"MOULDED” SWEETS ARE DELICIOUS.

Star (Christchurch), Issue 19268, 3 January 1931, Page 14

"MOULDED” SWEETS ARE DELICIOUS.

Delicious sweets may be made in moulds provided a little originality be brought to bear upon the task. Try compounding a jelly with milk instead of water, adding slices of banana and a few strips of angelica. Even a gourmet would approve the result. Soak some prunes, stone them, cut up small, and pour over them a lemon jelly ;mixture. This “ mould ” served with whipped cream, makes a feast fit for the gods. Dried apricots, treated in the same way, are equally good. In place of the ordinary jelly square, aspic jelly may be used, and the fruit may be sieved if a very smooth mould is desired. When coffee is freshly brewed, save a, cupful for flavouring the cornflour mould. This will give an appetising basis for a chestnut puree, a thin layer of raspberry jam being slipped in between to make the whole still more appetising. It forms an excellent party-dish when individual portions are served in the separate marmites or tiny casseroles, now sold for the purpose. A mould is usually better as part of a compound sweet than as a dish in itself. It blends well with ratafias soaked in wine or syrup, and can be utilised as a filling for caramel jumbles, or as a ground for chopped nuts and dried fruits.