Strawberry cream: Whip a. pint of fresh cream until light and snowy. If beaten too stiff it will not have a sponge - like texture when set. Sweeten with a spoonful of castor sugar, and add sufficient sieved ripe strawberries to give a real strawberry flavour. Dissolve Joz of leaf gelatine in a very little water, being careful that no lumps remain and that no gelatine is left clinging to the saucepan. Cool a little and then fold gently and evenly through the cream. Pour‘into a damp mould, aud, if possible, set on ice.
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Taranaki Daily News, 22 December 1931, Page 13
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93Page 13 Advertisements Column 2 Taranaki Daily News, 22 December 1931, Page 13
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