Prestcold cold cookery

Prepare the purée by rubbing a small bottle of cherries through a sieve. Beat the cream slightly, add the sugar and the purée, and pour into the tray. When frozen to a semi-solid consistency, remove from the tray to an ice-cold bowl, and whisk until light and fluffy. Add 2 .0z. chopped maraschino cherries, return to the tray, and allow to finish freezing without stirring. STRAWBERRY ICE CREAM No. 2 4 gill purée of strawberries 2 oz. sugar 4 pint of thin cream Prepare as for Cherry Ice Cream, using tinned strawberries. BLACKCURRANT ICE CREAM 4 pint milk | dessertspoon lemon juice | dessertspoon cornflour % pint cream 2 tablespoons blackcurrant jelly Blend the cornflour with a little of the milk, and put on the rest of the milk to boil. Pour the boiling milk on to the cornflour, stirring meanwhile, then return to the saucepan, add the blackcurrant jelly, and simmer for five minutes. Put in Prestcold and cool. Stir in the lemon juice and the whipped cream. Pour into a tray, and freeze.. CHILLED FRUITS Any tinned fruit is improved by chilling. Pour the contents of the tin into the tray about one hour before serving time. Serve with or without whipped cream. If cream is used, whip it and allow it to chill before serving. Apricots with whipped cream make a delicious dessert. Mixed tinned fruit, with the addition of a little sherry or maraschino, chilled and served with fancy biscuits and garnished with a cherry, can be made into a number of very attractive desserts. 18 CHILLED DESSERTS RASPBERRY WHIP | tablespoon gelatine | pint raspberry juice 2 tablespoons cold water | cup raspberries Soak gelatine in cold water for five minutes and dissolve over boiling water. Add berry juice and chill until mixture is slightly thickened. Place in pan of ice water and beat until light and frothy ; continue beating until mixture will hold its shape, then fold in berries. Pour into moulds and place in Prestcold to chill. (Fresh or tinned berries may be used.) CHARLOTTE RUSSE 2 teaspoons gelatine 4 cup scalded milk 14 teaspoons vanilla 2 tablespoons cold x cup powdered sugar I cup cream water 18 lady fingers Soak gelatine in cold water for five minutes and dissolve over boiling water. To milk, add sugar, vanilla and gelatine. Chill until it begins to thicken, then fold in whipped cream, adding one-third at a time. Trim ends and sides of lady fingers, place close together around inside of sherbet glasses, crust side out. Fill centre with cream mixture, place in Prestcold to chill thoroughly. Top with cherry or other fruit garnish. CHOCOLATE CHARLOTTE Melt one square unsweetened chocolate, add scalded milk and sugar and cook until smooth. Cool. Add vanilla and gelatine and follow above method. ORANGE SPONGE 2 teaspoons gelatine Juice and grated rind of | lemon 4% cup sugar 2 tablespoons cold water I cup orange juice 4 eggs Soak gelatine in cold water for five minutes. Mix lemon juice and rind, orange juice, sugar and beaten egg yolks and cook over hot water until mixture thickens slightly, stirring constantly. Add gelatine and stir until dissolved. Cool. When it begins to thicken, fold in stiffly beaten egg whites. Turn into small individual moulds and place in Prestcold to become firm. Unmould and serve with a garnish of whipped cream and orange sections. STRAWBERRY BAVARIAN CREAM 2 tablespoons gelatine 14 cups crushed fresh strawberries or % cup cold water 14 cups canned berries, drained of 4 cup fruit juice their juice 1 [5 cups cream