ATTRACTIVE PARTY SWEETS

Wanganui Chronicle, Volume 77, Issue 35, 10 February 1934, Page 3

ATTRACTIVE PARTY SWEETS

Jelly Trifle.—Take two packets jelly one light and one . dark—viz., lemon and raspberry. Cut a stale sponge cake into slices and spread with jam, then put into a glass dish. Dissolve raspberry jelly in one and ahalf cups hot water and pour half of it over the cake and allow to soak. (If liked, a little wine may be added to the jelly.) When set, pour the rest of the jelly on top. Dissolve the lemon jelly in one and a-half cups of hot water, and when on the point of setting whisk to a light froth. Pile this roughly on the trifle and decorate with cherries and chopped nuts. Rhubarb and Banana Mould.—Take one and threequarter cups stewed rhubarb sweetened, and add two tablespoons gelatine dissolved in four tablespoons hot w’ater. Add a few drops green colouring, then pour into wet mould. Prepare banana cream by taking three-quarters cup mashed bananas and adding to it half cup sugar, juice of one lemon and half cup orange juice. Heat over fire, then add one and a-half tablespoons water. Let cool and when beginning to set add the stiffly beaten whites of two eggs and a little yellow colouring. When rhubarb is set pour cream on top. Lemon Sponge.—Half cup cold water, one cup boiling water, one cup sugar, J cup lemon juice, two tablespoons 1 , granulated gelatine and the grated rind of on© lemon. Soak gelatine in cold water for two or three minutes, add the boiling water and sugar and stir until dissolved, then add the lemon juice and strain. Set aside in a cool place and as soon as it becomes thick like honey, stir occasionally until quite thick, then boat with a wire whisk until frothy. Fold in the stiffly beaten whites of two eggs and continue to beat lightly until quite stiff, then pour into a wet mould and leave until set. Serve with a custard made from yolks. Orange Sponge.—Prepare the same way as lemon sponge, substituting orange rind and orange juice for lemon juice, and add the juice of two lemons. Use one cup strained orange juice to one cup water. Orange or Lemon Cream.—Follow directions for lemon or orange sponge, and when jelly is consistency of honey fold in | cup whipped cream instead of egg whites, or half and half.