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Hauraki Plains Gazette, Volume 52, Issue 3261, 10 May 1943, Page 2

HAVE YOU EVER TRIED THIS? Vegetable Marrow With Oyster Stuffing.—Peel a young marrow and cut a cap off the end, take out the inside and fill with the following mixture. Cut 12 oysters into small pieces, mix with them i pint of breadcrumbs, ,2oz of shredded suety i teaspoon mixed herbs, pinch of nutmeg, salt and pepper. Beat up an egg and add with enough milk to moisten the mixture thoroughly and bake in hot oven I hour. Serve with parsley sauce. Salmon Stuffed Hot Rolls. —One roll per person, salmon, 1 level teaspoon cornflour, 1 teaspoon minced parsley, 5 pint of milk, i teaspoon salt, pepper and butte r. Cut top off each roll, scoop out crumb part, brush inside with melted butter and put rolls into oven to heat. Make a white sauce with the cornflour, milk, pepper and salt and add the minced parsley. Flake salmon, mix with Crumbs, stir into sauce and re-heat. Fill each roll with mixture, replace tops and serve piping hot. Kipper Titbit. —Prepare individual slices of hot buttered toast and on each place a boned kipper, add a squeeze of lemon-juice and a very little cayenne. , A very delicious savory.