A RECIPE.
ORANGE SHORTCAKE. This speciality may be served hot as a dessert, or cold lor afternoon tea or supper:—Make a good short crust and bake it in two large sandwich tins. Put orange segments between the two layers, sprinkle liberally with castor sugar, and cover with thickly-whipped, sweetened cream. Place orange segments over the top, then pour over them orange sauce: 1 cup sugar, 1 cup orange juice, ioup water, 3 tablespoons cornfiour, 1 egg yolk (well beaten), 1 teaspoon grated orange rind, pinch of salt. Mix cornflour and sugar in top ot double boiler. Add orange juice and water gradually. Cook over hot water, stirring constantly, until mixture is thick and clear (about 15 minutes). Add salt and egg yolk and beat well, then grated orange rind.
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https://paperspast.natlib.govt.nz/newspapers/MS19360714.2.186.5
Bibliographic details
Manawatu Standard, Volume LVI, Issue 200, 14 July 1936, Page 11
Word Count
129A RECIPE. Manawatu Standard, Volume LVI, Issue 200, 14 July 1936, Page 11
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