Scrambled Rice and Bacon. —Ingredients : About six ounces of rashers of bacon, two eggs, two tablespoonsfnl of milk, one teacupful of cooked rice, seasoning. Fry the bacon carefully. Pat it to keep hot Beat up the egg s and add milk, rice, and seasoning. Reheat the bacon dripping in the pan, pour in the rice mixture and stir it over a gentle heat until it becomes a thick creamy mass. If over-cooked the eggs will become rough, hard and indigestible. Heap the rice mixture in the centre of a hot di.-h, an<i arransrv the bacon round it as a bornt-r. .Vnoui<i the bacon be very lean, it may be necessary to add a small piece oi butter before cooking the rice mixture.
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https://paperspast.natlib.govt.nz/newspapers/KCC19090520.2.18.4
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King Country Chronicle, Volume III, Issue 157, 20 May 1909, Page 4
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122Page 4 Advertisements Column 4 King Country Chronicle, Volume III, Issue 157, 20 May 1909, Page 4
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