BUTTERSCOTCH PUDDING
Melt two tablespoons butter and three-quarters-cup brown sugar. Simmer for two or three minutes. Then add one and a-third cups hot milk and two egg yolks beaten. Stir till smooth, but do not boil. Cool and then add three teaspoons gelatine in three-quarters-cup hot water. Add a little vanilla and a pinch of salt. Fold in stifflybeaten whites of eggs, and pour into wetted mould to set.
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Bibliographic details
Evening Star, Issue 26087, 29 April 1947, Page 9
Word Count
69BUTTERSCOTCH PUDDING Evening Star, Issue 26087, 29 April 1947, Page 9
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