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The New Zealand Railways Magazine, Volume 10, Issue 1 (April 1, 1935)


During the late summer and the autumn when vegetables are losing their first freshness, variety may be had by adding stuffed vegetables to the menu. Vegetable marrows, pumpkins, tomatoes, cucumbers, potatoes, onions, etc., are all suitable for stuffing, and make an economical and delicious change. All these may be served with a variety of fillings. Stuffed mushrooms, too, are a delicacy which appeals to most tastes.