THE SUPPER PARTY

Waikato Times, Volume 107, Issue 17996, 15 April 1930, Page 5

THE SUPPER PARTY

SOME DAINTY DISHES. Frozen Fruit Mayonnaise.—Take 1 cupful of mayonnaise, 1 cupful of whipped cream, 2 teaspoons of gelatine, 1 tablespoon of water, 1 cupful of marshmallows, $ cupful of blanched almonds, 1 cupful of shredded pineapple, i cupful of canned cherries. Blend the whipped cream and mayonnaise together. Soften the gelatine with the wMter, add to the mixture. Cut the marshmallows into pieces, shred the almonds, and add with the fruit. Place in a mould and pack in salt and ice for four hours. Serve in a bed of lettuce as a salad dessert. Pineapple Frappe. —Take 2 cups of sugar, 3 cups of water, juice of two lemons, 2 cups of grated pineapple. Boil sugar and water together for ten minutes. Cool, then add pineapple and the lemon juice. Pack in salt and ice, and freeze to a mush. Fruit Fool (Frozen). —Take any soft fruit, such as strawberries, etc., or stewmd or tinned fruits may be used. Required: One pint of sieved fruit, 2 tablespoons of cream, § pint of cold custard. Rub the fruit with sugar to taste through a hair sieve. Mix it with the cold custard. (In making Ihe latter use two eggs, 1 pint of milk, and sugar to taste). Tint this with a few drops of cochineal, freeze, and serve in custard glasses. Frozen Punch. —Take It cups of water, i cup of lemon juice, i c.up orange juice, I bottle of ginger ale, 1 small bunch of mint, H cups of weak lea (strained), H cups of sugar. Tic the mint in a piece of cheesecloth, and boil with the water and sugar for five minutes. Cool, remove the mint, add the fruit juices and ginger ale and lea. Freeze and serve in tall glasses.