MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 16, 26 October 1934, Page 47

MAINLY ABOUT

FOOD

Christmas Cake Recipe

Oriental Cake TAKE 1b. flour, 3lb. ground rice, 9b. butte?, lb. sugar, 12 eggs, $b. preserved ginger, 1lb. figs, $lb. dates, 1 teaspoonful baking powder: Method: Beat butter and sugat; add eggs. Cut fruit and add. Add flour and baking powder and ried Mis rather moist and biké 4 hours in modeyate oven. Makes a large ¢ake, but can easily be

halved.

Mig

J. M.

Masterton

Butterscotch Layer Cake Jeournep: 4 eup cocoa, } teaspoon Vanilla essence, 14 cups castor Sugar, 2 tétisppons baking powder, tivothirds cup milk, 4 teaspoon baking soda, 4 cup niilk, 4 cup butter, 8 éggs. 2 cups flour, grated rind half Jemou, efushed btitterseotch and whipped cream, icing and chécolaté drops — to garnish, Cyeaii butter and sugar. Meastré two-thirds cup milk ayd. the cocoa into a saticepan. Stir til thick and smooth, then cool. Sift flour, baking powder and soda. -Add beaten egy yolks to the btitter and sigky apd yinse out thé eggy busin With the 4 cup nijtk ahd add alternately with the flour, lemop find and éocoa mixture. Stir in éssencé. Fold in stiffly beaten whites.

Baké in 3 biittéred satdwich tins in moderate oven for 25 minutes. Put together with crushed butterscotch mixed With Whipped ¢ream. and efprnish-

M. E.

J.

Devorport

‘Chocolate Marshmallow Biscuits LLB, butter, 41b. flour, 1 teaspoon bal» ing powder, Hb, sugar, 1 egg, Add egg, then flour ard baking powder Maké into rounds the sizé of walnuts, flatten a little, bake till géldei. Marshmallow for top part of biscuity One large cup stigar, oné small eup water. one tablespoon powderéd gélatiné. Boil al) together far 20 minutes, then whisk quickly with egg-beater till the mixture thickets. Potit a little of the thik marshmallow mixture over each biséuit. When cool atid set pour a thin chocolate icilig over each biscuit-enough to cove ér it-then place half.a walnut on top. . Thase biseuit’ are very delicious and

Jeep jndelititely.

-Mrs.

B.

Wellibg:

461

Fruitless Birthday Cake aku idoz, flows, 2oz. ground fice, "~ $om ground almonds, Ub, butter, llb. sugar, 10 éggs, 4 gill sherry, a pinch of salt, e§sende of Vanilla. Method! Greasé ad line.a cake tin, siéve the flour, salt, rice and grourd almonds and mix thoroughly. Cream the butter and sugar; when pale in colour and of 'a etéamy consistency beat in the eggs one at a timé, adding some of the flour, etc.. altérnately With the éggs. When all thé eggs have been addes, sti in the sherry and thé vanilla. Powr into the tin, make a small wéll in the centré, atid bake in a médérate oven for about 24 hours. When éold cover the top With a layer of almord paste, press. ing it down finely along the top édge. Arrange a cake band in position and décorate the top with either erystallised fruits or a doat of royal icing may be put over the almiond paste, aad "Many Happy Réturns" piped round’ the top,

Mis,

B.

(Napier) .

Sand. Cake rake ib, -butter, $b. castor sugar, 40%, each flour, ground rice and cornflour, 1 téaspoon baking powder. pinch salt, 8 eggs. Sieve the flours, salt and baking powder; beat the butter and sugar to a cream, add yolks, oné by one. beating each well in; sth in the flours, ald when well niixed fold in the whites, which have been whisked to atif? froth. Pour into a tin. which has . bean brnahed over with clarified butter. and dusted With flour and castor sugar. Bake in a moderate oven until firm when pressed, which will be about one

hour _

Housewife

(Invereargill).

Curry and Walnut Puffs MaAkn a curry of $1b, cooked chicken, 2 tablespoots curry, -41b. cooked rica, db. whité raisins, Salt and pepper to tasté. Thicken. When nearly cooked add Hb. shelled walnuts, When cool put a little in each of two dozen "patty pais’ lined with pwif pastry. Cover each with pastry and press round edges. Bake in hot ovén nntil golden brown. Serve at once, These make a délicious lunchedti dish. . Also

excelleht cold for picnics.

Tapj

Nelson

Rhubarb Chutney _ [NGREDIENTS : Sib. rhubarb, 5lb. onions, 3lb, sugar, 116, Yaisins, 1 tablespoon curry, 1 tablespoon chillies, 1 tablespoon cloves, 1 tablespoon mustard, 1 tablespoon ground ginger, 14 ounarts vinegar, 1 tablespoon salt, Mix

all togéther and boil for 2 hours.

T.

S.

(Abbotsford).

A Delicious Cake fort . Christmas _ Gréam Ib. of butter and. Lb. . rown sugar, and add I large tablespoon treacle. Next add 6 wélJ-béaten eggs and 4 teaspoon salt and 2 drops each of almond, lemon and vanilla essence and | tablespoon of orange flower water, Mix in dty ingredients: {41b. flour, | packet spice, a grate éd nutmég and } teaspoon baking powder. Add the following fruit, which has been prepared +- I4ib. currants; $b, seeded raisins; dib. cherries; $1b. dates; d1b. preserved ginger; $1b. cooking. ale . monds; +]b. mixed peel; IIb. gélden sultanas. Lastly, add | téaspoon lemon juice and grated tind of lemon. Bake 4 hours, leing: Place in saucepan fb, jelng aught 1 egg, almond es sence, 41b. ground almonds. Stir incéssantly over moderate fire till a stiff dough. Cover top of cake and rub with palm of hand till a smooth, even surface. Place in an. airtight tin and leave to mature, preferably for a couple of months. Put en fihal edat of |

ioifg and decorate for u8e, #

AMre:

N.

Te Aroha

Send in Your Recipes to " The Chef"

This week Mrs. N., Te Aroha, wins the half-guinea prize which is offered every week for the best of¥iginal recipe reéeived from readers, her entry being the recipe for a Christmas eake, whieh is printed on this page, with a sélection from other entries, Recipes for this competition. should be addressed "Chef," ¢/o "N.Z. Radio Reeord," G.P.O. Box 1680, Wellington.