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Advertising : 326 wordsALTHOUGH the cooking of poultry can never vary much front steaming, baking and boiling, delightful variation results from a change of seasoning from year to year. ... [ILLUSTRATED]
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Advertising : 260 wordsTHE cooking of the family ham is a really serious affair. Your task is made easy, however, with these simple recipes. Try one of the special glazes if you're baking the ham. They're delicious. ... [ILLUSTRATED]
Article : 512 wordsMAKE your Christmas duck the best ever with a wonderfully flavoured orange sauce and stuffing. ...
Article : 146 wordsGIBLETS, rice and tasty seasonings go to make a delicious stuffing for your turkey. ...
Article : 97 wordsSOAK ham overnight, scrub lightly. To cook in copper: If liked add 1 cup brown ...
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Article : 133 wordsPLUMS are now in good supply, and are selling very cheaply. This delicious jam is ...
Article : 126 wordsGiblets from poultry may be washed well, then placed in a casserole dish with pepper, salt, onion and plenty of ...
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Article : 145 wordsCOOL thirst-quenchers are always welcome on hot summer days. You can't beat the home-made variety, and they're economical, too. Lemon Syrup ...
Article : 205 wordsPOULTRY pins are a great help for trussing poultry. Insert them at regular intervals along the cut in the bird to keep it in place. With a long piece of twine lace the opening shut, knot. ... [ILLUSTRATED]
Article : 56 words1—PLACE bird in front of carver with neck to his left. Stick in fork over breastbone and with sharp knife separate leg and thigh from nearest side bp cutting leg at the thigh joint and pressing it away from body of chicken. 2—REMOVE wing in ... [ILLUSTRATED]
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The Sydney Morning Herald (NSW : 1842 - 1954), Thu 17 Dec 1953, Page 2
It's easy and takes two shakes of a lamb's tail!
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