NOTES FOR WOMEN
EDITED BY “ZEALAND lA.”
ANSWEBS.
Peppermint Creams—lngredients: Three breakfast cupsfull of icing sugar, white of one egg, one tablespoonful of water, concentrated essence peppermint. Mode: Put the egg (lightly beaten), water and a few drops of the essence into a basin and work in sufficient sieved, sugar to fonn. a paste which can.'be easily shaped without stickiness. Test for strength of flavour, and add a little more if necessary. Poll out the paste to iin thickness and stamp out in rounds. Let the creams stand for twelve hours in a cool place before using. If this quantity is too large halve the ingredients.
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New Zealand Times, Volume XXXVII, Issue 8340, 29 January 1913, Page 5
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106NOTES FOR WOMEN New Zealand Times, Volume XXXVII, Issue 8340, 29 January 1913, Page 5
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