CHEESE AND POTATO SCALLOPS
A GOOD SUPPER DISH Rub one pound of cold cooked pott toe.! through a sieve- Melt one uuuct of butter in a pan; add the potatoes, one teaspoonful of chopped parsley four ounces of grated cheese, about a quarter of a teaspoonful of made mustard and a little cayenne. Beat all thoroughly together; butter some scallop shells or ramikans, fill with the mixture, sprinkle the top of each with grated cheese and put in the oven or under the grill to brown.
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Waipawa Mail, Volume XLIX, Issue 152, 14 September 1928, Page 1 (Supplement)
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86CHEESE AND POTATO SCALLOPS Waipawa Mail, Volume XLIX, Issue 152, 14 September 1928, Page 1 (Supplement)
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