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
Wipe some large sound pears, arrange them in an enamel baking dish with stalk ends upwards, pour a little water over them, and enough golden syrup to sweeten (say one tablespoonful to every three pears). Bake in a slow oven 2 hours or more. If baked slowly they will be juicy, tender and sweet, baste them frequently with the syrup and water, if oven is too hot cover with oven shelf. Serve with cream or custard.
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