COOKERY CORNER
FRENCH BISCUITS. Beat the whites of two eggs till they are firm enough to stand alone, add four teaspoonsful of fine castor sugar and the grated rind of one lemon. Beat well again. ; Have ready a sheet of greaseproof paper smeared with a little salad oil, and drop walnut size heaps of the mixture on to it, leaving good spaces between them. Bake in a moderate oven for fifteen to twenty minutes. If tire oven is too hot, the biscuits may run, and their shape will be spoilt. If you like you may put a glace cherry on top of each. These delicious little sweets will keep for several days in a tin box.
COCONUT BISCUITS.
(Sent by Joan Thompson.) Eight oz desiccated coconut, 4oz soft sugar, 1 egg, two tablespoons flour. Mix dry ingredients, add beaten egg. If not moist enough add a little milk. Form into conical pieces the size of a walnut and bake a light brown in a quick oven.
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Taranaki Daily News, 15 September 1934, Page 21 (Supplement)
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166COOKERY CORNER Taranaki Daily News, 15 September 1934, Page 21 (Supplement)
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