COOKERY.

Waipa Post, Volume 48, Issue 3468, 19 May 1934, Page 10

COOKERY.

M]AN AND HIS MEALS

If you want to keep your husband’s love, and keep him the healthy, happy man you married, see that you give him nourishing, appetising food —the kind of food he likes. I think that every new bride should know what her husband likes to eat, and, having discovered that, she should start to learn as quickly as possible how to prepare those foods. Men are like children where foods are concerned. Once give them something they do not like, and they will never look at that dish again. Humour them, and experiment with different kinds of foods, and different methods of cooking", until they kno'w that anything cooked by you must be good. If your husband tells you he hates the sight of stews, and can’t bear fish unless it is coated in batter and fried, you may be sure it is at some time he has had watery, insipid stew, or fish that was drowned in its natural element—water. Convert hi ml—gently but surely—with juicy, well-seasoned casseroles; with oven-cooked lish, cooked in its own juices; and he’ll never dare refuse anything you put in trout of him. Avoid monotony both in the choiee of food and the methods of cooking if. Here is a fish recipe that will attract the most delicate appetite:— Potatoes with Fish Stuffing. Four large potatoes, 1 lb cooked white fish, 1 oz butter, 1 oz flour, 1 pint milk, 2 oz grated cheese. Bake the potatoes in their jackets, cut them in halves lengthways, and scoop out the centres. Grate the cheese, and mix the scooped-out potato with half the cheese. Melt- the butter in a small pan, stir in the flour, and when smooth add the milk, and stir until boiling. Add the rest of the cheese and the flaked fish; stir until well mixed and heated thoroughly. Pile this into the centres of the halved potatoes, sprinkle with the mixed cheese and potato, and return to the oven until heated through and well browned on top. Serve on a dish covered with a paper d'oyley. and garnish with sprigs of parsley.