PASTES FOR SCHOOL LUNCHES.
Curried Eggs.—Two eggs, half, cup of milk in a saucepan, boil until thick; -then add half teaspoonful of dry curry powder and salt to taste, and spread between bread and butter. Steak Paste. —lib. . rump steak, £lb. bacon, cut into small pieces without removing the fat, 1 teaspoonfuls of. m:isteaspoonful salt, 2 teaspoonfuls of mustard. Place in a jar without water. Stand in;a. saucepan of water and steam four hours. Then pu.t twice through the mincer and Ifeat up with a fork. Put into pots, and when wanted spread between bread and butter.
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Bibliographic details
New Zealand Herald, Volume LXV, Issue 19892, 10 March 1928, Page 6 (Supplement)
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97PASTES FOR SCHOOL LUNCHES. New Zealand Herald, Volume LXV, Issue 19892, 10 March 1928, Page 6 (Supplement)
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