FROM THE MAILBAG

New Zealand Listener, Volume 19, Issue 469, 18 June 1948, Page 27

FROM THE MAILBAG

Poultry Stuffing Dear Aunt Daisy, I was astonished to read on your page that anyone should need to stuff poultry a day previous to cooking it. The preparation and stuffing take only a few minutes and should always be done just before cooking the bird. I have found what I consider to be a culinary crime amongst New Zealand cooks-that is the inclusion of sage when making stuffing for fowl or turkey. This spoils the delicate flavour and should be used only for pork, goose or duck. Breadcrumbs, a few tiny pieces of butter, chopped parsley and.a little thyme and marjoram, pepper and salt and a little milk or an egg to bind, make the perfect stuffing for fowl and in the case of turkey the inclusion of a few chopped oysters or sausage meat. I cannot understand anyone being poisoned with onion, as the onion in stuffing for duck, etc., should be par-boiled, thus eliminating the excess oxalic acid.

M.E.

J.

Scorch Marks Dear Aunt Daisy, I wonder if our Daisy Chain Links are all aware that a certain remedy for scorched materials-plain or coloured, cotton, silk, or wool-is to smear the scorch with a thick layer or raw starch mixed as stiffly as possible; then hang out in the sunshine, or lay on the grass. An ordinary scorch will come out in a day; a very bad one may take two or three days, damping the starch each morning; but I’ve never had a scorch which did not respond to the treatment.

Mangamahu