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———- — — —■ — —. I KITCHEN RECIPES IN WAR-TIME. Baked Fish with Forcemeat. t\GRi:DtE\T3 —1? ,b, I'addock? 2 oz. stale bread, 1 oz. cooked coarse oatmeal, 1 teaspoonful powdered herbs, 2 teaspoonluls chopped parsley, 1 oz. dripping, 1 dried or fresh egg, seasoning, browned crumbs, 1- lb. tomatoes. METHOD.—Wash and dry the fisli. Stuff it bv pressing into the cavity the forcemeat, and skewering the edges together with pointed matches. Truss or tie into a neat shape, and place the fish on a greased baking-tin. Put the dripping on top of the fish. Bake in a quick oven (a slow one wouid dry the fisJi). Baste it now and then with the fat, and bake it for about half an hour. It may at first be covered over with a piece of greased paper to prevent drying, which shou'id bo taken off the last 1.) nunutes. Then place the fish oil a hot sprinkle with browned, crumbs, and garnish with halved baked tomatoes. These can be cooked round the fish, in the same tin. To make the forcemeat:—Soak the bread in co:d water ti.ll soft, then squeeze it in a clean cloth till crumbly. Add the cooked oatmeai (cold stiff porridge does beautifully for this!. Add the herbs, parsley, seasoning and beaten egg. The latter is not absohxely necessary, for milk can be used in place of it. only then the forcemeat will be less firm. Use this stuffing s directed. If there seems too much for the fish, make any that is over up into little cook hi the tin with the fish, and serve round it. Cooked rice can be used instead or oatmeal. Artichoke Fritters.—INGREDIENTS.—1 lb. artichokes, 1 tablespoonful chopped parsley, I tablespoonful vinegar, salt, pepper. (For batter), 1 tablespoonful oil or oiled margarine, 4 oz. flour, I giUl tepid water. METHOD.—Wash and peel the artichokes, and cut them into thick si ices put them into cold water w th a little salt and vinegar for all hour i or so, then drain and season with salt and pepper. Have ready a batter made by putting the flour and salt into a basin, mixing in the tepid water and oil, and adding the floir: gradually beating wet! during the process. The batter should 'stand at. least an hour before being used. When it is ready, dip in it the artichoke slices and fry them in hot fat tiil they are a deep golden brown. Sprinkle wirh parsley. Artichokes are a. valuable food, and if prepared in this way will be eal-en by many who dislike them when plainly boi.'eil. Par- boiled potatoes or "prigs of cauliflower may be I cooked oil the same manner. A mixed dish of artichokes, potatoes, and thin strips of eook-i liver, made into fritters and served very hot, L! delicious, and i:ew to most households. Suet TABLE spoonful; finely ■•hopped aiiet, -i tablespoonlu't flour, a pinch of salt, I tablespoonful milk L teaspoonful baking powdt^r, jam or syrup. METHOD.—Sift the flijltz-, bakii)g-p(.)wti, salt and work in the suet, add sufficient milk and water to make a stiff paste. Roll out on a floured b-oani to -t.-quarLe v inch thickness, and cut in rounds. Grease a frying pan or girdle and fry on both sides till they are a golden I yellow. Put on a hot dish, spread a littie warm jam on each, and serve very hot. Pancak" made in this way and spread with minced meat, flavoured with a very little chopped pickled walnut, make a good supper or luncheon dish, or a round of cooked beef sausage and a littie chopped parsley may be placed on each. Notice that these can be served very hot, they require only a few minutes' cooking over a low gas-jet, they are convenient for using up odd scraps of fat, and can he served with many varieties, of flavouring or accompaniments, sweet or savour" Jam-making with Colden Syrup.—METHOD j 1 —Use the syrup in the proportion of .1 lb. to 1 lb. fruit. Warm the syrup tiil it runs easily, pour over the fruit and let it stand for 24 hours. Bring it to the boil and continue to cook till the fruit is soft. In the case of marrows or pump kins, this should be in 45 minutes but whatever the fruit, it will require considerably left* hoilJing than when sugar is used. Directly the. jam is done. which will be when the svrup begin* to thicken and crinkle, the pan should be taken off the fire, as any further cooking stiffens the- mixture to an unmanageabie kind of toffee. Oatmeal Porridge Scones.—INGREDIENT- -t pt. col(-i porri(i,6,e, I oz. dripping or fat, sart, a little flour or tine oatmeal. METHOD,-Floltf a board well, and turn tht* porridgo on to it. Work ir: enough flour and drY oatmeail to stiffen ir and to allow of its being handled without sticking. Melt the fat, and add salt to taste. Roll out half an inch thik. put a little fat in a frying pan, and cook over the fire, tuiraiog once.