Savoury Dish With Egg Whites
Year Aunt Vaisy, In a recent edition of The Listener you gave M.A.P., Invercargill, two cake recipes to solve her problem of surplus egg whites. I was in the same predicament, and. luckily came across the following recipe, which I have often used, and which is most popular as a luncheon dish. I thought you might like to have it as a savoury alternative to the more usual cake or meringue uses for egg whites. Cheese Balls: Mix 4o0z. of grated cheese with 2 whites of eggs, beaten stiff. Drop balls of this into deep boiling fat, or good blue-smoking olive oil. Lift them out with a draining-spoon when | golden brown, and keep ihem very hot till they can be served, A dust of paprika is an improvement. I hope this will be welcome, I have often had much help frém your recipes and household hints.-Yours truly, M.K., Gisborne. Many thanks for this recipe, M.K.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460809.2.49.3.1
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New Zealand Listener, Volume 15, Issue 372, 9 August 1946, Page 27
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160Savoury Dish With Egg Whites New Zealand Listener, Volume 15, Issue 372, 9 August 1946, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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