A COOKING HINT.
Clean some young carrots and cut them up in small pieces. Throw them into a casserole of boiling salted water, cook for a few minutes and drain in a colander. Then return the carrots to the casserole with a small piece of butter, and shake over the fire until the butter is melted. Add a little flour and enough broth or light stock cream to cover them. Simmer for ten or fifteen minutes.
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19376, 10 July 1926, Page 6 (Supplement)
Word Count
76A COOKING HINT. New Zealand Herald, Volume LXIII, Issue 19376, 10 July 1926, Page 6 (Supplement)
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