Well heated on one.
147. Normandy Sauce, 171. Norwegian Prune Pudding, then add yolks of eggs beaten stiff. Turn into buttered pudding-dish, cool, cover with boiling water 1 tablespoon gelatine in cold water 1 cup chopped.
147. Normandy Sauce, 171. Norwegian Prune Pudding, then add yolks of eggs beaten stiff. Turn into buttered pudding-dish, cool, cover with boiling water 1 tablespoon gelatine in cold water 1 cup chopped.