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From: gregor@vu44 (Gregory Sharp)
Newsgroups: mod.recipes
Subject: Cleartext copy of RECIPE: Butterscotch meringue
Message-ID: <6389@decwrl.DEC.COM>
Date: Thu, 13-Nov-86 21:10:10 EST
Article-I.D.: decwrl.6389
Posted: Thu Nov 13 21:10:10 1986
Date-Received: Fri, 14-Nov-86 05:55:20 EST
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Organization: VU Informatica, Amsterdam
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BUTTERSCOTCH(D)          USENET Cookbook          BUTTERSCOTCH(D)

BUTTERSCOTCH MERINGUE

     BUTTERSCOTCH - Butterscotch pudding with a meringue top

     A delicious dessert for the sugar addict. It goes well with
     apricot chicken.  This is one of the family favourites that
     mum makes.

INGREDIENTS (Serves 4)
     1 cup     brown sugar
     2         eggs (separated)
     2 cups    milk
     2 Tbsp    plain flour
     2 Tbsp    butter
     1/4 cup   white sugar

PROCEDURE
          (1)  Mix flour and brown sugar, adding beaten egg yolks
               and milk gradually.

          (2)  Put on to boil and thicken, stir constantly.

          (3)  Take off heat.

          (4)  Add butter and mix well.

          (5)  Pour into buttered pie dish.

          (6)  Beat egg whites with white sugar until meringue
               consistency and pile on top.

          (7)  Bake in a pre-heated oven at 340 deg. F until mer-
               ingue is nicely brown.

NOTES
     It is very important not to let the oven get too hot!

RATING
     Difficulty: Moderate.  Time: 15 minutes preparation, about
     40 minutes cooking.  Precision: Measure the ingredients.

CONTRIBUTOR
     Greg Sharp
     Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands
     gregor@vu44.uucp