Wanganui

New Zealand Tablet, Volume LII, Issue 8, 4 March 1925, Page 30

Wanganui

(From our own Correspondent.) February 25. The Gonville school-church, which has been doing church duty regularly since Christmas Day, is now ready for school. There is an up-to-date house also on the section, but the Sisters will not be in residence there this year. There seems no certainty about when the schools are likely to re-open. Fortunately the infantile paralysis is a little better just now, we have had a few clear days without any cases being reported. Counting off the weeks from what we know officially and otherwisemostly, otherwise— is a fair chance of starting classes before Easter .

Races and trots last week and this week, just missing Ash Wednesday. Now we've settled down to count our dividends were some fine parochial "doubles"— to cut out all frivolities. To suit the convenience of business people who could not otherwise attend, we are having Stations of the Cross on Wednesdays, as well as on Fridays. Talking of Lent, did everyone notice in our weeklies lately, the picture of an Atuna," a- very big fish? A newcomer to these waters, we are told it is a favorite sporting fish in America, where it attains a wonderful size and some hundreds of pounds' weight, The fact of the matter is that the "Atuna" is quite as well known on the coast of France, where it is caught by deep sea fishers, and shares the place of honor with salmon, being even preferred by many. A very solid fish with few bones to worry about and help to bring up the weight, down round St. Jean de Luz, on the Biscayan Coast, everyone knows it and relishes it' in winter. It is like hearing of the arrival of an old friend, and let us hope it will find its way to the fish depots in the country. With "Maureen's" permission, may I tell you how it is served in France? The fish, of course, is seldom cooked whole, and it may be boiled or cooked in the oven, and is generally eaten cold, like salmon, as it is very rich. If boiled, it is served with any sauce to taste ; the French nearly always using mayonnaise or just oil and vinegar dressing. When cooked in the oven, an earthern casserole is mostly used, or the modern pyrex ware would ideal, and use a dish without a hi. The fish is cut into slices about an inch thick and half covered in the dish with good olive oil—but be sure that it is oil and not cart grease!!—and then put over it a layer -of finely sliced onion, pepper, and salt. Bake in a moderate oven till the fish comes away easily from the bone. Try it, if you get the chance, and you'll taste real fish. • Rev. Father J. M. O'Ferrall, S.M., was here for a few days before going on to Otaki to his new home. Although there have been many changes since Father O'Ferrall was working amongst us, there were enough old friends left here to keep him busy during the short leave. Rev. Father D. j. Campbell, S.M., is holidaying here and giving a hand as well in this busy parish.