TODAY’S RECIPE
COCOA, NUT AND CHERRY CREAM 1 pint milk. 1 tablespoon gelatine. 4 egg yolks. 4 egg whites. 2 ounces cocoa. 1 cup chopped preserved cherries. J cup chopped walnuts. 2 ounces sugar. 2 ounces cornflour. 1 teaspoon vanilla. Melt gelatine in a little cold milk. Heat remaining milk, sugar and cocoa and stir in cornflour. Boil for two minutes stirring constantly. Add egg yolks and cook a little vanilla and stiffened gelatine and stir till dissolved. Allow to cool. When cold beat up egg whites. Beat in two ounces sugar and fold into late mixture. Add cherries and chopped nuts and pile on top of ™ er ™gue or sponge cake, of serve with cream only as a sweet. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19381112.2.82
Bibliographic details
Southland Times, Issue 23664, 12 November 1938, Page 9
Word Count
121TODAY’S RECIPE Southland Times, Issue 23664, 12 November 1938, Page 9
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