NEW RECIPES.

Auckland Star, Volume LX, Issue 305, 26 December 1929, Page 10

NEW RECIPES.

The cooking of fish is one of those things that every housewife should know thoroughly, yet too few understand perfectly. New Zealand fislf should be more of a food of the people than it is at present, and only one or two ways of serving it are usually practised. It is either fried or boiled. Now and then we meet it steamed, but of the niceties of palate a regards fish, of which we hear so much from visitors to Continental countries, we know too little. To remedy this matter a very useful little book has been brought out by Messrs. WhitcomJia and Tombs, Ltd., "How To Cook New Zealand Fish," collected and compiled by M. A. Blackmore. The choosing of fish and the keeping of fish as well as the preparing, flavouring and seasoning .of fish is explained, as well as ho-.? to roast fish, which is a very appetising way of preparing many of the fish in Now Zealand waters, such as cod and groper. Baked and stuffed fish Bounds very tasty as docs a casserole of fish. The book is of interest to every housewife who wants to increase her knowledge of cooking, and at the end contains an interesting Series of platen showing thn varieties of seaweed found on the New Zealand coast, which arc edible, with a department explaining how to turn them into attrac-

tive and valuable food supply as thickening for Koups and various shapes valuable from a health point of view, as containing iodine, which children need.