MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 19, 23 November 1934, Page 46

MAINLY ABOUT

FOOD

---~-~ Zulu Christmas Pudding

Gooseberry Jam 6lb. gooseberries, 6 pints water, 10Lb. sugar. Boil gooseberries in water till soft, add sugar, boil hard # hour or until it jellies. When cool add 1 teaspoon vanilla, and bottle. This is verv

good and keeps well.

-Mrs.

R.E.

B.

(aup1l)

¢ Rhubarb Jelly 1lb. rhubarb, } pint water, 6oz. sugar, gelatine, cochineal, custard sauce. Wipe but do not peel the rhubarb and put in an enamel saucepan with the sugar and water. Cook-slowly, until-it has become a pulp, and rub through a fine sieve. Measure and ‘allow 1oz. gelatine:to each half pint of liquid. Put rhubarb liquid and gelatine into ‘a clean pan and stir over gentle heat till the gelatine igs dissolved.. Strain into a bowl and stir in a few drops of cochineal, ' Pour into a mould rinsed out in cold water, and leave in a cool nlace

to set.-

M.

O.

Arno.

Canadian Cake | Cream 4 cup butter, 1 cup sugar, add 2 eggs well beaten, 1 teaspoon yanilla, 1 teaspoon baking soda dissolved in 3 cup warm water (don’t add all thé water at once), $ teaspoon salt sifted in 2 cups of flour. Add a little peel if liked. Put 1 whole seedless orange, 1 cup raisins, $4 cup walnuts, through mincer,: niix-all"in: well, and bake in

slow oven for 60 minutes~

-Mrs.

H.

(Hamilton)

Watermelon Cake — £ cup granulated sugar, 4 cup but ter, 2 cup milk. Whites of 3 eggs beaten stiff, 12 cups flour; 1 teaspoon . cream of tartar, $ teaspoon soda, flayour with essence of lemon; cream. butter and sugar, add milk and flour with

NN cream of tartar, and soda, ‘sifted in. Add whites and flavouring last, Take * of mixture and colour pink and 4 cup raisins. Put pink mixture-in tin and

rest on top. ‘and paké 1. hour in slow oven. ° Ice: with-.green icing and bake in- round tin: Cut: cake from eentyrea pant.

ward.-

A.L.

W.

Mount View ) _

Chocolate Cakes... . 1 egg, 14 cups sugar, $ teaspoon ;salt, + cup. butter. or lard,-4 éup milk; 2 squares chocolate, 1 teaspoon vanilla. 2 cups flour, 1 cup-each nuts and -raisins, 2 teaspoons ‘baking powder: Meth-

od: Cream butter and sugar. add milk and well-beaten egg,.add melted ¢chocolate, nuts and raisins, and ‘then flour with. baking powder and salt. Drop from a teaspoon: on-cold greased oven shelves and bake 4. hour in moderate

oven.-

~Mrs.

A.

M.

7 (Timaru).

Banana-Orange Pie Take 31b.-flour, 3lb, butter, juice'of a lemon ;:chop butter into flour; mix with lemon juice. and ‘a little .water, roll out thinly and -place half the mixture On plate. Then add 6 chopped bananas, the grated rind of 2 oranges, juice + oranges. and 2 lemons, and- tablespoon sugar. Cover with remainder .of pastry; join edges together with the white of ‘an egg... Bake in good oven and

serve with cream.-

~Mrs

F.

T.

(To

Awa).

Christmas Cake _ Take. 1 cup ‘butter,’ 1 cup. orange juice, or pineapple juice, 14 "eups. candied. cherries, 14 cups chopped figs and the pineapple cut small, 1 cup .raisins, 13. cups brown ‘sugar; 2 eups chopped nuts,. }cup shredded peel, 2° small teaspoons salt, 1 teaspoon baking -powder, 2 teaspoons cinnamon, .2 teaspoons allspice, 1. teaspoon ground. cloves, 4 eggs, 38 cups flour, Method :-Cream ° butter and sugar, add. egg yolks, beat about 2 miautes, sift 2 cups flour with spices.. powder .and ‘salt-and.add alternately with the: fruit juice, then add. nuts and fruit mixed with ‘the other cup of. flour. lastly ‘add the. stiffly beaten whites of eggs. Put into a well greased and papered tin and bake in a fairly slow oven for three or four ‘hours, © This makes a very ‘large. cake with a most delicious flavour, and it -keeps beauti-

fully moist: for a long time-

~Mrs.

P.

(Hastings),

Send In Your Recipes To " The Chef"

' This week Mrs..C, S. (Feilding) ~wins the half-guinea. prize which is offered every week for the best original recipe. received: from readers, her entry being a recipe ‘for a Zulu Christmas Pudding, which is printed on the opposite 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.

Pineapple’ Bliss | HIS’ is a delitious ditiner or supper sweet. -Ingredients:-Half "a tiv (1lb.) of preserved pineapple, 1 packet of pineapple. jelly-crystals, 1-cup, avhite sugar, 3-teaspoonful of vanilla essence. pinch of cinnanron. Methdd :4~Take s-tin of pihéapplé; carefully #afpin off ull juice, chop thexpieces of apple, udd the sugar and cinnamoi; "and: boil in a double-boiler for :fiye minutes, Re.

move: from the: fire vand::again:. drain off: all juice. ‘Sets:aside, .carefullx’ covered, till next:.day:: To. the pineapple juice add sufficient water to ser the jelly crystals, putting’ in a few small pieces of the pineapple, if: liked. Set in a fruit bowl and leave till néxt day. To the prepared pineapple add. 2 ‘tablespoons (01 more)*:of crean, stiffly «whipped, 1 teaspoot, of sugar; and 3-teaspoon of vanilla essence: For 2 dinner sweet pile the bliss ontop of the jelly and decorate with crystallised. cherries: and small pieces. .of angelica. For a supper sweet, break up the jelly and three parts fill champagne or: custard glasses, put. bliss ou top, and decorate with angelica and

cherries.

LMrs_

A.M.

S.

(Timaru) >

Sponge Sandwich . ‘Take 4 eggs, separste the whites from the yolks, and beat the former;in- . td a stiff froth, then add-the yolks.and | heat 5 minutes. Now add 1 level cup sugar and beat 15 minutes (making 20 minutes for the beating). Sift 1 level cup flour with 4 teaspoon bi-earb. . soda, 1 level teaspoon cream of tartar. Stir until evenly mixed. While beat- * ing have 4 tablespoons miilk- and -S ° level teaspoons butter in a vessel boil: © ing on the stove, add this to the other mixture and put this in, to an.aven, which has been very, hot, but Wwithja. descending heat,: and cook 20 minutes. _ A hot oven "spells disaster,’ "as slow* cooking is essential to allow a sponge: fo dise.jevenly, *S Use a Sine by, RHE oi

dish,

-Mrs,

E.L.

Q.

(Takapuna),

Good Xmas ;Pudding i) 1M... flouk,: 8: tealspoohs baking pow ‘der; 120z, breadcrumbs, 1}1b. chopped suet, 120z, brown sugar, 1 desertspoon treacle, 9 eggs, 2 cups milk, 4 teaspoon essence of lemon, -4 teaspoon’ salt, 4. nutmeg (grated), 1-teaspoon ginger, 3 packet mixed .spice, 1 teaspoou soda, 1ilb--Sultatas,: }1b. chopped. dates, 1b. currants, 1lb.: raisirts, 80. ‘almonds (blanched), 80z, mixed peel, 80z. figs, and a wineglass of brandy.- Mix all dry ingredients .well together, add _ -fruit, treacle, eggs (well beaten), and lastiysoddt" dissotved ‘in thilk, with es-~ sence -and brandy. Place in scalded pudding cloths and greased basins, Divide into two and.-boil eight hours, oc if divided into four,. boil six. hours.-

41S.

M.C.

W.

(Inglewood).

Chocolate Pudding. psa 2ozs, butter, 1d0zs. sugar, ole egg, one dessertspoon milk, 302s: flour, one tablespoon cocoa, one sniull teaspoon, baking powder, vanilla esSence. Cream the butter and sugur,:

add the egg, milk, flour, baking pow‘der and cocoa (siffed), and then add ‘vanilli’ essence.’ Put into #reased basin. Cover pudding with one tablespoon raspberry jam. Steam 40 minutes. Enough for four people. Very good.

H.

D.

( Westport).

Zulu Christmas; Pudding

* Ib. breadcrumbs, 4lb. ground ||] rice, $]b. flour; Hb: IIb.) »well-chopped beef:suet, ‘IIb. brown’ ‘sagar, 4lb. candied .peel, $lb. stoned raisins, lb. ‘currants,’ }]b. French plums, lb. figs, 4b. apples, 2 ‘oranges, 4lb. dried | peaches, joz. allspice, 3 eggs, I. glass of brandy, li glass of port, Method.-Peel, chop, and imix °} the ingredients together, whip,. the eggs and add: them, also’ the brandy and port. Mix well again, and put into a greased pudding. basin (two thirds. full -to-leave-.Yeom for swelling), tie’. .firmly .j} down. Boil for four hours: Take it out and leave! for: afew. days, and boil again fox 2 hours when

| required.-

J.H.

S.

(Apitf) .