One-room cookery

Clean the cod and leave it soaking in water for a few minutes. Squeeze the water out of the bread and add it to the other ingredients to make the stuffing. Put the fat in a small roasting tin in the oven and heat until smoking hot. Remove the centre bone and any others from the fish. Put in the stuffing, and tie round with a piece of cotton. Put in the tin with melted fat, and baste immediately. Cook for 30 minutes, basting periodically during cooking. Remove cotton and serve. HADDOCK SAVOURIES Utensils required : saucepan, baking tin. 4 oz. pastry ; 2 oz. chopped cooked haddock ; 4 oz. margarine ; 1 oz. grated cheese ; yolk of egg ; cayenne pepper. Roll out the pastry thinly and cut into rounds. Melt the fat and stir in the haddock, cheese, egg and a dash of cayenne pepper. Put a spoon- ful of the mixture on each round of pastry. Damp the edges and form into triangular shapes. Glaze with milk and bake in a moderate oven for 15 minutes. Garnish with parsley. FISH PIE Utensils required : fireproof dish. 1 teacup cooked fish ; 1 teacup white sauce ; 1 dessertspoon Worcester sauce ; mashed potatoes ; seasoning. Mix together the fish, white sauce and seasonings. Put in a fireproof dish, cover with mashed potatoes, and brown under the grill. NORMANDY HERRINGS Utensils required : frying pan, grill tin. 1 herring and | slice of bread per person ; alittle anchovy essence ; anchovy er tomato sauce ; dripping ; straw potatoes. Fillet the herrings, then grill. Fry the bread in dripping, drain, then spread lightly with anchovy essence. Put two fillets of herring on each slice of bread, arrange straw potatoes around and serve with anchovy or tomato sauce. To make the potato straws, cut the potatoes after peeling in thin slices. Soak in cold water for a while, then drain thoroughly. Wipe, place the slices on a board, cut into straws and fry. Shake the pan to keep the straws from sticking together. HARD ROES Utensils required : Frying pan. Hard roe ; beaten egg ; breadcrumbs ; flour Hard roes should be floured, egged and breadcrumbed and fried for 3 to 5 minutes, and are equally savoury served hot or cold. For a satisfying meal serve with mashed potatoes and fried tomatoes. POACHED FISH Utensils required : saucepan ; casserole. 1 whiting or medium sized sole ; | gill fish stock ; small piece margarine. Wash and fillet the fish ; use bones and trimmings to make the stock. Grease a casserole dish, put in the fillets and just cover with the stock. Put a piece of greaseproof paper over the top and bake gently until done. Drain off the stock and make a sauce. Use half stock and half milk to make any sauce preferred, say, parsley or egg. Pour over the fish and serve at once. ne 1] egelab es Vegetables are difficult to prepare and cook in a one-room flat because of the debris, washing of vegetables and smell in cooking. However, it is very important to have green vegetables, and the following would be the most satisfactory way of cooking and preparing them. PREPARATION OF GREEN VEGETABLES Remove any withered outside leaves and excess stalk from cabbage or cauliflower. Wash thoroughly in cold water. It is not necessary to soak green vegetables. If salad vegetables, shake until dry in a clean cloth. Shred cabbages. For cauliflowers, remove outside leaves and scoop out the stalk or divide into flowerets. Sprouts should be cut across the stem. PREPARATION OF ROOT VEGETABLES Scrape carrots, peel potatoes thinly, peel turnips thickly, peel onions, remove outside leaves and root from celery and seakale. Cut up carrots and turnips if old ; if young, leave whole. Wash well. PEAS AND BEANS Shell peas and broad beans. String and shred runner beans. Cook French beans whole if young. COOKING