To-day's Recipe:

Hauraki Plains Gazette, Volume VLI, Issue 3420, 16 December 1935, Page 2

To-day's Recipe:

GOOSEBERRY CUSTARD. Take 2 pints of gooseberries, 8 oz. sugar, 2 pint custard, 3 sponge cakes, i pint cream, some chopped nuts. Top and tail the gooseberries, wash them, and place in a 1 clean earthenware jar with the sugar. Put in the oven or on top of stove until fruit is soft. Arrange the cakes in a glass dish, pour the pulp over them, then pour over the custard. Set this to cool, then whip the cream until it will just hang on the whisk, flavour with castor sugar and vanilla, and pile roughly over the top. Decorate with chopped nuts. To make the custard:—Take one pint of milk, four eggs, and flavouring to taste. Put milk, sugar and flavouring into a jug, stand in a saucepan of boiling water, and bring to the boil. Beat the eggs well, and when the milk has cooled slightly stir them in. Strain the mixture into another jug, set it in a saucepan of boiling water, and continue to stir one way until it thickens. Do not allow it to boil or it will curdle.