Savoury Puffs
Sift 2 oz. flour and a pinch of salt. Boil in. a saucepan 1 oz. butter and % teacup water. Put the flour into the saucepan with the water and butter, stir it over the fire till the mixture is in one thick lump. Cool slightly, add 2 wellbeaten eggs, and beat well into the mixture. Put small teaspoonfuls on a wet tray and bake in a hot oven 15 to 20 minutes. Do not open oven door for first seven minutes. Decrease heat. when putts: are well risen and set. Filling: Diced crayfish flavoured with lemon juice, salt and cayenne, and mixed with a little mayonnaise made by pouring 1 small tin sweetened condensed milk into a basin. Work in gradually halt the tin of water, to which has been added pepper, salt and mustard to taste. A dash of curry powder is good, and a few grains cayenne. Mix well, and slowly add half the tin of vinegar. Mix well. This Mayonnaise will keep well.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19421113.2.30.3
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New Zealand Listener, Volume 7, Issue 177, 13 November 1942, Page 13
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168Savoury Puffs New Zealand Listener, Volume 7, Issue 177, 13 November 1942, Page 13
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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