Our Cookery Corner

Radio Record, Volume IV, Issue 49, 19 June 1931, Page 32

Our Cookery Corner

Curried Vegetables. Ingredients: 1 carrot, 1 turnip, 1 parsnip, 1 onion, 1 leek, and 1 stick of celery (inside), all of good size. Method: Cut ingredients into small pieces and put into,a stewpan. Add 1 large apple, peeled, cored, and cut small, also a banana, one ounce of seedless raisins or sultanas, a big lump of butter, and 4 tablespoonfuls of water, and put to simmer on a moderate fire. When hot add a good tablespoonful of mulligatawny paste. Keep stirring, and be sure it is moist enough, but not sloppy. Add a little more water or butter if necessary. When the vegetables are all cooked and mixed add a little curry powder to taste and keep simmering for a quarter of an hour. Time, 1 hour to 1} hours. Serve very hot with a good rim of plain boiled rice. Apricot Butter. REPARE ib. dried apricots thus: Place them in a roomy dish, sprinkle @ pinch of carbonate of soda over them, and cover with boiling water. Stand for an hour,, drain off water, wash in cold water, and cool gently in very little water till tender. Pass through a fine sieve, then cool and add ilb. sugar, ilb. butter, four well-beaten eggs, juice and grated rind of one lemon. Mix all together, stand in jar in saucepan of hot water, and cook over very small burner, stirring all the time, till thick. .

Beetroot Preserve. Ingredients’: Four medium-size beets, two lemons, loz. ground ginger, 3l1b.. ‘loaf sugar. Method: Serape the beets, wash and cut into small neat dice. Slice the lemons very thinly indeed, and remove all pips. Put the beet, lemon, and ginger into a preserving pan. Barely cover with water, and boil till tender and transparent. Add the sugar previously heated in the oven, and boil till thick. The preserve when ready should be Buxton Layer Cale. S cake is a great favourite, for which you need 80z, fine flour, 30z. putter, 60z. castor sugar, 3 eggs. Cream the butter and sugar, and mix in the egg yolks, and then the whites (whipped until stiff), alternately with the flour. Divide the mixture into two sandwich tins, well-greased with oiled butter and bake in a moderate oven for 20 minutes. Cool on a sieve, then use the following filling between them. Quarter-pint thick custard, 2oz. ratafia biscuits quarter-pint cream. Pour the eustard hot on to the crumbled ratafias and beat until smooth. Let it cool, then add the stiffly-whipped cream. Press the two cakes together, and pour over the top a little glace icing, made with 8oz. icing sugar and two spoonsful of water, made only just warm. It may be decorated with dried cherries and angelica if liked.