A Lovely Cold Sweet
Dear Aunt Daisy, I am one of your many thousands of constant listeners and although I have never sent you any hints or recipes I have made use of many you have given us. Now I am enclosing a recipe for a lovely cold sweet for summer luncheons. It can be left until the last minute as_ I found that it had set practically before Tl’ removed the egg-beater from it. Here it is. : Blenheim Marshmallow: Dissolve 1 tablespoon of gelatine in 4% cup cold water for 10 minutes. Fill up remainder of cup with ‘boiling water. Put into large bowl with whites of 2 eggs, unbeaten. Beat, adding gradually 1% to 34 cup sugar, and some essence. When beginning. to stiffen, add the 2 yolks and continue beating. Leave to set. I put some orange cordial for flavouring although the recipe calls for vanilla, and I also put a little colouring and served with fruit and jelly, whichever was preferred. I might say we all had two helpings of all three. |
Blenheim
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490506.2.43.4.3
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New Zealand Listener, Volume 20, Issue 515, 6 May 1949, Page 21
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177A Lovely Cold Sweet New Zealand Listener, Volume 20, Issue 515, 6 May 1949, Page 21
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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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