Page 17 Advertisements Column 3

Evening Star, Issue 23699, 5 October 1940, Page 17

Tkti CiUtahd RECIPE i& T)e£ijcix>uA CHOCOLATE MERINGUE TART a tablespoons sweetened Condensed Milk 1 tablespoon Cocoa r cap boiling water 3 tablespoons Edmonds Custard Powder ( Vanilla ) Pinch of Salt 2 whites of Eggs 4-oz. Castor Sugar j 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 wilt find many more delightful recipes for the use of Edmonds *Sure-to-Please' Custard Powder, ‘Sure-to-Sei’ Jellies and 4 Sure-io-/?ise' Baking Powder in the Edmonds Cookery Book, Write to T, ], Edmonds Ltd., Dept . O , P.O. Box 472, Christchurch, if you do not already possess a copy. RE-TO-SET' JELLIES 3