ODDS AND ENDS.

Waikato Times, Volume 107, Issue 18026, 22 May 1930, Page 15

ODDS AND ENDS.

DO NOT WASTE THEM. Stale bread can be used for crymbs, brown or white, or baked in small rough bits as croutons, or for bread or queen puddings. Mashed potatoes can be mashed or fried, or can be made Into croquettes, teacakes, potato pastry, soup, salad, etc. Gold rice can be made into nice cutlets, fish cakes, moulds, kedgeree/ etc. Left-overs of meat can be made into rissoles. For these you require about half a pound of any cold meat, poultry or game, 4oz of bacon or ham, a little thick sauce, salt and pepper, half a pound of good pastry. Chop the meat and ham finely. Moisten the mixture with five or six tablespoonfuls of sauce or gravy, and season nicely. Then shape the mixture into small balls. Roll the pastry out very thinly. On one half of the pastry arrange the balls of mixture. With a pastry brush dipped in water bz-ush around the pastry surrounding each ball. Fold over them the other half of the pastry, and press it down carefully around each ball. The cutter should be about a quarter of an inch larger than the ball. When all are cut out, brush each over with beaten egg and cover with dried crumbs. Fry a golden brown in hot fat. The pastry covers may be desired.