EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS.
Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.
(To make custard, see [page 41]).
PINEAPPLE JELLY.
- 1 tin pineapple chunks
- 2 packets White’s jelly crystals
Cut up pineapple into small dice, dividing fruit and juice into two jelly moulds; make jellies separately, using little less water than directed, then pour into moulds.
FIG AND BANANA SALAD.
Slice in equal quantities some nice bananas and freshly preserved figs, sprinkle castor sugar over each layer, add lemon juice if desired, place in glass dish, and cover with whipped cream flavoured with vanilla, put in a cool place for 2 hours.
BAKED PEARS.
- Pears
- Golden syrup
- Water