TO-DAY’S RECIPE
ORANGE CREAMS Ono large orange, £lb icing sugar. Roll the icing sugar and rub it through a sieve into a basin. Grate the rind of orange, add it to the sugar, and mix with enough strained orange juice to form a stiff paste. Roll out on sugared paper, cut into rounds, and leave until set. A thin strip of candied orange peel may be pressed on top. If the creams are formed into balls a little yellow colouring may be used if liked. Lemon creams can be made in the same way.
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Bibliographic details
Wanganui Chronicle, Volume 74, Issue 242, 13 October 1931, Page 2
Word Count
94TO-DAY’S RECIPE Wanganui Chronicle, Volume 74, Issue 242, 13 October 1931, Page 2
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