Grape Fruit Hint.

Southland Times, Issue 23306, 16 September 1937, Page 14

Grape Fruit Hint.

Many people nowadays have grape fruit before breakfast —a healthy habit which is also pleasant. It is a good plan to prepare it overnight for, not only does this save time in the morning when there is a rush in the kitchen, but it also makes the fruit more juicy and appetising. Cut the grape fruit in halves, allowing one half for each person. Loosen the pulp with the special knife, cut it away from the rind, removing all pips and skin, and turn it into individual fruit glasses. Sprinkle with castor sugar and leave in a cool place until required. All the juice is retained by this method, whereas some of it at least is lost when people have to wrestle with spoons to

get it out of the rind. By the way, a little orange juice mixed in with the 1 fruit is an improvement. 1 lellied Prunes. i Prunes need not be so dull as they ; generally are If they are jellied they I become quite a festive dish Wash and soak about two dozen prunes for 12 ’ hours. Make a syrup of the water in i which they were soaked two table* ! spoonsful of sugar and the juice of one I lemon Cover the prunes and stew very ■ gently until tender. When cold, stone each prune and replace the stone with , a blanched almond. Make a jelly of the i juice and a jelly square, adding more > lemon juice if it is too sweet and. when

dissolved, pour over the prunes’and turn into a moistened mould. Serve with whipped cream. Tomato Eggs. Tomato eggs make a nourishing and unusual dish for luncheon or supper Choose rather large tomatoes of equal size, cut off a slice from the top of each an scoop out the pulp carefully Break the requisite number of eggs, on*- at 3 time, into a cup and, after seasoning, pour them into the hollowed out tomatoes. Place them on a well-greased baking tin and cook slowly until the eggs are set. basting them with butter. Serve on rounds of buttered toast and sprinkle chopped parsley on top of each

tomato. The pulp can be stewed with a very, little water and seasoning, slightly thickened and used as a sauce. Prune Shape. Take 14 prunes, soaked overnight in a pint of water and then stewed till tender Remove prunes and add half an ounce o: powdered gelatine (previously soaked in half a pint of water) and one cup of sugar Remove stones from prunes and adr fruit to liquid Boil slowly for five minutes, then add the juice of one lemon Pour into a wet mould and leave to set Serve with whipped cream or custard. Banana Fritters. One egg, one dessertspoon butter, three tablespoons of flour, pinch of salt, half

a cup of warm water and six or eight bananas. Mix the flour with the salt, add yolk of egg and mix, adding the water gradually and mixing smoothly When the mixture is free from lumps add the melted butter Let the mixture stand for half an hour, then add the egg white beaten stiffly and stir lightly Thi batter should be made some hours before using Cut the bananas lengthwise or into rounds, add to the batter and fry in spoonfuls in smoking hot fat. Stand for a minute on brown paper to absorb any grease, then serve immediately on hot plates with castor sugar sprinkled over them. “Eggs in Nests’’ Savouries. For each person allow an egg, an

ounce of rice, an ounce of grated Parmesan cheese. Wash the rice and cook it i salted water until tender—about 20 minutes. Drain well and dry in a warm oven. Add half the cheese to the rice, season with salt and pepper and a little chopped parsley, mix well, and make nests of the mixture on a greased baking tin. Into each break an egg, season lightly, sprinkle with grated cheese, and bake for about five minutes in a hot oven. Coconut Shortbread Biscuits. Four ounces butter, half cup sugar, one egg. cup and a-half flour, one cup coconut, one teaspoon cream of tartar, half a teaspoon carbonate soda, a little more flour, if necessary to make a stiff dough.

Beat butter and sugar to a cream, add egg gradually and beat well. Add coconut; lastly, flour, soda and cream of tartar sifted together. Mix well Roll out, cut in finger-lengths and bake in moderate oven about 15 minutes. Toffee Hedgehog. For this take Jib. flour, half teaspoon carb, soda, one tablespoonful coffee essence, 4} ounces sultanas, quarter pound butter, four ounces golden syrup, three ounces brown sugar, one egg, blanched almonds. Wash, pick over and thoroughly dry the sultanas, and mix with flour. Put butter, sugar, coffee essence and syrup into a saucepan and melt, but do not allow them to boil. When dissolved cool a little. Whisk egg, then add coffee

mixture and mix together. Pour into the centre of the flour and beat well. Lastly, stir in the soda, mixed with a spoonful of milk. Steam in a well greased basin for an hour and a-half. Turn out and stick with the blanched almonds. Serve with any sweet sauce. Good “Pick-me-up.” If there is a convalescent in the family who shows no interest in food, try this: Bring half a pint of clear chicken broth to boiling point, pour it over the beaten yolk of one egg, stirring all the time. Reheat in a double saucepan, still stirring and do not allow the mixture to boil. Season to taste and, just before serving, mix in a dessertspoonful of sherry. Serve with small strips of crisp toast.