RECIPES.
I‘each Fritters.—Cut <the fruit in half; sprinkle with sugar moistened with maraschino and roll in [Mtwdered ntaearoonis before dipping them, in butter. Serve with a sauee flavoured with brandy’ or cherry. I’eaeh Cake Pudding.—Line the battorn of a deep pudding dish with thick slices of stale sponge cake soaked in sherry. Fill the dish with fresh
peaches, sliced and well sjxrinklect with sugar. Spread over the top a meringue made of white of egg beaten lightly with sugar in the proportion of a itablespoonful of sugar to one egg. and leave it in the oven just long enough to brown. Set the dish on ice and serve very cold.
To Clean Tins.—ln washing tins add ammonia to the water, rinse well, and dry thoroughly.
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Bibliographic details
New Zealand Graphic, Volume XXIV, Issue VI, 10 February 1900, Page 283
Word Count
125RECIPES. New Zealand Graphic, Volume XXIV, Issue VI, 10 February 1900, Page 283
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Acknowledgements
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