NEWS LETTER

Evening Star, Issue 21518, 16 September 1933, Page 21

NEWS LETTER

Dear Diana, —Thank you so much for those marvellous flowers you sent me. The mere sight of them certainly made me feel that spring is really here. Still, I suppose we shall hav ■ a good many wintry nights yet; that is not being pessimistic—it is merely keeping to hard facts. When it does happen you will find that there is no surer way of soothing the ruffled tempers of your family at the end of an unspringlike day than by serving a really delicious tea dish. It is a well-known fact that spirits are cheered and appetites stimulated by the mere sight and smell of a really tempting meal, though, of course, it must taste good, too, for " the proof of the. pudding is in the eating.” ' You must not forget, however, that though the days may be too chilly for salads there are plenty of other ways by which we can still include vegetables and fruit in the evening meal. For instance, here is a recipe which will enable you to do so: Fried Vegetable Balls. Chopped left-over vegetables, one cup; butter, one tablespoonlul; chopped onion, two tablcspoonfuls; egg yolk, one; grated cheese, two tablespoonfuls; salt, one tenspoonful; allspice, half-teaspoonful. Method: Combine the ingredients and shape into balls. Roll them in egg and breadcrumbs and then in crumbs again. Fry in deep fat till golden brown. Drain well on crushed paper and serve hot with tomato sauce. This next is a recipe for using fish in a new and appetising way: Fish Souffle. Butter, two tablcspoonfuls; flour, two tablespoonfuls; fish, halfrcup; stock, half-cup; parsley, half-teaspoonful; onion juice, one teaspoonful; eggs, three; salt and pepper. Method: Flake the fish. Melt the butter, s'.ir in the flour, then add the fish stock and seasoning, and cook in a double boiler till the sauce thickens. Stir occasionally. Then add the seasonings, the fish, and the beaten yolks of the eggs, and mix. Next fold this mixture into the stiffly-beaten whites. Turn into a greased dish and bake in a moderate oven (300 deg Fahrenheit). I do hope you like this dish, because it gives us yet another way of serving fish, and we do want to know numerous different ways if we are to have fish at least twice a week. It is, you know, one of the foods which is richest in iodine, and hence a good preventative of goitre. Once yon told me that cheese dishef were your favourite standby—so here is one: Baked Cheese Omelet. Grated cheese, half-cup; eggs, four; soft breadcrumbs, three-quarter-cup; salt, quarter-teaspoonful; butter, one tablespoonful; pepper, one-cighth-tca spoonful. ... , Method: Sprinkle the bottom of a buttered baking disli with part of the crumbs, then sprinkle a layer of grated cheese, using nearly all of it. Break the eggs into a bowl and add a tablespoonful of cold water. Stir with a fork just enough to blend the yolks and whites. Four the eggs over the cheese and dot with butter. Add ji dash of paprika. Bake in oven at 300325 deg Fahrenheit for about ten minutes or until eggs are set. - If there are any other recipes you would liko do write and ask for them, and remember we are always pleased to give any information wo have which may be of use to you.—Yours, .Tank, Home Science Extension Service, University of Otago, Dunedin.