TRADITIONAL DISHES — YORKSHIRE

New Zealand Listener, Volume 5, Issue 126, 21 November 1941, Page 45

TRADITIONAL DISHES — YORKSHIRE

AST week we considered old Welsh dishes. Let us now turn our attention to Yorkshire, York Baked Ham Put a "sizable" piece of ham pr bacon into a pan with about 14% inches deep of cold water round it. Put into a steady oven, and bake until it yields easily to a fork, Skin and cover with breadcrumbs when a little cooler, The steam keeps the ham moist, there is no waste, and all the good flavour is left in. It tastes as» ham should taste! Friday's Pie This is claimed to be "good and cheap, and will harm nobody." It contains no meat-which accounts for its name. ‘Two pounds of potatoes; 1 Ib. of onions; 1 pint of milk; butter; pepper and salt to taste; and pastry to cover. A large pie-dish should be smeared with butter, then a layer of potatoes put into it. Cover with a layer of sliced onions, another layer of potatoes, followed with a layer of onions until the pie-dish is filled. Each layer must be sprinkled liberally with pepper and salt, and have just a smearing of butter spread over it. Pour in the milk and put into the oven and cook for 20 minutes. Have a good short pastry ready, cover the pie, and bake again for half an hour. The pastry is made with 40z. of butter to % lb. of flour. Yorkshire Pudding Two eggs; 1 cupful of flour; salt and milk. Put the flour and salt into a basin, make a hole in the middle, and pour in a little milk. Break in the two eggs, and beat to a smooth batter, then add 2 tablespoons of cold water. Beat again for a minute or two. Grease a meat tin and pour in the mixture; or better still, divide it among four well greased saucers or tiny dishes. Bake for 20 to 30 minutes. The hotter the little greased dishes, to receive the batter, the lighter the puddings will be. Yorkshire Parkin Half a pound of oatmeal; 1 Ib. flour; 1 Ib. treacle; 4% Ib. lard; 4% oz. ground ginger; 1 teaspoonful sugar; 1 tablespoonful milk; and 1 teaspoon bicarbonate of soda. Rub the lard into the oatmeal and flour, add the ginger, and sugar. Warm the treacle until it is runny, dissolve the soda in the milk, and mix all the ingredients together. Have a somewhat flat tin lined with paper, and put the mixture in. Bake in a moderate oven about 14% hours, and when cooked, cut into squares. Goathland Treacle Tart One breakfast cup dry breadcrumbs; 1 breakfast cup mixed currants, sul-

tanas, and candied peel; 1 apple; juice and grated rind of 1 lemon; 1 saltspoon pudding spice; 1 saltspoon ground ginger; 2 tablespoons treacle; 2 tablespoons milk; 1 tablespoon sugar. Have ready a good short pastry. Grease a shallow pie-dish, or a deep pie plate and line with the pastry. Have all the other ingredients mixed together, taking care that the apple after peeling and coring, is grated before

mixing. When the mixture is well blended, put on to the pastry. Cover with a layer of pastry, brush over lightly with water, sprinkle on a little sugar, and bake about 40 minutes. Muffins One pound of flour; 2 teaspoons of sugar; 1 teacupful each tepid water and milk; 1% oz. yeast; 1 teaspoon salt. Mix the yeast with a small quantity of milk and water, to a smooth paste, gradually adding the remainder of the liquid, then the sugar and salt. Stir till it is quite smooth. Put the flour in a bowl, make a well in the centre, and pour in the liquid, working it to a soft dough. Leave to rise in a warm place for an hour. Knead for ten minutes, and again stand aside in the warm until the dough begins to fall a little. Break off small pieces of the dough, and form into flat rounds-you could use a floured board, or just your floured hands. Cover with a warm cloth and leave for 20 minutes until the muffins have risen. To cook, place the muffins on a hot girdle, or in a thick frying pan, and bake on the top of the stove for 10 minutes till very slightly brown, then turn over and bake on the other side. This quantity should make 12 muffins. Tea Cakes Half a pound of flour: 3 oz. currants; 1 oz. candied peel; 3 oz. lard; 2 teaspoonfuls sugar; 1 level teaspoon salt; 3% oz. yeast; ¥2 pint warm milk. Warm the bowl, and put into it the flour and salt. Cream the yeast with the sugar, pour on the lukewarm milk. Rub the lard into the flour, add the currants

y 4 and the finely chopped peel. Pour the yeast and milk mixture very slowly into a well made in the flour. Mix it into a light dough. Knead well, then set it to rise. When the dough is risen, form into small cakes and put on a baking sheet. Leave in a warm place to tise again for an hour. Then bake in a quick oven for twelve minutes, about. Scarborough Hake We can make this dish with our New Zealand hake, or with any fillets, I should say. Allow, say, 6 fillets, or cutlets of hake; 1 tablespoon of butter; 2 Ibs. of tomatoes; salt and pepper; 1 tablespoon of flour; and half a cup of water. Wash and dry the fish, roll in the seasoned flour. Skin the tomatoes, divide into slices and lay half of them in the bottom of a greased pie-dish_or casserole. Place the fish on the tomatoes, and on top of each piece of fish place a piece of butter; and more slices of tomatoes. Add the water. Cover with two thicknesses of greased paper -or a lid-and bake in a hot oven for half an hour. Take off the lid the last five minutes before serving, just to brown the top. Guisborough Fish Pudding Two pounds of steamed fish; 6 ozs. suet. 1 cup of milk; 1 teacup of breadcrumbs; 3 eggs; 2 level teaspoons chopped parsley; and seasoning. Remove the skin and bones from the steamed fish. Put into a basin with the shredded suet, and the chopped parsley, beat together well with a fork, and add the breadcrumbs, egg, milk and seasoning. Put into a greased basin and steam for 114 hours. Turh it out, and serve with a white sauce, This is particularly nice with broad beans, when they are in season. Ribston Pie One pound of onions; 1 Ib, of apples; 14 Ib. bacon; 1 tablespoon sugar; 2 teaspoons sage; pepper -and salt to taste; and some pastry. Line a deep pie-dish with slices of .bacon-remove the rind, of course. Cover with slices of onion, sprinkled over with half the sage, and pepper and salt.to taste, then cover with layers of cored and peeled apple slices, sprinkle with sugar, a little more sage, and more pepper and salt. ' Now add 1 teacupful of water, and put on a crust of good pastry. Bake for about 14% hours. Laskill Bacon Roll Half a pound of cold boiled bacon; 1% Ib. flour; % Ib. suet, 3 onions; 1 teaspoon baking powder; a pinch of sait; and some pepper and milk. Put the flour, salt, baking powder and shredded suet into.a basin, Gradually add sufficient milk to make a paste. Mince the ham and onions, sprinkle with pepper. Roll the pastry out about % inch thick, spread on the mixture, roll up and fasten securely

in a pudding cloth. Boil for 2 hours and serve with brown gravy. West Riding Pancake Three small slices of bacon; 1 egg; 1% teacup of milk; 2 level teaspoons of flour; and pepper "and salt. Fry the bacon, and put it aside. to keep hot. Make a thin batter with the other ingredients, beat thoroughly, pour into the hot bacon-fat in the frying-pan, and cook brown, first on one side and then on the other, Lay the slices of bacon on the pancakes, fold over and serve very hot.