READERS' EXCHANGE

New Zealand Herald, Volume LXXI, Issue 21906, 15 September 1934, Page 7 (Supplement)

READERS' EXCHANGE

PEACH PARFAIT Here is a delicious recipe for pencil parfait, forwarded for Jane (Mt. Eden) by Louise (Remuera). Prepare lib. dried peaches in the following way. Place them in a bowl, sprinkle a large teaspoonful of carbonate of soda on them, cover with boiling water and leave for i hour. Then wash off, cover with clean water, and soak for six hours. This will make them taste like fresh peaches. To make the parfait, drain the prepared peaches and put in saucepan with 1J cupsful of water and one cupful sugar. Stew till tender and rub through a sieve. When cold, fold in lightly one cupful whipped, sweetened cream and fill tall glasses with this sweet. Now put a cupful of whipped cream into a bowl, and stir in lightly two-thirds of desiccated coconut. Pile a little of this on top of each glass and sprinkle lightly with some more coconut. More Party Dishes of Peaches Several very tempting dishes are described by M.L. (Auckland), who has kindly forwarded some variations of the above dish. Peach Foam is a very dainty and simply-made sweet. Peel and slice three or four ripe peaches (canned ones will do) and beat up for i hour to a smooth pulp with 4 cupful powdered sugar and the white of an egg. Serve with whipped cream. Peach Cream Take i pint peach pulp, J cupful sliced peaches, loz. gelatine, J pint of cream, 4 lejnon, i pint of milk or water. To the pulp add sugar to taste and the grated rind and juice of i lemon. Mix in the whipped cream gradually and then stir in the gelatine (dissolved in the milk or water and cooled). Keep stirring, and when it is begining to set, add the sliced fruit and pour at once into a wet mould. Beetroot Wine This reliable recipe is repeated at the request of F.G.D. (Paengaroa). Cut up 51b. beetroot and two lemons, add 1 Jib. seedless raisins, 31b. sugar and one gallon of water, and boil for one hour from time of coming to boil. Put in a crock or keg and when tepid, add i cake yeast. Skim twice daily until working is over, then bottle and store in a cool place for three months. Invalid Port Wine Jelly An interesting recipe for invalid port wine jelly has been kindly forwarded to Jessie "(Hamilton) by B. (Tauranga), who says it has been used in her family for three generations. Take one pint of port wine, 2oz. isinglass, 2oz. best gum Arabic, 2ox. brown sugar candy, and i teaspoonful ground nutmeg. Place in a double pan, or a covered jau in a pan of water, and heat until it dissolves, when it will be cooked. Questions and Answers M.D. (Tirau). —Good luck with the honeycomb toffee! The recipe has been forwarded to you. Grannie (Parnell) would like to know how to candy oranges for dessert.