TRY SOME OF THESE—

Otago Daily Times, Issue 21537, 8 January 1932, Page 11

TRY SOME OF THESE —

Strawberry snow: One quart jelly square. Fruit. Melt the jelly accord,ing to directions. When nearly cold take an egg whisk and beat until it turns opaque and sets into snow. Pile in a glass dish and decorate with fresh fruit. Jellied strawberries: Choose fine ripe strawberries, remove the hulls. Dip a mould in cold water. Pack the strawberries into it, with all their tips pointing outwards, and all their stalk ends towards the middle. When the mould is nearly filled, pour in enough lemon jelly—a packet jelly square will do very well —to cover the fruit. Set aside until next day. Turn out on a glass dish and serve. Fruit fritters: Sieve some stewed figs or prunes, mix the puree with stale cake crumbs until stiff enough to roll, shape into balls, dip in frying batter, and fry in hot fat. Drain well, roll in caster sugar, and serve hot. Finely chopped nuts may be mixed with the cake crumbs with good effect. Creme de Menthe Jubes.—Boil one cupful water, one cupful sugar, ( two dessertspoonfuls gelatine, and a pinch of citric acid for 30 minutes. Allow to cool. Add one teaspoonful essence peppermint and sufficient green colouring to give a mixture a bright colour. Mix well and pour into greased dish. Allow to set. Cut into squares and roll in crystal sugar. Devilled Almonds. —Blanch slb Jordan almonds, dry thoroughly, toss over fire with 2oz of butter in pan till thoroughly browned. Drain, and sprinkle with salt and cayenne pepper. Almond Squares.-—Boil one cupful water, one cupful sugar, three dessertspoonfuls gelatine, two small pieces citric acid, 20 minutes. Cool, whisk till white and thick, then add one dozen almonds, finely, minced, and few drops essence of almond. Pour into greased tin,, allow to set, cut into squares, roll in icing sugar with a little cornflour added. Vanilla Creams.—Put two cupfuls of sugar and half a cupful of milk into a lined saucepan. Boil six minutes, stirring all the time, and two teaspoonfuls vanilla, and a little almond essence, and stir while boiling three minutes longer. Then set saucepan in dish of cold water, and stir till it thickens. Roll into balls and let them set. Lemon creams are made by substituting lemon for the other essences. Bread Sauce. —Required: One pint of milk, loz of butter or margarine, one onion, small blade of mace, four cloves, half a pint of breadcrumbs pressed down, seasoning. Peel the onion and stick with the cloves. Put in a saucepan with the mace, milk, butter, and seasoning. Bring slowly to the boil, then take off and leave at the side of the fire till the milk ig well flavoured. Bring up to the boil again, add the breadcrumbs, and leave for a few minutes to swell. Remove the onion and mace and add more seasoning if required. Strawberry Trifle. —Sprinkle some ripe strawberries thickly with powdered sugar, and leave all night. Next day beat them up with a fork. Cut slices of plain stale cake—sponge cake is best—spread the strawberries between them, piling them upon a glass dish. Squeeze the juice of a lemon over all, and cover with custard.