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New Zealand Times, Volume LII, Issue 12196, 22 July 1925, Page 5

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BREAKFAST Crumbed Sausages » DINNER , Baked Stuffed Fisk Cauliflower, White Sauce Mashed Potatoes Baroness Pudding Baked Rice Pudding TEA Curried Rabbit CRUMBED - SAUSAGES. Put sausages in cold water for one tr two minutes, when skin is easily removed, dip in milk and roll in bread crumbs. Fry in fat a golden brown. BAKED STUFFED FISH. Medium sized fish are the best for this dish. Wash and scale the fish, and clean it, dry it thoroughly. Fill with force meat, sew, up, put in baking tin, cover with ■ dripping, and bake in a moderate oven for i to 1 hour. Serve melted butter or brown gravy with it. BARONESS PUDDING. Hal'f lb suet, lib raisins, Jib flour, i saltspoon salt, about } cup of milk. Grate suet, add raisins, flour and salt, mix with the milk. Boil in a cloth not less than 4 hours. .CURRIED RABBIT. Wash rabbit well, cut up into neat joints, soak for 1 hour or more in salt and water. Put good teaspoonful butter or dripping in stew pan, melt it, and stir in two teaspoonsful curry powder, an onion and small apple grated, tomato skinned, and cut up, 6alt. Roll rabbit in flour, put in and cover with water, stew gently till tender. Serve with a border of boiled rice round.