PLUM PUDDING SAUCE.
Prepare white sauce of 2oz each, butter and flocir, a pint of milk, and sugar to taste With a glass of sherry and half as mnicb rum, • mix the juice and finely-grated rind of orange. Stir it into the sauce, away from the fire, just before serving'.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19261204.2.156.45.16
Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19502, 4 December 1926, Page 6 (Supplement)
Word Count
50PLUM PUDDING SAUCE. New Zealand Herald, Volume LXIII, Issue 19502, 4 December 1926, Page 6 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.