RECIPES SUITABLE FOR SUMMER WEATHER.

New Zealand Graphic, Volume IX, Issue 5, 30 January 1892, Page 115

RECIPES SUITABLE FOR SUMMER WEATHER.

Cocoanut Cakes, or Meringues.—Take equal weights of grated cocoanut (fresh) and powdered sugar, add the whites of six eggs beaten stiff, to one pound of the sugar and cocoanut. ft should be a stiff mixture ; add egg enough to make it so. Drop the size of a nut separately upon buttered paper in pans, and bake in a moderately heated oven. Elderberry Wine. —To make elderberry (bourtrie) wine pick the berries, bruise and strain them, let the liquor settle in a glazed earthenware vessel for 12 hours, put to every pint of the juice a pint and a-half of water, and to every gallon of this liquor three pounds of sugar. Set in a kettle over the fire, and when about to boil clarify with the white of eggs well beaten, and then let it boil one hour. When almost cold put into a barrel with yeast, and fill up regularly with some of the saved liquor as it sinks by working. In a month it may be bottled.

Peach Mangoes.—Prepare a brine. Boil together six quarts of water and a pint of coarse salt, and skim it until it is clear ; then cool it. The quantity may be increased to suit the number of peaches, but the proportion of salt and water must be observed. Choose fresh, sound peaches, brush them with a soft brush, and lay them in the cold brine for three days. Then remove them from the brine :

cut a piece out of the top of each one, and take out the stone without enlarging the top ; for two dozen large peaches mix together two pounds of brown sugar, one onion, and a clove of garlic chopped fine, four ounces of grated horse-radish and white mustard-seed, one ounce of powdered cinnamon, and half an ounce each of ground cloves, mace, turmeric. Use sufficient salad oil to moisten these ingredients. Fill the peaches with them : close the cut with a piece of peach, and either sew or tie it in place. Put the stuffed peaches into glass jars, cover them with cold vinegar, pour two tablespoonfuls of salad oil in each jar and seal them air-tight. Delicious Peach Cream.—Take one pound of peaches, one-half pound of sugar, and rub through a sieve, the peaches being cooked very soft. Soak half a package of gelatine for an hour in enough cold water to cover it : then stir it into a teacupful of rich milk or cream, which should be boiling hot; and when well dissolved add it to the hot marmalade. When pretty cool and before it becomes firm, beat the peaches smooth and stir in a pint of whipped cream. Dip a mould into cold water, fill it with the mixture, and set it away to grow firm. Turn out and serve with a garnish of preserved peaches.

Frozen Almond Cream.—Blanch and pound one half pound of Jordan almonds to a paste. Scald one quart of cream in a boiler ; add the almonds, yolks of seven eggs and one half pound of sugar (beaten together to a cream previously), and stir all over the fire until they begin to thicken : take from the fire and beat for five minutes. Strain through a fine sieve and freeze. When frozen, remove the dasher, and fill the centre with cherry, damson, and apricot jam : cover and stand for two hours. 'When ready to serve, dip can in hot water and turn on a dish. Raspberry Exotique Pudding.—For a small mould of this pudding there will be required One pint of water, four tablespoonfuls of tapioca exotique, one tablespoonfnl of lemon juice, one third of a teaspoonful of salt, and a pint and a half of raspberries. Put the water in a saucepan and on the fire. When it begins to boil sprinkle in the tapioca exotique, Stirling all the while. Cook for ten minutes, stirring continually ; then add the sugar, salt and lemon-juice. Rinse a mould in cold water. Put a few spoonfuls of the tapioca into it ; then a layer of raspberries, and again tapioca. Go on in this way until all the materials are used. Set the mould in a cool place tor several hours. At serving time turn the pudding out on a flat dish, and serve with sugar and cream or soft custard. Tapioca exotique is a very fine French preparation of pure tapioca. It cooks clear very quickly.