranges, three ounces of castor sugar, carmine and yellow colouring The custard may be made as rich or as plain as desired. Grate the orange rind very lightly, mix with the sugar, and add to the custard. When cooked add the orange juice and colour with pink and yellow mixed to make orange colour. When cold freeze. This may' lie made with lemons in place of oranges, or coffee essence may be added to the' custard, or half a pint of apricot or p»ach puree may be added to each half pint of custard.

Chicken Mousse—For chicken mousse take one cupful of cold boiled chicken, add a small tabiespoonful of ham (lean and fat), minced, and pass through « sieve. Beat the yolks of two eggs, pour over them a cup of hot chicken stockj add the chicken meat, and cook ons minute. When cold beat in a cup of whipped cream, a tabiespoonful of gelatine dissolved in cold water, and the beaten whites of three eggs. Mix; put into a buttered mould which has'bean moistened, set on ice, and leave for" at least six hours.

Rose Cream.—One pint paeffet of strawberries, the white of an egg, a gill of cream. Make the jelly according to directions, but substitute "the juice from the strawberries for some of the water When the jelly is cold and just beginning to set, beat into it the well-whipped white of an egg, and continue beating for five minutes. Add the cream, jind continue beating for another five mintffies. Serve this sweet in small tumblers or large claret glasses. Fill them one-third with strawberries, and pile the cream upon them.