DELICIOUS SWEETS

Timaru Herald, Volume CXXXVII, Issue 19668, 9 December 1933, Page 10

DELICIOUS SWEETS

FOR HOT WEATHER. Raspberry and Banana Sponge. Take a pint packet of raspberry jelly and make according to the instructions. Leave until nearly cold, then stir into it the well-whipped whites of two eggs. Whip until spongy, then turn into a wet mould. Turn out when set. Slice four bananas and arrange them round the sponge. Moisten with two tablespoonfuls of lemon syrup and serve. Orange Tapioca. Four tablespoonfuls tapioca, quarter teaspoonful salt, one and one-third cupfuls boiling water, half cupful sugar, one cupful orange juice, grated rind of half an orange, half cupful cream, whipped. Add tapioca and salt to the boiling water and cook in a double boiler for 15 minutes or until tapioca is transparent, stirring frequently. Add sugar, orange juice and grated rind of orange. Stir well and cool. When cool, fold in half cupful cream, whipped, and pile in custard or other suitable glasses. Banana Canoes. Six ripe bananas, one cupful cream, six fresh strawberries. Remove section of skin from the concave curve of the bananas with a sharp knife. Remove banana pulp, mash it with a fork and add cream which has been whipped stiff. Refill banana canoes and top with a fresh strawberry or cherry. Serve with pastry strips made in the shape of paddles. To do this, draw a paddle on a piece of cardboard and cut it out. Lay this on the rolled-out dough and cut around it with a sharp knife. Fruit Creams.

One pound of strawberries, raspberries or loganberries, 2oz. of castor sugar, half-pint of cream, quarter pint of milk, loz, of gelatine, one tablespoonful of lemon juice, one gill of cold water. Stalk the fruit and spread it on a dish, bruise it with a wooden spoon, sprinkle the sugar and lemon juice on it, and leave for an hour. Soak the gelatine in a gill of cold water for one hour, then stir it over gentle heat until it has dissolved. Rub the fruit through a hair sieve with a wooden spoon, strain the dissolved gelatine into the fruit pulp, and stir in also the milk and the whipped cream. Mix well, then stir over gentle heat until quite set. Serve with compote of fruit of the same kind as that used to make the cream, or the cream may be made in a border-shaped mould; then, when turned out, fill the centre with fresh fruit, such as raspberries or strawberries, sprinkle with sugar and decorate with whipped cream.