THE COOK.
;': Tango Buns: One egg, quarter of a ; pound of butter, 2 cups of flour, ono '. teaspoonful spice, one cup walnuts,'one '; small cup sugar, two teaspooni'uls goldS en syrup, two teaspooufula baking powder, ono toaspoonful cinnamon, ono cup of dates. Method:—Beat butter . and sugar, add egg and syrup, mix in ■ - dry ingredients, add dates and walnuts, . • and mix well. Bake on cold tray in '■ moderate oven. ; • "SEA-NYMPH." ;■" Island Bay.
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Bibliographic details
Evening Post, Volume CIX, Issue 92, 19 April 1930, Page 14
Word Count
70THE COOK. Evening Post, Volume CIX, Issue 92, 19 April 1930, Page 14
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