Swiss Jelly
Dissolve 2 dessertspoons. gelatine in ¥2 cup of boiling water and let get nearly cold. In a bowl beat 2 egg yolks'with % cup ¢bare) sugar. Add to this 1 breakfast cup milk, the gelatine mixture and the juice of I lemon and finely-grated tind. Add _stifily-beaten egg whites, and fold in. Put to set in a wetted mould. This makes a’ large sweet and is delicious and nourishing.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19441222.2.40
Bibliographic details
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New Zealand Listener, Volume 12, Issue 287, 22 December 1944, Page 22
Word count
Tapeke kupu
70Swiss Jelly New Zealand Listener, Volume 12, Issue 287, 22 December 1944, Page 22
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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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