Have you any Suggestions ...for... Varying the Menu?

Radio Record, Volume III, Issue 40, 17 April 1930, Page 28

Have you any Suggestions ...for... Varying the Menu?

_ HEALTH SCONES. IX together 1 breakfast cup flour, 1 breakfast cup wheatmeal, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 tablespoons bran; rub into this 2oz. butter, mix together ¢ cup warm milk and water, 3 cup of treaele. Now add treacle, milk and water to dry ingredients, make into dough as for scones, work well to get the dough clear and smooth, and bake in oven (not quite so hot as for. ordinary scones). These scones are easy to digest, and are of high food value.-"Blectriec Oven." SPONGE SANDWICH. Two eggs, 4oz. flour, 40z. sugar, 4 teaspoonful cream of tartar, + teaspoonful carbonate of soda, 1 tablespoon butter, melted, 3 tablespoonfuls

hot water. Separate whites and yolks of eggs. Beat- whites up very stiffly, add yolks, beat well, and add the sugar gradually, beating well until stiff and frothy. Dissolve carbonate of ‘soda in the hot water, add to it the meltéd butter, pour into egg and sugar, sift flour and cream of tartar, stir into other ingredients, mixing as little as possible. (I find the latter important.) Pour into well-greased 8inch sandwich tins. Bake in a maderate oven for about ten minutes, Turn

on to Sieve to cool, and put together with jam or a filling. Sprinkle icing sugar thickly over top.- "Tres Bien." BAKED BREAD PUDDING. OAK about 4 or 5 stale crusts of bread in. cold water for an hour or so. Drain, squeeze dry ayd beat with fork until quite light. Take 2 cups of this soft bread and mix with 1 cup of ‘flour, 1 cup of sugar (preferably brown), 1 cup of currants, sultanas, raising and peel mixed, 1 cup of finelychopped suet (or 4 cup of melted dripping or butter), 1 teaspoon of baking powder, 1 egg, and enougl milk to make a soft batter. Pour into a greased piedish and bake in a moderate oven

for about 1 hour. If there is any of this pudding left over the children love to eat it cold like cake-Sardonyx. LEFT-OVERS DE LUXE. YESTERDAY I tried a fresh way of using seraps-the left-over of fowl und ham. It could quite easily be used for ordinary or electric oven. Anyway, [ pass it on, COyt up equal parts of cold fowl and ham, and put a layer of each into a piedish; put a layer of TELERVEUE TELLER L ELE TERA LTRREREGEERGCEERCEE GEER EATS

stuffing, then one of tomatoes; repeat’ till dish is a little more than three parts full; season enough stock® to moisten it and pour over them; cover with mashed potatoes, put a little melted butter on the potatoes to keep it from getting hard. Thoroughly heat in warm oven and just before serving a quick over makes a nice brown crust. A very tasty and nourishing dish of which all the family asked for more."Farmer's Wife,’ RADIO BISCUITS. (QUARTER pound butter, ib. sugar, 41b: flour, 1 teaspoon cream of tartar, 4 level teaspoon carbonate soda, 1 egg, raspberry jam, raspberry essence,

\s T a cochineal. Rub butter into flour and sugar, Sift in carbonate soda and cream of tartar. Bind with egg, coloured till it is a bright orange, and flavoured. Roll thinly and cut out. Bake in a moderate oven. When cold stick together with raspberry jab."Ginger." BANANA | TARTLETS. DRE is a successful recipe that is ' novel, easy tO prepare, and a great favourite, especially among visitors :- Half a pound short crust, 6 bananas, 4 tablespoonfuls castor sugar, juice of 1 lemon. Line 18 tart-tins with pastry, Place peeled bananas in a china a ae With a table-fork break up the bananas, and beat well, adding alternatively a little sugar: and a few drops of lemon juice, until all are used, and the mixture is light and creamy. Pile in the pastry cases, and bake in a quick oven from five to six mainutes.J. R. Néyalton. ORANGE HONEY. QNE egg, 1 cup sugar, 2 yolks of eggs, half cup butter, 1 tablespoon lemon juice, juiee 2 oranges, grated rind one orange. Yirst wash butter in cold water till white. and waxy, then place in top of double boiler and melt géntly along with sugar. Beat the whole egg and yolks together, add orange juice, and rind and lemon juice. Beat all thoroughly well together, then add to butter and sugar in boiler and cook ver hot water till thick, stirring all the time, as the mixture is liable ta scorch very easily. When cold, pot. This is delicious for sandwich filling, and also for smali cakes.-R.S. ° BAKED TOMATOES. FPH and remove,.then slice from the stem end of six smooth, medium sized tomatoes. Take out seeds and pulp, and drain off most of the liquid. Add an equal quantity of breadcrumbs, season with salt, pepper, and a few drops of onion juice, and refill tomatoes with mixture. .Place in buttered pan, sprinkle with breadcrumbs, and bake 20 minutes.in hot oven. Two! tablespoons each of parsley and onion \ finely chopped are a great improvement. I find this an excellent breakfast dish, as it can be prepared overnight, and tomatoes are cheap now.Kainui, ca

pagent i — | T ~ omnes — a CAN you cook? Yes, of core every woman can cook! Then you must have some choice recipes | that you have discovered. Why not share them by sending them in ] to our cookery exchange? Just address them: "Electra, P.O, Box 1032, Wellington," and we shall do the rest-but remember, write on one side only-it saves a great amount of trouble. ‘For all recipes published space rates will be paid if the clipping, together with date of publication, is sent to the Accountant (Box 1032), at the end of the month. For the best and most useful recipe there is a prize of 5/-. It is hoped that those acquainted with electric ranges will participate in the exchange, for we give preference to recipes adapted for electric cooking, told with a persona] toukh. Now, do your best, and we shal] do ours for you! 8 ; = ~