1 lb copha, 2 cups full cream powdered milk, vanilla or lemon essence, 2 heaped cups icing sugar, 6 Tbls cocoa, pinch salt.
Method: Melt copha over hot water. Add sifted dry ingredients, then essence. Beat 10 mins. Pour into buttered tin. Cut into squares when cold. To vary flavour, add mixed fruit, ginger, raisins, nuts or coconut.
Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.118.
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