FOR A MEATLESS LUNCHEON.
Hard boil the required number of eggs; shell them, ami cut in halves lengthwise. Have ready boiling tut in a frying pan. Dip each hall egg lightIv into corn Hour, coat generously with heal on egg and breadcrumbs and fry golden brown. Serve garnished with lettuce or watercress, accompanied by saute potatoes and crisp brown toast.
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Bibliographic details
Patea Mail, Volume XLIX, 26 November 1928, Page 4
Word Count
60FOR A MEATLESS LUNCHEON. Patea Mail, Volume XLIX, 26 November 1928, Page 4
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