Sponge Crust for Fruit Pie
Dear Aunt Daisy, I have just heard of your Listener's request for a sponge-top for fruit pie without using butter. Numbers of folk have asked particularly how my sponge top is made, and some have tried it for themselves and been pleased with the result. So if your hearers, especially any young and inexperienced cooks, would care to try it, here it is. Three dessertspoons sugar (rather rounded, not heaped), and 1 egg well beaten together. Then sift in 4 dessertspoons flour (rather smaller ‘spoonfuls, practically level) and 1 teaspoon bakipg powder. The oven should be at 450deg. with fruit at boiling point. in the pie dish. Pour on the sponge top, and return to oven, turning the power off for 5 minutes. Then turn on to "low" and. (continued on next page)
(continued from previous page) e crust should be done in % hour to 0 minutes. I sometimes double the quantity and it is always successful.Te Aroha.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19450928.2.43.3.1
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New Zealand Listener, Volume 13, Issue 327, 28 September 1945, Page 22
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163Sponge Crust for Fruit Pie New Zealand Listener, Volume 13, Issue 327, 28 September 1945, 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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