COLD SWEETS FOR SUNDAY SUPPER.

Star (Christchurch), Issue 18624, 28 November 1928, Page 10

COLD SWEETS FOR SUNDAY SUPPER.

Orange Trifle.—Cut up six small sponge cakes and spread them with apricot jam. Pour over them the strained juice of two or three oranges. Arrange orange quarters on each slice of cake. Make a good custard with a pint of milk and two eggs, and when it is fairly cool pour it over the sponge cakes and orange quarters. Pear Creams.—These can be made with stewed Australian pears, which are obtainable when the English variety are not in season. Place half a pear at the bottom of each individual glass dish, and spread over.it a dessertspoonful of maraschino. Whip a gill of cream, and stir in the whipped whites of two eggs and a flavouring of vanilla. Heap this on the pears. Decorate with half a glace cherry and two green leaves cut out of angelica. Chocolate Cream. —Dissolve 4oz plain chocolate in a double saucepan, and stir in half a pint of milk. Add sugar if desired, and a few drops of vanilla. When the mixture thickens pour on to the beaten yolks of three eggs, and stir briskly till it becomes the consistency of thick cream. Serve cold in individual glasses, and garnish with a spoonful of whipped cream., Coffee Junket. —Make a junket in the ordinary way, but add one or two teaspoonbuls of coffee essence to the lukewarm milk before adding the rennet. When set put little dots of clotted or thick whipped cream over the surface. Coffee Jelly.—One pint of coffee, loz gelatine, 2oz sugar and flavouring to taste. Put the coffee, which must be very strong, into a clean saucepan, with the gelatine and the sugar, and let it dissolve. Strain into a basin, add a few drops of vanilla if liked, and when cool pour into a mould. When set turn out orv a dish, and serve -with cream.