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The New Zealand Railways Magazine, Volume 12, Issue 2 (May 1, 1937)

Genoese Pastry

Genoese Pastry.

1/2 pound sugar, 4 eggs, sift in 12 ozs. flour, 1 teaspoon cream of tartar, 1/2 teaspoon soda, lastly, 1/4 lb. melted butter—cool. Ice with chocolate icing.