COOKERY CORNER
WHITE LADY. A -FAVOURITE FRENCH SWEET.
Break three eggs, and separate the whites from,-the yolks. Beat the whites till they are quite firm and will stand alone. Slightly butter a puddipg basin,, and put the whites into it—the basin should only jje half filled. ' Cover it with a plated put it into a saucepan half filled with water, and cook for fifteen ■ to twenty, minutes. If the egg mounts up to the fop' of the’ basin,' remove the plate; but be careful-that the water does not reach to the top of the saucepan. Turn the cooked egg-whites into a glass dish. Beat the yolks well, quickly mix in half a pint of milk, and continue to* stir over gentle hgat till the custard becomes creamy but not too thick. Pour it carefully round the “white lady,” and serve quite cold. .
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Bibliographic details
Taranaki Daily News, 15 July 1933, Page 19 (Supplement)
Word Count
142COOKERY CORNER Taranaki Daily News, 15 July 1933, Page 19 (Supplement)
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