HOME COOKERY

Hauraki Plains Gazette, Volume XXXXII, Issue 2806, 27 November 1931, Page 4 (Supplement)

HOME COOKERY

FISH FOR BREAKFAST. Care, forethought and management are required to prepare a breakfast which shall be pleasing, appetising, and varied day by day. Substitutes intist be found for fried eggs and bacon, or sausages. Breakfast is a foretaste of the whole day, and there is no meal which counts more to the average person than the first. Whiting au Gratin. Skin and fillet three or four whiting. Butter a baking dish and spread over it- two tabUspoons of white sauce. Place in it the fillets of whiting. Sprinkle on top some minced mushroom (if available), a little oiled butter, chopped parsley and a few breadcrumbs. Bake in a sharp oven for about fifteen minutes. Fried Flounder. Skin and clean the fish and trim for frying. Mix a little flour with enough salt and pepper to taste, on a plate. Dip the fish into the flour. Shake it and brush over with beaten egg, and then cover with breadcrumbs. Fry to a golden colour in plenty of hot fat. Take up, drain dish up, and garnish with parsley. Slices of cod can be cooked in the same w*ay. Fish Kedgeree. Break into small pieces half a pound

of cooked fish, removing all the skin and bones. Wash a quarter pound of rice and boil in water for about twenty minutes. Strain off the water and dry in the oven. Chop the hard-boiled white of two ejrgs, fine. Melt two ounces of butter in a stewpan. Put in the fish, rice, and chopped white of egg. Season with salt, pepper, and a pinch of nutmeg. Stir over the fire till quite hot, but not browned. Pile on a hot dish, sprinkle with the chdJiped yolks, garnish with parsley and serve hot. Fish Cream. Scald two ounces of breadcrumbs with a gill of milk. Chop up a pound of cold boiled fish and put through a mincing machine or pound in a mortar. Mix it with the. breadcrumbs and an ounce of warmed butter. Beat in a gill of cream and three eggs, one at a time. Season with.phrsley, pepper and salt. Press into a buttered mould and steam for thirty minutes. TRY AN OMELET. Now that eggs are more plentiful one is bound to turn to them again and again. Though the appetites of some are fickle in the morning few will be found proof against such an omelet as the following:— Savoury Omelet. With six eggs, take a tablespoon of cream or milk, salt and pepper, an ounce nnd n-half butter, a small shallot, and a tablespoon of chopped

parsley. Break the eggs into a basis. Add the milk or cream, the chopped parsley and pepper and salt to taste. Beat up well. Peel and chop the shallot fine. Fry it in an omelet pan to a golden colour in the butter, then stir in the beaten eggs, etc. Continue to stir over the fire until the mixture begins to set and roll up into cushion shape. Allow the omelet to get a nice golden colour and turn out quickly upon a hot dish and serve. Not every one cares for the shallot flavour. Of course, it may be left out if necessary. Potato Omelet. Cut into slices a few cold potatoes toss them in butter, season, and fry a golden brown colour. Beat up six eggs. Add a tablespoon of milk and a dessertspoon of chopped parsley, season with salt and pepper, and pour into an omelet pan, containing an ounce and a*half of previously heated butter. Stir over the fire with fork until the mixture begins to set. Tilt up the pan and put in the prepared potatoes. Fold over both ends of the omelet. Let it take colour and turn out on a hot dish. Dainty Serving is Necessary. Even though the dishes for breakfast are simple in character, they should be daintily and attractively served. Elaborate dishes should be avoided as far as possible. , HOUSEHOLD HINTS. MARKING LINEN. When marking linen, the ink often runs. If the article is starched and ironed beforehand, the name will be clear, however small it is written. REMOVING A SPLINTER. To remove a thorn that has entered deeply in the flesh, wrap the affected part in wet boracic lint, with oil silk over it. Leave it for some hours, and the thorn will be found on the surface. RUSTY STEEL. To remove rust from steel, rub the rusty part with an onion, and leave the juice on for about 24 hours; then polish with bath-brick and turpentine. Rust of long standing on a knife blade should be pushed into the onion and left there for some time.