MY COOKERY CORNER

New Zealand Times, Volume XXXVII, Issue 8360, 21 February 1913, Page 5

MY COOKERY CORNER

SOME PISH AND TOMATO RECIPES. Baked Schnapper. Take a fair-sized sconapper, fillet it and remove the skin, and rinse in clear water. Put the fish in' an enamel dish and sprinkle with pepper and salt. Beat up. two eggs and add about half a pint of milk (or a little more) and pour over the fish; then sprinkle about two tablespoonfuls of bread crumbs over it and put small lumps of butter (about six leaspoonfuls) on top and bake in a moderate oven for 30 to 25 minutes. Serve very hot, garnished with rings of lemon and parsley. Baked Fish Cakes. These are less trouble to make than when fried. lake any remains of cold fish with an equal weight of mashed potato. Bind with a raw egg and a little inilk, or if there is any fish sauce over, ueo that i-istead of milk. Season with pepper and salt, add a little chopped parsley, and form into flat cakes. Put in a greased tin, and bake in the oven. Tomato Cups with Fish or Chicken. — A pretty salad is made in this way. Plunge firm fresh tomatoes in boiling water and remove the skin. Remove the centres with a email spoon. Mix the pulp with minced fish or chicken and a little mayonnaise before filling the cups. ■’ BAKED TOMATOES. Get tomatoes of uniform size. Cut off tops and scoop out a portion of tho pulp. Butter a pudding dish and put the tomatoes in this. Fill , tops of the tomatoes with broad orumbe, plenty of butter, a little sugar, and pepper and salt. Put pieces of butter, sugar and bread crumbs in' spaces between the tomatoes as they lie in the dish. Put in oven and bake a nice brown. When done, put baking dish with the tomatoes on top of stove, pour three fourths of a cup of cream over them and let boil up once or twice. In this way they are simply delicious. Stuffed Tomatoes Take one dozen plump tomatoes, cut a thin shoe off from tho stem end, and lift out the heart and juice; drain off the juice &210, crush, the pulp with a potato masher, mix with them one-fourth of a cupful of butter, two tablespoonfuls of sugar, one and onehalf cupfuls of breadcrumbs, and, with this mixture fill the tomatoes; put on the tops and arrange in a baking pan and bake 15 minutes. Tomato Hors d’Oeuvre—Cut np a couple of firm but ripe tomatoes into thin slices, first peeling them. Lay on a glass dish and surround with beetroot cut into dice. On the top sprinkle some chopped celery, and pour oyer the foilowing sauce. Rub tho hardboiled volk of an egg through a fine sieve, add a few drops of vinegar, a little sugar, pepper and salt, and drop in gradually, a few drops at a time, about a dessertspoonful of salad oil. Beat well all the tune, and lastly add a few drops of rich cream.