Gausaae oz meat nolly a quick easy way By MR: S GALLOWAY OF ThE BETTER BAKING BUREAU Mr . S. Galloway; leading Hotel Chef, baker and pastrycook; offers you this practical recipe and method foc use witb Phosphate Baking Powder. RECIPE REMARK? 1lb . nour Small teaspoon Phosphate Baking Powder Dip sausages in cold water 1 teaspoon salt or under cold tap t0 remove Hlb_ shortening Skin easily. Season meat 1 cup water (little less than pint) If preferred 2 Or full pufr paste may be with salt and pepper. Some prefer to include a very little used. sage or thyme or nutmeg. Sift flour and Phosphate Baking Powder Various meat Or vegetable Rub in flnely about 1 tablespoon of the shortening. Chop balance 0f shortening fillings may be used. Brisk in with knife_~rather coarsely_ Add salt oven for approximately 15 to water and make up a firm paste_ Give minutes, finish in cooler fou turns and proceed as directed. oven.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480820.2.32.1
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New Zealand Listener, Volume 19, Issue 478, 20 August 1948, Page 15
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159Page 15 Advertisement 1 New Zealand Listener, Volume 19, Issue 478, 20 August 1948, Page 15
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