PARTY DISHES.

New Zealand Herald, Volume LXIII, Issue 19474, 2 November 1926, Page 5

PARTY DISHES.

Rose Cream.—This cream is excellent for decorating anything on which whipped ciream would be used, and also makes a very nice filling for sandwich cakes. Ingredients: The whites of four eggs, four large tablespoonfuls of quince jelly, four tablespoonfuls thick, red plum jam, four large tablespoonfuls caster sugar. Stir all these ingredients together with a wooden spoon, always going in the same direction, till the mixture is pale rose in tint, and so thick thaw the spooia will stand up in it

Banana Custard.—'tnjn'edients: One pint milk, 5 bananas, loz. sugar, 1 custard powder, three dessertspoonfuia marrow jam, vanilla flavouring Method: First, make a custard with the powder and milk. Sweeten and flavour with the vanilla. Second, peel the bananas and mash rip finely, mix the jam with them and put all into the bottom of a glass dish. Pour the custard over when cold.

Fairy Cakes.—With 12oz. of flour mix loz. of baking powder (or a half-teaspoon-ful each of bicarbonate of soda and cream of tartar) and a little salt. Stir together till perfectly smooth 6oz. of fine sugar and Boz. of mixed butter and lard (more butter than lard), then heat in three eggs, adding with each one a little of the flour. Stir the remainder of the flour in lightly and add milk gradually to form a vary thick batter. Half fill greasedpaper baking cases or small cake t ins, and bale quickly.