IN THE KITCHEN

Southland Times, Issue 19123, 15 December 1923, Page 15 (Supplement)

IN THE KITCHEN

COOL SWEETS. Here are some delightful cold puddings and shapes that require little preparation and never fail to win appreciation:— PEACH CREAM. \ Required:—J dozen large peaches (tinned ones will do), 1 oz gelatine, 3 tablespoons caster sugar, 1 pint of thick cream. Dissolve the gelatine in a little warm water. Skin the peaches and cut into small pieces. Whip the cream, add the sugar, peaches, and the dissolved gelatine to it. Stir together very lightly, then pour into a wetted mould and stand on ice in a cold place till set. JUNKET. Required:—l pint milk, 4 rennet tablet, 1 tablespoon sugar, 4 gill water, a little grated nutjneg, and a few drops essence of lemon. Dissolve the tablet in half a gill of water. Put the milk in a saucepan and warm to blood heat. Try with the finger. Stir in the dissolved rennet tablet, sugar, and flavouring. Pour into a glass dish in warm place to set. Sprinkle nutmeg over the top. When set put in a cold place. Fresh milk must be used for junket. It is delicious when served with stewed fruit iced and served with whipped cream. .VELVET CREAM. Required:—2 oz gelatine, 1 pint cream, 4 cup milk, 4 grated rind of a lemon, 1 wineglass of sherry. Sugar to taste. Soak the gelatine in half a gill of water one hour. Put the milk, sugar, wine, and lemon rind over the fire, and when nearly boiling add the gelatine and stir till dissolved. When nearly cold add the cream, mix well, and put in an ice chest to set : APPLE MOULD. Required:—2lb apples, 2oz moist sugar, loz gelatine, 1 lemon, J pint water, few drops of carmine. Soak the gelatine in half the water. Peel, core, and cut the apples in quarters. Peel the lemon very thinly and squeeze the’ juice. Add to the apples and stew gently with the sugar and remainder of the water till tender. Rub through a hair sieve, colour with a few drops of carmine, melt the gelatine, and add. Pour into a wetted mould and stand in a cool place to set. Turn out and serve with whipped cream* or custard. BLANCMANGE, Take 1 pint of. milk, also 8 lumps .W sugar. Place in a saucepan, and when boiling add 3 good tablespoonfuls of ground rice previously mixed with cold milk. Boil for about 10 minutes. When done, cut 3 bananas into small pieces and mix them in with the rice. Put in a wetted mould to set. ICED BANANA SOUFFLE., Take some wine jelly and whip until stiff. I Put a layer of it into a papered souffle dish. | Then add a layer of bananas lightly mashed • and sweetened and flavoured to taste, and ' a layer of stiffly whipped cream. Repeat I this until the dish is full, finishing with I jelly. Set in the ice chest for two or three j hours, then remove the paper band and ( serve. BANANA CUSTARDS. Take some ripe bananas and rub them through a hair sieve. Mix with a little custard, put the mixture into glasses, and ! place a spoonful of whipped cream on top. PEARS IN AMBUSH. Take 1 stewing pear for each person, 1 pint of raspberry jelly, 1 gill of cream. Slew pears gently and whole. When jelly is cool enough pour over the pears. Whip the cream, and when jelly is set place this over the top with a few blanched almonds cut in strips or halved.

JELLIED PRUNES. Take one-third of a pound of prunes and stew until soft. Remove the stones and cut into pieces. Soak ioz gelatine in 4 cupful of cold water, and add to 1 pint of the syrup in which the prunes were cooked. Then add 1 cupful of sugar and \ of a cupful of lemon juice. Lastly, add the prunes. Turn into a mould and serve with cream. FRUIT COMPOTE Take any fruit that is in season, peel and stone it; make a syrup by boiling together 6oz of loaf sugar and i a pint of

' water (and a few skins from fruits). When • cooked remove the skins, and if necessary strain. Place the fruit in the syrup and I simmer until tender. Great care must be • taken that the fruits are not broken. Pile i the fruit on a glass dish, colour the syrup i with a little carmine, and pour over. ; Decorate with chopped blanched almonds | and good thick cream. PINEAPPLE SPONGE. ■ Take 1 tin of pineapple. 2 packets lemon jelly, 3 eggs, 1 pint of milk. Melt the jelly in pineapple juice, make a custard with i yolks of egg and milk, and set aside in • separate dishes to cool. Add pineapple chopped fine. Whip white of eggs, mix all ■ together, and beat for 20 minutes. Pour into a mould and serve with custard or i cream. THE HOME COOK. ONIONS. ■ Old-fashioned country women say that it is unsafe to leave part of an inion cut : up for use on another day, because the I cnion has a marvellous faculty for attract- ■ ing bad odours to itself. Neither will these • shrewd folk use onions from a strap which ; has been hanging in the neighbourhood of infectious diseases. MILK AND MOTHS. Moths are greatly attracted by whitish objects, hence their partiality for the milkbowl and the cream jug. This anoyance may be avoided by the use cf covers made of mosquito net, or even of old net curtains with the corners weighted. Old bone buttons come in handy for the weights and do not interfere with the washing of the covers. SODA CAKE. Ingredients.—llb flour; Jib brown sugar, 4cz butter. 4oz currants, loz candied peel, 2 eggs, half-teaspoonful carbonate soda. salt, milk. Butter two cake-tins well. Mix together the flour, sugar, and salt, and rub in the butter. Add the fruit and chopped peel. Beat eggs and stir them lightly into the other ingredients. Lastly add the carbonate of soda, which has been mixed with a little milk. Use enough milk to make the whole into a stiff dough. Half fill tins with the mixture and bake in a het oven about three-quarters to one hour. One of the advantages of this cake is that it will keep for weeks in a tin. BANBURY CAKES. Ingredients.—Boz currants, 4oz lemon and citron peel, 4oz butter, 2oz 4 teaspoonful ground cinnamon, puff pastry. Beat butter and sugar to a cream; add the fruit, miheed lemon and citron peel, and cinnamon; mix very thoroughly. Roll out the pastry, and at the last roll shape into diamond shapes. Put some mixture on one shape, wet the edges, and cover with another shape of pastry. Bake in a quick oven until well risen, then brush each with white of egg, and dust with castor sugar. Put in a cool oven to set the frosting. RICE CAKES. Ingredients.—2oz butter, 2oz flour, 2oz sugar, 2oz ground rice, 1 egg, rind of 1 lemon grated, 4-teaspoonful baking powder, milk. Cream butter and sugar, add the egg well beaten, then the flour, ground rice, and baking powder, all sieved together, then the grated rind of lemon. Mix very thoroughly, and put a little into well-buttered patty pans and bake in a quick oven from ten to fifteen minues. COFFEE BISCUITS. Ingredients.—Jib flour, Jib butter, Jib sugar, little citron, coffee essence. Rub butter into flour, add sugar, mix with coffee essence. Knead until smooth, roll out,, and cut into strips one inch wide and two inches long. Put a small strip of citron on each, and bake in a slow oven on a buttered baking sheet until crisp. The essence may be diluted with a little water.