EGG SUBSTITUTES
Use a tablespoon of treacle dissolved in a breakfast-cup of hot milk. Use in puddings, with less sugar. For cakes —f or each egg omitted use one tablespoon of a good custard powder and one dessertspoon of a good vinegar. Sift custard powder with the dry ingredients and mix vinegar with the milk. Beat the cake mixture well.
Use a tablespoon of sago which has been cooked a few minutes in half cup water. This is a substitute for eggs when binding rissoles or crumbing chops, etc. Use poultry fat in place of eggs in pastry. A nice light cake mixture is made by using half quantity of eggs in the recipe, the other' eggs being substituted with one tablespoon cornflour for each egg.
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Bibliographic details
Hauraki Plains Gazette, Volume 47, Issue 2667, 8 September 1937, Page 2
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126EGG SUBSTITUTES Hauraki Plains Gazette, Volume 47, Issue 2667, 8 September 1937, Page 2
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