AN APPETISING DISH
STEAMED PINEAPPLE PUDDING. Take 3oz stale sponge cake, small tin pineapple, 3 dessertspoonfuls sugar, 2 eggs. 11 gills milk. Drain the pineapple. Put it through the mincer, and then make it up to half a pint with some of the syrup. Crumble the sponge cake finely and mix with the prepared pineapple. Separate the eggs. Beat up the yolks, add the milk, then stir into the pineapple, etc, with the sugar. Whisk the eggwhites to a very stiff froth and fold in lightly. Turn the mixture into a well-buttered mould, cover securely with a buttered paper, and steam for about one and a half hours. The water should simmer, not boil fast, and should not reach more than half-way up the mould. When cooked turn out carefully and serve hot or cold. If liked, the remainder of tho syrup can be heated and coloured with a few drops of cochineal and poured round the pudding.
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Wairarapa Times-Age, 17 July 1939, Page 8
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158AN APPETISING DISH Wairarapa Times-Age, 17 July 1939, Page 8
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