SPECIAL “TRIBUNE" RECIPES.
FOR THE CHRISTMAS COOKING. CUT OUT THE RECIPE. BREAD SAUCE FOR POULTRY. dimmer one small onion in i pint of milk. Season also with a blade of maee. cayenne and strain when the onion is quite tender. Put about a tea cup of bread crumbs (without any hard bits) into a saucepan and pour the hot milk over them. Cover and allow it to soak for one hour. Add piece of butter size of a walnut. Beat up with a fork and serve very hot. - Stoc), made from fhe poultry trimmings can be used instead of milk, for the sauce. BRANDY SAUCE. FOR THE CHRISTMAS PUDDING. Half cup of milk or cream, 1 oz sugar. 3 cup brandy, yolks of 3 eggs. Beat sugar and yolks, add milk and stir till it thickens. Do not let it boil. Add a grating of lemon and the brandy. Serve separately or pour round the pudding. Watch next week for more Christmas recipes.
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https://paperspast.natlib.govt.nz/newspapers/HBTRIB19271126.2.88.16
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Hawke's Bay Tribune, Volume XVII, 26 November 1927, Page 11
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163SPECIAL “TRIBUNE" RECIPES. Hawke's Bay Tribune, Volume XVII, 26 November 1927, Page 11
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