RECIPES. Brussels Sprouts a La Creme. —Trim off the loose leaves and soak for half an hour in cold water. Boil in water to cover, adding a little salt towards the last. Drain, season with .pepper, and pour o.ver a cupful of cream in which a teaspoonful of flour or cornstarch has been made s inooth. Simmer for five or ten minutes and serve: or reheat in cream' sauce or beehe.mgl sauce, or in melted butter, and serve with maitre d’hotel sauce. Stuffed Cabbage.—Soak a savoy cabbage in boiling water for forty-five minutes, changing the water once. Drain arid shake until dry.. Wash thoroughly half a cupful of rice and mix it with half a pound of sausage meat. Add a tablespoonful each of grated onion and minced parsley. Mix thoroughly. Open the cabbage carefully arid spread each layer of the leaves with the stuffing. Fold over, tie firmly in cheesecloth, cover w:th boiling salted water, and cook for three hours.
It is not what people say that troubles us most; it is what they may ;hink. ■ ,
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https://paperspast.natlib.govt.nz/newspapers/GIST19100129.2.45.19.4
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Gisborne Times, Volume XXVIII, Issue 2722, 29 January 1910, Page 4 (Supplement)
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177Page 4 Advertisements Column 4 Gisborne Times, Volume XXVIII, Issue 2722, 29 January 1910, Page 4 (Supplement)
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