Steamed Custard And Green Peas

Radio Record, Volume XII, Issue 27, 16 December 1938, Page 25

Steamed Custard And Green Peas

LINE. a greased: basin with cooked rice to which :-has been added some chopped fresh mint and -melted butter. Fill the basin: with alternate layers of green peas (cooked), sliced. ‘hard-boiled . éggs, and. rice. Season "with: a little: brown’ sugat;. mint and salt. Make a custard*of one egg to one cup milk, and pour over the peas. lf you have any good jellied" stock, use it in-. stead of the milk. .Cover and steam about three- quarters of an hour. Turn out carefully. This is a change: from meéat, and mav he eaten cold with a.

fresh salad;

M.

C.

(Mt. Eden);