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Digger (Invercargill RSA), Issue 14, 18 June 1920, Page 12

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PRESERYING FRUIT WITHDUT SYRUP. Three different methods of preserving fruit in bottles without using syrup are practised at Battersea. The first is the simple method of the bottling machine with a thermometer attached ; the second tb i oven process ; .and the third the use of a fish kettle. Fruit food bottling should be as far as possible- of the same size, a little under ripe, free from stalks, and not punctured (if cherry stalks are taken out roughly ,the fruit br,eaks in the bottles), and then lightly packed, a wooden stick being used to press it down. If the ovenis used the glass jar is filled, being slightly heated first. The fruit is then put in and Left until it turns colour ; if the oven is too hot the fruit will burst at once. Boiliug water should be poured on imme-diate-ly ; the jar is taken out of the oven, and thei: fillcd up with a layer of mutto-n-fat. The bottles should not be moved or the fat will run down. Lard should not be used. TO STONE RAISINS. Simple machines for stoning raisins are to be bought, but, ;f done by hand, ihe process is less tedious if the penknife used be occasionally dipped in boiling water and the fingers floured. The slight dust of flour adhering to the fruit is an advantage, separating it more easily when mixing it with other ingredients. POULTRY, TO MAKE TENDER. If obliged to dress poultry immediately after killing— says the author of a col-

lection of French recipes — "To make it tender, do as follows : Steep it in boiling water, and feather it in the water as hot as the hands can bear ; or, before you kill turkey or goose make it swallow a spoonful of vinegar. These methods will make poultry as tender as if killed some days prtviously to being dressed." I do not know if anyone has proved that statement. If true, it is valuable information. Rice Rissoles. — The rissoles may be made with the remains of any joint, ham, etc. Allow two ounces of cooked rice, mix with this the same quantity in bulk of minced cold meat. Break into this an unheaten egg, fiavour with pepper, salt, and parsley. Take about a tahlespoonful of the mixture, flour it well, dip it in milk, and cover it with breadcrumbs. Let it stand for a while to set, then fry in hot fat. These rissoles are delicious served like this, but a little ba-con served with them ic a great improvement. Fish ru Gratin. — Cold boiled fish about v,lb, a dessertspoonful of flour, pepper and salt, 2oz of dry cheese scraps, a teacupful of milk, loz of butter Flake the fish, and see that it is free from skin and bone. Mix the flour with a little of the milk, add a little salt and pepper. Boil the remainder, and pour it while boiling upon the floor, etc. Re-turn it to the saucepan, and stir while it boils for three minutos. Pour this hot sauce on to the fish, and mix in half the cheese finely grated. Turn into a fireproof or enamelled dish, put the remainder of the grated cheese on top, and bake for ten minutes ■in a hot oven. Grease the dish with the butter before putting in the fish. Sardine Cakes. — A small tin of sardines, three tablespoonfuls of mashed potato, one tahlespoonful of melted margarine, salt and pepper to taste, about a tahlespoonful of flour. Remove the tails and baekbones from the fish, but there is no need to skin them. Mix the sardines well with the smoothly mashed potato, add the melted margarine and seasoning. Two important points to remember here : First, be carefid to merely melt, not heat, the margarine or whatever fat you are using; second, it ic well to work in. the oil fi'om the sardines before adding the margarine, as some tins contain so much oil that no margarine is needed. Your eommon sense is needed here. When the mixture is well blencfed, shape it into even-sized little round cakes, flat on top like fish cakes, and not too large, as small ones are easily handled. Give .them a light roll in the flour, shaking off any that will not stick on. Put the cakes on a greased baking sheet and bake in a quick oven until lightly bro'wned. Serve very hot, with a small sprig or two of parsley. If you wish to make the dish look a little more elaborate, brash the cakes over with beaten egg, roll them in crambs, and fry them in smoking-hoi- fat.