Let Us Share our Best Recipes.

Star (Christchurch), Volume XLIV, Issue 225, 22 September 1931, Page 10

Let Us Share our Best Recipes.

A Daily Exchange.

Write out your best recipe, adding your name and address. If you do not wish this published, give also a nom de plume or initials. Address your envelope to. The Chef, care of Lady Editor, “ Star,” Office, Christchurch. Lemon Trifle. Beat the yolks of 6 eggs until thick; add the juice and grated rind of 2 large lemons and 1 cup white sugar; cook in a double boiler until the mixture thickens, then remove from fire, and add the egg whites, whipped to a stiff snow; stir constantly one way until the mixture is quite stiff; then pour it into a glass dish that has been lined with slices of sponge cake or ladies' fingers and heap over the top 2 egg whites, whipped to a stiff snow with 2 tablespoons powdered sugar. Serve cold.— The Chef. A Novel Party Sweet. Ingredients. —4 slices of bread, butter, 3 egg whites, 3 * tablespoons castor sugar, 2oz shelled walnuts, 2oz crystallised cherries, plain chocolate. Butter the bread and dust castor sugar thickly on the butter. Toast the buttered sides till nicely browned and the other sides only lightly—to prevent them from getting too hard later. Have the egg whites beaten to a very stiff froth, as for meringues, and add, at the end, three tablespoons of castor sugar. Mix in the broken-up walnuts and chopped cherries. Pile this mixture thickly on the toast and put into a moderate oven till the egg whites set. Sprinkle thickly with coarsely grated chocolate and serve hot as a sweet— Miss E.J., St Albans.