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R A C L E N T S E L A A P I C D K D 
G D C U E I I O V E R N I G H T F O 
D C R N N S U A M H E M S D A E N D 
O H P I I T U O E A R E T F H U U A 
E S V P E H I T D E S R C N P M A D 
L D I A D D A L E E A T S D O A I C 
O P E L R R I D K Y M H O N R D K U 
E E E U E A F T O M Y O E R E L R R 
T H M D G K E M O L O T C W E O L R 
H D O A I E A G C N A O O E S D L I 
O M I I T C L O L E E L W E B E I E 
R N H S E L F M S D L H V T E L W D 
O E R S V E O O K A S E T N P I C S 
U P T D A M O N H T R F R E S H T O 
G E E D N D S T E A F N O I R T H G 
H E P P D A L H L W O I S M D T T E 
L K R C E H S S H S P A C E D P N N 
Y N T S U M D P N S U H E E F L O D 

DRIED COCKLES (NEW ZEALAND PIPIS) (Word Search Version)
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Soak pipis overnight in fresh water to remove the sand, place in a pot of boiling water. Let cook, then remove flesh and dry spaced apart on an oven tray in a moderate oven until they are thoroughly dried. They may be eaten as they are or cooked again and curried. They will keep for several months stored in a dry cook place. They must not be allowed to become damp.