Take '.lb cooked fish, 1 tc-acupful breadcrumbs, 2oz butter, 1 egg, seasoning, cornflour. Make a sauce by mixing a little cornflour into a smooth paste with cold water, and then adding the hot water in which the fish was cooked to thicken it. Melt the margarine in a basin, mix togethei’ with the fish, sauce, breadcrumbs, peppei' and salt to taste, and the well-beaten egg. Put the mixture into a greased mould or basin, covei' with greaseproof paper, and steam for one hour and a quarter. Turn out and serve hot. either plain or with tomato sauce. For two or three persons.
A CAKE FOR THE BRIDE! Bridal Cake first requires the creaming of lib. .butter and lib. brown sugar. Next sift lib. flour and mix with 3 teaspoons spice, ’/alb. each almonds, . currants, sultanas, peel, cherries and 21bs. raisins. Beat in 10 eggs, add juice of 2 oranges and grated rind, and teaspoon of Stevens’ “Cathedral Brand” Essence of Lemon. Add flour and fruits, plus Va-pint of brandy, and bake for 4* j hours. 6
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https://paperspast.natlib.govt.nz/newspapers/WAITA19380517.2.30.3
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Wairarapa Times-Age, 17 May 1938, Page 5
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176Page 5 Advertisements Column 3 Wairarapa Times-Age, 17 May 1938, Page 5
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