Recipe Corner
p. 74 · Read in the full issue
READERS are invited to send in their favourite recipes using Islands in gredients or ingredients readily ob tained in the Islands. Ten shillings will be paid for each one published.
Granadilla Fluff
Dissolve two level dessertspoons gelatine in one cup hot water. Cool.
Beat stiffly the whites of three eggs. !
Have ready one cun sugar and one cup 1 fruit juice (granadilla, native orange and lemon is a good mixture).
Add cooled gelatine to the stiffly beaten I whites of eggs aAid beat with rotary I beater. Still beating, add sugar and I fruit juice last. In cool weather it will 1 set almost as it is beaten. Chill in I refrigerator. Serve with custard made with the yolks of the three eggs. —Mrs. R. P., Kavieng, NG.I
Snow Dessert—Made In A Jiffy I
1 tin unsweetened milk. % cup sugar. 1 teaspoon vanilla. 3 teaspoons gelatine dissolved in Vz cup I boiling water.
Put ingredients into a basin, and whip I with rotary beater until it will stand on its own.
It can be put into a sweet dish, or i into a greased cake tin, and when set I turned out and decorated with fruit and I cream. —Mrs. P. H., New Hebrides.!
Coconut Crunch
Place a thick layer of freshly-grated I coconut in a cake tin and sprinkle liberally 1 with sugar. Bake in oven until brown I and crisp. Break into small pieces. —Miss K., Apia, W. Samoa.!