Page 10 Advertisements Column 4

Wanganui Chronicle, Volume 83, Issue 258, 1 November 1939, Page 10

CHOCOLATE MERINGUE TART 2 tablespoons sweetened Condensed Milk i tablespoon Cocoa 1 cup boiling water 3 tablespoons Edmonds Custard Powder (Vanilla) Pinch of Salt 2 whites of Eggs 4-oz. Castor Sugar A teaspoon Vinegar 9 in. tin lined with Short Pastry Mix the cocoa and condensed milk together till smooth. Add boiling water; stir till milk has dissolved. Mix the custard powder to a smooth cream with cold water. Pour the hot liquid over custard mixture and then return all to the pan. Simmer gently for about 3 minutes. Stir continually. Cool, then pour all into cooked pastry. Whip egg whites till very stiff and firm. Add vinegar, salt, and a little of the sugar; whip again; add balance of sugar and fold this in very lightly. Pile meringue on top of chocolate mixture. Return to a slow oven (250’ F.) till meringue is firm and tinged with brown. You will find many more delightful recipes for the use of Edmonds ‘Sure-to-Please* Custard Powder, ‘Sure-to-Set’ Jellies and * Sure-to-Rise' Bgking Powder in the Edmonds Cookery Book. Write to T. J. Edmonds Ltd., Dept, y , P.O. Box 472, Christchurch, if you du not already possess a copy, RE-TO-SET’ JELLIES