MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 24, 21 December 1934, Page 46

MAINLY ABOUT

FOOD

|| Xmas Recipe Competition

Crayfish a la Nuremburg 'AKE: 3 eggs, 1 teacup wine, 4 pint cream, 1 large erayfish, 1 tablespoon butter. Cut fish into small pieces, put in dish with butter, season with salt and pepper and add wine. Cook ten minutes. Add eggs and cream, and let come to boil, Can be served hot or cold. Makes delicious sandwiches —

Miss

W.

H.

(Wairoa).

Apricot Creams US8 four preserved apricots with enough icing sugar to make a paste, adding a quarter of a teaspoonful of cream of tartar. Make into tiny balls, place on oiled paper, and stand aside for three hours; dip them in melted fondant and roll in erushed nuts.-

Mrs.

H.

--H.

(Thames).

Nourishing Fruit Drink AKE : 4 oranges, 2 lemons, 61b. sugar, 20z. tartarie acid, 2 quarts boiling water. Method: Squeeze juice from fruit,.mince all rind together, then put juice, rind, acid and sugar into a basiu and pour the two quarts of boiling water over it, and let it stand at least a day. Then strain and bottle. This makes about 5 quart bottles of syrup. For a drink, about quarter fill. a glass with syrup and fill up with water. It makes a good nourishing drink and is

Inexpensive.

-Mrs.

H.W.

H.

Ashburton,

Butter Bean Fritters AKH: 31b. butter beans, 20z. breadcrumbs, 1 teaspoon mixed herbs, J. egg, 1 extra*egg, and breadcrumbs for coating. Wash the beans and soak over two hours in 1 quart of water then cook them, keeping the lid on the pan to keep the steam in, but do not !et the water come to the full boil until the beans are nearly soft. ‘About } hour before taking them off the fire add the herbs. When done, rub them through a sieve, add the breadcrumbs and bind the mixture with beaten egg. Shape the mixture into balls, roll in beaten eggs and coat with fine breadcrumbs, Fry them in deep boiling fat till brown

and crisp

~Miss"

H.

(Wanganui) x

Dutch Roll TARE: lb. steak, 4lb. bacon, 1 eup parsley, 1 cup breadcrumbs, 8 eggs. . Cut up finely steak, bacon and parsley. Put in bowl, add breadcrumbs, pepper and salt. Beat eggs very lightly and mix all together. Dip cloth in boiling’ water, flour well. Stir mixture well, put in cloth, cover with buttered paper tie up very tightly and plunge in boiling water. Boil slowly for 40 minutes. When cooked, turn out of cloth while hot. May be served hot or cold, but cold preferably.-Mrs. G.S., South New Brighton.

Whipped Cream for Trifles TAKE: 1 pint cream, whites of 1 or 2 eggs, 30%. pounded sugar, any flavouring such as 1 wineglass sherry. and grated rind of half alemon Whip the whites. dissolve the sugar in the flavouring Put all with the cream

and whip it till quite stiff, in a cocl place. Take off the froth as it rises, and drain it on a sieve. The whip is much stiffer if the weather ts cold enough to make it the day before it is needed. If the. cream is thick it wlil whip without the egg whites. Oream will keep for days in hot weather if scalded. .Place the cream in a glass jar Put the jar inside a pan of cold water. _Bring the water to the boil and let it boil for 20 to 30 minutes. Miss M.O. .(Me:anee),

Asparagus Tip Salad "TAKE 1lb. steak, 4b. bacon, 1 cup tablespoon salt, white heart of 2 sticks celery, lettuce, 1 lemon, salad dressing, 3 dessertspoons powdered gelatine, water. Drain the liquor from the cooked asparagus and add water sufiicient to make 3 cups, add salt, celery, lemon juice and pepper. Bring to the boil, add gelatine and stir until dissolyed. Line a fluted mould with the tips. Cut up finely the celery and remuaining tips, add the liquid and pour into the mould: allow to set. Serve on lettuce leaves. or with lettuce snlad

and mayonnaise dressing.

M.

C.

(Dun-

edtin)

M ock Turkey (TAKE 6lb. leg of veal, the thick end, let hang for two or three days, take out the bone, and stuc. Sew all up and tie in the shape of a turkey. Dust over with flour and salt.. Put in a few odd pieces. of bacon fat, and some good dripping all over. Roast for three hours, make a thick gravy, and add juice of a’ lemon to it. To make the stuffing, take two onions and one apple, Sliced finely; breakfasteup of breadcrumbs, tablespoon butter, pepper, salt and lemon rind, a little thyme and chopped parsley. Put into the meat and dry the latter as the juice of the onion moistens it. Service with bread sauce.

Mrs_

F.

H.

(Tauranga).

Snapdragon Trifle REQUIRED: 3lb. mustatel ‘raisins, 4lb. cooking apples, 1lb. jar preserved ginger,-a few salted ‘almonds, whites of 2 eggs, 1 gill cream, castor sugar, orange juice. ' Stone ruisins and soak in orange juice for several hours, then add the chopped ginger and syrup together with the almonds. Bake the apples till tender, scoop out and pulp, beat in castor sugar to taste, and leave till cold. Then add the stiffly whipped whites of the eggs and the cream Whisk till light and. frothy.. Pile high in a border round a glass dish Pour the prepared ‘raisins and ginger in the centre. Serve: very: cold with sponge

fingers.

~Miss

W.

(Kamo), |

Savoury Apples — J NGREDIENTS = 1b cooking apples, Ib. potatoes, 1b. cheese, 1 mediumSized onion. Peel potatoes and onion ‘and slice them thinly. Arrange in layers in a casserole, season with pepper and salt, cover with water and cook 1} hours. Peel and slice the apples and grate the cheese. Mix the apples and half the cheese with the onion and potatoes, sprinkle rest of cheese on top and bake: till the apples are soft (about half an hour). Serva

hot:

-Mrs.

B.

C.

(Timaru).

Christmas Recipe Competition Result

LLMOST as soon as the S.O.S. was broadcast to readers to Send Original Suggestions for the Christmas pages of the "Radio Record and Home _ Journal," "Chef's" office was swamped with tempting recipes from. all parts of New Zealand. The business of choosing the prizewinner was. no easy matter and selecting two pages of the best entries was another stiff proposition. ‘‘Chef’’ regrets that there was no more ‘space to print many of the other really delicious recipes and hopes that those printed will help readers to add variety to their Christmas culinary preparations. The half-guinea prize has been awarded to Mrs. E.S. (Mt. Eden) for the novel recipe for Almond Paste Baskets, which would be delightfully tempting additions to any Christmas table.

Preparing Poultry RY this method of preparing you: poultry for the table, either goose, turkey or fowl. After they are nicely stuffed, tie them up in a calico bag and boil for about three-quarters of an hour. Remove them and lay them in baking pan. Baste with clean ‘beef dripping and bake. When finished thes will be.tender and sweet, and the par. boiling will remove anv disagreenble

odour which is often nrevaleni

XMrs

J.

A.

(Opotiki) _

Peep-O’s For Xmas TRAKH: 2 cups flour, 1 cup sugar, Hb butter, 1 teaspoon. baking powder. pinch salt, 2 egg yolks, ess. almonds, 3 drops, 4 packet raisins, 2 fair-sized apples, 1 tablespoon brown sugar, 4 cup currants, 1 teaspoon’ cinnamon, 1 tablespoon each of minced preserved ginger and citron peel, 1 lemon. few cherries. Cream, butteg, sugar. and eggs yolks, sift flour and baking pow der well with the salt, add to butter and sugar. Add ess. and form into 2 paste fairly stiff. Roll out and cut into neat little squares. Peel apples and core. Put through a mincer with the raisins. and currants. Add other in gredients and lemon juice with the rind grated finely. Mix well, and place a little on each square of paste. Place two narrow strips of pastry cross-wise on top, and put a piece of cherry on strip and bake in a moderate oven till golden brown. This quantity makes about five dozen Peep O’s, and they

keep well in an airtight tin.

-Mrs:

L.

S.

(Masterton).

Raspberry Foam TAKE % pint glass of red raspberry ‘or currant juice (press the berries through a strainer to eliminate the seeds), and mix with 4 cup of sugar. Beat the whites of 4 eggs to a stiff froth and add gradually to } cup powdered sugar. By degrees beat

the juice with the sugar and eggs until so stiff that it stands in peaks. Chill in the refrigerator, if possible, and serve with alternate mounds of stiffly beaten cream. Delicious for a light tea after the traditional Christmas

dinner.

-Mrs.

A.

G.

(Northland )

Lamb Pie With Rice Crust "TAKE 2 cupfuls of lamb cut in cubes. 1 cupful of sliced onion, 2 ecupfuls of stock, 14 cupfuls of sliced potato ¢ cupful of pimento, salt and pepper, Cook the peeled onions ten minutes in

the stock. . -Add the pimento, the lamb cubes, salt and pepper and sliced potatoes, Cook ten minutes more’ and put into a baking dish and let get cold, then cover with the following crust :--1 cupful cold boiled rice, 1 tablespoonful melted butter, 4 cupful milk, 1 teaspoonful baking powder, salt to taste, 14 cups-of flour, 2 eggs. Mix the rice and. milk till smooth, then add the beaten egg yolks, sifted dry ingredients, and melted butter. Beat hard then fold in the stiffly beaten whites of eggs. Pour over the lamb

cubes and bake nicely.

-Mrs.

W.

T.

(Glen Afton).

Christmas Log Cake JAKE a chocolate swiss roll, | In: gredients :-4 eggs, Sozs. caster sugar, 440zs. flour, 4 teaspoonful baking powder, 1 dessertspoon cocoa. Beat eggs, add sugar and cocoa blended. Beat for 10 minutes, sift. in flour, gradually and beat well. Then pour on to a greased and papered Swissroll tin, and bake 15 minutes. When done turn on to qa sugared paper spread with butter icing and roll up. Now make a chocolate icing. 2lps. of icing sugar, $1lb, of butter, 4ozs. of cocoa Spread thickly over Swiss-roll, marking with a fork, length ways, making a good imitation of a log and roughly spreading a little white butter icing: on the ends. When iced, dust top of. log with icing sugar and represent powdered snow. Place on a sprig of holly and two toy robins to make the cake look like an old English log. Idea}

for Ghristmas parties:

M.

S.

Baltour

(Southland) _

Making Jelly MAING jelly of currants or other small fruit need not be tedious. Simply wash. the fruit and- drop into kettle,:stems and all. The first cooking process is merely to extract the juice, and when emptied into the straining bag the stems do not really matter, for they do not affect the taste. Potato Peeling F you- put ‘potatoes in a pan and pour boiling, salted water over them-and let ‘stand until cold, the skins will rub off-easily. It is handy

at i tli, hhh to put them to soak that way after doing the dishes, for then the potatoes are easily made ready when it is dinner time. Answer to Correspondent

"Worried Cook" (Wellington South): Hope the recipes printed on these pages will iclp. you solve your difficulties.-(‘"The ’ re) " .

The usual weekly recipe com-. petition will be continued this week and all-entries for the halfguinea prize should be addressed to "Chef," c/o "N.Z Radio Record," G.P.O. Box 1680, Wellington.