MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 27, 11 January 1935, Page 44

MAINLY ABOUT

FOOD

Recipe for Angeliques —

Jellied’ Ginger Pears AK’ A pint ‘pear juice and. water, 1 tablespoon chopped preserved ginger, tinned,or firm stewed pears, 1 packet pineapple jelly,. ‘pinch of salt. Heat pears, ginger, juice and water to boiling point. Remove pears and pour liquid ovér’ jelly and salt. Dissolvé thoroughly. ‘ Place "pears in mould and pour liquid over them. Chill till firm.

-Mrs.

L. G.

McC.

(Waiuka).

M ulberry ‘Shortcake Grrr together i1b. flour, 1 teaspoon’ baking powder, pinch: of salt and 4oz, .castor sugar. _ Put into the mixture 40z. butter and make a stiff dough with 2 well-beaten eggs. Work with a wooden spoon until of the proper con: sistency to just roll lightly; use no other moisture. Butter a shallow cake tin, line with half the cake mixture, then cover with a layer of large ripe mulberries, Sprinkle with sugar, cover. with the rest of the dough, pinching the edges nicely to keep the juice. in, then prick all over with a fork and. cook in a moderate oven for 40 minutes. Pine

with whipped cream.-

~Miss

H.

(Wa-

nganul}

Walnut Mould PAKD 1 cup cooked prunes, 1 cup boiling water, 4 tablespoons cornflour, $ cup shredded walnuts, 4 cup prune juice, 1 cwp castor sugar, 2 teaspoons lemon juice, 4 tablespoons cold water. Stone the prunes and remove the kernels from half. Melt the sugar in the boiling water. Put the prunes, ‘kernels, prune juice and dissolved sugar in saucepan and bring to the boil. Mix the cornflour with the cold water and stir into the mixture. Cook slowly for about 15 minutes. Add the lemon juice and walnuts. -Pour into a wetted

mould and.allow to set.

Miss

L.

(Wa-

nganti).

Peach Tarts AK 4 baked pastry shells, 2 cups peach pulp, 12: marshmallows, sugar. .Put the stewed peaches through a sieve and sweeten to taste. Add 10 marshmallows cut in bits, and fill the shells with the mixture, decoratinz with the remaining marshmallows aJs» eutin bits. Pop in a hot oven and bake

until lightly brown.

-Miss

V.

A.

(Puke-

tapu).

Strawberry Cream A DELICIOUS hot weather sweet. ilb. strawberries, loz. powdered gelatine, 30z. sugar, juice of 1 lemon, 1 gill milk, and 1 gill cream. Clean _Strawberries and. pound them. Dissoire the gelatine and: sugar in the slightly warmed milk, add lemon juice ad strain into the strawberry mixture. Whip.the cream until it begins. to thicken, and mix lightly into the mixture. Pour into a. wetted mould an: . Set in cool place till firm. Turn out inte a glass dish and decorate with straw-

berries.

M.

B.

, (Kairanga ).

Roseapple Dessert AKE: 1b. cooking apples, castor Sugar to sweeten, 4 tablespoons warm water, glace cherries, 14 gilis water, 2 oranges, cochineal, 4 packet custard, $0z. gelatine. Peel and slice apples. : Stew them with 13 gills water, orange peel and sugar. When soft te move peel and rub apples through : _sieve. There should be 4 pint of pulp left. Whip with the custard, adding the orange juice and’ cochineal to ° tint pink. Dissolve the gelatine in the warm water and stir into the mixture. Turn into a. wetted mould and let it set, Decorate when’ turned out with

glace cherries

~Miss

L.

(Wanganui).

Highland Tart MAKE a good short pastry, and cover a‘ deep tart plate, with an extra edge of pastry’ round the outsidé, and bake a pale brown. Then make this mixture: Dissolve 2 tablespoons butter and 2 tablespoons brown sugar in a Saucepan over gentle fire; then add _the beaten yolks of 2 eggs; into which has been mixed 2: dessertspoons cornflour: Let it gently come to the boil and pour into pastry tarts, beat egg whites to a stiff meringue with 2 table- _ Spoons sugar, and pour over tart,

Novel Recipe Wins L0/6

"The recipe for "Angeliques," which wins this -week’s- half--guinea prize, was sent in by Mrs. Z.B.B., of Auckland. ~ Any "Radio Record" reader is invited to send in entries, which should be addressed to "Chef," c/o "N.Z. Radio Record," G:P.O. Box 1680, Wellington.

Sprinkle the top with a little sugar, and cook in «a slow oven till a delicate

brown:

~Miss

V.

A.

(Puketapu) .

Delicious Junket Sweet AKT a pint of milk into junket, flavour and pour into moulds (eggcups) to set. When about"to serve, place a slice of plain sponge cake on each plate and moisten -with fruit syrup. Put half of either peach or apricot, cut side wp, one end .of piece of cake, place a spoonful of. whipped cream in the hollow of the fruit, and pile up high with a little jam on top: (or. decor ate with halved cherry). Turn out very gently a mould of the junket on the slice of cake, beside the fruit and

cream top.

~Mrss.

F.

H.

(Tauranga).

Banana Gingerbread "RAKE 4 cup butter, } cup brown sugar, 14 cups flour, 1 teaspoon ginger, + teaspoon cinnamon, 7 teaspoon mace, ¢ teaspoon salt, 4 cup treacle, 1 egg, 4 teaspoon soda, } cup milk. Cream the butter, sift in the sugar gradually. then part of the mixed and sifted dry ingredients. Then beat in the treacle, blended with the well-beaten egg and the milk in which the soda has: been dissolved. The rest of the dry ingredients can then be added and the inixture poured into a well-greased layer cake tin and bake in a moderate oven about 25 minutes. . When done and cool, cut into squares, Split them and place sliced banana and pieces of marshmallow. Cover with swhinned

cream:_

-Miss

V.

A.

(Puketapu_

, Ginger Sponge _ BHAT together 1 cup sugar and. } cup butter, add 1 well-beaten egg, 3 cup milk, and 1 tablespoon of t¢reacle slightly warmed. Sift 13 cups of flour, 1 heaped teaspoon ground ginger, and teaspoon baking soda. Add to other mixture. Mix well, Divide and bake in two greased sandwich tins in a moderate oven for 4 hour. Fill and ice with -the following: Butter, 4 cup sugar, 2° well-beaten eggs, and a squeeze of lemon juice. Put into a small saucepan

and stir over gentle heat till quite thick. When cold use half for filling and add icing sugar to ‘other half so that it -will spread nicely on top. Sprinkle with finely-chopped preserved

ginger.

-Miss

J.

M.

(Napier) _

Banana Treacle Tart J[NGREDIPNTS: fb. short or flaky pastry, 5 or 6 bananas, 30z.: breadcrumbs, 1lb. golden syrup, 1$ level tea-

spoonfuls ground cinnamon, grated rind of lemon. Peel and mash up sufficient bananas to make 1 gill, which is one-fourth of a pint; you will require three or. four, according to size. Heat the golden syrup in a saucepan,, then stir in the breadcrumbs mixed with the spice and finely-grated lemon rind, draw the pan aside and add the masned banana. Leave the mixture to -cocl. Make some short or flaky pastry, and roll it out and line an oblong tin, Trim and decorate the edge .and put a sliced banana in the base, then. add the prepared mixture, spreading it over evenly. Gather up the trimmings of pastry, roll lengthwise, and cut as many nearrow strips as required. Place these criss-cross over the filling, being careful not to stretch them when doing $0, or they will shrink from the sides when cooked, then put the tart into a hot oven to bake. It will take about twenty

to thirty minutes.-

Miss

B.

M.

Tal-

huna)