Biscuit Base
¾ cup plain flour
¼ cup S.R. flour
1 Tbl raw sugar
3 ozs butter
1 egg yolk.

Sift flours and sugar into basin. Rub in butter. Mix to stiff dough with egg yolk. Press dough evenly into greased lamington tin. Bake in moderate oven 10 minutes. Spread warmed Bilimbi Jam evenly over biscuit base, then add topping mixture. Brush top with water. Bake a further 20 minutes. Cut into squares when cool.

½ Cup Bilimbi Jam
1 egg white
1/3 cup sugar
½ cup fresh coconut
6 ozs. cashew nuts (chopped).

Place egg white in basin, mix lightly with fork. Mix in sugar, coconut and cashew nuts. Mix well together.

Bilimbi Jam
Pick off the stalks and prick the Bilimbi well with a fork. Put them to soak in a bowl of cold water. Squeeze out the water from each fruit, pressing the fruit well, so as to get out as much of the acid juice as possible. Weigh the fruit.

Add 1lb sugar to ¼ pint water. Make a syrup of sugar and water, bring to boil. Add 1lb Bilimbi and simmer until the syrup is thick and the fruit transparent. It must be stirred constantly. Cool and bottle.

E. Holsinger, Cairns

DATE: September 1983

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