PEACH MERINGUE.
Heat ono quart of milk. Mix in two tablespoonfuls of maizena (dissolved in little milk). When it thickens remove from firo; add a small piece of butter and half cupful of sugar and allow to cool; then beat in yolks of threo eggs. Coyer bottom of piedish with a layer of ripe peaches peeled, stoned and sprinkled with sugar. Pour custard gently over fruit, cover the top with whites of eg&s beaten to a stiff froth arid set in a hot oven. Serve cold with cream.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20490, 15 February 1930, Page 7 (Supplement)
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88PEACH MERINGUE. New Zealand Herald, Volume LXVII, Issue 20490, 15 February 1930, Page 7 (Supplement)
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