MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 28, 18 January 1935, Page 44

MAINLY ABOUT

FOOD

For Summer. Luncheons |

. Cucumber ana Pea Salad PEEL and ‘cut a large cucumber into thick slices of about two inches, hollow out enough of the seeds to form

a little cup; pour a little dressing (or a mixture of oil, vinegar, salt und pepper) in the cup and fil} each cup with cold cooked peas, and pile them up Stand each on a lettuce leaf, and serve with mayonniise sauce or dressing.--

Miss

M.

O.

(Meeanee),

Preserved Tomatoes . EN 1b. ripe tomatoes (any size), }1b. butter, salt and pepper to taste. Put all ingredients into a preserving pan and boil twenty minutes stirring all the time, Pour the contents of the pan through a colander, rubbing well with a Wooden spoon. Return to the pan and boil again for ten minutes’ continual boiling. Then pour the pulp into hot jars with new rubbers and screw down securely, This tomato pulp will ‘keep

for years:_

-Miss

L.

P.

(Oamaru)

Fruit Sugar "THIS useful adjunct to cookery can be prepared from ‘nearly every kind of fruit. After removing the stalks and stones crusb the fruit ‘1 i bow! so that the juice can he sieven Yor every pint of juice allow 24 pound: of castor sugar, Mix the, juice ane yagar into a paste, making sure that

all the juice is absorbed, Place +n a slow oven, and allow to drr thoroughly. Pound it up into a fine powder using a mallet or a rolling piu. ~ and put into pickle jars. Cork and keep airtight. The uses of this sugar ave many. Jt can "e sprinkled over fruit tarts, fruit salad cakes, or mixed with sponge fillings ete Dissolved in water a wholesome and refreshing fruit drink is the result. Now that fruit is plentiful any housewife can stock a‘ few jars of her favourite fruit

2 sugar form —

Mrs

J.

W.

(Franktoa

Jn.).

Blackberry and Crushed Pineapple Tart — [INE a tart plate with short pastry then add following filling :-1 cup «rushed blackberries 3 cup crushed pineapple, 4oz. sugar juice one lemon cornflower to bind. Cover the berries and pineapple with water, add sugar and cook 15 minutes Strain, and re‘urn liquid to the fire and thicken with. ‘cornflour. blended with little cold water. Cook a few minutes, then add . fruit. When cool fill pastry plate with the mixture 2nd cookin a moder:

ete oven.-

-M iss

W.

(Wanganui

Pressed Plums Cur into slices, 6 small sponge cakes and .with them, line the sides and bottom of a basin. Stew jb plums With toz. sugar and + pint water. Stand to cool and take out stones. Put a layer of plums into the lined basin. and then’a layer of crushed biscuits. Continue doing this until the basin is full to the top. Cover with slices of sponge cake, and press down witb a heavy weight resting on 4 saucer Leave in a cool place until required Make a thin custard and when mould is turned out. pour eold eustard over

it

-Mrs.

W.

H.

(Spreydon. Christ-

Church)

Savoury Chicken and Rice WoO cups minced (or chopped) cold. cooked chicken, 1 cup cooked celery, 4 tomatoes, 2 tablespoons flour, 14 cups cooked rice, 14 cups chicken stock. 20z. butter, 1 dessertspoun . finelychopped parsley, salt to taste, and a pinch of cayenne. Melt the butter, then stir in the flour; rub smooth, and quite free from lumps, Add the hot stock, and simmer for 15 minutes over a gentle heat, stirring all the time. Add all the other ingredients and heat through thoroughly. Before sending to table. put a sprinkling of chopped parsley and

grated cheese on fop.-

-Mrs,

L.

S.

(Mas-

terton),

Banana Chutney NAIKH 12 bananas, 1b. dates, 2 level . teaspoons curry powder, 21b. Spau- *, ish onions, lb. crystallised ginger cut into small pieces, 2 tablespoons salt, 1lb. treacle, 14 pints vinegar, Cut bananas into slices, mince the onions, stone and- chop dates. Put these into a" pie dish, pour the vinegar over them, coyer and bake’ in over until tender. Beat to a pulp with wooden spogn then add the curry powder, ginger, salt, and treacle. Pour the mixture into the disir again and bake until it becomes a rich brown colour, Tie ‘down in jars while still

nol:_

Mrs.

W.

(Miramar),

Oriental Sundae PNGREDIEN'sS: 2 cups hot water, 3 _ bananas, 3. dessertspoons sugar, sponge cake, 2 dessertspoons gelatine, juice of 2 lemons, 3 passion truit, cochineal, Directions: Dissolve gelatine in hot water. Add-sugar, lemon juice and +‘ cochineal. ‘Place in shallow dish, cut, sponge cake into squares, pour in jelly, then cut bananas into rings. and put on

top of cake, and passion fruit on top of bananas. Allow to set and remain in dish. Serve with cream vr custard.

D.G.

H.

(Napier).

FRUIT tarts, pufis, ete., are usually brushed lightly over with cold water, and sprinkled liberally with castor Sugar, before haking Or when a thin coating of icing is desired. they are, when nearly baked. brushed over with well-beaten ‘white of egg and well dredged with castor sugar. .

1710/6 For A Recipe}.

Any original recipe sent in to "Chef," c/o "N.Z. Radio Record," G.P.O. Box 1680, Wellington, has a chance of winning the _halfguinea prize which is offered each week. The reader who wins this week’s prize is Mrs. J.M., of Napier, who sent in a seasonable and attractive recip for coffee crezm which should make a welcome addition to any luncheon or dinner table during the summer.

Coffee Cream JREQUIRED: % pint milk, yolk of | egg, whites of 2 eggs, % cup chopped. walnuts, coffee essence, | cup cream; $oz.° gelatine, 30z. sugar, 4 cup water. Method: Bring the milk to the boil in -a double saucepan. Pour gradually on to the beaten egg and. return to the fire. Stir till thick, then pout into a dish to cool. Beat the cream till thick. Add the’ custard, walnuts, sugar and coffee essence. Dissolve the gelatine,in the water over the fire, strain and stir into the other mixture, stirring until it begins to thicken and pour into a wetted mould to chill. Turn out and decorate with whipped cream and

| halved walnuts. ~-

Mrs:

J.

M.

| (Napier):