Gooseberry Cream

Southland Times, Issue 23780, 30 March 1939, Page 14

Gooseberry Cream

Ingredients: 3 cups sweetened stewed gooseberries, 2 dessertspoons powdered gelatine, 2 egg whites, } pint cream, 1 tablespoon strained lemon juice, 1 dessertspoon castor sugar, few drained cherries. Method: Moisten gelatine with half cup of the gooseberry juice and dissolve it over boiling water. Rub fruit and remaining juice through sieve and combine with lemon juice and dissolved gelatine. Whisk egg whites to stiff froth, stir into fruit mixture, and, when cold, add half the cream. Pour into wet mould and chill until firmly set before turning mixture on to serving dish. Sweeten and whip remaining cream, then

use as garnish for fruit mixture and top with drained cherries.

Frozen Swiss Salad Grate 41b. of cheese. Put into a basin with 2 tablespoonsful cream chees.e, dessertspoon vinegar. Mash well together, Add tablespoonful finely chopped olives and quarter pint whipped cream; lastly add three-quarter cup finely shredded cabbage or lettuce. Turn into a mould and chill thoroughly for three or four hours. Unmould and serve with wholemeal bread and butter sandwiches. Fruit Whip Ingredients: 2 cups crusher straw-

berries or other berry fruit, 2 egg whites, 1 cup sifted icing sugar or more if required, wafer biscuits or sponge fingers, custard or cream. Method: Wash, drain, crush, and chill the fruit. Whisk egg whites to stiff froth, gradually add sifted sugar and beat until meringue, is thick ! enough to retain its shape in bowl, Gradually add chilled crushed fruit, whisking constantly until thick, and chill before serving. Pile in glass dish in a border of water biscuits or sponge fingers and serve with chilled custard or whipped cream. Fruit Salad Mould. -n- packet jelly, peaches, passionfruit,

bananas, cream, vanilla, sugar. Make jelly a little stiffer than usuM- cut the 1 .aches into slices, also the bananas. Remove the seeds from passionfruit. Mix the fruits well together and add the jelly when cold. Pour into a plain wetted mould. Stir occasionally to prevent fruit sinking. Place on ice, and when set turn out onto a glass dish -nd garnish with whipped cream, which has been well sweetened and flavoured. French Fruit Salad.

Two oranges, 3 bananas, ■ cup nut meats, 1 cup strawberries, 1 head lettuc.-, cooked fruit salad dressing. Pare oranges and remove sections, peel bananas and

cut in jin. slices. Remove stems and wash berries. Break nut meat in pieces. Mix all with dressing and serve on lettuce. Cooked Fruit Salad Dressing: 3 tablespoons sugar, - 1 teaspoon salt, 2 tablespoons flour, 1 egg, 1 cup pineapple juice, 2 tablespoons cider vinegar. Mix ingredients in order given and blend thoroughly after each addi t! on. Cook, stirring, until thick. Chill. Pear Custard Meringue Ingredients: 3 or 4 medium-sized pears, A cup sugar, i cup water, 4 cloves, 1 teaspoon butter, 3 eggs, 1 cup milk, few drops vanilla essence, pinch or salt. Method: Place cloves, butter, boiling

water and half the sugar in piedish. Peel, core and quarter the pears, add to hot syrup, cover and cook slowly in oven until fruit is tender. Mix egg yolks with a tablespoon sugar, gradually add milk, flavour with vanilla and pour custard over pears. Bake slowly until custard is firmly set. Add salt and whisk egg whites to stiff froth, stir in a tablespoon sugar, mix thoroughly and pile meringue on top of custard. Return dish to oven to lightly brown and set the meringue, then serve hot or cold, with custard or cream.

Pear Honey Ingredients: 41b. prepared pears, 21b.

sugar, 41b. clear honey, 6 cloves, grated rind and strained juice of 4. lemons, 1 cup vinegar. Method: Heat sugar, honey, vinegar, cloves, lemon rind and juice slowly in saucepan until dissolved. Add peeled, cored, sliced pears, simmer mixture until fruit is quite soft, then press through sieve or strainer and reheat to boiling point, before pouring into dry, warm jars. Sea’ the contents when cold, and store ja 1 in cool, dry place.

Pear Custard Cream Ingredients: 1 cup diced stewed or canned pears, 1J cups strained pear

syrup, 1 cup milk, 3 tablespoons sugar (as required), 2 eggs, 3 level dessertspoons powdered gelatine, sliced pears, chopped red jelly or whipped cream. Method: Mix the egg yolks and sugar in upper portion of double saucepan, gradually add milk and stir over boiling water until custard coats spoon. Moisten gelatine with pear syrup, dissolve over boiling water and gradually stir into cooled custard. When cool and beginning to ‘ ucken, stir in diced pears, stiffly whisked egg whites and cream. Pour into wet mould, and, when firmly set, unmould , and serve with sliced pears, chopped red jelly and sweetened whipped cream.