THIS WEEK'S WINNING RECIPE

Rotorua Morning Post, Volume 1, Issue 169, 10 March 1932, Page 7

THIS WEEK'S WINNING RECIPE

BRAN, DATE AND NUT MUFFINS 1 cup butter. , 2 teaspoons baking powder. 1 egg. 1 cUp sugafr. 2 teaspoon salt. 1 cup flour. 1 cup bran. 2-3 cup of dates, stoned, and cut small pieces. 2 cup chopped walnuts. ® cup milk. Method: Cream butter and sugar, add beaten egg, flour in which baking powder and salt have been sifted, bran and milk. Stir in dates and nuts over which some of the cup of flour has been sifted. Bake 25 minutes in buttered gem irons in hot oven. Mrs. Geo. Nelson, Arawa Street. QUINCE AND CITRON MELON JAM Eight pounds citron melon; eut up and leave to stand all nighfc, with 41bs. sugar. Bring to hoil with 31bs. quinces, and then add 71bs. sugar. — Mrs. O. Connor, Ranolf Street. MOCHA PUDDING Beat 2oz. butter to a cream, add little by little the yolks of 2 eggs, 2oz. castor sugar, and 4 tablespoonfuls strong coffee, making a smooth paste. Take a small mould, arrange at the bottom some slices of sponge eake, then a layer of mixture, more sponge eake, and so on nntil full. Let it stand some hours in a eool place. Turn out, and cover with whipped cream. — Original. (Mrs. F. Powell, 43 Pukuatua Street.) MOCK OYSTER One pound blade bone steak, cut in portions; place in pie dish, cover with half water and half vinegar; add pinch of sugar, salt to taste and £ teaspoon baking soda, cover dish and cook very gently in oven about two hours (donble quantity if more is desired) ; thicken with a little flour before serving. — Mrs. W. Wallaee. ENGLISH MINT CHUTNEY One pound tomatoes, 11b. sour apples, 8 medium-sized onions, | cup mint leaves, li cups seeded raisins, 3 cups vinegar, 2 cups sugar, 2 tablespoonfuls dry mustard, 2 teaspoons salt, 2 red chillies. Method: Either chop or put through mincer tomatoes, apples, onions, chillies, raisins and mint. Bring vinegar to boil, add sugar, salt and mustard to it, and let cool. When cool add chopped ingredients, mix thoroughly and bottle and seal when qnite cold. Keep ten days before using. This chutney will keep a year and improves with age. — Mrs. H. M. Martin, Ngongotaha. MUTTON HAM Choose a short thick leg of mutton about 61bs. weight. Make a hrine of £lb. salt, ioz. saltpetre, and |lb. brown sugar by melting in a saucepan. Rub this brine very thoroughly into the mutton every morning for three days, turning the ham over each day. On the fifth day add an extra ounce of salt, rub well, and then leave the ham lying in the brine for four days. Drain and wipe well, rubbing all over with dry salt. Then hang in smoke house for 24 hours. Cost 5/-. — Mrs. H. E. Lewis, Tutanelcai Street. GINGER CAKE . Two teacups flour, § teaeup sugar, 2 teacup golden syrup, 1£ teaspoons carbonated soda, 1| dessertspoons ginger, |lb. butter, i paclcet spice, 2 eggs. Method: Cream butter and sugar, add eggs, one at a time, add flour, ginger, spice atid golden. syrup, then soda dissolved in half cup of hot water. Bake about three-quarters of an hour in a moderate oven. — Original. (Miss Corbett, Pererika St.)