Tropical Fare
p. 64 · Read in the full issue
Honey Meringue Squares
½ cup butter 1 teaspoon baking powder ½ cup honey ½ cup brown sugar ¼ teaspoon salt 3 egg yolks ½ cup nut meats 1½ cups Fountain S.R. flour.
Cream butter and honey and sugar. Add egg yolks and beat well. When thoroughly creamed, add sifted dry ingredients and chopped nuts.
Spread this mixture over a flat pan and on top of batter spread a meringue made as follows: 2 egg whites 1-3 cup castor sugar 1-3 cup sugar Beat egg whites, sugar and honey together until mixture holds its shape. Spread over batter, and sprinkle with shredded coconut, chopped nuts, or grated chocolate. Bake in a moderate oven for 25 minutes. Cut while warm with knife dipped in hot water.
Mango Jam
Ingredients: Three pounds mangoes, ½ pint water, sugar.
Method: Peel mangoes, cut into slices. Put into preserving pan with the water and boil to 1 hours. Measure; add one cup sugar to each cup of pulp and cook till the desired consistency when tested.
Pawpaw Jelly
Ingredients: One firm, ripe pawpaw, 1 lemon jelly crystal, little sherry, whipped cream.
Method: Dissolve the jelly crystal, flavour with the sherry. Peel the pawpaw, cut a little off one end, remove the seeds. When jelly is cool, fill the pawpaw, place on ice. When set, cut into rings, garnish with whipped cream.