THE RIGHT RECIPE
PRUNE FLUFF. Boat tho whites of four eggs to a stiff froth, gradually adding one half of a cupful of powdered sugar. Add one cupful of stoned and chopped prunes, and whip again. When very light, pile into a pudding dish, and bake in a moderate oven about 10 minutes. It should be served hot, with or without cream-
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https://paperspast.natlib.govt.nz/newspapers/ESD19271112.2.129.5
Bibliographic details
Evening Star, Issue 19712, 12 November 1927, Page 18
Word Count
62THE RIGHT RECIPE Evening Star, Issue 19712, 12 November 1927, Page 18
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