Strawberry Jelly
A clear moulded strawberry jelly made from strained fruit juice, lemon and rum.
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Strawberry Pudding Soufflé
One quart-mould strawberry, rice-flour and breadcrumb soufflé pudding with fresh kirsch strawberry sauce.
Strawberry Punch
Lemon water ice blended with strained preserved strawberries, kirsch and a little carmine colouring.
Strawberry Sorbet
Seedless ripe strawberry sorbet sharpened with orange and lemon juice.
Strawberry Soufflé
A light strawberry jelly soufflé with maraschino, gently folded with whipped egg whites and served straight from the oven.
Strawberry and Rum Sorbet Favourite
Lemon water ice finished with fresh strawberry purée and rum, then frozen again.
Stuffed Peaches
Peach halves filled with almond, biscuit and candied citrus, baked in white wine until their filling forms a lightly cracked crust.
Sultana Sponge Cake
A tall sponge cake with sultanas and candied citrus, scented with lemon zest and rum.
Surprise Rice-Custard Pie
A mound of firm rice-flour custard under a golden sweet shortcrust lid, served hot.
Suzanne Ice Cream
Vanilla and banana ice cream layered with maraschino-soaked ladyfingers and flavoured with kirsch.
Swedish Griddle Batter Cakes
Thin egg-rich flour batter with lifted whites cooked in small cakes on a greased griddle.
Swedish Oven Rice Pudding
Cold vanilla rice pudding baked slowly in milk with sugar and a butter-dotted top.
Sweet Almond Wreath Pretzels
Small sweet butter-rich dough wreaths brushed with egg yolk and scattered with finely powdered almonds, baked deep golden.
Sweet Cake of Potato and Almond
A delicately sweet cake made from floury potatoes, finely ground almonds and eggs, baked and served cold.
Sweet Chickpea and Chestnut Tortelli
Thin fried half-moon pastries generously filled with smooth chickpea and chestnut paste, grape-must syrup, fruit mostarda, candied peel and cinnamon.
Sweet Cornmeal Soufflé
A lightly sweet golden cornmeal soufflé lifted with six whipped egg whites and served immediately in its baking dish.
Sweet Crackling Focaccia
A shallow, crumbly sweet pastry with small pieces of cooked pork crackling, lemon zest and a light icing-sugar finish.
Sweet Egg Foam with Bread
A small bowl of sweet airy egg foam, made with pasteurised egg and served immediately with bread.
Sweet Milk Gnocchi
Firm vanilla milk-custard diamonds layered with butter and lightly browned in the oven.
Sweet Soufflé Omelette
A light mounded lemon-scented baked omelette, cut and dusted with icing sugar midway through cooking.
Swiss Fritters
Breaded wheat farina lozenges flavoured with white wine and cinnamon, fried and dusted with sugar.
Swiss Peach Custard with Lemon Meringue
Sponge-lined baked peach compote and egg custard under lightly browned lemon meringue.
Swiss-Style Apple Tart
A sturdy milk-and-butter pastry shell filled with large tender apple pieces, sugar, cinnamon and melted butter.
Tangerine and Pear Cake with Coffee
Pear and tangerine pieces add fruit to a light brown sugar cake. A small measured amount of brewed coffee gives the crumb a gentle background flavour.