RECIPES.

New Zealand Graphic, Volume XXI, Issue XXVII, 31 December 1898, Page 866

RECIPES.

SUMMER HSHES. Raspberries served’ with whipped cream make a delicious dessert. Place a layer of ripe red raspberries in a deep glass dish, sprinkle with pulverised sugar, add anothei layer of berries and more sugar, with a pint of whipped cream, set, on ice until chilled, and serve for breikfist. Raspberry pyramid is made by crushing a quart of ripe red or black raspberries with a pint of sugar, and adding the well-beaten whites of eight eggs; mix carefully with the berries and beat all together until stiff; arrange in a pretty dish in the form of a pyramid. To make a croquante of raspberries cover a tablespoonful of gelatiie with a little cold water and let it stand for 20 minutes; pour over half a teacup of warm water and stir until dissolved. Stand a two-quart mould on ice until very cold. Have a pint each oi red and black raspberries picked over; dip each one in the gelatine and press them against the sides of the mculd. They may be arranged in fancy shape, or the red and black berries placed alternately. When the gelatine htrdens and the fruit sticks in place till rhe centre of the mould with cretm prepared as for Charlotte russe: stand on ice until firm. Raspberry Charlotte. another dainty summer dessett. is made by lining a mould with spl t lady fingers. Whip a pint of sweet, thick cream: mix with it half a teacup of pulverised sugar and two tablespoonfuls of raspberry juice freshly pressed from the berries: set on iee until very cold, beat until frothy, fill rhe centre of the mould and set in a eool plaee: when firm remove from the mould carefully and ornament with ripe raspberries. Raspberry Bavarian cream is made by covering half a box of gelatine with eold water: let soak half an hour, and add a little lioiling water to dissolve it: sweeten with half a eup of sugar and piour in a pint of red raspberry juiee; stir until the sugar is dissolved and strain the mixture into a tin pan; set on ice until it begins to thicken, add a pint of whipped cream, stir carefully until thoroughly mixed, pour into a mould and stand in a eool plaee until hard. Any fruit juiee may be used in place of the raspberry.

Gooseberry fool is made by preparing carefully a quart of ripe gooselierries and putting them in a saucepan with a pint of water. Set on the tire to stew until tender: take off and press through a eollander to remove the skins: add an ounce of butter, a cup of sugar and the beaten yolk of four eggs; beat all together until light and pour into a deep glass dish; set on ice: beat the whites of the eggs until foaming, add half a teacup of |K»wdered sugar and beat until verystiff. heap on top of the gooseberries and serve. Gooseberry whip is made by stewing and sweetening two quarts of ripe gooseberries; when cool add the beaten whites of six eggs: put the mixture in a deep baking dish and set in a hot oven for fifteen minutes: when eold cover with whipped cream and serve.

Laitues au Jus.—Piek half a dozen heads of French or cabbage lettuces and parboil them in salted water. Turn them out into a basin full of eold water for ten minutes, then lay them one by one on a cloth and tie each head with thread into the shape <>f a croquette. Now line the bottom of a saucepan with one or two slices of bacon, dispose the lettuces on this, add an onion stuck with a eouple of cloves, a bunch of sweet herbs, some whole pepper and a sprinkling of fine salt, according to taste. Pour in enough stock to come up to the lettuces without covering them, put a buttered paper over all. and let the whole simmer by the side of the fire for a eouple of hours. Meanwhile, cut some slices of bread the size of the lettuces, dip them in stock and fry them in butter to a light colour, take out the lettuces one by one. remove the string, and dish them in a circle with one of the sippets between each: pour over all some well-flavoured gravy, but not too much of it and serve;

Tartelettes des Grosielles. —Make a compote with some carefully picked red currants and a few raspberries with a clarified syrup made with loaf sugar, add a few drops of lemon juice. Meanwhile. line a number of patty pans with a paste made as follows: —

Half a pound of flour, two ounces of powdered loaf sugar, and two ounces of fresh butter, worked with the yolks of three eggs and a pinch of salt and a little luke-warm water antil a verysmooth. firm paste is obtained. Roll out the paste to the thickness of’an eighth of an inch, line the pans with it, fill them with raw rice, and bake tl.em till quite done, then turn them out. Let them get quite cold, remove the rice and fill each patty- with the above compote cold, putting on the tep of each, heaped up. some eream whipped with glace sugar. Ginger Pudding.—Five ounces of stale bread, 2oz of preserved ginger, 2 jz of sugar, half pint of milk, 3 eggs; grease a mould with cold butter, beat the eggs in a basin till very light, add to them the sugar and beat for five minutes longer; warm the milk in a saucepan till it is almost boiling, then pour over the milk and sugar and beat all together. Cut the bread into small pieces, chop the ginger finely and arrange in a basin, pour the eggs and milk over and soak half an hour; then add more milk if necessary for the bread and flavour with a teaspoonful of ginger syrup. Place a greased paper over the pudding and steam it slowly for 14 hours. Turn out to serve and pour round a little ginger syrup diluted with warm water and a little lemon juice. Coffee lee Pudding—Pound 2oz fresh roasted coffee beans in a mortar, but do not reduce them to powder. Pul them int a pint of milk with 6oz loaf sugar. Boil up. then leave it get cold, strain it on to the yoke of six eggs in a double saucepan, and stir over the tire till the custard thickens. When quite cold work into it one and a half gills of cream whipped to a froth, freeze it. lay it in a plain mould, and set in iee till wanted.

Fresh strawberry ice can be made by erushing a pound of the fruit in a potato masher and then straining the .nice into a pint of stiffly whipped cream, which has been sweetened and coloured with earmine. The cream should be stirred well and placed at otce to freeze.

.-’or water ices allow equal quantities of the juiee of fresh fruit and water, wh eh has been sweetened and coloured to taste, adding a little lemon juice and the beaten white of an egg :o every pint of liquid.

Care should be taken not to make any mixture to be frozen excessively sweet, or it will be difficult to obtain a satisfactory result. On the other hand, it should be sufficiently sweet, or the ice will be hard and rough in appearance. The ices should be served in fancy paper cases placed on a small glass plate.

Oxford Dumplings. — Of all my friends who have tasted these only a ver;, fev- are dissatisfied with the recipe. and -hose think that the dumplings should le boiled. Mix two ounces of grated I read with four ounces each of shred suet and currants, two large spool fills of flour*, a little grated lemon rind, a suspicion of pimento powder, and sugar to taste. Stir in two eggs, add a little milk, form the mass into five dumplings, fry in boiling lard until they are a pale golden brown, and serve with sweet sauee. ‘Trilby’ Pudding.—This ‘Trilby’ pudding is easily prepared, pretty to look at. and very delicious in flavour. The necessary ingredients are: — A tall sponge cake, such as can be procured from any confectioner, a quarter of a |K>und of castor sugar, half a pint of whipped cream, a lemon, and some aprieot or other favourite jam. Put the cake upside down in a basin, cut off the bottom, scrape out the middle: grate the lemon rind, squeeze out the juice into the sugar. Let the mixture stand a little, adding more sugar if required, and mixing with it the lemon rind and a fourth part of the cream. Put a layer of jam into the cake, then a layer of cake mixture, and do this alternately, until the cake is quite filled up. Put on the bottom of the cake, and turn it again the right way up. decorating the top of the dish with the remainder of the cream.