TODAY’S RECIPE
AV ALN U T SA ND AV .1C H lake tioz. shelled walnuts mixed with sugar, three eggs, Ooz. sugar, three tablespoons cream, |lb butter, about .lib self-raising flower. Pound the walnuts with sugar to taste. Alix the eggs and the Ooz. sugar till foamy, add the cream, and mix again. Put in the butter, molted but not hot, and beat till smooth. Now add flour gradually, rubbing out all lumps to make a dough just stiff enough to roll. This dough has to be made in two portions to fit your tin, which for this quantity, should be about 12 by 12 inches. Place one portion in the bottom of the greased tin, and sec that it covers the whole. Spread the nuts evenly yver it, and arrange the other piece of dou; to cover all. •Smear over with beaten egg or milk, sprinkle with sugar and bake in a moderate oven. AVhile still hot cut into small squares and remove them from the tin, handling very carefully. * J
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Bibliographic details
Wanganui Chronicle, Volume 73, Issue 413, 3 November 1930, Page 2
Word Count
172TODAY’S RECIPE Wanganui Chronicle, Volume 73, Issue 413, 3 November 1930, Page 2
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