FOR SUNDAY’S SUPPER
LEMON CORNFLAKE ICE PUDDING Cream 2 tablespoons butter and spread a found cake-tin thickly round sides and bottom. Crush 3 cups cornflakes finely and add i cup melted butter. Mix together and press well into prepared tin so as to form a crust. Place in the ice chest to firm. In a double saucepan place 3 egg-yolks, well beaten. cup sugar, 1 tablespoon cornflour diluted with cup milk. Cook slowly until thick. Cool a little and add the juice of 1 'lemon and the rind of half, then allow the mixture to become quite cold. Cream J cup butter well, gradually add 1 cup sifted icing sugar and cream well; now add egg mixture gradually and beat well. Beat the whites of 3 eggs to a stiff froth, add to mixture and place in prepared tin. Place in ice chest overnight, turn out, and serve” with whipped cream.
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Wairarapa Times-Age, 5 April 1940, Page 8
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151FOR SUNDAY’S SUPPER Wairarapa Times-Age, 5 April 1940, Page 8
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