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MAINLY ABOUT

FOOD

French Mid-summer Dish |

Lemon Chiffon ‘Pie NGREDIENTS: One and a half teaspoons of gelatine, quarter cupful of water, four eggs (separated), half a cupful of lemon juice, one teaspoon--ful of grated rind of lemon, one cupful of sugar, half a teaspoon of salt. Method: Soak the gelatine in water; cook egg yolks, lemon rind and juice, and half the sugar in a double boiler until of a custard consistency, Add the gelatine and stir often while cooling. Add the egg whites with rest of the fugar. Pour ‘into cornflake pastry crust, and leave at least three hours to cool, Cornflake Pastry:-One cupful of cornflake crumbs, quarter of a cupful of sugar, half a teaspoon of cinnamon, quarter of a cupful of melted .butter. Method: Roll or grind four cupfuls of cornflakes. to yield a cupful of fine crumbs. Mix the crumbs with the — sugar, cinnamon and butter. Press the cornflake pastry firmly into an eight-

inch pie tin.-

~Mrs,

R.M.

T.

(Napier).

Chocolate Raisin Pie NE tablespoon cornflour, 4 tablespoon cocoa, 2 tablespoons sugar, 2 eggs, essence vanilla, 1 cup seeded | raisins, 2 cups milk. Mix cornflour, sugar and cocoa with a little milk. Bring rest of milk to boil, stir in the cornflour mixture and boil for 3 minutes, Let cool, then add beaten egg

fhe Nilesh Ad SESS i cla yolks, raisins and vanilla. Pour into a pastry shell. Beat egg whites stiffly. vith a tablespoon sugar. and, few drops vanilla, and put.in. oven for about + hour, care being.taken not to

brown the meringue too mucb--

~Mrs.

L.

S.

(Masterton ) .

Vegetable Balls CUPS any cooked vegetables, chopped, 2 tablespoous butter, 2 table _ spoons grated onion, 1 cup dry breadcrumbs, 1 egg yolk; + teaspoon salt, 2 tablespoons grated cheese, 1 egg with $ cup water for ccating. Combine vegetables, butter, egg yolk, cheese aud seasoning with 4 cup crumbs. Let stand 10 minutes to swell crumbs. Shape into balls. Reat egg with 4 cup water till mixed. Roll balls in crumbs, then in egg, and then crumbs again. Drop in deep hot fat (or when a piece of bread browns in 40 seconds) until brown. Drain on soft paper and

serve.-

-Miss

F.

F.

(Blenheim) _

Bacon And Eggs . UT as many slices as required and | put in a basin without water. Stand basin in a saucepan with a little water and steam uniil. cooked, Fry° ’ the eggs lightly and place bacon in the . hot fat for 1 or 2 minutes just to get the fried flavour. Pacon is always nice and juicy cooked this way and has a much nicer flavour and will suit people who cannot take bacon and eggs

cooked. in the ordinary way.

~Mrs:

G.

(Te Kauwhata).

Buttercups Ps SHEEP’S kidneys, 20z. ham, 2 tomatoes. Dip kidneys in boiling water and remove core. Chop and cook in butter till tender, then add tomato, ham, pepper and salt. Cook till tomatoes are soft. Spread over pieces of fried bread, top with poached egg and serve

hot, garnished with parsley.

Mrs;

J.

M.

(Taumarunui)

Banana Drops ! TABLESPOONS butter, 4% cup sugar, 1 egg, 2 mashed bananas, 34 cups of self-raising flour. Oream butter and sugar, add well beaten eg and mashed bananas and flour. in teaspoons on a greased tray and bake in a moderate oven for 15

minutes.-

~Miss

N.

O.

(Meanee)

Lemon Cream (For Layer Cake). QNB egg; 1 cup sugar; 1 cup water; 4-cup lemon-juice;: 1 tablespoon butter; 3-teaspoon grated ‘lemond rind; 38 heaped tablespoons ‘cornflour, Beat the egg, adding the

sugar and cornfiour, Gradually add the cold. water, lemon-juice, and grated rind. .Cook in a double boiler, stirring continually.: Cook 15 minutes, then udd butter. When butter has melted remove from. fire and when cool spread between sandwich or layer cake. ,

Orange-juice and rind may be sabstituted for the lemon flavonrine if

required for an orange cake.

-Miss

E.

E.

(New Plymouth).

Summer Breeze Pudding QO 1 tablespoonful butter and 1 tablespoonful .. sugar _ creamed. together well, add 1 heaped tablespoon . of flour and the same quantity ¢ornflour, and 1 teaspoon baking powder. Add the beaten yolk of. 1 egg and a little milk, and mix to a soft sponge consistency. Grease a shallow dish and spread the mixture on it and bake till golden brown. Remove from oven, spread with raspberry jam, and cover With a-meringue made of the white of the egg beaten stiff with a little sugar ~« Put back in the oven. and bake til]

brown.-

-Miss

L.

(Wanganui).

Currant Punch Q)NE cup currants, 2 lemons, 2 oranges, 2 quarts soda water, 1 cup sugar. Put the currants and.2 eups water into _ & saucepan; ‘boil gently until the currants are soft and broken. Add _ the sugar and.simmer 10 minutes. Strain. to two cups: of this currant syrup, add ° the strained juice of 2 oranges and 2 lemons. Chill thoroughly. Add the soda water and serve with slices of’ orange,

Let Your Pet Recipe Earn You 10/6 VM RS. N.A,, of Auckland, has sent in an unusual recipe. for

mid-summer salad, which wins this week's half-guinen prize. Original recipes are -invitel from readers. each week, and shows be sent in to "Chef," "N.Z. Radio Record, G.P.0. Box 168v. Wellington.

Midsummer Salad [NGREDIENTS : Two mediumsized. lettuces, a good handful of plain cress, the tender tops of _twelve turnips, one finely-chopped spring onion, one tablespoonful of ‘finely-chopped parsley, three hardboiled eggs, and oil, vinegar, salt and pepper to taste. -- man With a silver knife, cut the ‘lettuces into ribbons two inches wide and put in a large bowl. Add the cress, chopped onion, parsley, and turnip-tops, and thoroughty mix while dry. Now take the yolk of one hard-boiled egg, some vinegar, and oil, and whisk together into a thin liquid paste. Pour this over as dressing. If more oil is liked, add it drop by drop. Thoroughly mix the whole once more, and arrange in the: salad bowl, which should be wooden for preference. Garnish with thin Slices of egg. Many of our best: salads come from France. This original one won the first prize ata recent salad-making contest at Avignon" A friend sent it to me. I tried it yesterday, and found it good.-

| Mrs.

N.

A.

(Auckland).

Potato, Lemon and Nut Pie OIL and mash enough potatoes co make 1 cupful, and while hot, add 1 tablespoonful of butter, ¢ teasipocn of cinnamon, pinch of salt, 2 eggs (well beaten) ; add to it 4 cup of fresh milk, and 4 cupful sugar. Stir till well.dissolved, Add the potato mixture with the juice and grated rind of 4 lemon. Line a baking dish with some pasiry and pour in the mixture. Bake in a moderate oven and sprinkle some finety chopped walnuts over the pie. and

brown.-

~Mrs,

P.

(Hastings)

Portuguese Pork and Beans } TAKE: 4 pork chops, 1 cup haricot beans, $+ cup tomato sauce, 20%. butter, salt and -pepper to taste, 3 onion, loz, flour. Soak the beans overnight, then boil in salted water till soft... Fry the chops with the onion finely sliced. Do not fry too long Drain off the fat and make a grayv. lace the chops in a casserole. Pout the gravy over. Take the beans anc mix in the tomato sauce with } cun hot water. ‘Mix the flour smooth an4 melt the butter. Add to beans anil stir well, Put beans over the choyps. strew with a few crumbs. and bake for

10 minutes. (Delicious.)-

Mrs.

L.

S.

(Masterton).

Marrow and Banana Jam (TAKE 14lb, cubed marrow, ilb. cubed bananas, 1dlb, sugar, 2 lemons, 2 oranges. Put marrow in a bowl, and sprinkle the sugar over. Let it stand 24 hours. Then turn into preserving pan and heat slowly, stirring fre quently till sugar is dissolved. Boil for 85 minutes. Then add bananas and the strained juice and grated rinds of oranges and lemons. Boil fur another

20 minntes. Bottle and tie down

~Miss

F.

S.

‘Puketapu).

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/RADREC19350125.2.65

Bibliographic details
Ngā taipitopito pukapuka

Radio Record, Volume VIII, Issue 29, 25 January 1935, Page 46

Word count
Tapeke kupu
1,319

MAINLY ABOUT FOOD Radio Record, Volume VIII, Issue 29, 25 January 1935, Page 46

MAINLY ABOUT FOOD Radio Record, Volume VIII, Issue 29, 25 January 1935, Page 46

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