PRETTY DESSERT DISHES.

New Zealand Herald, Volume LXVI, Issue 20426, 30 November 1929, Page 7 (Supplement)

PRETTY DESSERT DISHES.

1 Bake a sponge cake in a round cake tin. Cut out the centre and partly iill u -ith some fruit, preserve or a good cusiard. l'ite some whipped cream on top. 'Then decorate the sponge with a border of whipped cream, white and pink (coloured so with cochineal) alternately. This looks well if put through the icing tubes in " roses."- The centre may be sprinkled •jvitb pink sjugar. 2 Have some stewed fruit in the-centre oh a glass dish. Hound the edge place sponge cakes rolled in the shape of lilies, Svifli whipped cream in the centre, a 'How long-shaped sweet to represent the spike of the lily, ,and between the lilies mounds of whipped cream- tipped with J'ink. ■ ■

STRAWBERRY SHERBET." One pound strawberries; three pints •*rater; juice of a lemon: lib. sugar. Crush •the strawberries,' add the water and the juice of, the .lemon. Let stand four hours. "Put, a 'pound of sugar into a basin and ibtraiir through a table napkin or a sieve the strawberries, you can squeeze the table napkin so to get as much juice as possible. strained, stir it well into tho sugar tmtil the sugar is quite dissolved, then retrain again and set it in ice an hour or .jo. and servje in small glasses. Several kinds of fruit sherbets may be jnado in this way, and may bo served isvith or without a little liqueur in them, lidded just before serving. Sorbets or sherbets should never be Irozcn 100 hard to drink.