Page 17 Advertisements Column 4

Evening Star, Issue 23681, 14 September 1940, Page 17

CiUto/id RECIPE is DeJftjzlouA CHOCOLATE MERINGUE TART 3 tablespoons sweetened Condensed Milk I tablespoon Cocoa 1 cap boiling water 3 tablespoons Edmonds Custard Powder ( Vanilla ) Pinch of Salt 2 whites of Eggs 4-oz. Castor Sugar i teaspoon Vinegar g 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. Yea will find many nan delightful rtdpm for the me of Edmonds ‘Sare-to-Pleasf Costard Powder, ‘Sare-to-Sef Jellies and • Sare-to-Rise ’ Baking Powder in the Edmonds Cookery Book. Write to T. J,. Edmonds Ltd., Dept. G , P.O. Box 47a, Christchurch, if you do not already possess a copy.