GOOD FOR SUNDAY’S SUPPER
ALMOND CHARLOTTE. Make a boiled custard with 3 eggs and a very little sugar, and allow it to become cold. Line a round mould with sponge fingers. Cream 4oz. butter, add gradually 4oz. sifted icing sugar, and 2oz. blanched and shredded almonds; now gradually add cold custard and beat well until smooth. Flavour with rum, pour into prepared mould, place in ice chest until quite firm. Serve with compote fruit.
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Wairarapa Times-Age, 28 October 1941, Page 2
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74GOOD FOR SUNDAY’S SUPPER Wairarapa Times-Age, 28 October 1941, Page 2
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