Our Cookery Corner

Radio Record, Volume V, Issue 43, 6 May 1932, Unnumbered Page

Our Cookery Corner

To those people Who make their own bread, here are ftWo good recipes given from 2YA by Miss Meadows of the Home Science Department of the Otago University. Take some of the dough you have made for your bread and shape into a long roll, place on a slightly floured board and roll quite thinly, spread with melted butter, sprinkle with sugar and chopped almonds; also raisins and cinnamon if you wish. -Make into roll and join up the two ends to form a ring, place on a greased tray, and using a pair of scissors cut the roll nearly through about every inch all the way round. Set to rise and bake at 420 degrees Fahr.: u good oven, The top of the ring may be glazed with white of egg, slightly diluted with water. This is called : Swedish peu ring. x a Bed "PHE next recipe is for luncheon rolls. Noll dough to a third of an ineh thick and cut in rounds with a biscuitcutter, brush over half of each round With melted butter, fold over and press edges together. Place on greased pan about one inch apart: coyer and let rise. Bake in moderate oyen-425 de-srees-twelve to fifteen minutes, ' by x me RECIPES given by Miss Christian, of the Wellington Gas Company, from 2YA :- Fig Custard.-loz. powdered gelatine. ipl. custard, 2 teaspoons lemon juice, 1 gill fig juice, 1 dessert spoon sugar, ilb figs, little vanilla essence, Stew figs in a little water and sugar until soft. Strain off juice and chop the figs. Make } pint custard with 4 pint milk, 2 yolks of eggs and one white: dissolve gelatine in fig juice and stir into custard. Add lemon jnice and vanilla, and When beginning to thicken pour into weft mould, Pate custard can be made in the Silme Way and a little sherry can be

used for flavouring instead of lemon and vanilla. Apple Chutney.-2lb apples, 1Ib brown sugar, 20z. mixed spice, 2 teaspoons salt, 3lb raisins, 2 pints vinegar, 30%. ground ginger. Peel and cut up apples, stew till tender with vinegar, and spice tied in muslin, add sugar and boil for a few minutes. Add chopped raisins, salt and ginger. Pour into hot jars and tie down. Green Tomato Jam.-Iilb sugar to every lb of tomatoes. Allow grated rind and juice of 2 lemons to every 3lb of tomatoes, 2 to 4oz. crystallised ginger to same quantity. Wipe tomafoes and cut in quarters, cover with sugar, lemon rind and juice; leave for 24 hours. Next day boil until tomatoes are clear and syrup is thickened. When jam is about half done add ginger cut in small pieces. Vegetarian Fruit Cake.-1Ib stoned dates, lb chopped or ground almonds, rice paper. Chop dates and almonds: line small tin with rice paper. Put layer of dates, then almonds, then another Jayer of dates. Cover top with rice paper, put on a weight and allow io press for four hours. Turn out and cut into fingers. Chopped figs and hazel nuts can be used in the same wily. * * * From 2ZW. Ginger Gems.--11b of butter, 1 eup of sugar, 1 egg, 1 tablesponful golden syrup, 24 cups flour, 1 dessertspoonful spice, 1 dessertspoonful cinnamon, 2 sinull teaspoonfuls ground ginger, $ cup walnuts, 2 teasponfuls soda dissolyed in 1 tablespoonful of hot water, fill cup with milk, $ teaspoonful sali. Cream butter and sugar, add gradually ege Well beaten. Mix dry ingredients together, then add to the mixture alternately with milk and soda. Bake in moderate oven-in gem tins previously heated,