TO-DAY’S RECIPE NORWEGIAN TRIFLE a 5 pint of milk, hoz gelatine, 4 v eggs, 6oz sugar. Soak gelatine %in milk for some hours. Beat yolks of eggs and sugar and stir Y over the fire until it thickens. % Must not boil. When cool and •§• beginning to set stir in stiffly- £ heaten whites. Put into a deep dish and when set pile whipped Y cream and fruit on top.
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Bibliographic details
Timaru Herald, Volume CXXXIX, Issue 20066, 25 March 1935, Page 10
Word Count
68Page 10 Advertisements Column 3 Timaru Herald, Volume CXXXIX, Issue 20066, 25 March 1935, Page 10
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