Statues at attention

Visitors to the Otago Boys’ High School break-up ceremony to-day will have an opportunity of viewing the two bronze figures which have now been placed on the memorial arch of the main gateway. One of these represents an infantryman and the other a cavalryman, the former of which wears the badge of the Otago Regiment and the latter that of the Otago Hussars. These were erected with funds raised by the Old Boys’ Association. The designer of the arch, Mr L.D. Coombs, was given the task of completing the work, and the order for the bronzes was placed with Messrs W. Moris and Co, London, who supplied the artist. The figures are outstanding works of art, standing 42 inches in height. They were placed in the niches provided for them yesterday by Mr W. McLellan. 

’Home grown’ meat frozen out

It has been claimed that there are too many works in New Zealand. This may be so, but regardless of how many freezing companies we possess, the demand at Home should be sufficient to allow a reasonable margin of profit to New Zealand growers. The trouble would appear to be in the selling of the produce on the Home markets. The Smithfield purchasers can retail their meat, bought from colonial sellers at 8 pence to 8-1/2 pence at a much higher price if the meat is presented for sale as ‘‘Home-grown.’’ How can the various works in the Dominion compete against firms in the United Kingdom who, buying at Smithfield, unload through their own wholesale and retail organisations, the stocks they have acquired at a minimum figure. The finest New Zealand lamb is classed home-grown in England, and the second-rate stuff is designated ‘‘prime Canterbury.’’ With such a state of affairs, how can one expect New Zealand meat to attain a maximum value?

One-way loop to expo proposed

The Taxi Proprietors’ Association, in a letter read at the meeting of the Exhibition directors, asked if the directors would assist in the direction of altering ‘‘the present unsatisfactory traffic arrangements to and from the Exhibition,’’ and suggested that this matter should be reconsidered in order that the traffic to the Exhibition be diverted down Union street and return via the main highway. It was suggested in the letter that a conference be held between representatives of the Exhibition Company, the City Council, and the police. The hope was expressed that in view of the close proximity of the holidays this matter would be considered at an early date.

Fish fry

Frying is, without doubt, one of the most popular ways of cooking fish, and yet it is one which is badly done in many households, the food being served up greasy and unsightly, and rendered altogether indigestible. Three things — trying to ‘‘make do’’ with a small quantity of fat, not having the latter sufficiently hot, and neglecting to coat the fish completely, are, as a rule, at the root of all the trouble. Perfect results can never be attained with fish which is not cooked in deep fat. Shallow frying is really extravagant, for although only an ounce or two of fat is required, the small amount is generally so reduced, and full of crumbs, etc., that it is not considered worth saving to use again. A deep pan filled with fat can be used over and over again. Furthermore, it will impart no flavour to fritters, rissoles and similar food which may be fried in it occasionally, provided it is used at the right temperature. — ODT, 18.12.1925