FOOD

Radio Record, Volume VIII, Issue 30, 1 February 1935, Page 44

FOOD

Tomato Savouries. Now that tomatoes are so plentiful the following recipe makes an econcomical meal for a light lunch or tea :- EQUIRED: 4 large tomatoes (nice round ones). Filling made as follows:- Tinely slice one small onion, grated cheese to taste, finely-chopped parsley to taste, breadcrumbs, pepper und salt, a little sauce or chutney. Mix all together in a basin. Neatly cut off tops of tomatoes, remove centres and add the latter to the filling. This will make it sufficiently moist. Stuff the tomatoes with the filling, and place on tops again. Bake in moderate oven with a little butter. Delicious served

with rashers of bacon.

-Mrs.

Z.

B.

Hamilton)

Mint Jelly. Now is the time to fill the store cupboard with those little extras which make the winter’s menu so much more interesting. One of the best, and least expensive ig Mint Jelly. Take 1 cup of brown sugar, 1 cup of vinegar, t teaspoonful of salt and penper. Boil

for six minutes. Dissolve two tablespoonsful of gelatine (powdered) in 4 of a cup of cold water, pour in the above boiling mixture, and boii for half a minute longer. Then.add a cup of chopped green mint leaves, and stir the liquid occasionally when it is cooling to prevent the mint from settling. Cover well and store in a cool place. Three times the above recipe makes a worth-

while quantity for a family-

Query

(Tauhei).

Golden. Sponge. 3028. butter, 1 small cup sugar, 4 tablespoonfuls apricot jam, 2 eggs. pinch of salt, 1 teaspoonful bicarbonate soda, 4 cup milk, 1 tablespoonfiul boiling water, 2 cups flour. Method:-Cream the butter and sugar, add well-beaten eggs, then add the jam. Beat well through, then add soda that is dissolved and the boiling water and milk, Lastly, add flour and salt. Bake in moderate oven for one hour and a half. When cold ice with

chocolate icing.-

~Mrs:

E.

M.

(Rununga).

A New Sponge. EQUIRED: 3 eggs, 1 cup castor sugar, $ cup hot water (not boil-_ ‘ing), 1 cup flour (breakfast), 4 teaspoon soda, # teaspoon cream of tartar. ‘Beat eggs for seven minutes, add castor sugar, and beat. again lightly. Add hot water, then flour, into which has been sifted. soda and cream of tartar. Put into cold oven, turning regulo to

No. 8 and cook eight minutes.-

I.S.

M.

A Wellington}.

~THW together 4 dozen cooking apples, 4lb. dates, + cup sugar, and the grated rind of one lemon. When cooked, set aside to cool. Butter a pie dish and sprinkle with sugar. When mixture is quite cool, ‘pour into the dish, and cover with a meringue made of the whipped white of one egg and a small cup of sugar beaten until very stiff. Bake in a slow oven till brown.

-Miss

G.

(Wellington). ~

Pickled Piums. LB. plums (hard). Cover with vine: gar. Drain off the vinegar and take equal measure of sugar. Boil vinegar, sugar, and one stick of cinnamon, joz, cloves, 4oz, mace, a nutmeg, grated, and @ little allspice. Boil for 20 minutes, and while boiling pour over the plums. Let it stand, and in three days’ time simmer the whole gently for eight to ten minutes. Turn out and cool carefully. Bottle'and cork, If want. ° ed hot, use whole pepper instead of)

cinnamon. Very appetising.-

-Miss

E.

McD.

Oamaru:

Plum Sauce. LB. plums, 3 teaspoons ground ginger, 3lb. sugar, 3 teaspoons ground cloves, 5 pints vinegar, 3 teaspoons ground pepper, 3 teaspoons cayenne, 2 tablespoons salt, few blades.mace and a little garlic. Remove stones and boil altogether till reduced to a pulp. Sieve and bottle. (Mace mav he

omitted)

~Mrs:

C.

P.

(Huntly).

Dried Apricot Butter. ($00K until tender in a very little water, 12 halves of dried apricots, then rub through sieve, add two ozs. of butter, 1 cup sugar, 2 well beaten eggs‘and the juice and grated rind of llemon. Place contents in a jar and stand in. saucepan of hot water. Stir until it thickens over a slow fire. Very gvood for smal tarts. eala fllinee.

etc:-

G.

L.

(Horotiu)

Peach Chutney. 1 "2. dates, 3lb. apples, 3lb. plums, 4lb. peaches, 2lb. onions, 2lb. brown sugar, 2lb. raisins, iIb. salt, 2 quarts vinegar, 2oz,: ground ginger, + teaspoon cayenne, 1 packet mixed spice. Put dry ingredients through mincer and boil with vinegar three hours. A very nourishing chutney.

All fruits now in season.-

-Mrs,

A.

L.

(Hastings).

Mocha Fingers. BREAK two eggs into a basin and add 80z. castor sugar, whisk well for about 10 minutes, or until very thick. Fold in 4b. sifted flour, and add a little milk if required. Put mixture into shaped (long) tins and bake

Someone Must Win 10/6 Each Week HY not send in your original recipes to "Chef," ‘'N.Z. Radio Record,"" G.P.O. Box 1680, Wellington and see if it wins the half-guinea prize which is offered for the best original .recipe each week? Mrs. W.E. (Napier) is the winner of this week’s prize, which has been awarded for her unusual Fruit Salad Au Rhum.

a pale brown. | Cool and ice with coffee icing." . Icing:-Put 202. of butter into a basin and beat to a soft cream, add 41b. sieved. icing sugar, and beat together until: like whipped cream, then gradually add 1 dessertspoon coffee essence. Ice each finger and place pieces of wal-

nut on top.-

~Mrs:

H.

(Auckland).

Marrow Pasties. PARE 2 large tomatoes, $ mediumsized marrow; 1 tablespcon chopped onion, 20z. chopped ham, 1 egg, salt and pepper, parsley and breadcrumbs,

Make some short erust and cut into rounds the size of a saucer. Boil marrow till tender, drain and mash with salt and pepper, skin tomatcés, partly. boil, mash and add to marrow with onion, ham and finely-chopped parsley, and sufficient breadcrumbs tu make the mixture fairly firm, Put a tablespoon on each round of pastry, pinch edges together, brush over with egz, and bake in a quick oven 20 to 30 minutes.-

Mrs,

J.

A.

(Napier).

Pineapple Julep WO tins of pineapple or 1 large pineapple,.2 oranges, 2 lemens. 1 cup sugar, 1 pint water, $ cup raspberry syrup, soda water. Put two tins of pineapple into a saucepan. If frdsh fruit, peel and cut into small pieces, retaining the juice. Add the sugar and two cups water; boil together for.10 minutes. Add the raspberry = syrup, orange and lemon juice. Allow to cool. Strain over cracked ice. Add soda water just before serving. Boston Cream QNE and a half pounds sugar, # teaSpoon lemon essence, 8 cups water, 2oz. tartaric or citric acid, 1 egg white. Boil water and sugar together. Allow it to cool. Add the essence, tartaric acid, and stiffly-beaten egg. white. Stir well and bottle. Add 1 tablespoon of the above mixture to $4 tumbler of water with a pinch of bicarbonate of soda.

Fruit Salad Au Rhum TPHIS is a real luxury, but it is ‘a means of preserving fruit as it comes into season. A gallon crock or jar is required, a bottle of good rum, various kinds of fruit, and one pound of sugar to each kind of fruit. Fruit used must be ripe, perfectly fresh, and carefully prepared according to its kind. Put the rum into the jar with one or two kinds of fruit with ‘their allowance of | sugar. Stir occasionally and keep covered.. Add other kinds of fruit as they ripen and more sugar, always keeping ‘he salad _ well stirred. When the jar is full, cover down and use as required. This will keep imdefinitely, and is delicious served with sponge or

angel cake.-

~Mrs.

W.

E.

(Napier). |