EVERY-DAY COOKERY

Wairarapa Age, 17 November 1919, Page 2

EVERY-DAY COOKERY

VALUABLE RECIPES

Steamed Eggs.—Spread the inside of small cups thigkly with batter. Then press against the sides a mixture of delicate cooked and minced ham, bacon, veal, or chicken and chopped parsley. Break an egg into the middle of each cup. Cover with greased paper, and s'eam till the eggs are firm. Turn out on to rounds of buttered toast. To Grill Fish.—Dry thoroughly, brush over with oil or oiled butter, and season with salt and pepper. Grease the grid. Some prefer to wrap it in oiled paper. Dainty Dates.—Tako o£ dates. Cover with boiling water' and let stand for threo minutes. Then wash well in'cold water. Remove the outer skin and stones. Fill tho dates with dessicated cocanut, and roll each in the cocoanut and pile them on a glass dish. To Preserve Eggs.—Procure water "glass from the' grocer. Mix with ii about sixteen times as much water, stir thoroughly, for a few minutes, then half fill vour vessel with the' preservative. Then put in your eggs to within threo inches, of the top of ' >the liquor, which may bo kept in jars, kerosene tins, or casks. Lay a thin strip of wood on top to keep all eggs underneath. Banana Compote.—Peel and halve the bananas lengthwise, put in a pan with just enough lemon-flavoured syrup to cover them. Just bring to the boil. Take out the fruit and place it in a glass dish. Boil the syrup almost to the crack, flavouring it to taste; pour it over # the frui*. Servo with plainly-boiled rice. To Roast a Toiigh Fowl.—Place a few stalks of celery and a slice of onion inside the bird to flavour it, and place it in a "steamer." . Steam for an hour. Carefully stuff it with a good force meat, and roast till a nice brown.