HOME RECIPES

Rotorua Morning Post, Volume 1, Issue 173, 15 March 1932, Page 6

HOME RECIPES

COMPETITION ENTRIES Here are some more home .recipes selected from amongst those received for last week's competition. Further entries are already in hand for this week's cash prize of 5/-. If you have a good one — and what housewife has not — send it in not later than this evening. It may gain the judge's award. TOMATO SAUCE 81bs. tomatoes, 21bs. brown sugar, 21bs. onions, £lb. salt, loz. whole black pepper, loz. cloves*, loz. all 'spice, 1 dessertspoon of cayenne pepper, 2 quarts of vinegar. Boil all together for three hours, strain through a colander; will keep indefinitely. — Mrs. J. C. Fleming, Ann Street, Rotorua. GREEN TOMATO PICKLE lilbs. each of green tomatoes, beans, onions, and cucumbe-rs. Cut up fine and put in an earthenware bowl and cover with boiling water, allowing one handful salt to each auart of boiling water, and stand overnight. Put all in pan and boil for 20 minutes, then strain and add I gallon vinegar, 1| cups of sugar, 2 tablespoons mustard, 1 teaspoon curry powder, and 1 teaspoon tumeric, and boil for 10 minutes. Mix 11 cups of flour with enough vinegar to make a smooth paste and thicken, stirring well. Bottle while hot. — Mrs. J. Tucker, Eruera Street.

TREACLE OR GINGER PUDDING The following is a very nice steamed pudding: — 2 breakfast cups flour, 2 tablespoons butte-r or dripping, 1 or 2 eggs, II teaspoons ginger, 1 tea- j spoon soda, 1 small cup golden syrup, 1 pint or less of milk. Method: Cream butter and sugar, add eggs beaten, waima milk with golden syrup and add to beaten eggs, mix dry ingredients together, but not soda. Mix all dry ingredients with the liquid. Add soda last mixed with little milk. Steam in buttered basin 2| to 3 hours. To be served with golden syrup sauce which is made of a plain white sauce with golden syrup added. — Miss M. White, Pererika Street. UPSIDE DOWN CAKE Cook in frying pan 1 cup brown sugar and 31bs butter until well blended, then put aside to cool. Add a large tin of sliced pineapple by arranging slices over mixture. Then make a batter consisting of 2 eggs, 1 cup sugar (white), 2 teaspoons lemon juice, 1 1-3 cups flour, spk. salt and 1 l-'3 teaspoons baking powder. Mix according to direction of a sponge cake, and pour over lmxture in frying pan. Bake slowly for 40 minutes. Remove from oven and flop on to a large dinner plate. Served plain or with whipped creana makes a rieh and delicious dessert (origirial). — Mrs. F. Tschopp, 43 Pukuatua Street. BRAISED LIVER Wash lllbs of liver, cut in one niece, make several gashes across the top cut llb lean bacon into thin strips laying one in each gash, place in a baking dish and pour over the liver 1 tablespoon of bacon fat, arrange the remaining strips of bacon round the Lver and on them place \ cup chopped onion, i cup grated carrot, I cup chopped celery. Sprinkle over all chopped parsley, pepper, salt to taste. add 3 cups of cold water and cook in a slow oven lceeping the steam in for three hours. Brown the whole before serving and thicken the gravy. Serve with mashed potatoes and green peas. This makes a good dinner for six people for 2/-. — Miss N. E. Lewis, Tutanekai Street, Rotorua. PERKINS 2ozs flour, 2ozs wheatmeal, llozs butter, I teaspoon spice, I teaspoon ground ginger, 2ozs oatmeal, loz blanched almonds, I teaspoon baking soda, loz brown sugar, 2| ozs syrup. Mix dry ingredients in a basin. Add syrup and butter, which have been warmed. Work into a stiff dough. Roll out I inch thickness. Cut into rounds, place | blanched almonds on top. Bake 10 10 15 minutes in a moderate oven. — Mrs. S. Phipps, Toko Street.