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DELICIOUS SWEETS

A delicious '«weet gives such a fillip to an otherwise ordinary meaL

Here are soine"recipes you can try:

Apple and' Raspberry Snow

One pound cooking apples, 2''table spoons raspberry jam, grated rind j£ lemon, " 4 oz. sugar, 2 tablespoons water, 2 stiffly-beaten egg-whites.

Peel and core : apples and cook to a pulp in a syrup made by boiling sugar, water aiid grated lemon. Rub apple pulp through, a sieve. Add raspberry jam¿sfíd,yíold stiffly-beaten

whites ? evenly aha '. lightly through. Chill thoroughly before serving. This looks very attractive- served in indi vidual dishes and garnished with maraschino cherries.

Chocolate Delight

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

Felt chocolate in a basin standing in a pan of ibo ¡ling water. Add sweetened milk and stir for five min utes until mixture thickens. Remove 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 quite cold. Decorate with whipped cream coloured a pale pink, and sprinkle with chopped walnuts.

Marshmallow Meringue)

Four egg-whites, 1 cup sngar, \ teaspoon vinegar, i teaspoon vanilla.

Beat whites very stiffly, add sugar, and beat vigorously for at least 15 minutes, add vanilla and vinegar. Soak two pieces of greaseproof paper in cold water, place on baking sheet and heap mixture on this, place in cool oven (300 degrees) and leave for one hour 10 minutes.

Turn carefully on to dish in which it is to be served. When cool, put over a layer of crushed pineapple (with the juice removed), or any fresh fruit,. such as crushed . straw berries or stewed cherries (juice re moved), or jam, cover with unsweet ened whipped cream and decorate with a flower.

Pineapple Marshmallow Pudding

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

Soak gelatine in half a cup of cold water for 10 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 gradu ally, beating all the time. Continue 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 marsh mallow and decorate with cherries.

Orange Meringue Cream

Put 3 cups milk into a double saucepan, add the thinly .pared rind of 1 small orange, and heat slowly. In the meantime, .beat together 3 whole eggs and the yolks of 2 eggs and 3 heaped dessertspoons sugar. Add a little of the hot milk to the eggs and return all to the double boiler. Stir over heat until mixture thickens, taking care not to allow it to boil. Remove from fire, add a few drops of vanilla essence and 1 des sertspoon of orango juice. Turn into a serving dish to cool.' Beat the whites of 2 eggs to a stiff froth, and gradually 2 oz. castor sugar, beating well between each addition. When firm, pile on top of custard and brown lightly in a warm oven. Serve cold.

A bottle of milk wrapped in a wet cloth keeps Che milk sweet much longer than if the bottle were im mersed in water. The evaporation causes a lower temperature than that,

of water.

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