ELLI LUCA

Serves 6 INGREDIENTS 1 punnet strawberries 300 ml thickened cream 2 teaspoons water 1 teaspoon gelatine 1 tablespoon lemon juice 2 egg whites 1/3 cup castor sugar Berries and mint for garnish  METHOD Wash and remove the tops of strawberries, mash well. Add gelatine to the water and let stand for 5 minutes, dissolve it over hot water. Beat the egg whites until soft peaks form Gradually add sugar, beating until dissolved. Whip the cream until it has soft peaks and fold into egg white mixture. Add strawberries, lemon juice and fold in lightly. Pour the mixture into serving dishes or glasses and refrigerate until set. (best to leave for a minimum of 1 hour)

9th Edition, 1932 Standard Brands Incorporated Make up Basic Sweet Dough, * See below adding 9 lbs. of seedless raisins and 1/2 lb. of candied orange peel and citron, or 9 lbs. of Fruit Mixture to a gallon mix. (See Miscellaneous  Toppings and Fillings  ) Fruit should be added just before the dough comes out of the mixer.  If desired more fruit may be added to this mix. This fruit should be soaked in warm water and Diamalt solution (See Miscellaneous Toppings and Fillings) before being used so that the resulting buns will not become dry. AFTER the proper fermentation, scale the dough into pieces of desired weight—round up these pieces, set on bun pans so as to make i individual buns, or set closer together to make one whole sheet—then allow to proof to about twice their original volume. Use knife or scraper to make crosses, running first across the pan and then lengthwise. A patent cutter or any other method may be used to make the crosses,...

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