APRICOT SAUCE.
igy ; j • "Beginner —The following is a good Secipe "for a pud dine sauce:—£lb. dried Ipncois. 3c*. sugar, naif a pint of water +varr half a lemon according to cOnsistEUCT of pulp), two teaapoonfuls of eorngocr, waiter to mix. Soak and stew 2beApricots with as little water as possible, then sieve them. Add half a pint of *ater, -stsgar and the squeezed lemon, and ijeai, until well blended. Mix the cornJkmr to a smooth paste with cold water ipd add to the mixture. Simmer over a •moderate heat until it, thickens.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20958, 22 August 1931, Page 7 (Supplement)
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93APRICOT SAUCE. New Zealand Herald, Volume LXVIII, Issue 20958, 22 August 1931, Page 7 (Supplement)
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