To-day’s Recipe
w (gj m BENGAL BISCUIT ® *' ! 2oz butter into 21 oz flour, P H 3 IX '° or 9 ra t c d cheese, queer- 3 jg •* ter teaspoon curry-powder, quarter teaspoon mixed mustard, if pinch of salt and cayenne to taste. |? ID Mix all to a stiff paste with the gg yolk of one egg and one table- y ® spoon milk. Knead well and roll ™ ■ out on floured board about one- ■ |g eighth inch thick. Cut into rounds jgj and bake in quick oven for seven W minutes, dust with cheese and BE jgj serve hot. Will keep three weeks, gj and can be reheated as required. :=. H Can be served as a savoury. 8
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Sun (Auckland), Volume II, Issue 357, 18 May 1928, Page 5
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116To-day’s Recipe Sun (Auckland), Volume II, Issue 357, 18 May 1928, Page 5
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