MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 20, 30 November 1934, Page 46

MAINLY ABOUT

FOOD

| 10/6 Prize to Fielding

Anzac Biscuits UMEROUS readers’ kindly responded to the request of ‘D.H. (Papatoetoe) for a recipe for "Oatmeal and Coconut Biscuits," and the one sent by Mrs. A.G. (Northland) has been selected for printing. "Chet" thanks all who sent in the recipes for this Auckland reader. # cup flour, 1 cup cocoanut, 1 cup oatmeal, }1b. butter, 1 teaspoonful soda, 1 cup sugar, 1 cup walnuts (optional), 1 tablespoon golden syrup. Melt butter and golden syrup. Dissolve soda in 2-tablespoons boiling water or milk, and while bubbling pour into dry ingredients. Roll out and place on cold tray. Bake 10

minutes in moderate oven.

— irs.

A.

G.

(Northland).

Orange and Prune Pudding [NGREDIENTS :-lb. stewed prunes, 20z. butter, 1 egg, 1 tablespoon milk, 40z. self-raising flour, 20z. granulated sugar, grated rind and juice of 1 orange. Method: Stew the prunes and sweeten to taste. Stone and chop them and put a good layer in a piedish, cover with the orange mixture and bake about forty minutes in a moderate oven. To make the mixture:-Add a pinch of salt to the flour, rub in the butter, add the sugar, orange rind and juice, Mix with well-beaten eges and

milk,

-Miss

E.

McD.

(Oamaru).

Delightful Fish Salad AKE ib. flaked cooked schnapper or groper, 1 bunch radishes, diced, 2 cucumbers, diced, 1 teaspoonful of

chopped parsley, 1 cup of cooked green peas, a dash of paprika, 1 teaspoonful of salt, a quarter of a cupful of French dressing, a number of stuffed olives for garnishing. Serve on crisp lettuce leaves, and top with mayonaisse dressinse. This amonnt of salad is snft-

ficient for six to eight persons.

-Mrs.

L.

B.

(Wellington).

Apple Meringue . UTTER a pie dish, and fill with apples that have been peeleq and cored, place in the centre of each apple a large teaspoonful of sugar, a piece of butter, and grating of lemon rind. Bake till the apples are soft, but not proken. Remove from the oven, and pour over them a pint of milk, in which has been stirred the beaten yolks of two eggs, a teaspoonful of cornflour, and } cup sugar. Put. the dish back in the oven and when the custard is set, put a teaspoonful’ of jelly on each apple. Beat the whites of the eggs well, add sugar and flavour ing, ‘and spread over apples. Brown slightly and decorate with jelly before

serving.

Mrss.

G.S.

H.

(Puketaha),

Cherry and Orange Marmalade LLOW 3 _siarge, thin-skinned oranges to 2 quarts of cherries. Peel the oranges, rejecting all pith aud seeds. Cut the rind into very narrow strips and pulp into bits. Cover the rind with boiling water and leave overnight. In the morning pit the cherries and put on fire to cook with the orange rind, the water it soaked in ani the pulp of the oranges. Simmer all gently till very tender (about 1 hour), then measure, add an equai quantity of sugar and cook slowly till thick.

Bottle while hot.

~~Mrs:

A.

Napier.

Choice Tomato Pie "TAKE 2lb. tomatoes, 14 cups breaacrumbs, 1 tablespoon butter, © cloves, 1 teaspoon salt, + teaspoon petper. Pour boiling water over the tomatoes. Skin them and eut into slices. Butter a fireproof dish and sprinkle with breadcrumbs. Put in a layer of tomatoes, sprinkle with salt and pevper, add a few small pieces of butter and 2 cloves. Fill the dish with alternate layers of tomatoes and breadcrumbs. Cover with breadcrumbs when it is nearly full and sprinkle salt and pepper over.. Add a small piece of butter on top. Bake in a moderate oven

30 minutes. ]

-Miss

N.

A.

Wanganui.

Send In Your Recipes To " The Chef"

This week G.J.F., 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 Rice Coffee Tart 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.

Mistletoe Chocolate Cake NGREDIDNTS '-2 cups flour, 1 teaspoon soda, + teaspoon salt, 1 cup butter, 1 1-8 cups brown sugar, 3 eggs well beaten, + squares chocolate melted, 4 cup cold water. Method :-Sift flour, ald soda and galt, and sift together Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy, add eggs and beat well, add chocolate and beat until smooth. Add flour alternately with water, a small amount at a time. Bake in two. deep greased tins in moderate oven 30 minutes, Spread mistletoe frosting between layers and on top and sides of cake, piling thickly on top. Decorate with wreath of mistletoe, Mistletoe frosting :-4 egg whites unbeaten, 3 cups sugar, 10 tablespoons hot water, 3 tablespoons orange juice. Put egg whites, sugar, water and orange juice in upper part of double boiler, beat till , thoroughly mixed, place over boiling water, beat constantly and cook 5 minutes or until frosting will stand-in peaks. Remove from fire and cool-

Miss

B.

R.

(Napier).

Cotton Tops [NGREDINNTS : Vive tablespoons butter, } cup sugar, 1 egg, 14 cups flour, 2 teaspoons baking powder, +4 teaspoon salt, 2 tablespoons cocoa, 2-3 cup milk, marshmallows. Method: Cream butter, sugar and egg. Sift in dry ingredients, Lastly add milk. Bake in greased patty tings in fairly hot oven about 20 minutes. Just before they are done place a marshmallow on top of each and let it melt

slightly.

-Mrs.

M.

McC.

(Auckland).

Strawberry Shortcake Two cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 3 tablespoons butter, lard or other shortenmg, } cup milk, 1 quart strawberries. Sift dry ingredients, rub in butter, add inilk slowly to make soft dough. Bake in deep tin in hot oven 20 to 25 minutes, Split cake, and spread with crushed and sweetened berries, then whipped cream. Cover with whipped cream and whole berries, dust witn powdered sugar and serve. Peaches, raspberries and loganberries mav ho

used in place of strawberries

R.

(Ngatea).

Mincemeat ‘TAKE 1lb. chopped raisins, 11b. beef suet, lb. chopped apples, 1b. chopped sultanas, 1lb, brown.sugar, . Jib, currants, 1b. citron peel, #1b. candied lemon peel, 1 iemon, Ib. candied orange peel, 3 nutmeg (grated), 4 teaspoon salt, 2ozs. sweet \, almonds blanched and chopped, } pint of brandy or whisky. Method: Mix . all dry ingredients together after chopping. Lastly, add the grated rind and strained juice of Jemon and the. spirits. Mix all thoroughly. Ingredients can be put through a mincing machine instead of being chopped. Put into

jars until ready for use.

— Miss

P.

C.

Wellington.

Veal Ham Pie One lb. veal, $1b. bacon, 2 hard-boiled eggs, 1 cup stock, 1 tablespoon grated onion, 1 pint tomato ‘pulp, salt and pepper to taste. Cut veal into 1-inch dice, and place in bottom of pie-dish. Dust lightly with pepper, cut bacon in thin strips and lay on top; then put han-

boiled eggs cut lengthwise; then mix stock with tomato pulp, and pour over meat and eggs, cover with the following ‘vegetable crust:-Grate 1 raw carrot, 1 raw parsnip; mix with 2 cups of cold mashed potatoes; season with 2 tublespoons butter, pepper and salt.

Mix well and spread on the pie. Bake 14 hours in moderate oven, keeping the erust covered with greased paper for

first hour.

R.

(Ngatea).

Rhubarb and Banana Jam "TAKE 6lbs. rhubarb, 1 dozen bana- ~ nas, 6lbs. sugar. Clean rhubarb and cut up. Let stand overnight with the sugar over it. Place on fire next day and bring slowly to the boil. When boiling add cut-up bananas. Boil two hours or longer. Vanilla essence may

be added if liked..

Mrs:

N.

M.

(West-

port).

Spiced Gooseberries HESE are. excellent served with cold meat. To 5lb. green gooseberries allow 4-pint water, 1 pint vinegar, 3lb. brown sugar, 1 dessertspoon cinnamon, 1 teaspoon ground cloves.

1 teaspoon allspice, 1 teaspoon salt, 4 teaspoon. cayenne. Boil the gooseberries in the water until broken, add other ingredients, and simmer slowly for two hours, or until the mixture is thick and soft. The spices may be altered to suit individual tastes, and 2 little chopped onion and some chopped raisins may be added. Pack the spiced frooseberries into jars: and seal down

when cold.

-Mrs.

L.

P.

(Oamaru).

Milk Chocolate JPISSOLVH four ounces of good cocca in as little water as possible to make a thick paste. Melt one ounce gelatine in warm water; boil 8 gitis of milk with gelatine, add cocoa and stir all well together. Take from the fire, add the beaten yolks of 2 eggs and stir again. When cool pour in a shallow dish and mark off into squares.-L., Wanganui,

| Rice Coffee Tart

Ingredients:-2ozs. rice, milk, a little sugar, 2 tablespoons coffee essence, yolks 2 eggs, some glace cherries, a little whipped cream, some flaky pastry. Boil rice in enough milk to cover till a smooth paste is formed, adding more if needed,. stir in coffee essence, and sugar to taste. Allow mixture to cool, then add yoiks of eggs, mixing all well. Have a deep plate lined with flaky pastry, spread on the rice mixture, and bake till light brown. When cold decorate with clace cherries

and whipped cream_

G.J.

F.

| (Feilding).