TODAY’S RECIPE
PINEAPPLE MARSHMALLOW Drain the juice from a large tin of pineapple cubes. Place in a, double saucepan with the juice of a lemon, 1 cup water and i cup sugar. Mix 2 level tablespoons cornflour with a little of the water and add to juices. Stir over fire until thick and smooth. Add the yolks of 2 eggs, cool a little, then add the whites, beaten to a stiff froth. Now add the cubes and pour into a buttered fireproof dish. Place in a pan of water and bake until set in a slow to moderate oven. When set cover top with about 4oz marshmallows, return to hot oven for a few minutes only to brown top. Serve hot or cold.
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https://paperspast.natlib.govt.nz/newspapers/ST19400924.2.69
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Southland Times, Issue 24239, 24 September 1940, Page 7
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123TODAY’S RECIPE Southland Times, Issue 24239, 24 September 1940, Page 7
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