AN APPETISING LUNCHEON DISH.

Otago Daily Times, Issue 21018, 6 May 1930, Page 13

AN APPETISING LUNCHEON DISH.

Ingredients: 6oz coarse vermicelli; Jib cooked ham; 2 eggs; a lump of butter! salt and pepper. Boil the vermicelli in ealt water tai thoroughly cooked, and drain it well. Chop or mince the ham, add to it th» yolks of the eggs, the butter—just melted, not hot —salt and pepper to taste, an<L lastly, the egg whites beaten Ho a stiff froth. Now add the vermicelli, and mi* all well together. Greaße a fireproof dish, sprinkle with breadcrumbs obtained bjf toasting bread in the oven and pounding it to a powder, turn the mixture into the dish, and bake in a moderate oven fo* about half an hour. Serve hot in tbi same dish.

Stamford Bridge, the Chelsea foothaß ground, will be converted into an open* air cathedral on June 29, when, by permission of the Bishop of London, a pnbli# celebration of High Mass will take on the playing pitch. Thirty thousand people are expected ,to take part. . tain service is being arranged in connection with the fourth Anglo-Catholic Oongrest which opens the following day at tS Royal Albert Had.