WHEN EGGS ARE DEAR.
There is a splendid substitute for egg-Triiites, a confectioner tells me, that can bo relied on to turn out beautiful meringues and macaroons. You simply dissolve a tablespoonful of powdered gelatine in two tablespoonfuls of hot water (not boiling), stir until completely dissolved, and leave until quite cold. This you use in precisely the same way as yon would the whites of “pukka” eggs. Moreover, icing sugar made with it docs not crack when dry, but sets hard with a lovely gloss. Quite equal to egg-white, the gelatine “tip” saves the housewife three-fourths the cost of using eggs * in the expensive season.
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Bibliographic details
Northern Advocate, 14 January 1928, Page 4
Word Count
106WHEN EGGS ARE DEAR. Northern Advocate, 14 January 1928, Page 4
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