GOOD RECIPES.
Egg Fritters. —Required ; Three or four eggs, small slices of ham, a little short'.-paste, Parmesan cheese. For frying, one egg, vermicelli, frying fat. Boil tlie eggs hard, then cut them in. half - lengthwise ; cover the cut side; with a thin piece. of ham. Roll out: some paste very thin. Lay each, piece of egg and ham on an oval .piece of the paste, moisten, and bring the edges together across the,top. Brush ..over each with egg, dip into finely-crushed vermicelli, and fry a golden brown in deep fat. After draining on paper, serve on a folded napkin with Parmesan cheese dusted over. Frosted Jelly.- I —Prepare a pint of tablo jelly,, and when cold, and just beginning to set, stir in the white of an egg whisked to a stiff froth. Mix it well with the jelly, and pour into a wot mould or glass dish. This is very light and refreshing.
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https://paperspast.natlib.govt.nz/newspapers/GIST19090731.2.43.12.4
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Gisborne Times, Volume XXVII, Issue 2568, 31 July 1909, Page 4 (Supplement)
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154GOOD RECIPES. Gisborne Times, Volume XXVII, Issue 2568, 31 July 1909, Page 4 (Supplement)
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