TO-DAY’S RECIPE
❖ RHUBARB BUTTERSCOTCH £ £ TART £ £ £ £ Six ounces short crust pastry, £ £ half a bunch rhubarb, one table- -j. £ spoon seeded raisins, half cup ❖ ❖ brown sugar, three level table- £ •> spoons flour, dash of salt, two £ £ eggs, vanilla essence, three table- £ £ spoons milk or cream. £ Line a plate with the pastry. £ ❖ Cut rhubarb into cubes, mix with £ £ the raisins and spread over the £ £ pastry. « £ Mix together the brown sugar, ❖ .;•> flour, salt and yolks of eggs with ••• £ the milk. Spread over the £ £ rhubarb. Bake in a hot oven for £ £ 10 minutes, then reduce heat and bake for 20 minutes till rhubarb £ ❖ is cooked and custard set. Beat £ £ eggs stiffly with a little sugar, £ £ pile on top of tart and return 4. £ to oven to set. ❖
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Bibliographic details
Timaru Herald, Volume CXLVIII, Issue 21820, 25 November 1940, Page 8
Word Count
121TO-DAY’S RECIPE Timaru Herald, Volume CXLVIII, Issue 21820, 25 November 1940, Page 8
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