Costard Creams.—Soak half an ounce of gelatine in one pint of milk, let it stand for one hour, then place on the stove and stir till all is dissolved. Sweeten and flavour to taste with vanilla essence While still very hot, stir in the beaten jolkß of two eggs. Pour into small wetted moulds, turn out to serve and scatter chopped almonds over. pi aca a little raspberry or other red jelly on each
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https://paperspast.natlib.govt.nz/newspapers/AHCOG19040204.2.47.1
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Alexandra Herald and Central Otago Gazette, Issue 404, 4 February 1904, Page 7
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74Page 7 Advertisements Column 1 Alexandra Herald and Central Otago Gazette, Issue 404, 4 February 1904, Page 7
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