MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 19, 16 November 1934, Page 46

MAINLY ABOUT

FOOD

Strawberries in Again

Request ULD I, through your columns, ask if anyone can supply me with a recipe for "Oatmeal and Coconut Bis-

cuits," those that are rolled out?-

D.

H.

(Papatoetoe. )

Green Gooseberry Sauce WELVE pounds green gooseberries, 2lb. finely-minced onions, loz. each of green ginger, garlic and cloves. 1 gal-

AT lon water. Boil all together until soft, then strain and add 1b. each of stoned raisins, currants and brown-sugar,. 602, salt,1 teaspoon cayenne pepper and 1 quart vinegar. Boil to a proper con-

sistency. Will keep for years-

~Miss

B.

(Napier Sonth.)

Prune Cake | | EQUIRED: 5 tablespoons butter, 4 tablespoons sour milk, 3 eggs, 1

teaspoon cinnamon, + teaspoon spice, } teaspoon grated nutmeg, 1 teaspoon bicarbonate soda; 1 cup sugar, 1 cup prunes (cooked and chopped),-1 cup flour, 2 cup chopped walnuts. Oream sugar and butter, add yolks of eggs and beat well. Add soda dissolved in milk then sieved dry ingredients and lastly chopped prunes and walnuts: together with the stiffly-beaten whites of eggs.

bake in sandwich tins.-

-Mrs.

H.

(Hen-

derson).

Banana Cream Pie . AKE: 2.cups milk,.? cup sugar, } teaspoonful salt, + teaspoonful vanilia essence, 2 large bananas, 3 eggs, } cupful Line a plate with. Seald 12° cuns milk: add remaining } cup milk to cornflour, sugar and salt. and stir into scalded milk. Cook for 15 minutes, cool slightly and stir in.one whole egg and 2 egg-yolks beaten well together. Add essence and pour into pastry lined plate.. Bake in quick oven for first ten minutes. then moderate oven for 30 minutes. Peel the bananas and slice over the surface of the pie. Cover at once with a meringue made from the two egg whites, 6 tablespoons sugar and } teaspoon vanilla essence Bake in a moderate oven for 15 minutes

or until a delicate brown.-

Mrs:

G.

W.

(Hauraki Plains.)

Currant Squares AKE a short pastry containing 2 cups flour, 2 teaspoons baking powder, a pinch salt, small wineglassful salad oil, 1. teacup cold water, 1 egg. Sift flour and baking powder together, make a well in centre and pour oil and water in, also egg, unbeaten. Mix to a firm dough, roll out and cut in half. On one half spread following filling:-Prepare two large cooking apples, peel’and grate on fine grater,.add 1 cupful raisins, 1 tablespoon jam, 1. heaped teaspoon mixed spice. Spread this mixture on one half of pastry and cover with the other half. Bake in moderate oven about -half an hour. When _ cool, sprinkle with icing sugar and cut into squares. N.B.-It is wise to place pastry on oven tra, before spreading

the flling:_

-Mrs.

A.

G.

(Northland).

Ginger Beer AKW 4 gallons water, 4lb. sugar, 6 lemons, about 4 oz, rough ginger or handful hops, about-1 cup yeast (home made), 2 tablespoons cream of tartar, whites o. 2 eggs. Bruise ginger and slice lemons, and boil these in .water for 20. minutes, then add sugar and strain: When cool add cream of tartar and well-whipped whites .of egg. Let the whole stand for 12 hours, then bottle and tie corks flown. Makes about 16 beér- bottles. Note-I make my. beer in a malt

cask (costing 2/6), which saves bottling. a To Make Yeast. .- ‘Take 1 handful hops, 1 pint boiling water. Boil 20 minutes. Strain. Add to this 1 teaspoon flour and 1 teaspoon sugar. Let cool, pour it.over some old yeast left in the bottle, and

eork (tying cork well: down)-

Glen

mans

(Mohana).

Ham-and A pple Roast NE pound apples, 14lbs. thick slices of ham, 1 cup brown breadcrumbs. 2 onions, a little sage, 3 heaped tablespoons of grated cheese, 2-eggs. Put a layer of sliced ham in a caserole, sprinkle with breadcrumbs, sage and minced onions, and cover with a layer of sliced apples. Continue layers. till dish is three-parts filled, and bake half an hour in a hot oven. Beat eggs with cheese, spread over the top, and return to’ oven until cheese is melted

and egg is set-

-Miss

A.

W.

Auck-

land ) _

Old. English Xmas Pudding. : ESE puddings. will keep for ‘months, so.do not be afraid to make them early :-l1lb. stale crumbled bread crumbs, 1lb. sultanas, 2 tablaspoons flour, -{lb. mixed peel, 21b. suet, 2 teaspoons mixed spice, 4lb, sugar, 4+ nutmeg (grated), 3 tablespoons treacle, 8 eggs, 1lb. raisins, flavour with brandy and add silver ‘coins if desired, Method :-Mix the. dry ingredients, well warm the treacle and mix it in. Let it stand in ‘a warm place for a few hours. ‘Beat the yolks

Steamed Strawberry Pudding AKE $b. flour, 3lb. dripping or butter, I tablespoon sugar, 1 teaspoon baking powder, a pinch of salt. Method: Mix all together by rubbing butter or dripping into flour, etc., and mix with enough water to make a stiff paste. Now take two-thirds of it and roll out and line a greased pudding basin, then fill up with 1 box strawberries-a layer of berries and a sprinkling of _ sugar, and so on till all the berries are used, and do not add any water to the berries. Roll ‘out the third of pastry left, and put on top of fruit and cover with a greased cover or lid and steam two hours. Very nice. Enough

1} for six persons.-

D.

H.

Papa- |]

1] toetoe,

Send in Your Recipes to " The Chef"

THIS waek D.H., Pap at-oetoe, wins the halfguinea prize which is offered every week for the best original recipe -received from

. readers, her entry being a recipe for a steamed strawberry: pudding, which is printed on this page, with a selection from other entries. Recipes for this competition should be addressed "Chef," c/o "N.Z. Radio Record," G.P.O. Box 1680, Wellington.

and mix them in, and, lastly, the whites whipped stiff. Boil for four hours. Boil again for nearly one hour. when needed. This will make three

or four puddings,-

Mrs

E.

M.

(Hast-

ings).

Indian Chutney. HIS genuine. Indian chntney was secured by a relative some years ago:-2 quarts of green ‘gooseberries, ilb. of raisins, jlb. of sugar, sous. of ground ginger, 80zs. of salt, Zozs. mustard seéd’ (procured from any seedsman), 1 oz. of cayenne pepper, 2 Dints of vinegar, Boil till soft. Will

Keep indefinitely.-

F.

T.

(Dunedin),

Chocolate Cottage Pudding Reeurre: 50z cup chocolate, 4402 flour, 302 butter, 4 teaspoon vanilla essence, 4 baking powder, about + cup ‘milk, Mix flour ‘and ‘cup chocolate in'a basin. Rub in butter with tips of fingers. Stir in baking powder and vanillu, then enough milk to mix to a cake batter.. Pour into a smull buttered pie-dish, or an. oblong sandwich tin. Bake -.for about 25 minutes in a hot oyen, 350 degrees I’. Serve with almond or vanilla custard sauce. Knough for four persons, If baked in a tin serve: cut in saviares.-

Irish

Moth

(Linwood)

Jelly Fruit Cake. AKE a madeira cake and cut slice off top, but do not cut in half, Scoop out some of the centre and a shallow piece out of the lid (the piece eut off the top of cake). Melt a pint packet of jelly in 4pt. hot water. Let get quite cold and beginning to set. Then stir in pieces of fruit you prefer-peaches, bananas, pineapples etc. When jelly is firm pour into cake. Whipped cream .can be put into the scooped out lid and around edges of the cake. Then put on lid. Tie over with tea towel, When ready for use will cut into beautiful Slices. I have found this cake to be very popular at all times but especially so

for picnics.-

L.

M.

(Wakino),

Sponge Fingers. TAKE: Z1b. flour, {1b castor sugar, 8 eggs, a little grated lemon peel. Divide the yolk from the whites of the eggs and. beat each well, Then add sugar to them and beat well for ten minutes. Add the grated lemon rind. Sift the flour and add gradually. Brush small moulds over with butter and dust with flour and castor sugar mixed. Pour in the mixture. Bake in a hot

oven.-

~Miss

L.

P.

(Oamaru

Yorkshire Parkin. J NGREDIENTS ; 1lb fine oatmeal, } Tb brown sugar,’ 11b syrup, 3b treacle, 6oz butter, 14 teaspoons ground ginger, 1 teaspoon baking powder, a little milk. Put the treacle, syrup and milk together and make it hot. Then mix it with all the dry ingredients. Pour into a well greased shallow tin in a cool oven for at least one-and-a-half hours. Do. not eut. but break it into

pieces, when it-is quite cold.-

~Miss

L.

P.

(Oamaru).

Centenary Cake, | RECURRED: 1lb.. butter, 1b. sugar, 9 eggs. $lb. plain flour, 21b, selfraising flour, lb. currants, 1b. sultanas, 1b. mixed peel, 71b. chopped almonds. Oream butter and sugar thoroughly,’ beat whites of ‘eggs to a stiff froth and then drop in the yolks

one by one:. Add gradually to the creamed. butter and sugar, Have fruit, pee] and blanched almonds mixed with the flour gradually to the butter and eggs. Mix well, and bake in a moderate oven for about 4 hours, when cold ice. Icing :-11b. icing. sugar, whites of 3 eggs, 1 teaspoon orange juice. Sieve the icing sugar, stir egg whites a little, then beat icing sugar well in until stiff, adding Orange juice. Spread icing over the eake and: decorate with red

and black jelly beans.-

-Miss

H.

CW D-

ganu)_

Beef Cheese. "PAK 2lbs. of -leg of beef. Cut it up, fat and lean, and put in a pau With .24 pints of cold water, also for. flavouring put 1 small onion. Press 4 cloves into onion and before putting in pan add little nutmeg, pepper and galt to taste. Simmer very gently for three hours, Take care not to let contents of pan boil-as anything but the most gentle slow simmering ruins it, Wheu beef is very tender remove from store and have mould ready, previously scalded and rinsed in cold water. Have ready four hard boiled eggs. Cut in slices and arrange in a ring standing up round the side of mould. Next . place the meat very carefully in mould taking care not to displace egg.- Fill ‘up mould with gravy and put aside to set. When required turn out on meat dish and garnish with little sprigs: of parsley. Serve with tomato sauce or

any ¢old salad.-

~Mrs.

W.

D.

(Welline-

ton) _

Fruit Cake. Without Eggs. AKE 3. breakfast cupfuls flour, 3 breakfast cupful sugar, 1 level cupful butter, 1 Tevel cupful sultanas, 1 level cupful seeded raisins, 2 pieces peel, 1 cup of milk, 2 rounded teaspoons of carbonate of soda, 1 teaspoon ot mixed spice or cinnamon, a tablespoon vinegar. Method: Sift flour, spice and salt, etc." Rub in butter, then add sugar and fruit. Dissolve soda in milk and add. Then add vinegor and mix well. Bake in moderate

oven 1} hours.-

-Mrs.

A. A.

P.

(Dune-

din).

Gooseberry Custard. Soak 10 sheets gelatine in 1 cup of. milk for half an hour, then place in pan with 2 heaped tablespoons sugar and a pinch of salt. Set the pan inside another containing boiling water, and keep stirring, .When the gelatine has melted, add 3 well-beaten eggs, then strain this mixture into a basin, Have ready 4 cup of cold stewed gooseberzies (sweetened -with 2 heaped tablespoons sugar) and when the mixture shows signs of setting beat in the gooseberries together with 1 cup of stiffly whipped cream. Put this mixture into a mould and-when cold 4 most deli¢ious pudding will be the re-

sult_

~Mrs:

L.

(Clive).

Rice Cream and. Strawberries. — "TAKE ‘1 pint milk, 2 oz, ground rice, 1-0z, sugar, piece of lemon rind, 1 cup of steamed strawberries, 1 oz. butter. Method: Put milk and rice, sugar, butter and lemon rind in a stewpan, and simmer until soft and creamy. Put the strawbérries in a dish. Pour over

the rice cream and serve-

~Miss

J.

M.

(Wepier

_ Lemon Pudding BQUIBED : Two cups cold water, 2 eggs, 2 lemons, 1 cup sugar, 2 tablespoons cornflour. Boil sugar, water and grated. rind of lemons for 10 minutes. Add cornflour, let cool and add the beaten whites of eggs and juice of lemons alternately till all used. Use yokes of eggs in custard and flavour with vanilla. Ver: nice served with

fruit:

~Mrs:

P.

W.

Whangarei,