FOR THE KITCHEN NOTEBOOK

Timaru Herald, Volume CXXXVII, Issue 19248, 30 July 1932, Page 10

FOR THE KITCHEN NOTEBOOK

THE RIGHT RECIPE. “Oscar" gives some recipes for delicious cold sweets. I have chosen a few to reprint. Chocolate Bavarois. Take one pint of cream and whip. to a stiff froth. Soak loz. gelatine in one tablespoon milk. Scrape loz chocolate to a powder, add two tablespoons of powdered sugar, and put in a saucepan with one tablespoon of boiling water, place on the Are,and stir until it is smooth and glossy. Boil another cupful of milk, stir in the chocolate, and add the soaked gelatine. Pass through a strainer and add two more tablespoons of sugar. Place this in a basin and beat until the mixture is thick, then pour in the cream and put on ice until hard. Turn into a dish and pour whipped cream over. French Charlotte. Remove the centre from a sponge cake, leaving the bottom and sides about lin thick. Place in a basin with some fruit juice 11b of macaroons and allow to soak well. Whip stiffly one pint of cream. Put the soaked macaroons at the bottom of the sponge mould, spread over a layer of apricot jam. and fill with the cream, piling high in the centre. Ornament with coloured icing forced through a cornet. Lemon Custards. Pour into a saucepan one pint of milk, the thin rind cf a two bitter almonds, ar ' blsspoons of sugar. Bring th .. ~j the boil, strain it gradually through a sieve into a basin containing three wellbeaten - eggs, stir until it thickens. Pour into custard cups. Claret Jelly. Into an enamelled saucepan put Üb. sugar, 10 drams of gelatine, half a pint of claret, and half a wineglass of brandy, and let them soak for ten minutes. Then put in the very thin rind of half a lemon and £lb. of red currant jelly. Place the saucepan on the stove and stir until it boils, draw to the side and' simmer five minutes. Moisten a mould ar.d pour the strained jelly in. When cold turn into a crystal dish. Lemcn Cream Pies. Line some small buttered plates with good short pastry and bake in the oven. Boil one pint of milk, put-in two tablespoons sugar, the grated rind of half a lemon, and two tablespoons flour mixed to a smooth paste with cold milk. Mix all together and whisk over the fire. When the flour is cooked add the juice of lemon, a lump of butter, and the beaten yolks cf three eggs. Continue stirring until thick, but do not allow to boil. Pour the cream into the pastry crusts and serve when cold.