BUTTERSCOTCH TART
SOMETHING TASTY FOR FRIDAY'S DINNER. Place in a double saucepan 1J cups water. 1J cups brown sugar, bring to boiling point. Mix three level table-' spoons cornflour. 2 level tablespoons plain flour with enough cold water to make a smooth paste. Add to sugar mixture and cook until - it thickens, stirring well all the time. Beat 2 eggyolks with 1 level tablespoon white sugar, pour into mixture and cook for 1 minute, just long enough to set the eggs. Add 1 level tablespoon butter, pinch salt, and about 1 teaspoon vanilla. Pour into a half-baked pie shell and bake for another 30 minutes. Pile meringue on top made from the eggwhites. or it may be served without.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAITA19400417.2.101.2
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Times-Age, 17 April 1940, Page 8
Word count
Tapeke kupu
119BUTTERSCOTCH TART Wairarapa Times-Age, 17 April 1940, Page 8
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Times-Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in