THIS WEEK’S RECIPE
A A KJ f T M A A JUI M HAM JELLIES Cooked ham. 4 cup cold water. ISOZ gelatine. 5 cups clear stock. Cucumber. 1 cup cooked peas. Put gelatine in basin with cold water. When soft, mix in boiling stock and stir till gelatine is, disolved. Cut ham in thin slices. Put in individual moulds, add peas, and fill with liquid jelly. When set, turn out on lettuce leaves and garnish with sliced cucumber.
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https://paperspast.natlib.govt.nz/newspapers/LCM19471210.2.17.1
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Lake County Mail, Issue 29, 10 December 1947, Page 5
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79THIS WEEK’S RECIPE Lake County Mail, Issue 29, 10 December 1947, Page 5
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