AN EGGLESS RECIPE FOR TO-DAY
Portwine Tart Three cups flour, J cup sugary 41b butter, 3 teaspoons baking-powder, pinch salt, 1-1 cup cooked, stoned, and mashed prunes, 1 teaspoon marmalade, 1 dessertspoon lemon-juice. Sift flour, add sugar, baking-powder and salt, work in butter and mix with water to a firm paste to line a sandwich tin and cover w’hen filled.
For filling mix prunes, marmalade and lemonrjuice. Fill, put on pastry lid and make decorative marks along edges. Bake about g hour or till pastry is brown. Serve with custard. Rich and appetising.
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Bibliographic details
Nelson Evening Mail, Volume LXXIII, 11 May 1939, Page 2
Word Count
93AN EGGLESS RECIPE FOR TO-DAY Nelson Evening Mail, Volume LXXIII, 11 May 1939, Page 2
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