CULINARY CHATTER

NZ Truth, Issue 1178, 28 June 1928, Page 17

CULINARY CHATTER

CULINARY_CHATTER RABBIT AND BREADCRUMBS JOINT a rabbit and allow it to stand overnight m salt water. Place m a pie-dish and coyer with two cups ot breadcrumbs, pepper and salt to taste, and pour over 1 cup of boiling milk. Place layers of ham or bacon, across the top and put two sheets of buttered paper over all. The amount of cooking will largely depend on the size of the rabbit. If a large one, cook slowly for about two hours. # # • SCOTCH HAGGIS REQUIRED: 2lbs. sheeps plucks, |/ 4 IV liver (grated), l%lbs. mutton suet, 1% coarse oatmeal, 1 pint liquid, a pinch of majoram, a little grated onion, pepper and salt. 801 l the plucks and liver for about 10 minutes and save the liquid. Wash off m cold water, mince- the heart and lump, and put into a basin. Then mix the suet, oatmeal, onion, salt and pepper, liver ana majoram, and 1 pint ot liquid. Mix well and fill up the sheep tripe, sew up tightly and bring to the boll. Let it simmer for about 35 minutes and become cold m liquid. # • • SCRAP PIE COAX a thick slice of bread m hot milk v and add to it some minced cold meat, a little salt, some curry powder and a well-beaten egg. Put the mixture into -a. well-buttered pie-dish, placing a little butter on top, and bake m a moderate oven for about an hour. ■•• ' # A SALT FIBH PIE TAKE of salt fish two pounds, soak for 24 hours, simmer m enough, water to cover until tender, take out the bones and break up into small pieces. Parboil several big potatoes, slice enough of these to make two layers m your pie-dish, place one layer at the bottom of the dish, add pepper and very little salt (or you may omit salt altogether if you have boiled it m with the potatoes). Now a thick layer of fish and more pepper, another layer of potatoes, then dump the remainder of the fish on. top, cover with a crust of mashed potatoes and bake m a hot oven until the crust is nicely browned. It may be much improved by the addition of a, couple of walnuts of butter. Mustard sauce Is essential. This dish is one of the most delicious and economical for large families. It originated m Scotland. # • • BISCUIT PUDDLNG TAKE 2oz. butter, 2oz. sugar, 2 eggs, * 4 tablespoons flour, % pint milk. Beat the butter and eu,gar to a cream. Add gradually —and m the following order —the eggs, flour and milk; beat till smooth. Put m well-greased patty-pans and bake for 20 minutes. ■ FOOTWEAR FANCIEB FOOTWEAR has so greatly improved r that our feet now have that arched-instep-number-four look about them instead of the number-six-flat-footed appearance which Invariably spoiled our tout ensemble. Of course, the really high-class shoe is a thing of beauty and a joy for, ever, because It combines elegance and comfort. . New Zealand has hitherto been somewhat behind the times m securing the very latest footwear, and, moreover, has had to accept the imported article, which, sad to say, was not always suitable for local conditions. Then again, the price was a somewhat disturbing factor. However, the old order changeth, for there is now at least one enterprising firm of boot manufacturers which has secured the services ijf a leading Paris designer. •",- M. Paul Andre, for such Is the name of this footwear artist, is giving to New Zealand the same as* he gives to France. His clever, original and artistic designs are now being adapted to local conditions.