PASSION FRUIT RECIPES

NZ Truth, Issue 1063, 8 April 1926, Page 18

PASSION FRUIT RECIPES

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Passion Fruit Jam: Take about 8| dozen passion fruit. Cut m halves and scoop, out the pulp. Cover with an equal weight (about 3% lbs of sugar) and work the whole through a sieve retaining as many seeds as are fancied. 801 l 5 dozen skins until tender, when the thick pulp will come away easily, leaving the tissue paper outside skin to be discarded. Boil pulp and insides of skins for about three-quarters of an hour until a wrinkled skin forms on the surface. When , covering, . dip the papers m boiling starch and seal the jars while the jam is still hot. . * * '..*■'■. -i Passion Fruit Foam: Take " 1 dozen passion fruit, 1 cup sugar, 2 cups water, 2 eggs, 2 tablespoons cornflour. Put water and sugar on to boil, dissolve cornflour and add to sugar and water. . : ' " Have passion fruit scooped out into a piedish, (also have whites of eggs beaten to a stiff frotli. Poor the boiling mixture over the passion fruit and beat m the stiffly beaten white of egg while it is hot. Mix all thoroughly together and it will become light and foamy. Put .aside to cool. Use the yolks of the eggs for a boiled custard. *** . ■ Passion Fruit Cream: Cream % pint, gelatine ,%oz, carmine a few drops, sugar to sweeten, 5 or 6 passion fruit. Soak the gelatine m a little water

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin'iiiiiiiiiiiiiiiiiiiiiiiiiiini.iiiiiiiiiiiiiiniiil; till soft, then dissolve it over the fire. Whip the cream stiffly, add passion fruit and sugar to the cream, color a pale pink with the carmine and stir the dissolved gelatine m quickly. When the mixture is nearly set, put between the , halves of the cake and ice with passion fruit icing. Make this with icing sugar and passion fruit— no water. # # * Passion Fruit Cake: Eggs 2, buttei 2ozs, flour 3oz's; cornflour, loz, water 1 tablespoonf ul, passion fruit . juice i tablespoonful, baking powder 1 tea* spoonful. Cream butter and sugar, mix cornflour with flour, beat the eggs well, add passion fruit juice. r and water to the eggs, then gradually mix egg and flour to the creamed butter and sugar, beat well, add baking powder. Bake.' m two ■ small sandwich tins, Well greased and floured, m a moderate oven about 15 minutes. Turn out on a cloth when cold and put above mixture between. .■' * * * Passion Fruit Tart: Take '9 or 10 passion fruit, 1 egg. 4 or 5 tablespoons sugar, "pinch of* salt, pastry. Make enough short and flaky pastry" to cover a tart pjafce, and cut a strip one inch wide to put round the edge. Beat the egg and sugar together a little, add the passion fruit and salt, pour into the middle of the pastry arid bako m a cfuick oven until passion fruit is set, but not too firmly. Serve hot with custarQ. . ,