Page 11 Advertisements Column 5

Gisborne Herald, Volume LXVI, Issue 20080, 28 October 1939, Page 11

CHOCOLATE MERINGUE TART; a tablespoons sweetened Condensed Milk r i tablespoon Cocoa 1 cup boiling water...' 3 tablespoons Edmonds Custard Powder ( Vanilla) . Pinch of Salt 2 whites of Eggs 4 -or. Castor Sugar | teaspoon Vinegar g in. tin lined with Short Pastry Mix the cocoa and 1 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. Yoi: will find many more delightful recipes for the use of Edmonds ‘Sure-tO-Please' Custard Powder, ‘Sure-to-Scl’ Jellies and ‘ Surv-to-Rise ’ Baking Powder in the Edmonds Cookery Book. Write to T. /. Edmonds Ltd., Dept. J . P.O.JBox 472, Christchurch, if you do not already possess a copy. 3 RE-TO-SET' JELLIES