PUMPKIN CHIFFON
A POPULAR DISH. Take H cups mashed pumpkin, 1 cup brown sugar, j cup cold water, 1 dessertspoonful gelatine, 1 teaspoon each of cinnamon and ginger, J cup milk, 1 ox- 2 eggs, squeeze lemon juice, :*i teaspoon lemon rind. Method: Soften the gelatine in the cold water. Combine the pumpkin, spices, milk, egg-yolks, half the sugar, lemon juice and rind. Stir ovex- boiling water for five minutes. Add the gelatine mid stir until dissolved. Cool, and when beginning to set,, fold in the stiffly-beaten egg-whites and the remainder cf the sugar. Chill and. serve topped with sprigs ol fresh mint or chopped nuts. -
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410906.2.4.6
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Wairarapa Times-Age, 6 September 1941, Page 2
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106PUMPKIN CHIFFON Wairarapa Times-Age, 6 September 1941, Page 2
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