MY COOKERY CORNER

New Zealand Times, Volume XXXVI, Issue 8129, 24 May 1912, Page 9

MY COOKERY CORNER

WINTER FISH DISHES. Fish Balls—Take one part fish and two parts raw potato, about three pints in all. Pare and out the potatoes in •halves, pick, tho fish, freeing it from bones, and put in a kettlo with the potatoes. tho fish on top; cover with water and boil 30 minutes, drain and mash potatoes and fish together, season with salt and pepper and a lump ot butter tho size of an egg, then add two wellboa ton eggs and mix all thoroughly together. Have a pan half full of hot fat, shape the mixture with a spoon and drop into .the hot fat and fry to a light brown; serve hot. Salmon and Salad.—Mix any cold salmon with slices of cold now potatoes, three hard-boiled eggs, sliced up, hall a sliced cucumber, two tablospoonfuis of capers, and a teaspoonful of very finely chopped onion. Cover with mayonnaise. If cucumber* are out of season substitute for the cucumber and onion some young celery finely shredded. Baked Mackerel. —Required: An even number of fish, breadcrumbs, chopped herbs, and parsley, a very small quantity of shallot, pepper, and salt, . ono egg. Take an oven number of herrings, cut them down tho back, take out tho backbone, place the fish skin downward on a greased tin dish, scatter it thickly with breadcrumbs, herbs, parsley, pepper and salt. Place another fish on the top, brush over the skin with beaten egg, cover with browned breadcrumbs. Place in a quick oven, basting occasionally for ten or fifteen minutes. Remove to a hot dish, and servo at once.

Scalloped Salmon.—Drain a can of salmon and remove all skin and bones. Fill an earthenware pudding dish with alternate layers of the fish and cracker crumbs, seasoned with butter, salt and pepper: finish with a layer of tho crumbs. Pour on milk until you can see it, but do not let it cover tho top layer of 'crumbs. Bake for half an hour. Outlets of Groper, or Hapuka Roe.— First boil tho roe slowly for half an hour, or longer, putting into tho water a tablespoonful of vinegar and tho same quantity of salt. When cooked, let it drain and get quite cold. Then divide into slices half an inch thick, and trim to a neat shape. Brush the slices over with egg and breadcrumbs, and fry in boiling fat to a golden brown. Drain on paper, servo on small croutons of fried bread, spread lightly with anchovy paste. Garnish with chopped parsley.