RECIPES.
Peach Custard.—Make if plain, sponge eako, and bake in a jolly tin. Slice somo canned poaches over it, pour tho juice over, and serve with a boiled, custard poured around tho cake. If ripe pouches are obtainable, they may ()■- used if peeled and tunefully stoned. . Peach Pie.—Lino a- pie-plato With good crust. Pool and slice tho poaches, lav them oil the crust, sprinkle with sugar, chop three poach kernels fine, and add them to the peaches, pour in » very littlo water, cover with an upper crust, and bake lu a good Banana- Gelatine. —Soak a box <>i gelatino an a cup of cold water, then put two oups of sugar ami one quart of milk into a saucopan and Tot it scald. Whon boiling hot., add tho soaked gelatino and strain. Peel and slice somo nico firm ripe bananas, and put as many as you can into, wet moulds. Pour tho golatino mixture .in, let it harden, and servo very cold with whipped cream'.
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Bibliographic details
Gisborne Times, Volume XXVI, Issue 2086, 11 January 1908, Page 5 (Supplement)
Word Count
165RECIPES. Gisborne Times, Volume XXVI, Issue 2086, 11 January 1908, Page 5 (Supplement)
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