THE RIGHT RECIPE

Timaru Herald, Volume CXXXVII, Issue 19374, 24 December 1932, Page 11

THE RIGHT RECIPE

WHAT CAN BE DONE WITH PEACHES Peel and slice the fruit, and sprinkle with sugar. Serve with cream. Make into trifle by soaking spong* cake with a flavoured syrup, and alternating layers of it with sliced fruit. Finish with custard and cream. Make into pudding with thin bread and butter, sliced fruit, and an egg beaten in milk poured over. Make into pie by using fruit sliced. Make into fruit cocktails with grapefruit, bananas and gfen grapes. Make into fruit salad with cherries, pears and sliced Brazil nuts. Make into green salad with lettuce, mayonnaise and sliced banana. Make into cream by mixing pulp with good cream mixture and setting in wetted mould. Make into peche Melba by covering with raspberry jam and serving with ice-cream or whipped cream. STRAWBERRY DAYS Strawberry Junkets Cut the strawberries in half, sprinkle them well with castor sugar, and leave in a bowl until required. Set some junket in individual bowls and cover with whipped cream. Just before serving cover each with the halved strawberries, placed cut side downwards. Strawberry Trifle This can be made in a large dish or in individual glasses. Cut the strawberries in half and leave in a bowl covered with sugar. Make a trifle with sponge cakes and strawberries, cover with custard and whipped cream, and put strawberries on top. Strawberry Meringue Pudding

Take out two or three of the bestlooking berries, cut them in half, and mash the rest with a fork. Line a silver entree dish with crushed meringues.’ Mix the mashed fruit with whipped cream and pile on top. Arrange some whole meringues on the cream, decorate with whirls of whipped cream and finish with the half strawberries.

DELICIOUS FRUIT SALADS Red Currants and Raspberries Take equal quantities of the two kinds of fruit and add syrup to which some liqueur has been added. Strawberries and Pineapple Cut fresh pineapple into cubes. Failing the fresh fruit, tinned pineapple cubes may be used. Cut strawberries in half, and mix well together so that the flavours blend. Add syrup to which pineapple juice and a little port wine has been added. Apricots and Bananas Slice the fruits and add syrup flavoured with sherry and sprinkled with coarsely-chopped pistachio nuts. Fruit Jellies Strawberries or raspberries in jelly are generally liked. Fin some small dariole moulds with the fruit after it has been lightly rolled in castor sugar. Then pour over a table jelly melted and flavoured with a little port wine. When set, turn out and sefve with a small spoonful of whipped cream on top and a strawberry or raspberry on top of this as garnish. Stoned cherries are also good in this way. SUMMER BEVERAGES Iced Tea The tea ought to be light and freshly made. China tea or a blend of China and Indian tea is perhaps the best to , use. Add sugar to taste and some very ! thin slices of lemon. Surround with i ice the vessel containing the tea, and let it remain for one hour at least, or | some shaved ice may be added to the i tea itself. The addition of a sprig of mint is generally acceptable. Serve in small tumblers, adding a slice of lemon to each. A little lemon juice may also be added. This makes an ideal summer drink. Iced tea may be varied by adding other kinds of fruit juice, such as orange, lime, or grape fruit juice, or by mixing the tea with sparkling cider or lemonade, and adding a few pieces of fresh fruit. Grape Fruit and Orange Cup Two grape fruits, four oranges, lib. sugar.one pint boiling water, one pint cold water,, two bottles ginger ale, one or two sprigs of mint, and a little ice. Grate the rind off two of the oranges and put it into a jug with the sugar, and the juice of grape fruit and oranges. Pour the boiling water over, cover and stand until cold. Then add the cold water and strain into another j jug with a lump of ice. Just before serving fill up with ginger ale, and lay the mint on the top. Egg and Lemon Nog Beat up a fresh egg until very light, and put it into a tumbler with the strained juice of a lemon and a little sugar. Fill up with very cold or iced ginger ale, and mix well before serving. A little nutmeg may be grated on the top. Egg and Wine Flip Flap Beat up a fresh egg with a little sugar and strain it into a tumbler. Add a wineglassful sherry or port, half a teacupful milk, and a little shaved ice. Pour from one tumbler to another until thoroughly blended, or shake in a cocktail shaker.

Old Brown tried to bear the wheezy trombone player's “Mistletoe Bough” with seasonable resignation. But when it was followed by loud and repeated bangs on his knocker he got angry. “What do you mean.” he roared, “by making this infernal row outside my house?” “I'm a wait,” replied a husky voice. “A weight, are you? Then tie yourself round your neck and drown your•elf.”