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TAPIOCA MERINGUE(Sweets) - (The Art Of Living In Australia)
1 pint Milk--2d.
1 1/2 oz. Tapioca--1/2d.
1 oz. Sugar--1/2d.
Whites of 2 Eggs--1d.
1 oz. Beef Suet--1/2d.
Wash the tapioca well in cold water, strain off the water, and put it
into a pie dish. Chop the suet very finely and mix it in with the
sugar; flavour with grated lemon peel or nutmeg, pour over the milk and
mix well, stand in a very cool oven for two hours. Whip the
whites of the eggs to a very stiff froth, flavour the same as the
pudding, spread these on top, sprinkle with sugar, and stand in the
oven till set; serve cold. This meringue is very much improved if a few
macaroons are broken up and laid on the top before the eggs are put on,
or if a spoonful of raspberry jam is spread over.
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