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Star (Christchurch), Issue 18629, 5 December 1928, Page 13

Pear Sauce.—Peel and core lib of cooking pears and put into a pan with enough water to cover. Smimer until soft, sieve, sweeten to taste, add the juice of a lemon and half a teaspoonful of powdered nutmeg or cinnamon. Use in place of apple sauce with roa*t duck or pork, or as a filling for layer cakes. This may also be used for a filling for flan or tartlet cases, covered with whipped cream or a meringue of stiffly whipped white of egg. Spinach and Potato Croquettes.— Sieve lib of cooked potatoes and Alb of cooked spinach. Melt 1$ oz of butter, add the vegetables, the beaten yolks of two eggs, salt and pepper. Make hot, turn on to a plate to cool, shape into balls, roll in crumbs, brush over with the slightly beaten white of the eggs, and again dip in crumbs, fry in hot fat, drain well and serve very hot.