PASTES
TRY THESE. These paste recipes are particularly good:— Sardine and Egg Paste. 21b. sandwich (tin) loaf, 20 slices (machine cut), 1 large tin sardines. 2 hard-boiled eggs (boil 15 minutes), loz! melted butter, 1 dessertspoon Anchovy sauce, I teaspoon finely-chopped parsley, pinch cayenne. 1 dessertspoon lemon juice, four drops onion flavouring. Open sardines, discard oil; put all ingredients into a small basin; add melted butter, hard-boiled eggs and parsley finely minced. Beat all together with a wooden, spoon to a creamy consistency. A tablespoon of whipped cream added is an improvement. Butter bread before spreading with the paste. Potted Beef Paste. 21b. lean beef steak, loz, butter, I tablespoon Anchovy paste or sauce, .1 dessertspoon Worcester sauce, 1 teaspoon salt, pepper to taste, pinch grated nutmeg, 2oz. ham or fat bacon. 5 drops onion flavouring. Place all ingredients in a double boiler; allow to boil 3 hours (taking care water doos not get into container). Strain off, put meat through mincer, mix minced meat with strained liquid, stir together; place in small jars. Make airtight. Use as required.. A useful paste for sandwiches.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAITA19400203.2.84
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Times-Age, 3 February 1940, Page 8
Word count
Tapeke kupu
184PASTES Wairarapa Times-Age, 3 February 1940, Page 8
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Times-Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in