TO-DAY’S RECIPE.
ORANGE TART. Pastry: Two tablespoons cornflour, 2 tablespoons s.-r. flour, 1 tablespoon sugar, 1& tablespoon butter. Mix with beaten yolk of 1 egg. Line greased tart-plate and bake till light-brown. Filling for tart: Bring to boil 1 cup water and 1 cup sugar. Mix dessertspoon custard-powder and 1 dessertspoon cornflour with the juice of 1 large or 2 small oranges and 1 lemon: stir into boiled sugar and water and boil for 3 minutes, stirring all the time. Take off the fire and add I dessertspoon butter. Pour into t)ie tartcase. Make a meringue of the beaten egg-white, spread on top and place in oven for a few minutes to brovrn. This is delicious eaten hot or cold.
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Bibliographic details
Star (Christchurch), Issue 18940, 10 December 1929, Page 12
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120TO-DAY’S RECIPE. Star (Christchurch), Issue 18940, 10 December 1929, Page 12
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