CHEESE TARTLETS.
Three-quarters pound to 1 lb shortcrust or flaky pastry, i oz flour, 1 gill of milk, 2 oz grated cheese, i oz butter, 2 eggs, paprika, salt and pepper. Melt the butter, stir in the flour, and when frothy add the milk. Stir till ) smooth and boiling, remove from the fire, add egg yolks, season to taste, then add the cheese. Fold in stifly frothed egg whites, half fill tartlet tins lined with pastry, and bake in a hot oven for i of an hour.
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Bibliographic details
Te Awamutu Courier, Volume 52, Issue 3750, 1 May 1936, Page 3
Word Count
87CHEESE TARTLETS. Te Awamutu Courier, Volume 52, Issue 3750, 1 May 1936, Page 3
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