Prestcold cold cookery

Soak gelatine in cold water and dissolve in boiling fruit juice. Cool. If fresh fruit is to be used, sweeten to taste, depending upon the sweetness of the berries—about one-half cup ; if canned fruit, no extra sugar will be needed. Add fruit and place in Prestcold to chill, stirring occasionally. When mixture begins to thicken, fold in cream, whipped until stiff. Turn into mould, first dipped in cold water, and return to refrigerator to become firm. Unmould on serving plate and garnish with whole strawberries, crushed strawberries, or whipped cream, as desired. FRUIT COCKTAILS Fruit cocktails are tempting appetisers. They can be made entirely nonalcoholic, or, if preferred, a dash of liqueur can be added to improve the flavour. All fruit cocktails should be served as cold as possible. APRICOT COCKTAIL 3 half apricots Few white grapes | tablespoon lemon juice | tablespoon Cointreau 2 thin slices orange 3 tablespoons apricot syrup Cut the fruit into dice, removing the skins and seeds from the grapes. Blend the Cointreau, lemon juice and apricot syrup together. Mix with the fruit, place in cocktail glasses and chill in Prestcold before serving. TOMATO COCKTAIL 3 tomatoes | teaspoon lemon juice 2 olives -| tablespoon white vinegar Few chopped almonds Pepper and salt 3 chopped gherkins 2 teaspoons olive oil Blend the olive oil, lemon juice and vinegar together, adding pepper and salt to season. Cut the tomatoes into slices, blend with chopped almonds, chopped gherkins and chopped olives. Blend well with the oil, etc., and place in cocktail glasses. Chill before serving. ORANGE GINGER COCKTAIL 2 cups water 4 tablespoons lemon juice 6 to 8 pieces crystallised ginger | cup orange juice Boil ginger and water for five minutes. Strain. Add orange juice and lemon basis. Chill and freeze. GRAPEFRUIT COCKTAIL | large grapefruit Maraschino cherries Pinch of salt 2 teaspoons sugar 2 tablespoons maraschino Prepare the grapefruit, freeing the skin from the membrane, but leaving the fruit in position. Scoop out the centre core, sprinkle in a little sugar and fill with maraschino. Garnish with a single maraschino cherry. If preferred, the fruit can be removed from the shell and served in a glass, blended with the maraschino and sugar. MIXED FRUIT COCKTAIL | tablespoon diced apricot | tablespoon pineapple syrup 6 maraschino cherries 2 teaspoons lemon juice | tablespoon diced pineapple Small piece lemon rind | tangerine orange 2 tablespoons rum Few chopped almonds | tablespoon maraschino Cut the sections of the tangerine orange into three, put into a basin with the diced apricot, pineapple and chopped almonds. Squeeze a little of the essential oil from the lemon rind into the fruit and add the lemon juice and pineapple syrup. Put into cocktail glasses, top with a maraschino cherry and put into Prestcold to chill. Mix the maraschino and rum, and stir in equal quantities to each glass before serving. OYSTER COCKTAIL Oysters Dish Cayenne pepper 2 teaspoons white vinegar Salt to taste 2 teaspoons lemon juice Remove the oysters from their shells and place in the bottom of cocktail glasses. Blend the other ingredients and pour over the oysters. Place in Prestcold to chill and serve on crushed ice, with brown bread and butter. SALADS LETTUCE SALAD Remove crisp lettuce from Prestcold Crispator and break into four. Arrange each quarter on individual salad plates and serve with French dressing or mayonnaise sauce. CUCUMBER SALAD 2 Spring onions | cucumber Lettuce Salad dressing. Salt. Remove the cucumber from the Prestcold Crispator, peel and slice very thinly, and place in a small basin. Add just sufficient salted water to cover, allow to stand for half an hour, strain off the water and add the finely chopped Spring onions. Add the salad dressing, and arrange on lettuce leaves. FRUIT AND VEGETABLE SALAD