TODAY’S RECIPE
FRUIT FOOL 1 z 2 cups milk. | teaspoon salt. 1 dessertspoon gelatine. 3 egg yolks. 3 egg whites. 1 ounce cornflour. 5 ounces sugar. 2 cups fruit pulp. Soak gelatine in milk for five 'minutes. Add salt and stir over heat till gelatine dissolves. Beat the egg yolks and mix in cornflour and half the sugar. Cook till custard thickens, Erring constantly. When absolutely cold, fold in fruit pulp, and add lemon juice if necessary. Beat the egg whites till stiff, add the remaining sugar (2Jozs) and fold in custard and fruit mixture. Pile into dish and garnish suitably. This dish is even better if whipped cream is added instead of egg whites. The proportions used are as follows: — 2 cups custard, 2 cups fruit pulp, 2 cups whipped cream. ™ —SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19380225.2.93
Bibliographic details
Southland Times, Issue 23443, 25 February 1938, Page 9
Word Count
133TODAY’S RECIPE Southland Times, Issue 23443, 25 February 1938, Page 9
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