The Home.

Digger (Invercargill RSA), Issue 2, 26 March 1920, Page 12

The Home.

ONIONS COOKED IN MILK. The following is a very tasty dish. Put on as many onions as required in cold water. After coming to the boil let them cook in milk to finish cooking. Drain well, then place on a very hot dish. Rub a little butter over each onion and sprinkle over the whole a little finelychopped parsley. BAKED BLUE COD. / Ingr&drents : Fish, vinegar, and egg breadcrumbs, salt and pepper, flour, kmon juice. Method : Prepare . the fish, scaling it carefully. Let it lie in vinegar for fifteen minutes. Dry it, then dredge it with fiour seasoned with the salt and pepper. Cover with beaten egg and breadcrumbs and lay in a greased baking or pie dish. Cook for half an hour. The liqtiid which comes from the fish will make a nice sauce to send to the table with it. Pour the liquid into a saucepan, then put a little hot water in the dish the fish has been cooked in to get out all the gravy that may cling to the bottom or sides of the dish. Add a litle milk and seasoning. Thicken with a teaspoonful of cornflour mixed with a little milk. Just before serving drop in a litle lemon juice (about a tablespoonful). When preparing the fish, place it in boiling water and let it remain for two or three minutes. The scales can then be easily removed. Serve boiled macaroni with this fish. After draining well place it around the dish. CURRANT SQUARE3. Ingredients : Currants, 6oz of butter, 6oz of clarified dripping, 11b of . flour, a teaspoonful of salt, a cupful of cold water, sugar, nutmeg or mixed spice. Method : Sift the flour with salt mixed through it. Rub the dripping lightly into the flour. Mix into a paste with the water, using a knife for the puxpose. Roll out the paste lightly from you on a floured board. Divide the butter into three parts. Take one part and spread in little bits over the paste. . Fold the paste over from each side and pinch the ends to keep in the air. Let stand in a ccil place for ten minutes. Repeat the rolling and spread another third of butter on, then stand aside for ten minutes. Roll again and use up the remainder of the butter. Let it stand for a short time, then roll out thinly and divide into two pieces. Brush the p.astry oVer with an egg. Cover one piece of the pastry with currants. Sprinkle sugar and spice over, or ground nutmeg, then drop little bits of butter over the surface. Cover with the other piece of paste. Press the edges well togeth er and prick all over wit'h a fork. Bake in a fairly quick oven for about half an hour. When done cut into squares. This pastry can be made, and after the final rolling, let stand over-night. Making it in the winter time, when the butter and drippmg are hard it may require a little more than a cup of water to make the paste.