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A simple ‘tangy’ sorbet made with pineapple, orange, egg white and a little Grand Marnier. No sugar is added!
Ingredients:
4 large pineapples
4 large oranges
4 dessertspoons Grand Marnier
8 egg whites
Method:
Set the freezer to its lowest temperature. Peel and core the pineapples. Liquidize the pineapple flesh, together with the rind and flesh (but not the pith) of the oranges, and then add the Grand Marnier. Freeze the mixture for 30
Dried fruit has a more intense flavour than its fresh counterpart, and gives this generously to steeping liquor. Lined up in rows on the buffet table in pretty. Sparkling goblets, creamy and cold, this dessert will be a delectable finale to your party.
Ingredients:
3 tablespoons allspice berries
5 sticks cinnamon, 6 inches (15 cm) long, broken into smaller pieces
1 lb 12 oz (800 g) mixed dried fruit, such as figs, peaches, pears, apples
2 pints 10 fl oz (1.4 litres) red grape juice, with no added sugar
1oz (25 g) fresh ginger root, peeled and sliced into rounds
Rind of 2 lemons
Ingredients:
3 large pineapples
15 fresh dates (optional)
For the sauce:
5 passion fruit
3 large ripe mangoes
Method:
Cut the top and bottom off each pineapple so that you are left with a cylinder of fruit. Do not throw away the leafy top. With a sharp knife cut round the inside skin, working from one end and then the other, so that you can push the fruit
Tubular Heaters: These are the most widely used, and there are adequate grounds for their popularity. They consist of a 21/2 in (6.5cm) diameter tube with a heating element running through the centre. Available in lengths from 2 to 17ft (60cm to 5.25m), they make a sound, robust job when properly installed. There is a special horticultural type made of aluminium to resist corrosion, with waterproof ends, which is of paramount importance under greenhouse conditions. Operating at mains voltage, the loading is 60 watts per foot run. The best, and usually most convenient, place for mounting them is low down on the side walls in the traditional place for hot-water pipes. When the tubes are fitted beneath a staging, it should stand at least in (8cm) away from the wall, to allow the warm air from the heaters to flow upwards between the staging and the side of the greenhouse.
GAS HEATING Although in itself coal gas is an efficient high grade fuel which will function automatically, it has not been widely adopted for greenhouse heating. This may have been because it could only be used as a fuel for traditional hot-water systems, but the conversion to natural gas has changed this. There are now available free-standing heaters using natural gas as a fuel, which stand in the greenhouse in the same way as an oil heater, and have a flexible gas connection so that they can be moved about if required. They can be used either with bottled gas or from a mains supply of natural gas, but they have the same drawbacks as paraffin or any other flue less flame heater. The by-products of combustion accumulate in the greenhouse and these include
