Seasonable Sweets

Southland Times, Issue 21560, 25 November 1931, Page 5

Seasonable Sweets

From “P.” (Wallacetown): Rhubarb and Orange Fruit Salad. 2 sweet oranges, 41b. rhubarb, 3 sponge cakes, custard made with eggs or powder. Split sponge cukes and spread with raspberry jam, put together again and place in bottom of dish; pour over them half teacupful milk and allow to stand one hour. Cook rhubarb sweetened to taste, and cool.

Peel, and slice oranges across, and lay over sponge cake. Add rhubarb neatly, and cover all with the custard. Whipped cream can be piped on if desirable. * •» * • “Ruth” (Don Street) sends: Sea Foam Pudding. 1 packet lemon jelly crystals (or Jib. loose crystals), 1 lemon, 1 pint water, 1 small tin unsweetened condensed milk. Make 1 pint of jelly, add juice of lemon. When early set pour in the unsweetened milk and whip up lightly. Leave till cold, Decorate with ratafia or macaroons. * * * * Also from “Ruth”: Gooseberry Pudding. Line a well greased mould with squares of bread about an inch square. Fill inside the bread with picked gooseberries, add one cup sugar and cover w-ith squares of bread. Tie on a well floured cloth and steam for two hours. This is especially delicious made with black or red currants in place of gooseberries and can be served hot or cold with custard sauce. * » * * From “Ina” (Lewis Street): Fruity Trifle. One tin fruit, jam, one packet jelly’ crystals, A pint custard, sponge cakes, 1 pint hot water, juice of one lemon. Method.—Cut sponges in half and spread with jam. Lay on bottom of a trifle dish. Take juice from one tin of fruit and pour over sponges. Make just under one pint of jelly and pour over them (allowing for the amount of juice already poured from the tin). When set pour 4 pint custard gently over. Leave to cool. Ornament with the fruits and, if possible, whipped cream and grated nuts. * * * * From “Mother B.” (Ocean Beach) : A Delicious Way of Serving Cherries. Stewed cherries are invariably rather flavourless, but if cooked in the following way they will be found delicious: Wash 11b. ripe cherries and take out the stones. This can be quickly and easily done with a patent stone remover which can be bought at any stores. But the stoned cherries into a basin, cover with Soz. white sugar and leave for an hour, stirring occasionally. Pour the syrup into a saucepan, add a small piece of cinnamon, put in the cherries and cook gently till they are tender. Turn out and leave till cold. Serve with cream. If the cinnamon flavour is not liked a few of the stones can be cracked and the kernels used instead.