Good Housekeeping summer cookery book

| Drain the rings and fill the centres of each with a _ large strawberry. Arrange the remainder on the pine- - apple rings. Dissolve the gelatine in the syrup and when it is cold, but not set, pour over the piled fruit | and put ina cold place to set. Decorate with the glacé cherries. | : STRAWBERRY CREAM ICE 1 pint milk 2 oz. sugar 1 gill cream Cochineal _ 2 eggs Whipped cream and 4 02. sugar strawberries to finish 1 lb. sieved strawberries _ Heat the milk in a double pan and meanwhile beat | . the eggs and sugar together very thoroughly. When _ the milk is hot but not boiling, pour it on to the eggs _ and sugar, stirring rapidly. Return the liquid to the _ pan and stir over a gentle heat continuously until the _ custard coats the back of the spoon. Cool, stirring occasionally, and when almost cold fold in the lightly beaten cream. Whilst this is becoming quite cold, rub: _ the strawberries through a sieve, add the 2 oz. sugar and stir the purée into the custard. Cochineal may be ' added to improve the colour. Freeze as usual for _, about 20 minutes. Serve topped with cream and fresh. strawberries. , STRAWBERRY CREAM Boats ' 8 oz. flour Yolk of egg for mixing ». 6 oz. butter Whipped cream and _ 14 oz. ground almonds strawberries ae) 4 oz. sugar Rub the butter into the flour. Add the ground almonds and sugar, mix to a soft dough with the egg yolk. Roll out the dough thinly and line several boatshaped tins. Fill with beans or peas to prevent the _ pastry rising during cooking. Bake in a quick oven _ until pale brown in colour. After baking allow the _ pastry case to cool before removing from the tins. _ Then fill the pastry with sweetened whipped cream and the top with strawberries. HONEY FOR KITCHEN AND TABLE ONEY can claim to be not only the purest of H: natural foods, but one of the oldest, for it has served as both meat and drink from the yery earliest times. Such men as Aristotle and Pliny devoted time to the study of the habits of bees, and according to his chronicles Pliny decided that bees were created for man, as they produced both honey and wax. Reference to honey is also to be found in the Bible and the Koran, proving that it was undoubtedly a very important article of food before cane sugar re- _ placed it. Coming to later days, the well-known nur- sery rhyme suggests bread and honey as food fit for a ‘ Queen. Now that cane sugar is produced in such large quantities, and so cheaply, honey is unfortunately regarded _ gore as a Juxury, and owing to its cost is little used — for general sweetening purposes. It is surprising that — with the interest now exhibited in natural and pure foods, comparatively few people enjoy the pleasures of ee Se ae bee keeping. First class “ home produced ” honey can | always find a market, and the bee keeper has the advantage of obtaining a generous supply inexpen- sively for his own and his family’s consumption. The housewife, however, who is compelled to buy honey from a retailer, is inclined to regard it as anything but an economical food, and reserves it for special occasions. As a matter of interest, and in order to obtain re- — liable information regarding the price and origin of honey sold in retailers’ shops, a member of the Institute Staff visited a London store and bought sample pots of the honey stocked. It was gratifying to note that it hailed from ali quarters of the Empire, Australia, New Zealand, West Indies and Great Britain and HONEY FOR KITCHEN AND TABLE Ireland. That from Australia was sold as golden wattle — honey, and that from the West Indies as belle flower. The varieties most prized in this country are heather and clover.