MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 23, 14 December 1934, Page 54

MAINLY ABOUT

FOOD

Recipe for Herb Pancakes |

Gooseberry and Rhubarb Jeily UT equal weight of gooseberries and rhubarb into saucepan, barely cover with water and boil till soft. Strain through muslin and boil juice about 10 minutes. Add 1 cup sugar to each cup juice and boil till it jells-

Mrs.

W.

G.

(Matamata).

Swiss Strawberry Rolls AKWD 430z. sugar, 8 eggs, 60z. flour. strawberry jam, icing sugar. Method: Beat the eggs and sugar till thick and cream. Mix in the flour gradually. Turn the mixture into ‘greased papered sandwich tins, and . bake’in a hot oven for about five mirutes. Turn out and remove the buttered paper, cut off the outside rim anil ,cut the sponge ‘into six portions. Fill with strawberry jam,. roll sponge squares neatly as possible’ and dust

with icing sugar.-

~Mrs:

J.

M.

(Napier ) _

Meat Paste [NGREDIENTS :-llb. rump sreak, 3ib. butter, 1 dessertspgon Anchovy sauce, 1 teaspoon salt, 1 teaspoon cinnamon, 3-teaspoon mace, 4-teaspoon pepper, pinch cayenne pepper. Put all into double boiler and boil until tender (about four hours). When cool pui: meat through mincer twice and add to gravy. Mix well and -put in jars.-

N.F.

A.

(Havelock).

Cherry Cream [NGREDIENTS :-One pint stewed cherries, 1 cup cream, 1 packet cherry jelly, 3-pint hot water. Prepare the cherries and stew till tender, adding a little water and sugar to

taste, then drain.them and remove the stones. Rub the fruit through a coarse sieve or put through a mincer, being careful to save the syrup. Dissolve the jelly in a-quarter of a pint of hot water with the same amount of hot cherry syrup. ~ Leave to get co!d, then add a quarter of a pint of cherry pulp or -mineed cherries... When the jelly is beginning to thicken, whisk the cream until thick; then gradually .stir the cherry jelly mixture into it, and mix all together lightly. . Turn the mixture into a wet mould, and when se, unmould and decorate the centre with

a cherry.

-Mrs.

P.

(Hastings).

Pear Pyramid EEL some pears, cut in halves and remove cores. Cook very gently until tender in sugar-syrup made by boiling together sugar and water in the proportion of half a pound of sugar to one pint of water. A little lemon-juice improves the flavour and the pears can be tinted with cochineal. Coat a flat Sponge sandwich cake twith warmed apricot jam, ‘sprinkle if with chopped -almonds, then soak ‘with a little of the -fruit juice, pile the pears in pyramid shape on top and decorate with whip. ped eream tinted with cochineal. glace

cherries and angelica-

«Mrs.

L.

P.

(Oamaru).

Strawberry Fluff NE egg white, little lemon juice, half cup granulated sugar, half cupfui of crushed strawberries, one cupful ' stiffly whipped cream, few whole str awberries and walnuts. Beat the egy white slightly, adding a few drops of lemon then gradually whip iu the sugar and crushed (but not strained) berries alternately. Whip until the mixture expands to fill © quart bowl and is exceedingly light ani fluffy. Fold one cupful of stiffly whipped cream into the strawberry srixture then pile in parfait glasses and chili. When ready garnish, with nice, rips strawberries and chopped walnuts and

serve.-

-Mrs.

F.

H.

(Tauranga).

Vegetable TartletsAKE a good short pastry. Roll out and sprinkle with grated cheese. Fold over and roll again. Cover patty tins with the pastry and bake. Boil separately 1 cup of small young carrots, 1 cup of small new potatoes and 1 cup of green peas. Make } pint of white sauce, add pepper and salt. Stir in the beaten yolk of the egg and leave on gentle heat three minutes. Add loz ot grated cheese and lastly the juice of 1 lemon. Drain vegetables and mix with sauce. Fill the tartlets with this mix-

ture and serve hot.

~Mrs_

V.

G.

(Tau-

ranga).

Send in Your Recipe to "The Chet"

This week. Mrs. W. McD., Oamaru, .wins the half-guinea prize which is offered every week for they best ‘original recipe received from readers. Her entry for the tasty Herb Pancakes 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: : .

Butter Bean Sausages AKE: 4lb butter beans, 2 teacups breadcrumbs, 1 small onion, 1 dessertspoon butter, 2 tablespoons milk, 1 dessertspoon chopped parsley, salt and pepper to. taste. Soak beans overnight, and boil till soft. Drain and mash them. Chop onion, and fry it in butter. Add it to the beans. Also bread-

crumbs, parsley seasoning and just -enough milk to bind the mixture, Form into sausages. Brush with egg. Dip in bread erumbs and frv in smoking fat.-

M.

C.

(Roslyn).

Carrot Loaf Two cups mashed carrots, one cup breadcrumbs, two eggs well beaten one cup milk, four tablespoons butter, salt and pepper to taste. Mix in ordér given and form in loaf, Bake one: hour and serve. with cream sauce and green peas, made as follows :-Make a white Sauce with one tablespoon butter, one tablespoon flour or cornflour, and one cup milk. When it boils add one cup of canned or boiled green peas: This: makes a delightful dish’ for either luncheon or dinner. Can take the place of

meat,

-Mrs.

S.

G.

(Napier).

* Felixstowe Tart T GREDIENTS :-4oz. cornflour,. 40x. flour, $0z,- butter, 1 ‘tablespoon sugar, 1 teaspoon baking powéer, ° 1 egg (yolk only), #-pint milk. Make a light but. firm dough, Knead on pastry board. Roll and line baking dish about an inch up around the edge, crimp and ‘bake in hot oven. When cooked cover with jam or stewed fruit. Beat the white of egg with two tablespoons sugar and pour over fruit or jam. Return to oven till a golden

rown,

-Mrs,

H.

McQ.

(Takapuna).

Apricot Sauce. EQUIRED: 6lbs. apricots. lbs. onions, i1ioz. garlic; 3 _ teaspoon cayenne pepper, 14lbs, sugar, 30z. cloves, _ 6ozs. salt, 8 teaSpoons pepper corns, 6 téaspoons allspice. 4 pints vinegar. Chop up onions and apricots, removing stones./ Put all together in pan and boil 2 -hours. Strain and bottle, This is:a delicious

sauce.-

~Mrs;

J.R.

B.

(MMossburn}

Luncheon Cheese. AKE lb. strong cheese, jlb. butter. 2 eggs, $ cup milk, 1 teaspoon mustard, 2 dessertspoons vinegar, pinck cayenne, + teaspoon salt. Boil all together and put in jar, Will spread on

bread or biscuits.

-Miss

J.B.

S.

(Nel-

son).

Pineapple Puff. SMALL tin pineapple, juice 4 lemon, 202. Sago, 20z, sugar, 1 cup water, 2 eggs. Cook sago in pineapple juice and water till clear. Remove from fire and add sugar, lemon.juice aud chopped pineapple. Pour into fruit dish. Make custard with 2 ege yolks and pour over top. Whip of

eges stiffly and pile on _ tov.

P.

I.

(Edgecumbe).

Strawberry Cream Puffs. ‘PUP 4 cup butter and 1 cup boiling water into a saucepan. When the mixture boils, sift in 1 cup of flour and beat vigorously. When the mixture ieaves the side of the pan, turn into 2 bowl and beat in 4 eggs, one at a time. Drop by spoonful on to a buttered baking sheet and bake 25 minutes. When cold. open on top. fill with whipped

cream and strawberries-

Miss

L.

A.

(Wanganui).

| Cur cold boiled potatoes. in half. Set the halves in a pie tin with quite a bit of butter in it, and a little on top of the potatoes; place in a slow oven long enough to heat through aud brown. They are delicious. * * * [S8THAD of shelling peas, throw them-pods ant all-into boiling water, after thoroughly washing them and discarding -all spoiled ones. When they are done, pods will rise to the surface, while peas will remain at the bottom. Peas cooked in this manner have a fine flavour, and this method is a great time saver.

Herb Pancakes IX different kinds of herbs, such as parsley, mint, sage and thyme (a teaspoon of each), a tablespoon of cooked onion and a tablespoon of finely-minced lean bacon or ham. Put them in a pan with a piece of butter and cover, steaming gently till tender. Make pancakes with an ordinary batter and on them spread the herb mixture. Roll each one up and place neatly side by side and close together in a stewpan with just enough good gravy to keep them from burning. Let them steam thus for half an hour. Another method:-The ingredients may be stirred into the batter, made like~ ordinary pancakes and served hot, with a good gravy sauce, if liked, These are delicious and a change from the ordin-

ary meal.-

~Mrs.

W.

McD.

(Oamaru),