Tasty and Topical
VEGETABLE SCRAMBLE Chop any left-over vegetable, and to each cupful allow one beaten egg, one teaspoonful of finely chopped parsley, pepper and salt, a dessertspoonful of butter, and a tablespoonful of milk. Melt butter in a pan, add other ingredients, and stir over gas until mixture is almost set. Pile on well-buttered toast, sprinkle with shredded and fried bacon, and serve piping hot. A BAKED CUSTARD Take two eggs, one pint of milk, one tablespoonful of sugar, vanilla flavouring. Whisk up the eggs; put the milk into a saucepan with the sugar, and when hot pour on to the eggs; mix together and add a few drops of vanilla flavouring. Turn into a piedish, and if liked grate a little nutmeg on the top. Put into a moderately warm oven and bake gently for about 30 to 45 minutes until set, being careful not to let it boil. Note: The milk should be just below boiling point when added to the eggs.
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https://paperspast.natlib.govt.nz/newspapers/ODT19401005.2.139.3
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Otago Daily Times, Issue 24421, 5 October 1940, Page 17
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165Tasty and Topical Otago Daily Times, Issue 24421, 5 October 1940, Page 17
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