EGG FRITTERS
— —— DAINTY DISH FOR BREAKFAST. Boil as many eggs required until hard. Peel and cut in four slices. Mix together half cup fine white breadcrumbs, 2 tablespoons grated cheese, 1 tablespoon finely-chopped bacon (cooked), 1 tetispoon chopped parsley, pepper and salt to taste, half-teaspoon made mustard, 1 teaspoon onion juice. Form into a paste with 1 egg and sandwich between egg slices. Dip in batter and fry in boiling fat until a golden colour. If liked they may be dipped In egg and breadcrumbs instead of batter. Serve with rashers of crisp bacon.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19400410.2.62
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Wairarapa Times-Age, 10 April 1940, Page 8
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94EGG FRITTERS Wairarapa Times-Age, 10 April 1940, Page 8
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