Stuffed Dates.

These are easily prepared and highly popular. Pit the fruit and replace the page 59 stone by a piece of candied pineapple, crystillised ginger, or a walnut half, a brazil nut, a cube of chocolate, a glacá cherry, etc.

Stuffing for Goose, Duck, Pork or Vegetarian Nut Roast.

Chop two large onions, and shred finely five or six sage leaves. Boil these together for ten minutes, then drain well in a sieve. Now put them in a saucepan, with three ounces of breadcrumbs, an ounce of butter, and pepper and salt to taste. Let the stuffing simmer very gently for about twenty minutes, stirring from time to time. Cool and use as required.

Mock Chicken Rissoles.

Three ounces Brazil nuts in place of the usual left over scraps of cooked chicken. Make a sauce by melting an ounce of butter in a saucepan, stirring in a dessertspoon of flour, moistening with a gill of milk, and cooking gently for a few minutes, stirring all the time.

Off the fire, stir in the Brazil nuts, two cups of breadcrumbs, pepper and salt, and a pinch of ground mace, and a few drops of lemon juice. Mix thoroughly, turn the mixture on to a plate and allow it to cool. Now shape the mixture into several rissoles, dip them in beaten egg, then in very fine breadcrumbs, and fry in boiling fat. Drain well. Serve hot with peas and mashed potatoes.

Honey Roly-Poly.

One and a-half breakfast cups flour, 1/2 cup suet, 1 teaspoon baking powder, pinch of salt. Mix to a paste with water, roll out and spread with honey, then a layer of currants, roll up, tie in cloth, and boil for one hour. Or it is very nice put in layers in a basin, covered with buttered paper, and steamed for one and a-half hours.

Jam Pudding.

Take 1/2 lb. dripping, 1/4 lb. jam, warmed together, add 1 cup milk, 1 teaspoonful baking soda, pinch of salt, 1 cup flour, 1 teaspoon spice, fruit to taste. Any kind of jam will do. Steam for 2 1/2 to 3 hours.

Currant and Rice Fritters.

Half cup milk, 2 eggs, 2 tablespoons currants, 1 tablespoon flour, 2 tablespoons boiled rice. Sugar and nutmeg. Mix flour with milk, add other ingredients, and then the beaten eggs. Fry in boiling fat.

Mock Pate De Foie Gras.

1 1/2 breakfast cups cooked calf's liver, 3 tablespoons minced lean ham, 4 slices uncooked fat bacon, 3 teaspoons chopped parsley, a small grated onion, salt and pepper, 2 well-beaten eggs.

Mince finely the liver, ham and bacon, add the parsley, grated onion salt and pepper. Mix gradually with the beaten eggs. Grease a plain mould or small baking tin and sprinkle thickly with breadcrumbs; bake in a moderate oven for one hour, then let it get quite cold. Turn out and cut in thin slices when needed.

This is a good luncheon dish and also makes delicious sandwiches.

Salmon Loaf.

llb. tinned salmon, 1 breakfast cup of fresh breadcrumbs, 1 1/2ozs. butter, 1 teaspoon lemon juice, 2 teaspoons chopped parsley, 1/2 cup milk, 1 or 2 eggs, seasoning.

Remove all skin and bone from the salmon, flake with a fork, warm the milk and butter, pour over breadcrumbs and let soak for a time. Then mix with the salmon, add parsley, lemon juice, salt, pepper and egg yolks. Beat the whites stiffly and stir gently in at the last. Put mixture in a greased tin, cover with greased paper, and steam slowly for an hour. Turn out when cold and serve with cucumber or lettuce.

Green Pea Salad.

One lb. cooked peas, two small lettuce, two tomatoes, salad dressing.

Mix the peas and dressing together. Tear or slice the lettuce finely and arrange as a border round the peas. Garnish with sliced tomatoes.

Apple Salad.

Four apples, two sticks celery, chopped nuts (one cup), dates, half cup, bananas, two, cream dressing.

Make the cream dressing; take one gill of salad dressing and beat in two tablespoons of cream. Cut the fruit, etc., into dice and serve with the cream dressing over. Garnish with tiny sprigs of celery tops and chopped nuts.

Clapbread.

Take 2 lbs. of fine oatmeal, and knead into a firm dough by adding hot water. Cut into three or four separate pieces. Roll out by adding dry oatmeal into thin round cakes. Bake on a floured tin in a slow oven.

Savoury Omelettes.

Half a teaspoon of mixed sweet herbs and half a teaspoon chopped parsley, added to plain omelette mixture. One teaspoonful finely grated onion, half teaspoonful finely chopped parsley, pinch of mixed herbs added to the eggs when beating them. Cook as plain omelette.

Retirements from the New Zealand Railways
(Photos. S. P. Andrew, Wellington)
Four well-known District Traffic Managers who retired recently. Top (left to right): Mr. W. A. Woodger (Wellington); Mr. D. St. George (Wanganui). Below: Mr. E. S. Brittenden (Christchurch); Mr. H. C. Couch (Auckland).