HAVE YOU EVER TRIED THIS?
When making baked apple dumplings for show purposes or cooking competition, mould the nastry around the apple so that no joins will he visible; these count as points when it comes to judging, and prizes are often lost through that. Make this luncheon snack with a large cooking apple. Peek and core the apple, cut into four rounds and fry in butter until soft. Bptter four pieces of hot toast, put a round of apple on each., lay a piece of cheese on grillei- until the cheese melts: griller until thee heese melts. Stuffed Egg Salad.—Four hardboiled eggs, 4 tomatoes, 1 lettuce, dressing, mustard and cress. Halve the eggs lengthwise and remove yolks. Pound yolks with a spoon, stirring in dressing till smooth and thoroughly blended, add salt and pepper. Fill egg-whites with mixture and garnish top with mustard and cress. Arrange on a bed of lettuce-leaves with halved ; tomatoes at intervals around the edge, j Banana Cheese Salad. —In lettuce j cups serve a mixture of sliced ban- | anas, diced celery and walnuts. Dress > with mayonnaise and serve with cheese chunks and brown bread and ! butter. - , | Variety Salad.—Remove core of an ■ unpeeled apple and slice crosswise. Peel and slice 1 onion thinly cross- ] wise into 6 slices; stuff 10 large | cooked prunes with cream cheese i mixed with a little mayonnaise. On j lettuce-leaves on a large platter arrange the apple slices, the prunes (topped with a sprig of parsley), the onion slices and 12 orange slices (peeled). Serve with mayonnaise. Serves six.
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Hauraki Plains Gazette, Volume 52, Issue 3299, 13 August 1943, Page 3
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259HAVE YOU EVER TRIED THIS? Hauraki Plains Gazette, Volume 52, Issue 3299, 13 August 1943, Page 3
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