LONDON PUDDING.
I Melt Joz of gelatine in half a pint of milk i by stirring it carefully over a slow fire-, do { not allow it to boil; pour into a basin XiO • cool, then stir tc it half a pint of cream, sweetened to taste and flavoured with lemon ! juice or 'any oth«r flavouring preferred. (For I a small mould lesser quanititie3 in proportion.) Dip -he mould in cold water, and pour in the cream to the depth of an inch; put in a cool place to harden. Slice some penny sponge cakes, spread delicate-flavoured j*nr betwesn the slices, and squeeze over them lemon or orange juice; arrange them upright j in the mould, leaving a space all round the I outside; pour the remainder of the craam j and gelatine (which has been kept partially ' warm) around and over the sponge ca^e till the mould is. filled; then put in a co.d place to become fiim.
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Bibliographic details
Otago Witness, Issue 2762, 20 February 1907, Page 66
Word Count
158LONDON PUDDING. Otago Witness, Issue 2762, 20 February 1907, Page 66
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