A WEEKLY RECIPE
TWO STUFFINGS .•« Apple and Prune Stuffing *t* ♦j» 1 large apple (sliced). *£ A 2 tablespoons breadcrumbs. ►j» Salt (J salt spoon). A «J» I teaspoon sugar. X •> Jib prunes. X •J» 2 tablespoons raisins or sultanas. X •J» h beaten egg. Method: Pour boiling water over A •J» prunes and raisins. Let stand for ►J* five minutes. Remove prune stones; X »J» then add crumbs, seasoning, egg and ♦♦♦ •J» apple. A Rich Stuffing ❖ A 4lb beef suet. *♦* T 1 dessertspoon parsley. A 2 eggs. A I breakfast cup breadcrumbs. ♦ X 1 teaspoon pepper. . *s* X 1 teaspoon salt. *J* A 1 teaspoon minced herbs. A Pinch of mace. *t 4 A Grated rind of J a lemon, and A A 2ozs ham or lean bacon. A ♦s» Method: Mince suet, and parsley; tmix with the other dry ingredients, »;« then bind together with the beaten •> eggs. ❖
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https://paperspast.natlib.govt.nz/newspapers/THD19441223.2.26
Bibliographic details
Timaru Herald, Volume CLVI, Issue 23083, 23 December 1944, Page 3
Word Count
148A WEEKLY RECIPE Timaru Herald, Volume CLVI, Issue 23083, 23 December 1944, Page 3
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