The week end novels book of cookery

> 6 Pee 6 a> 6 Re 4 8 ee PS 9 6 § St “Sd 9 8 Pat 2a 69s 0 Stee 6 9-6 ae 6 P< t Ped Pes th ss SECS u ene ee ee Cn an as Mer ene aie andere Ree Oa 9 Cyd BR 9 “Rite Fm 6 Pan 6 5a 6 9 6 9S 6 Be 6 Slt 6 FW 6 $e 6 <a 6 Fc ¢ $n 6 $n 1 “6 <a Haddock-Toad-in-the-Hole, 1 fresh haddock 1 tablespoon flour Dripping Seasoning } Batter 2 tablespoons water Make a batter of the flour, seasoning and water ; wash and dry the haddock, and cut into neat pieces. Dip the pieces in the batter and fry in enough hot fat to cover. | Fish Scailops. db. cooked white fish 3lb. mashed potatoes $ pint thick white sauce Pepper and salt (see page 19) Melted margarine Lemon juice Butter the scallop shells and sprinkle with breadcrumbs. Put 1 tablespoonful of white sauce into each, add the flaked fish and season. Cover the fish with another tablespoonful of sauce, ~and sprinkle with breadcrumbs. Sprinkle lightly with melted margarine. Arrange the mashed potatoes neatly round the outside and put under grill till brown, Serve with parsley decoration. Deviiled Hake. Ub. fresh hake 4 teaspoon lemon juice $ teaspoon made mustard 1 tablespoon breadcrumbs loz. dripping : 1 dessertspoon chutney Pepper and salt Bone the hake and cut it into neat fillets, melt the dripping and brush it over each fish. Spread a little chutney paste over each fillet, made by mixing together the chutney (finely chopped) with the mustard, pepper and lemon juice. Put the fillets on a greased baking-dish, sprinkle the crumbs over, and put some scraps of dripping on the top. Bake fillets in a hot oven for 10 minutes. Serve very hot. £ Rap 5 $a PCa tS eS $e 8 5 Ae SSD 8 6 6 Fe 8 Re 6 Fs 8 SiS fin CIR Eh 6 Fee 8 ae 6b Rs A FF Rat Fes $5 Ris I Ro 8 as 69 FM) a eS Sardine Egss. 2 hard-boiled eggs Pepper and salt Sardines 2 tomatoes loz. margarine Lettuce Cut the hard-boiled eggs in two very carefully, and scoop out the yolks. Mix together the yolks, margarine, tomato pulp, a little sardine oil, pepper and salt. Replace the mixture in the whites of the eggs, and serve on lettuce, or rounds of tomato on bread and butter, _ BD mmm ieee somes 9S 6 9 Rae SP) Sa 8 Pe f PE 6 Pe 3 Ed De 8 Rea 8 PR Pe AP May Pa FP D9 eS ed FS Oe I ae PE 1 Es sensi cd gh-2 “Re 69 a 6D Te 6 5 at SF FF te 9 i Pee Pe Pe Se PP EP SPS Sl PR OR 6 Pp C8 C$ Rae 6 6nd Fe 6 Oe Pp C9 6 9a 6 8 aS 9 6 Pa 6 Sef 9st fF 5 nb 9 t tn MAKING THE MOST OF MEAT. | I‘ cooking meat, there are many methods which add to its food value, besides making it extra savoury and palatable. Here “are a few such recipes: Stuffed Breast of Mutton.. Breast of mutton Veal Stuffing made of: 4 tablespoons breadcrumbs Grated rind of half a lemon 1 tablespoon chopped suet % teaspoon powdered herbs 2 teaspoons chopped parsley § Seasoning Beaten egg . For the stuffing the dry ingredients are mixed together, and enough beaten egg is added to bind them firmly. Place the stuffing on the unfolded breast of mutton and then — rollitup. Tie the roll securely with string and bake in a moderate oven, allowing 15 minutes to the pound and 15 minutes over. Cornish Pasties. Filling : Pastry : 4lb. beefsteak (fresh) 120zs. flour 3 small potatoes 3o0zs. lard 3 small onions 30z8. suet oat pad