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2 corrections, most recently by cpaddock - Show corrections

SUMMER SWEETS

New . . . and exciting

. While the weather is still warm, let your culinary art have its fling. Make the

sweet course in family meals the most - exciting. . . . Try new dishes . . . new flavors . . . new combinations . . ..

A DELICIOUS sweet gives such a fillip   to an otherwise    

ordinary meal.

Here are some recipes you can try:

APPLE AND RASPBERRY SNOW

One pound cooking apples, 2 tablespoons raspberry jam, grated rind ½ lemon, 4oz. sugar, 2 table- spoons water, 2 stiffly-beaten egg

whites.

Peel and core apples and cook to a pulp in a syrup made by boiling sugar, water and grated lemon. Rub apple pulp through a sieve. Add raspberry jam and fold stiffly beaten whites evenly and lightly through. Chill thoroughly before serving. This looks very attractive served in individual dishes and gar- nished with marasch no cherries.

CHOCOLATE DELIGHT

Four ounces plain chocolate, 1 small tin sweetened condensed milk, 1 white of egg, 2 tablespoons water, whipped cream, chopped walnuts.

Melt chocolate in a basin standing in a pan of boiling water. Add sweetened milk and stir for five minutes until mixture thickens. Re- move from stove and beat in water. Whip up the white of egg until thick and add this to the mixture, folding in carefully with a metal spoon. Pile into sundae glasses and serve

By MARY FORBES

Cookery Expert to The Aus-  

tralian Women's Weekly.        

GROUND      

rice and almond      

pudding - a new way with See   recipe this page.  

quite cold. Decorate with whipped cream, colored a pale pink, and sprinkle with chopped walnuts.

PAVLOVA MERINGUE

Four egg-whites, 8oz. castor sugar, 1 dessertspoon vinegar and vanilla

to flavor.

Filling: 1 box strawberries or 1 dozen passionfruit, 1 dessertspoon gelatine, sugar to taste.

Beat egg-whites till very stiff. Add

sugar gradually, and lastly vanilla and vinegar. Line two 7-inch sand- wich tins with buttered paper to stand up two inches all round. Pour in the mixture and cook in a slow oven for one and a half hours. It should be rather soft in the centre. Let it cool. Strain passionfruit, add sugar and stir slightly. Dissolve 1 teaspoon gelatine in the smallest quantity of boiling water. Add it to fruit juice and put on ice to cool. When it becomes thick and syrupy put it in one cake and cover with the other. Whip cream and dec- orate meringue with it. If straw- berries are procurable, use them also to decorate.

BANANA MERINGUE

Three bananas. 1 tablespoon rasp- berry jam,½ cup breadcrumbs, 1   cup milk. 2oz. sugar, 1 dessertspoon butter, 2 eggs, grated rind ½ lemon, 1oz. castor sugar.

Mash bananas and jam together and put into greased piedish. Boil together milk, sugar, butter, lemon

rind, and breadcrumbs. Let cool  

for a minute or two, then stir in slightly-beaten egg-yolks. Pour this mixture over bananas and bake for 20 minutes. Beat egg-whites stiffly, and stir in castor sugar gradually Heap meringue roughly on top of baked mixture, and cook in a very moderate oven to set meringue without browning it. Decorate when cooked with sliced banana dipped in lemon juice and serve at once.

PINEAPPLE MARSHMALLOW

PUDDING

One tin sliced pineapple, 1 heaped tablespoon gelatine, 1 cup water. 1 teaspoon vanilla, pinch salt, whites 3 eggs, ¾ cup sugar.

Soak gelatine in half a cup of cold water for ten minutes, then fill cup with boiling water (use a breakfast cup). Add vanilla and salt and allow to cool. Add unbeaten whites of eggs and beat up well. Add sugar gradually, beating all the time. Con- tinue beating until very thick, and spongy and white, then add a few slices of finely-chopped pineapple and juice. Arrange other slices of pineapple in glass dish, and place a crystallised cherry in each slice. Pour in marshmallow and decorate with cherries.

GROUND RICE AND ALMOND

PUDDING

Two ounces ground rice, 1 pint milk, 1 ½oz. sugar, 1oz. butter, 1 egg, 1oz. almonds, 2 tablespoons apricot jam, strips lemon rind, crystall sed cherries.

Mix ground rice to a smooth paste with a little of the cold milk. Put rest of the milk in a saucepan with lemon rind, and bring to the boil. Pour the boiling milk over the blended rice, and stir till smooth. Return to rinsed pan and boil gently, stirring all the time, until mixture thickens and leaves sides of sauce- pan. Add one ounce of the sugar, the butter and finely-shredded nuts.  

ABOVE: Chocolate Delight. This delicious sweet is served in indi vidual glasses and decorated with whipped cream and nuts.   Recipe for making on this page.  

MAKE this easy sweet in a tin ring, with sponge fingers. Tie a ribbon round the fingers above the top of the tin. Fill the inside with fruit jelly and decorate the top with cream and fruit. Make a base with a

piece of sponge.

Allow to cool slightly before beating in the yolk of egg. Pour mixture into a fireproof dish well buttered and bake in a moderate oven for 30 minutes. Spread with hot jam.

then pile on top the stiffly-beaten white of egg. Sprinkle with sugar and return to a cool oven for 20 minutes to set meringue. Decorate with glace cherries.

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