! HAVE YOU EVER ! TRIED THIS?
j A celebrated English chef makes Kedgeree this way. (and spells it Kedjeree): Boil a cupful of rice till very dry, and, having drained it, bruise it with a flaked haddock or any cold fish. The Kedgeree should be rather loose and crumbly, not stiff and pasty. Melt some butter in a stewpan to oil, add blac& pepper, pour ■ it over fish and rice and serve very hot. When working delicate shades of wool: After working about an inch of the garment take a needle and thread and securely tack along the bottom of the work; it will keep it clean and prevent that rough appearance constant turning gives to an eiige.
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https://paperspast.natlib.govt.nz/newspapers/HPGAZ19430517.2.6.2
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Hauraki Plains Gazette, Volume 52, Issue 3264, 17 May 1943, Page 2
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117Page 2 Advertisements Column 2 Hauraki Plains Gazette, Volume 52, Issue 3264, 17 May 1943, Page 2
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