2MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 26, 4 January 1935, Page 44

2MAINLY ABOUT

FOOD

10/6 to Hastings Reader

Golden Apple Pie A RRANGD alternaie layers of sliced apple and breadcrumbs in a quart pie dish, sprinkle sugar, cinnamon and allspice over each layer of apples and add a few dots of putter. Pour over all _ 4 cup of golden syrup mixed with a + cup of hot water., Cover with breaticrumbs, and bake in a moderate oven. Serve with whipped cream.-wMrs. S§. (Napier). Asparagus Patties YAKD 1 tin asparagus tips, 2 tablespoons whipped cream, 2 teaspoons gelatine, lemon, cayenne, salt to flavour, 12 small pattie cases. Cut 12 tips about 1 inch long, and keep for decorating. Heat rest of asparagus in its own liquid, and then rub through sieve, making about 1 cup puree. Add gelatine to this-also lemon juice, cayenne, and salt to taste. Season rather bighly. Warm again to melt’ gelatine. When cool and beginning to set, add- whipped cream, and fill the cases, garnishing each with a tip, standing upright in the middle.-B. 8. (Mt. Eden). Sago Plum Pudding "TAKE 3 tablespoons sago, soaked in a cup of milk overnight (or boiled), add a few raisins, spices, currants, and + cup sugar, 2 cups breadcrumbs (sometimes I use stale cake), 1 teaspoon soda, dissolved in a little boiling: water, 1 tablespoon melted butter, and last, 1 egg, beaten. Put in greased basin and steam 2 hours.. No suet required.Mrs. C. W. A. (Hawera). Rhubarb-Orange Pie UT some rhubarb into lin. lengths, sprinkle with sugar to taste and cook till tender. ‘To each pint of cooked rhubarb add one beaten egg, one des- _ Sertspoon maizena and juice of an orange. Place in piedish and cover with egg-pastry made from half pound flour, quarter teaspoon baking powder, . 2028. butter, 1 beaten egg-yolk, loz. castor sugar (or rolled and sifted sugar). and just enough milk to mix into a stiff paste, Glaze pastry with the white of the egg mixed with a little milk. Bake in moderate oven about 30 minutes and serve with whipped cream. This pastry is less rich than usual, the egg and milk balancing the smaller quantity of fat. -Miss B.M. (Tahuna). : Rice and Banana Fritters WO cups cold cooked rice, 6; bananas, juice of 2 lemons, } cup sugar, lb. butter or good dripping, 2 tablespoons golden syrup, 1 cup hot water, Put rice into a basin, add sugar and bananas,, cut in4 inch pieces, add 1 egg and mix well, Form into fritters and fry till golden brown in boiling hot butter or dripping.

Lay on a hot dish on a paper d’oyley and serve with lemon syrup sauee made as follows: Put the golden syrup, lemon juice and water into a ‘Saucepan, bring

to the boil then stir in 1 teaspoon of arrowroot that has been smoothed down with cold water. Boil for 2 minu-tes-Mrs, L.S. (Masterton). Bakewell Tarts . AKE 4lb good short pastry, and put into patty tins. Make a filling mixture of the following :-4 tablespoous sugar, 4 tablespoons currants, small piece candied peel, 2 tablespoons apricot jam. Mix all these ingredients together. Put a teaspoonful of this in each patty tin. Beat together: 2ozs. butter, 20z. Sugar, 1 egg, Stir in 2ozs. cococoanut. Pile on tarts, Bake in moderate oven for 20 minutes.-Miss M.H. (Gore). Caramel Lunch Squares AKB 1 cup white sugar, $ cup butter. " 2 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla, 2 eggs, 1 cup chopped walnuts, 1 cup brown sugar. Cream butter and white sugar. add beaten yolks of eggs and vanilla. Then sifted flour and baking powder. Mix and press down in a long flat tin. Beat egg whites very stiff, add brown sugar and walnuts and spread over first mixture. Bake in a medium oven for about 80 minutes. When cold cut into squares.-Mrs. W. (Wanganui). Cherry Ripe SIMMER 2lb. cherries in 2. table- _ Spoons water till very soft, rub through colander, moisten with a little milk, and add beaten yolks of 4 eggs.

Stir over the fire till it thickeis, but do not let it boil (use a double. saucepan), adding sugar to taste. Serve in a big dish with whipped white of egg on top.-Miss I’. S, (Puketapu), Fruit Foam Jelly ISSOLVE a packet of jelly crystals in the usual. manner and stand it aside to cool. Whisk one egg and 4 ‘cup of cream together, then add to jelly and beat well. Arrange fruit ‘(raspber ries, strawberries, sliced bananas or stewed fruit with liquid strained off) and fingers of sponge in a glass dish and pour over the foamy mixture Chill or leave overnight to set. This is a nutritious as well as a delicious and easily made cold sweet.-Mrs. M.C.D. (Apiti). ‘ Macaroni Cutlets AKE 3lb.- macaroni, 60z. breadcrumbs, 1 onion, 1 teaspoon parsley, 2 tomatoes, 1 egg, flour, pepper and salt to taste. Wash macaroni and drop into pan of boiling water. Boil, but not too soft. Chop slightly. Add breadcrumbs. Chop onion and fry iv the same. saucepan as the tomatoes, using butter or fat. Mix all ingredieuts together, and bind with switched ege. Shape into cutlets, roll in flour, fry in butter or fat until brown.-M.C. (Moslyn). : Date Crunchies J] NGREDIENTS: 1 1-3 cups (1 tin) "sweetened condensed milk, ' 4lb. eracker biscuit crumbs, 41b.. stoned dates (1 cup), 1 teaspoon cinnamon. Method: Thoroughly mix together condensed milk, cracker biscuit crumbs, chopped dates and cinnamon. Drop by spoonfuls on to buttered ‘baking: sheet. Bake 15 minutes in a mocerately hot oven. (Makes 3 dozen.) — M.M. (Oamaru), Gooseberry ' Puffs ($00K ub. of gooseberries with } gill of water and 8oz. sugar until soft. Rub through a sieve and flavour with vanilla essenée if liked. Roll out some short.crust, flaky or rough puff pastry, and cut it into rounds about 4 inches iu diameter. Put a little gooseberry puree in the centre of each, wet the edges of the pastry, fold over and Itush over with the slightly-beaten white of an egg. Sift castor sugar over and bake in a good oven until nicely browned (about 15 minutes) .- 'M.O, (Arno). Primrose Mould ’ AKE 4 heaped tablespoons ground rice, a little milk to mix, 1 pint Loiling milk, -2 eggs, 1 tablespoon butfer, sugar and vanilla to taste. Mix the rice with cold milk, pour on- the

.builing milk, add sugar and boil for 10 minutes. When cold add vanilla and beaten eggs. Turn into a buttered mould lined with raisins and steam for 1 hour.-K.M.K. (Puketapu). Baked Rhubarb and — Oranges AKE 2 large oranges, 3 cups diced rhubarb, 2 cups sugar, + teaspoon mace, + teaspoon cinnamon, 12 whole

cloves. Place all ingredients together in a casserole using grated rind, juice and diced pulp of oranges. Cover and bake until rhubarb is tender.-Miss A. (Puketapu). Apple or Gooseberry Chutney ‘OUR pints of green gooseberries, Or if not these, four pounds of apples, 4b. sultanas, 2b, stoned raisins, }1b. mustard, +b, garlic, 60z. ground ginger, 1lb. brown sugar, 60z. salt, and 80z. cayenne. If iiked very hot, use more. mustard and cayenne. Chop fruit up finely, mix well, and add 2 quarts of vinegar. Boil until soft. Rub through a sieve. If not’a good colour, add a little tumeric.-Miss EB. McD. (Oamaru). Salad Making Mount this on cardboard and hang on the kitchen wall. 1. All green vegetables must be fresh and carefully washed-and° trimmed before using. . Every drop of water must be drained from them or the dressing will not adhere to the leaves, 3. Tomatoes must have their skins removed and other vegetables prepared according to their kind. 4. Cooked vegetables: must not be too soft and should be cut into neat pieces. 5. Meat should be cut in dice of fine shreds and fish broken in flakes. 6G. All condiments used in the dressing must be fresh and good. . Use vinegar sparingly. 8. Vary the dressing by adding different flavouring ingredients. 9. Do not add the dressing to a green ', salad until just before serving, and toss lightly. ; 10. Arrange the sa.ad tastefully and add an attractive garnish. 7 11. If used as a separate course serve a suitable accompaniment. 12, Hverything connected with a salad should be as cold as Donsthie. -Mrs. 8S. ©. (Gore). bo