HOUSEHOLD NOTES

Pukekohe & Waiuku Times, Volume 5, Issue 229, 24 November 1916, Page 7 (Supplement)

HOUSEHOLD NOTES

STUFFED FILLETS OF FISH. One plaice or sole, veal stuffing, seasoned flour, egg and crumbs. Wash, lillet, and skin the plaice carefully. Use a small lilleting knife and plenty of salt, and the skin will come away quite easily. If the fillets are very large divide them. Put a small piece of stuffing on each one, roll up firmly, dip in flour that is seasoned with pepper and salt, coat with beaten egg and fine breadcrumbs, and fry in deep fat. Drain thoroughly, and serve on a paper with fried parsley to garnish. AN ITALIAN SAVOURY. Half an ounce of cooked ham, seasoning, three large tomatoes, loz. of hut.ter, 2oz. of macaroni. Cut the tomatoes in slices, and cook them in the butter. When tender, rub them through a sieve and season to taste Boil the macaroni in boiling salted water until nicely tender, then strain, pour cold water over it to' stop the cooking, and cut into one-inch lengths. Cut the ham in shreds, and add it, with the macaroni and tomato puree. Heat through. Serve witlr finely-chopped parsley sprinkled over the top. If grated cheese is udded, or used instead of the parsley, the dish will lie still more nourishing. GIBLET SHAPE. Two pounds of gitdets, pepper and salt to taste, small bouquet of herbs. Clean the giblets well, and soak in slightly salted water for an hour or two. Put into a casserole, cover with water, and add the herbs and seasoning. Simmer gently for three hours, then put the giblets into a: mould, pour the lquor over them, and leave 11 a cold place to set. PRESSED BEEF. Two pounds of shin of beef, £lb of breadcrumbs. Add the eggs, beaten well, and, if necessary to moisten, a little good stock. Season rather highly, and press into a large stone jam jar, or a mould. Steam it steadily for 3| hours, then turn out. Press between two boards into an oblong shape and when quite cold cut into thin slices as required. SAVOURY PRNCAKES. Take « quarter of a pound of flour, 2oz. of cheese, a quarter of a pint of milk, one egg, pepper, salt, and vinegar. Season the flour with salt and pepper, add the grated cheese, and mix into a smooth batter with the beaten egg and milk. Melt some lard in a frying pan; when boiling, put in the pancake and cook to a light brown on either d de. Serve on a hot dish with pepper and vinegar. CAULIFLOWER IN BATTER. One par-boiled tauliflower, 2 tablespoonfuls of breadcrumbs, 3 tablespoonfuls of flour, half a teaspoonful of salt, 1 egg, and a quarter of a pint of milk. Mix the flour and crumbs together. Beat up the egg, add it whole to the flour, then mix with the flour til' at a coative consistency. Beat well and put aside for half an hour. Divide the cauliflower into small pieces, coat with batter, and fry in hot fat Drain well, dish immediately, and garnish with parsley.