SOME DELICIOUS SWEETS

New Zealand Herald, Volume LXXIII, Issue 22344, 15 February 1936, Page 7 (Supplement)

SOME DELICIOUS SWEETS

WHILE FRUIT IS PLENTIFUL Peach Moulds.—Take two and-half cups chopped cooked peaches, one cup orange juice, half cup cold water, chopped crystalised cherries, two and a-half tablespoons powdered gelatine, two tablespoons lemon juice, threoquarter to one cup sugar, one and a-half cups boiling water or peach sjrup. Put the gelatine into the cold water to soak, and prepare the orange and lemon juice and chop the peaches. Pour the boiling water or syrup over the gelatine, and stir till dissolved; then add the fruit juices and the sugar. When cool, but not set, stir in the fruit and pour into wet moulds. When quite set, turn out, and serve decorated with cream or sliced peaches. Bottled or tinned peaches could be used for this recipe.

Vol-au-Vent a la Versailles. —Tako vol-au-vent <cases, fruit salad, crystallised fruits, half pint cream (sweetened and flavoured. Make pastry and allow to become quite cold. Remove centre, and fill with fruit salad that has been drained, and place top on. Whip cream stiffly, colour one half pink, fijl bag with alternate layers of pink and white. Pipe with rose pipe all over top of case, and decorate with crystallised fruits. Serve on paper doyley on glass dish. Italian Flans. —Take sponge cake, jam, Italian meringue, mixed fruit. Stamp out some rounds of sponge cake and arrange them in pairs, one on top of the other, with jam in between. Have ready some Italian meringue mixture, and pipe a wall of meringue round each. Put them in the oven for a minute just to set the meringue, then fill in the centre with mixed fruits. Italian meringup is the usual beaten white of egg, using a larger proportion of castor sugar and working into the mixture some ground almonds. Banana Delight.—Skin and scrape a number of bananas, allowing about fiv9 bananas to every six people, and put through a sieve. * Add a tablespoon orange or lemon juice and a little sugar. Mix together very lightly and add about two cups of whipped cream. Serve piled in glass and garnished with orange sections. French Flummery.—This is a very old dish which is sure to find favour. Melt 2oz. of gelatine in a little milk, then add a pint of cream flavoured with two spoons of orange juice (the old recipes called for orange flower water, so if you have some by all means use this instead of the juice). Add sugar to sweeten, and stir until cool, and strain into a mould. Serve on a dish surrounded with stewed pears. A plain icing can bo made with slb. icing sugar, three tablespoons boiling water, and one-eighth teaspoon tartaric acid (if liked). Flavour with lemon or vanilla, and for pink icing add a little cochineal. For yellow icing add yolk of egg, for apricot icing yolk of egg and cochineal, and for chocolate icing add one tablespoon cocoa. If you are going to pipe your cake, prick out the design beforehand, and if you are at all inexperienced it is a good plan to practise on a sheet of hrown paper before starting work in earnest.