PRUNE PUDDING.
Required: One pound of prunes, half a cupful of castor sugar, the whites of • three eggs, half a pint of cream or evaporated milk. Cook and sweeten tho prunes. Remdvo the stones, crack them and pound the kernels’ to a paste, adding this to the fruit which has been chopped small. Beat the egg-whites until very stiff and fold them lightly into the fruit mixture. Turn into a buttered dish and bake in a moderate over for fifteen or twenty minutes. Serve with the whipped creain.
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Bibliographic details
Taranaki Daily News, 7 December 1929, Page 23 (Supplement)
Word Count
88PRUNE PUDDING. Taranaki Daily News, 7 December 1929, Page 23 (Supplement)
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