TO-DAY’S RECIPE
A GOOSEBERRY CHARLOTTE ❖ £ *♦* Cut some stale bread about i- * X inch thick into slices and fry in »:« *»* hot butter until a golden brown. * Arrange round the sides and ►;« bottom of a basin or mould. Fill in with gooseberry puree made with 21b. of gooseberries cooked X to a pulp with * lb. of sugar, i »:< Y pint of water and a little green * X colouring. Sieve and add when »> T cool mixed with 3 tablespoons of * sponge cake crumbs and yolks of *♦* 2 eggs. Bake about 1 hour in a Y X moderate oven and serve hot * with custard or cream. *£ X . . ♦ *
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Bibliographic details
Timaru Herald, Volume CXLII, Issue 20588, 30 November 1936, Page 12
Word Count
103TO-DAY’S RECIPE Timaru Herald, Volume CXLII, Issue 20588, 30 November 1936, Page 12
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