Bread and' Almond Pudding.—Cut in thick slices about half a pound of state bread, and over this pour threequarters of a pint of boiling milk; crush the broad so that no lumps remain, add the yolks of two eggs, three ounces of sugar, the grated rind l of a lemon, two ounces of sultanas, and three ounces of chopped almonds. Beat the whites of.the egg to a froth, stir them into the mixture, butter a mould, fill it, and bake for half an hour in a moderate oven. Servo with wine sauce or light custard. The kissed girl does not fear the mistletoe.
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Gisborne Times, Volume XXVI, Issue 2382, 24 December 1908, Page 10 (Supplement)
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103Page 10 Advertisements Column 1 Gisborne Times, Volume XXVI, Issue 2382, 24 December 1908, Page 10 (Supplement)
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