A Sweet Change: Novel Desserts.
After the last few days of heavy-going siege and prison food, I thought we needed something sweet and delicious. I have searched Australian newspaper archives for “novel desserts” and here are some of the treats that I have found:
Baked Bananas, with orange or lemon sauce, make a novel dessert and one easy to prepare. Peel the skin from one side of the bananas, and loosen it all around, but do not remove, and lay the fruit in a long baking dish. Dust each one with sugar, and bake 20 minutes at a moderate heat. To make the sauce, mix a teaspoonful of corn-starch with a fourth of a cup of sugar. Heat the juice of three large oranges; add the sugar and corn starch, and cook until it thickens slightly.
The Week (Brisbane, Qld.) 31 October 1902.
Blanc Mange Surprise.—Make a single layer of plain white cake. In a similarly sized tin have ready a layer of blanc mange. In a third layer the same size, have a thick meringue, making this by filling the tin partly full of water, arranging the uncooked meringue on this, and baking the same as if it were a pie. To serve, spread the cake with a thick layer of fruit jelly; reverse the blanc mange on the jelly spread cake, and carefully remove the meringue, using two cake turners. When cut this novel dessert will be a complete surprise to all at table, and few will understand how the meringue was baked on the blanc mange.
Warwick Daily News (Qld,) 5 November 1919
Oranges may be used in many delicious dishes from the fruit cocktail to the dessert course. For a novel dessert to serve six, cut a slice from the top of six large oranges and cut the pulp. Remove stones from eighteen dates and chop the dates fine. Mix this with the orange pulp and add two tablespoons cocoanut and one-quarter pound broken walnut meats. Fill the orange shells with the mixture and top each orange with a marshmallow. Place the prepared oranges on a baking sheet and bake in a slow oven until the fruit is heated through and the marshmallow a golden brown.
Chronicle (Adelaide) 16 May 1929
Novel Dessert with Quinces.
Pare and core four quinces and cook them until tender in one cupful of water and one cupful of sugar. Keep tightly covered while cooking on a slow fire until they become deep pink. As soon as they are done, fill the centres with chopped nuts and pierce the outside with blanched almonds, cut lengthwise in strips. Add one teaspoonful of powdered gelatine to the syrup and pour over the quinces.
News (Adelaide) 25th April 1932
oven and serve cold.