CHEAP DISHES.

Auckland Star, Volume LXIV, Issue 87, 13 April 1933, Page 9

CHEAP DISHES.

One of the astonishing things from the point of view of the thrifty housewife this week was the cheapness of poultry in the local marts. The supply was heavy, and the prices very low. Young birds, cocks, were •as low as 2/ each, and those not prime could be procured for a shilling. Fat hens went for eighteenpence, and smaller for a shilling, while young ducks were only eighteenpence, and old drakes sold for a shilling. Now any of these birds could make two meals for a small family. If the housewife objects to feathering them in the good old English way, why, there is a bucket and a hot kettle, and immersing them in the boiling water. The feathers can then be stripped off with a stick, put in a pillow-slip and hung on the line till dry, and the only really comfortable form of pillow made. If the bird is old and tough, why not cook it as the Turks do? It will be delicious and make a meal for four. Fowl Stewed With Rice. Ingredients: One fowl, 4oz rice, one quart stock, two or three onions, two or three leaves of celery, parsley, thyme, peppercorns, salt and pepper. Method: Truss the fowl as for boiling, put in stewpan with cold stock. When it boils, add the onions and celery cut in large pieces, with the herbs and peppercorns tied in a bit of muslin. Cover and cook slowly for one hour, then add the rice and salt_ to taste, and continue the gentle cooking till the fowl is tender, which can be ascertained by inserting a fork. The rice should absorb nearly all the stock. Before serving, remove the vegetable and herbs, season with salt and pepper to taste, place the fowl on a hot dish, and surround by rice. Duck Braised. Ingredients: One duck, one pint good stock, some fat slices of bacon, three turnips, salt and pepper. Method: Trass the duck as for roasting. Put sliced turnips with a little dripping, place duck on top, cover and dry slowly and gently for 20 minutes. Next add as much of the stock as will partly cover the vegetables and the rest as it boils away. Cook gently for about two hours, or until the duck is perfectly tender. Lift and serve with vegetables round the dish. Thicken the gravy and serve.