TO-DAY’S RECIPE.
Batter Pudding. Melt two ounces of batter and stir in two ounces of flour, gradually add 1 pint of milk, and bring to the boil, stirring well. Cook for two or three minutes, then remove from the heat and add ’the yolks of «t , w s o or three eggs, a pinch of salt, and a heaped tablespoonful of sugar. Put in a greased pie-dish and bake in a fairly hat oven until set. Spread thickly jam or stewed fruit, cover with the whites of the eggs beaten to a froth w’ith a tablespoonful of castor sugar, and put in the oven until the meringue sets. A liiltle Savouring added »to the batter is an Improvement.
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https://paperspast.natlib.govt.nz/newspapers/TCP19370416.2.11.1
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Taranaki Central Press, Volume IV, Issue 409, 16 April 1937, Page 3
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118TO-DAY’S RECIPE. Taranaki Central Press, Volume IV, Issue 409, 16 April 1937, Page 3
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