FOR SUNDAY’S SUPPER
COFFEE ICE BOX PUDDING. Lino the bottom and the sides of a round tin with sponge fingers, round side facing tin. Place 1 cup milk in double saucepan with 3 well-beaten yolks, 2 tablespoons coffee essence, 4 cup sugar, 2 level tablespoons cornflour diluted with a little of the milk, a good pinch salt, and 1 teaspoon vanilla. Cook gently over a low gas until thick, stirring all the time to prevent lumps. Allow to cool a little, then add the white beaten to a stiff froth. Place a layer of the filling on prepared fingers, now another layer of fingers, and so on, until mould is full, having fingers for top. Allow to stand in ice chest for 24 hours before serving. Turn out and serve with whipped cream. One level teaspoon dissolved gelatine may be added to custard mixture.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19401102.2.89.5
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Wairarapa Times-Age, 2 November 1940, Page 8
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144FOR SUNDAY’S SUPPER Wairarapa Times-Age, 2 November 1940, Page 8
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