MAINLY ABOUT F O O D

Radio Record, Volume VIII, Issue 17, 2 November 1934, Page 62

MAINLY ABOUT

F O O D

Now Rhubarb Is In

Palace Biscuits TAKE zlb. ground almonds, 31b. sifted flour, 3 eggs, 50z. butter, foz. castor sugar, 1 tablespoon cream, 1 level teaspoon baking powder, jam, icing. Beat the butter and sugar till they are light and creamy. Beat the eggs. well. Now lightly and gradually add the flour and beaten eggs alternately, leaving a little of the flour to sift with the baking powder ; then add to the mixture. Beat all well and lightly. Add ground al-

monds, and place the mixture in a greased and buttered papered bakingtin. Place in a hot oven for about 20 minutes. Wher cold, split in balf and spread with raspberry or apricot jam. Put together again, then cut in finger lengths and cover with icing.Miss L.P. (Oamaru). Boranga Cream D1ssotvz one packet of orange jelly in % pint of hot water. Allow to cool. | finely six medium-sized bananas. Beat in five teaspoonfuls of icing sugar, leaving no lumps. Next whip one cupful of cream, and mix it With the pulped banana. Vigorously stir in the liquid jelly, then. pour the mixture into wetted mould and leave in @ cool place until required. Turn out, and serve with quartered orange and whipped cream -Mrs. J. (Frankton Junction), : Pineapple Tart | ASTRY.-Hb. butter, #1b. flour, 2oz. icing sugar, 1 small teaspoon -baking powder, 1 beaten egg. Method: Rub dry ingredients together and add beaten

egg. This makes stiff paste. Roll out paste }-inch thick and line two medium sandwich tins. Bake in fairly slow oven till light brown. Filling.-Empty one 6d. tin grated pineapple into a saucepan, add 4-teacup sugar and bring to the boil. Thicken With beaten yolks, two eggs, and two teaspoons cornflour mixed with a little water. When pastry and filling are cold, spread the filling on. The filling makes two tarts medium size. Beat the _ Whites of two eggs with icing sugar to a stiff froth, spread on and brown very slowly on top slide. Serve with cream. -Mrs. D.C.G., Auckland. Real Scottish Oatcake "TAKE 12Jb. oatmeal, 20z. pure lard or dripping, 1 heaped teaspoon salt, 1 teaspoon carbonate sola, boiling water. Method: Mix the soda and salt With 1}lb. oatmeal, melt the fat and pour it into the oatmeal, then add boiling water until a suitable consistency is reached; use the rest of the oatmeal for flouring the board; all the oatmeal should be used; roll out as thin as possible, cut any shape, and bake in a moderate oven until cooked. They taste better if allowed to brown.-Mrs. L., Clive. Walnut Blancmange TAKE 13 cnps boiling water, 1} tablespoons -cornflour, 4-cup stoned raisins, 1 cup brown sugar, 3-cup cold. water, a pinch salt, 4-teaspoon vanilla essence, and 4-cup shelled walnuts. Cook raisins 10 minutes in boiling wa- . ter, then add sugar, cornflour mixed in

cold water, and salt. . Cook until mixture thickens, stirring constantly. Put mixture in double boiler, cook for 16 minutes, and add vanilla and walnuts. Serve cold with whipped cream, Mts. i. L.O., Takapans. ty