Recipe Corner
p. 82 · Read in the full issue
READERS are invited to send in recipes using Pacific Islands in gredients or ingredients readily ob tainable in the Islands. Ten shillings will be paid for each one used.
Easy Gala Chocolate Pudding
(Serves 6 or 8) 1 tin chocolate pudding. (This is ob tainable in New Guinea in a well known brand at approximately 1/6).
White of 1 egg.
Vanilla or chocolate ice cream. (Pre pared previous day from tin of ice cream mix or from your favourite recipe.) 1 heaped dessertspoon sugar.
Heat tin of chocolate pudding according to instructions on label. When finished heating, remove pudding carefully from tin and cut in half horizontally. Beat egg white until stiff and gradually add one heaped dessertspoon of sugar. Pile beaten egg white on one half of the pudding and place in a shallow, buttered' dish and hake until egg white is golden brown. (Remaining half of pudding should also be kept hot in oven until ready to serve). When quite ready to serve, cut a thick slice of very firm ice cream, the size of the circular pudding, and place on the top of the pudding without the meringue. On top of this goes the meringue-covered half of the pudding. Serve immediately.
Of course, this sweet-kai can be eaten hot or cold.
Mrs. M. H., Rabaul, NG.
Chocolate Refrigerator Biscuits
(Uncooked) Melt in saucepan:— 2 tablespoons butter. 2 tablespoons cocoa. 2 tablespoons unsweetened condensed milk. 3 tablespoons (heaped) sugar.
Remove from stove. Add one teaspoonful vanilla essence and six heaped tablespoon fuls full-cream powdered milk (or suf ficient to make fairly stiff mixture). Add raisins and/or chopped nuts, if liked.
Form into small balls and roll in grated coconut (desiccated if obtainable but not essential). Press down with fork on greased plate and keep in refrigerator. —K. N., Apia, W. Samoa.