Cooking in The Electric Kitchen

Radio Record, Volume III, Issue 37, 28 March 1930, Page 26

Cooking in The Electric

Kitchen

OUR PRIZE RECIPE.-A Prize of Five Shillings (5/-) will be awarded each week for the best and most useful recipe, preferably adapted to, or suitable for, electrical cooking. | Preference given to originality and. personal experience embodied in the account, Use ink, | write oné side only. Name or nom de plume must be given, Right is reserved to publish selected contributions upon space rates. Address: "Electra, P.O. Box 1032, Wellington." Contributors, except prize-winners, must claim payment for matter published in the "Radio Record" by forwarding at the end of each month clipping, together with date, of publication, addressed: "Accountant, ‘Radio Record,’ P.O. Box 1032, Wellington." . ;

Lemon-peel Biscuits. ‘AFTER using lemons, there is so often peel left that it is good to have a way to make use of it. Cut it into slices, and mix it with four or five spoonfuls of flour, a 4b, of icing sugar, and one or two eggs beaten up, and enough milk to make a nice paste. Spread the paste on white paper and bake it. When done, remove the paper and cut into any shape desired. These biscuits may also be prepared in another way by steeping the rind of a lemon in hot water and pounding until it becomes soft. Then blanch some sweet almonds, beat them up with two eggs and the bruised lemon-peel, and ‘also two ounces of gum tragacanth previously made into mucilage with hot water, or gelatine, if easier to obtain, and some loaf sugar. When these materials are very well mixed, add 2lb. more sugar and roll the paste into little rolls, lay them on paper, and set them in the oven. These biscuits are fit for company occasions.-Bennett (Hamilton). Pickled Tomatoes. AKE 20 tomatoes, red but not fully ripe; wipe them quite dry with a soft rag, and put them into your pickling jar (dry and slightly warmed) with pickling onions and the same number of shallots equally distributed. Into a pan, put as much vinegar as will cover the ingredients, with half-an-ounce of sliced ginger; some pepper and salt, and five cloves. Just bring the vinegar to the boil, and hardly that, and pour it over the pickle, tie the jar down, and close at once. The pickle will be ready to eat in about three weeks, but if you want to keep it, scald it all again and seal down.-Thomasina (Gore). Fish Stew. our into pieces four pounds of any fresh fish of the large kind, ana put them into a pan with 3o0z. of salt, 4oz. sugar, a little pepper, two bay leaves, a little thyme, and a quart of water, and let it stew gently. Then

mix a pound of oatmeal with seven quarts of lukewarm water, and pour it over the fish. Stir it gently so as not to break the fish too much, and let it boil 20 minutes, when it will be done. -Lenton (Invercargill).

Potato Pudding. Bou, peel, and mash 8lb. of potatoes, to which add a quarter of a pound of finely-shred suet, and the same amount of grated cheese, or flaked cooked fish. Mix with a quarter of a pint of milk and bake for half-an-hour in a quick oven.-Patricia (Otari). Bread without Yeast To every two pounds of flour add a teaspoonful of hi-carbonate of soda, and half a teaspoon of salt. Mix all together; then to enough water to

make a dough add half a teaspoonful of muriatic acid, and set into the oven at once. This makes beautiful, sweet bread, and is wholesome.-Cottager (Napier).

Matrimony Sauce. por a little butter into cold water in a saucepan; dust in a little flour, stirring one way until they are completely mixed; then add some brown sugar and a _ tablespoonful of vinegar. Continue stirring until it-boils and serve with dumplings-Mater (Ohau). Vegetables en Casserole. (CHOOSE @ casserole with a well-fitt-ing lid and cover the bottom of it with water, then put a layer of potatoes, onions and artichokes cut into

pieces. Celery or marrow in season should be added, and also a -green vegetable, Shake some dried herbs over the top and cook in a slow oven for two hours. Put half a teaspoonful of yeast extract in a basin, and a quarter of an hour before serving the casserole, take some _ of the liquor out and mix with the yeast extract; put back into casserole nd stir well; add a little butter and put into oven again until wanted. Milled cheese sprinkled over when serving makes this: dish a complete meal.Garlic (Patea). 8 Oxtail au Jardiniere. Cur the tail into small pieces, put into a saucepan with two quarts of water, salt and pepper to taste,: let it come to the boil, and then simmer from 8 to 4 hours. Then add onions, carrots, green peas, small dumplings and let all boil slowly for about half an hour.-Cookie (Wellington). Liebig’s Soup for Children. UT into a basin a tablespoonful of wheat flour, the same quantity of finely ground malt and seven and a quarter grains of bicarbonate of potash. Mix them well with a spoon, add two tablespoonfuls of water and then gradually five times the quantity of new milk; continually stir the material until well mixed. Pour it into a saucepan and simmer it gently until it thickens, Remove the pan from the fire and stir it until it again becomes fluid, Then boil for 5 minutes and strain. Highly recommeénded by the medical profession for delieate children and invalids.-Nurse (Please send address.) To Pickle Plums like Olives Boil together some dill and fennel seed, in a mixture of white vinegar and water. Put the plums in while hot, simmer them just a little and let them stand until cold and preserve in pots.Pongaroa (Taumarunui). ,

Baked Oysters and Cheese H ERD is a delightful recipe made seasonal by the appearance of the first of the year’s oyster harvest. It has been sent in by Mrs. Uhristiana Oraua Downs, who is awarded the prize of 5/-. Butter a deep baking dish and fill almost to the top with alternate layers of oysters and grated cheese, sprinkled with salt, pepper and a very little celery salt. Pour in @ little of the oyster liquor and cover the top with thick slices of pecled tomatoes, covered with grated cheese. Bake in a moderate oven at 350 degrees F. for three-quarters to one hour. Canned tomatoes, welldrained and sprinkled with cheese, may be used instead of fresh tomatoes. The oysters may be left on the opened half-shells, and sprinkled with grated chceese, horse-radish, salt, beppér and a few buttered crumbs. Arrange the shells in @ shallow pan and bake in a very hot oven (450 degrees F.) for 20 minutes; or they may be broiled under the griller for 10 or 15 minutes. Cover the tops with breadcrumbs.