TODAY’S RECIPE
RICE CREAM WITH MELBA SAUCE Well wash 1 cup rice and cook in double saucepan with one cup water until rice has absorbed water; add three cups milk, sugar to taste, a little lemon rind and a pinch salt. Continue to cook until rice is tender. Allow to cool a little then add one cup whipped cream. Remove rind, then place in a mould previously dipped in cold water. Chill well, turn out and pour over sauce. For the sauce: Place one cup fruit juice in a saucepan with two tablespoons raspberry jam, the juice of one lemon; bring to boiling point and add one teaspoon cornflour diluted with a little cold syrup or water. Cook for a few minutes, then rub through a sieve. Add a little red colour, one tablespoon sherry. Chill well before serving.
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https://paperspast.natlib.govt.nz/newspapers/ST19400424.2.79
Bibliographic details
Southland Times, Issue 24109, 24 April 1940, Page 8
Word Count
139TODAY’S RECIPE Southland Times, Issue 24109, 24 April 1940, Page 8
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