TODAY’S RECIPE
HONEY TAPIOCA One pint milk, 2 eggs, 2 tablespoons honey, 3oz. sultanas, 2 tablespoons tapioca, 1 gill cream. Put the milk into a saucepan and bring to the boil. Sprinkle in the tapioca and simmer for thirty minutes. Remove from the stove and allow to cool a little. Beat the yolks of eggs and stir into the tapioca. Return to the stove and continue stirring until the mixture thickens. Add the honey and the sultanas and turn into a large basin. When cool, stir n cream, whip the whites of eggs until stiff and fold into the mixture. Divide into individual glass dishes and decorate with a glace cherry, and strips of angelica. For special party occasions whip cream until thick and pipe little rosettes on top of each dish.
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https://paperspast.natlib.govt.nz/newspapers/WT19400910.2.17
Bibliographic details
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Waikato Times, Volume 127, Issue 21214, 10 September 1940, Page 3
Word count
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132TODAY’S RECIPE Waikato Times, Volume 127, Issue 21214, 10 September 1940, Page 3
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