TO-DAY’S RECIPE.
GOOSEBERRY MOUSSE. Ingredients: Two pounds of gooseberries. Half a pound of sugar. Half an ounce of gelatine. Small sponge cakes. „ Cook the gooseberries with the sugar till pulpy. Then pass through a sieve and add the gelatine. dissolved in a teacupful of hot water. Line a mould with the sponge cakes (sliced), pour the gooseberry mixture into the centre and leave to cool. Then turn out when firm on to a glass dish and serve with whipped cream.
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Bibliographic details
Star (Christchurch), Issue 18959, 3 January 1930, Page 12
Word Count
80TO-DAY’S RECIPE. Star (Christchurch), Issue 18959, 3 January 1930, Page 12
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