Malt Cream Pie
Have ready a cooked pastry shell. For the filling you need 1 pint of milk; 4 egg yolks and 4 egg whites; 4o0z. of sugar; loz. of cornflour; 1 tablespoon of gelatine; 4% teaspoon of salt; and % cup of malt. Soften the gelatine in 4% cup of the milk. Bring the remaining 114 cups of milk to the boil; and to it add carefully, stirring constantly, a well beaten and smoéth mixture of egg yolk, malt and cornflour. Add the softened gelatine, and bring to boiling point, stirring vigorously. If it appears to be lumpy, beat with an egg beater till perfectly smooth, Pour the mixture into a bowl, and cover with a plate. Leave till quite cold, and very nearly set. Beat the egg whites stiff with salt, add the sugar and. beat. thoroughly. Beat the setting custard mixture, and fold in the stiff egg whites. Pour into a cold short pastry crust. You may sprinkle the top with chopped dates or nuts, or arrange slices of tinned peach or other fruit round the edge.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460927.2.48.8
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New Zealand Listener, Volume 15, Issue 379, 27 September 1946, Page 26
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179Malt Cream Pie New Zealand Listener, Volume 15, Issue 379, 27 September 1946, Page 26
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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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