Four seasons cookery books

Line a swiss roll tin 9 inches/23 cm. by 14 inches/35 cm. with well greased grease- proof paper. Put the eggs and sugar into a basin and whisk hard until thick. Sieve the flour and: fold in with a metal spoon, then fold in the butter and hot water. Pour mixture into the prepared tin and bake near the top of a hot oven (425°F, 220°C, Gas Mark 7), fore 10, “minutes: Sprinkle a sheet of greaseproof paper with icing sugar. When the roll is ready turn out onto the sugar and remove the paper. Put a clean sheet of greaseproof paper on top of the cake and roll up. Leave until cool. To make the filling whip the cream and mix gently with the mincemeat so the cream still holds its shape. Care- fully unroll the cake and spread the filling over. Roll up and chill for 1 hour before serving. Dust with icing sugar. Serves 8. 75 Decorated ice cream dessert Imperial/Metric z pint/1z dl. double cream 2 tablespoons rum few orange segments 17 fl. oz./z litre pack Rum and Raisin ice cream 16 ratafia biscuits small strip angelica 76 American 3 cup whipping cream 2 tablespoons rum few orange segments 1 pint pack Rum and Raisin ice cream 16 ratafia cookies small strip angelica Whip the cream with the rum until stiff enough to pipe. Place in a piping bag with a small rose nozzle. Have ready a few orange segments or other seasonal fruit to decorate. Chill a flat glass serving dish, turn out the icecream on to the plate and quickly pipe round the top and at both ends. Decorate with ratafia biscuits, fruit and leaves of angelica. Serve at once. Note: This sweet can be fully prepared and put uncovered into the freezer just before serving a meal so that it can be produced when required. c Grapefruit Alaska Imperial/Metric 2 fresh grapefruit 2 tablespoons sweet sherry 3 egg whites 3 0z./75 g. castor sugar 3 teaspoon vanilla essence 4 scoops vanilla ice cream American 2 fresh grapefruit 2 tablespoons sweet sherry 3 egg whites 3 Cup granulated sugar 3 teaspoon vanilla extract 4 scoops vanilla ice cream Frozen date and nut pie Imperial/Metric 8 digestive biscuits 14 0z./40 g. butter 1 tablespoons castor sugar 1 pint/generous3 litre vanilla ice cream 4 0z./125 g. chopped dates 3 fl. oz./75 ml. water 1 tablespoon sugar 2 teaspoons lemon juice z pint/13 dl. double cream 2 tablespoons castor sugar 3 teaspoon vanilla essence 1 0z./25 g. chopped walnuts Orange sundaes Imperial/Metric 3 large oranges 1 0z./25 g. dates, chopped 4 fl. 0z./125 ml. orange juice 1 02z./25 g. flaked almonds, toasted 2 tablespoons Cointreau 2 tablespoons brandy 8 scoops vanilla ice cream American 12 graham wafers 3 tablespoons melted butter 1 tablespoon granulated sugar 2} cups vanilla ice cream 3 cup chopped dates 3 Cup water 1 tablespoon granulated sugar 2 teaspoons lemon juice 2 Cup whipping cream 2 tablespoons granulated sugar x teaspoon vanilla extract 4 cup chopped walnuts flambés American 3 large oranges + cup chopped dates 7cup Orange juice 1 cup toasted flaked almonds 2 tablespoons Cointreau 2 tablespoons brandy 8 scoops vanilla ice cream Sweets and Puddings Cut the grapefruit in half, separate the segments and sprinkle with the sherry. Whisk the egg whites until soft peaks form. Gradually add the sugar, whisking until very stiff peaks form. Add the vanilla essence. At serving time, top each grape- fruit half with a scoop of ice cream. Cover the ice cream with the meringue, sealing the ice cream with the meringue to the edge of the grapefruit. Place on a baking sheet in a very hot oven (475°F, 240°C, Gas Mark 9) for 3 minutes. Serve immediately. Note: Cut a very thin slice of skin off the bottom of each grapefruit to ensure that it rests firmly on the baking sheet.