MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 25, 28 December 1934, Page 44

MAINLY ABOUT

FOOD

Ideal Picnic Recipes

Nut Salad ‘Chop the apple and celery finely. Bind together with salad dressing, : sprinkle with chopped nuts. Pack in screw-top jar if taken for picnic lunck

service with lettuce-

~Miss

H.

(Wal-

nganui)

Bar Biscuits Two cups ‘flour, 1 teaspoon soda, 2 eups brown sugar, 2 eggs, 1 cup butter, pinch salt, 1 cup walnuts. For a change you can use white sugar and 1 tablespoon syrup. Method: Beat butter and suger to a cream, add eggs, flour, soda and nuts. Mix the night before and shape like a bar of soap. Next: day cut in thin slices and bake about 10

minutes:

-Mrs.

D.

(Opotiki),

Monkey Nuts 4lb, brown sugar, 1b, butter, 1 teaspoon baking powder, #lb. flour, 1 egg. 1 tablespoon cinnamon. Cream butter and sugar, add the egg, then flour and cinnamon and baking powder. Roil out and cut into biscuits, Spread half with the given filling. Cover each wiil another biscuit and press the edges together. Filling: 1lb. sultanas, 1oz. almonds, iIb. peel.. Mince all together.

M.

C.

(Sunshine),

Christmas Nuggets Three cups butter, 23 cups flour, 4 teaspoon baking powder, 4 teaspoon salt, cup sugar, 2 eggs, 31b. currants, 1 teaspoon cinnamon, 1 teaspoon grated lemon, $lb. chopped walnuts. Rui ‘butter into the flour, sifted with baking powder, salt and spices. Add .the well-beaten eggs, sugar and’ lemon peel, mix thoroughly. Place by teaspoonfuls on’ a well-greased baking sheet and bake in a moderate oven

avout tv minutes.-

~Mrs.

J.

(Wanga-

nui),

Mint Squares Make a good short pastry, using 1b. butter to 1lb. flour. Mix with a "little milk. Divide pastry into two equal parts. Roll out one part into -a square t-inch. thick and put on to a cold baking sheet. Mix together 4oz. of currants, 20z, sugar and a small piece of butter (about half teaspoon) and spread this evenly on the pastry square. Have ready 2 heaped tablespoons of finelychopped mint leaves, and sprinkle this evenly over the currant mixture. Roll out Second piece of pastry to same size as first piece and put on the top. Mark out into small squares or fingers, and brush over with egg or milk. Bake in a hot oven 10 to 15 minutes. When cold separate the squares or fingers. Dxcel-

lent for picnics.-Mrs,

O. W.

J.

(Auck-

land:)

Camp Pie Take $lb. of cooked beef, 1 hard boiled egg, 2 potatoes that have been boiled for 10 minutes, 1 onion, 1 small apple, and some short crust. Chop the

apple and the onion, dice the beef and the egg, slice the potatoes. Fill a piedish with layers of these, seasoning each with salt and pepper. Pour in a little gravy flavoured with bacon, cover the dish with short crust. Bake for

one hour.

-Miss

H.

(Wangahui.)

Rhubarb Sha pe Take 2lb. rhubarb, #1b. sugar, 41D. preserved ginger, loz gelatine, cream as required. Cut up the rhubarb and stew with very little water, together with the sugar and half the ginger finely chopped. Dissolve the gelatine in a little warm water and add to the rhubarb when cooked, Stir well and pour into a wetted mould. When cold and set, turn out. Whisk the cream until stiff and pour over thé shape. At the last moment, sprinkle the remainder of the ginger chopped finely over

the sweet.

-Miss

H.

(Wanganui,)

Meat Shape Make this tasty meat shape for the picnic lunch-or Sunday night teu. With lettuce salad or tomatoes it is delicious. Get 1lb. of mince from the butcher. Put in a saucepan with two cups of water, 1 onion, 1 carrot gated or chopped finely, 1 teaspoon of mixed herbs, pepper and salt to taste. Cook about an hour. Take from fire and add 1 tablespoon of gelatine previously soaked in + cup of cold water, then set in a bowl lined with hard boiled egg cut in slices. Leave till next day in a cool place. Sufficient for six

peopie,

-AJLI'S.

A.

K.

(Masterton).

Indian Trifle 3 eggs, 4 cup sugar, 4oz. gelatine. Soak gelatine in half breakfast cup of hot water for a few minutes. Beat egg yolks and sugar well. Add melted gelatine and when cool beat in whites of eggs whipped to a stiff froth and mix well. Set overnight and just before serving spread with raspberry jam and

whipped cream.-

Tui

(Christchurch).

‘Salmon Jelly 1 small tin salmon, 1 tablespoon powdered gelatine, 2 cups hot water, juice one lemon or one _ tablespoon vinegar, one hard-boiled egg. pepper and salt. Break the salmon up finely with a fork. Dissolve the gelatine in the hot water, adding the lemon juice or vinegar, pepper and salt, add the salmon and mix thoroughly. Wet a mould and decorate with slices of hard-boiled egg. Pour mixture*in very gently and allow to set. Garnish with lettuce (shredded), slices of tomatoes

and emon. Serve with vinegar:

M.

C.

(Dunedin).

Fruit-Meat Pie 2 large tart apples (peeled and chopped finely), #lb. cooked beef or mutton, + cup each of raisins and cur- ~ rants, 2 tablespoons brown sugar, 4 teaspoon grated nutmeg, short pastry. Mince meat finely, add apples, minced raisins and currants, nutmeg, sugar and 1 tablespoon water; mix all together. Line a pie-dish with pastry, put in meat, ete., dot several nuts’ of butter on top, cover with pastry and bake in hot oven till nicely browned.

serve hot or cold.

-Mrs.

E. L.

Mc

Te

Puke. )

Christmas Savoury To 1 cup of sultanas, add 6o0z. cold minced ham, 3 tablespoons cucumber pickles, salt and pepper to taste. Stir in sufficient cream to bind. . Serve on

Jettuce leaves:

H.

W.

(Brunswick. )

Picnic Recipes For Holiday Makers

During the New Year many readers will be taking a spell from preparing sedate home meals, and making tfacks for the sea and country to enjoy jolly picnic and camp meals, and while the busy housewife is puzzling over what to prepare for the "tuck-box," let Chef suggest the appetising recipes appearing on these two pages, Readers are especially recommended to try the recipe for Pineapple Fairy Bread, which wins this week’s prize.

Jellied Beetroot Boil 1 cup vinegar with 4 cup water and 8 tablespoons sugar; then dissolve 2 dessertspoons of gelatine in it, and set aside to cool. Slice cooked beetroot to cover the bottom. of the mould; sprinkle with pepper and salt, pour on u little of the liquid; repeat until the mould is full. When, set, turn out,

and it can be cut in slices.-Mrs,

G.

S.

{rusetapu., )

Cornish Pasties 1lb. flour, 120z. butter, Add one teaspoon salt and one teaspoon baking powder, Chop butter into flour finely. Mix to stiff dough with cold water. Roll out several times and put in cool place while preparing other ingredients. Six

large raw potatoes, peeled and sliced. One and a half lbs. rump steak, raw. One large onion, Salt, pepper, and herbs to taste. Method: Roll pastry z-inch thick. Cut out rounds with large saucer, On each round place thinly sliced raw potatoes. Next layer small pieces of steak, and~Iast layer fine Slices of onion, Place second round of dough on top, damp edges, and press down, small holes in centre. Glaze with milk or egg, and cook three-que vters of an hour. Delicious for Chric:.

mas camps.-

A. E.

S.

(Kaikoura)_

Jellied Tongues 6 tongues, 14 cups stock, 2 eggs, parsley, stock, 40z. gelatine soaked for 1 hour, put into saucepan with stock. Stir over fire until it boils. Add 4 teaspoon meat extract, cayenne pepper, a few cloves, 1 tablespoon vinegar, 2 peppercorns and onion. Boil in stock. Skin-each tongue and cut in half. Decorate basin; put. top piece of egg in bottom and put parsley round it and then the tongues and the pieces of egg round side and so on, and then cover with

stock-Mrs

F.

T.

(Waimate).

Pineapple Fairy Bread

Two cups flour, [4 teaspoonsful baking powder, pinch salt, | tablespoon cream, "} cup sugar, | egg yolk, | cup chopped raisins, | cup chopped pineapple, % cup pineapple juice. Sift the dry ingredients into a basin. Then add the raisins and chopped pineapple. Add sugar, stir, make a hole in the centre, then add the egg yolk (unbeaten), cream and juice of pineapple. Mix to a fairly stiff consistency, Put into a well-greased tin (with a lid), place lid on, then bake for I hour in a moderate oven. Keeps well and a delicious afternoon-tea or

i} Picnic loaf.--Mrs

L.

S.

(Master:

| ton).