TO-DAY’S RECIPE
BLACKBERRY TARTLETS ® 6oz. puff pastry. 1 cup castor % sugar. 2 egg whites, 1* cups ® blackberries. 4 tablespoons icing sugar, 1 lemon. ® strain ihe juice of lemon into ® a saucepan. Add castor sugar if) and grated lemon rind. Heat ® slowly until castor sugar is diss solved, then bring to the boil. ® Boil r, minutes. Add black--51 berries and boil until berries are ® cooked. Ihen drain. Line tartlet tins with buttered papers, then (o) tlie pastry. Fill with rice. Prick ® the bottoms. Bake at. 500 de--0 grees F. until pastry has risen, ®then remove rice and reduce 0 heat to finish cooking. Divide ® blackberries between shells. f| Beat egg whites in a basin till ® frothy, then beat in 3 tablespoons of the sifted icing sugar. ® Beat till so stiff that you cannot ®beaf any longer, then fold in re--0 mainder of sugar. Divide be- ® tween each tartlet case and 0 brown in a moderate oven. ® NOTE.— AII recipes appearing on ® this page are tested and are by ® Elizabeth Craig, M.C.A., Eng-- ® land.
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https://paperspast.natlib.govt.nz/newspapers/WT19390218.2.128.17.9
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Waikato Times, Volume 124, Issue 20734, 18 February 1939, Page 18 (Supplement)
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172TO-DAY’S RECIPE Waikato Times, Volume 124, Issue 20734, 18 February 1939, Page 18 (Supplement)
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