MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 31, 8 February 1935, Page 46

MAINLY ABOUT

FOOD

Passion Fruit. Conserve

Delicious Sweet Dish OVER ilb. dates with water and bring to a boil, boil for 10 minutes. Pour into a colander and tillow. cold water to run ‘over theny Skin and stone the dates. Make’ a syrup by. boiling one cup sugar in'two cups water

or) ra into which one tablespoon of soaked gelatine has been added. Add dates and boil up at once. Add 4-cup wine. --Line a glass dish with blanched almonds. Pour in the dates, and when

cold servé’ with whipped crean.

Miss

L.

P.

(Oamaru)

Apple Supreme GOOD sweet which can be made in a large glass bow! or in individual glasses, as preferred. Peel core and cut away any bad parts from about 13lb. apples, and stew to a pulp with a very little water, sugur to taste, and add the thinly pared .vind -of 2 -lemon. Remove lemon rind. Make’a pint packet lemon jelly, but-‘add’. only ‘sufficient water to make a. quantity -of 4-pint. ‘Mix the jelly and apples. together and put at the bottom of a'bowl. Allow to set, then make a: pints raspberry jeily; when this is starting to stiffen, whisk into it the stiffly whipped. whites of two eggs, and pour on to the mixture already jn the bowl. Decorate ‘with

aimonds and glace cherries:

W.

M.

(Te Awamutu)

Victoria Plum Roll AKE 2 cups of flour, 2 tablespoons . butter, }- pint milk, 2, teaspoon salt, ab’ plums. Method: into.a basin, rub in butter with tips of ' fingers, stir, in -milk, turn, on to a flour‘ed board, ‘knead slightly, then roll to 1 inch thickness. Spread with the plums "drained and put through a sieve and roll up .like.a swiss roll. Press edges together and place in a buttered tin. Bake 25 minutes in a hot oven basting with the liquid from. the tin. Serve with hot

custard.-

-Mrs

A.

R.

Napier

Quince and Tomato Jam PEEL and core 2lb. quinces, and put through the mincer,.: Pour boiling water .over 3lbs. ripe tomatoes and remove skins. Put quinces and tomatoes into pan with .5lbs. sugar, and

boil three hours.-

Miss

L.

A.

(Wanga-

nui)

Aoricot Beauty Cake "TAKE 3 eggs, } cup butter. 1 cup brown sugar, 3. tablespoons, sour cream, 2 cups flour,:1:teaspoon cinnamon, $ teaspoon nutmeg, 4 teaspoon bicarbonaté soda, 2 tablespoons hot water, 1 teaspoon’vanilla, 1 cup stewed ’ and-stoned apricots:.Cream butter and sugar well about-°15.: minutes until creamy. Add well beaten ‘eggs gradual-: ly. stirring all the time. ‘Then add the sour cream. Mix*and add’ the sifted" flour, cinnamon and. nutmeg. Dissolve the soda ‘in the hot water, mix well and add: vanilla, and lastly the apricots; finely chopped. Mix well'together,: put: into a greased and lined tin, bake 1: hour: in- moderate oven. While slightly warm, ice with.the following mixture :--: 1 tablespoon melted butter, $ cup apricof

juice, rind and juice $ lemon , and enough icing sugar to make the iright consistency. Gover cake with the mixture, decorate on top with. pieces of apricot cut to form petals with 4 a walnut in the centre of each, and angelica cut in strips to form stems of flowers.-

Mrs.

C.

(Nanier)

Meringue Fruit Trifle PNGREDIENTS: 1 sponge cake, bottled fruit, $ cup whipped ‘cream. meringue cases, apricot or raspberry

jam. Method: Split the sponge and place together with jam in a suitable dish. Drain the fruit, pour some syrup over the sponge; arrange the meringue shells round the top, cup side uppermost, and~ fill each with whipped erenam. Pile the fruit in the centre und

serve_

~Miss

A.

L.

(Auckland) .

Apricot and Raspberry. Chutney Two lb. ripe apricots, 2lb.. raspberries, 2l'b. apples, 1b. onions, 1 tablespoon salt, 1 tablespoon curry powder, 41b. shallots, 6 pepper corns, 1]b., brown sugar, 1 pint vinegar, 1 teaspoon cay‘enne, 11b,-raisins.. .Prepare the fruit, peel and chop the apples finely. Mince the onions, raisins dnd ‘Shallots. Place all ingredients into a preserving’ pan and boil gently for one hour Put in dry jars and cover. Store in’a cool

place. Delicious.-

‘Miss

L.

P.

(Oam-

aru.)

Tomato Rarebit frour onions, 4 large tomatoes, }Ib. nut cheese, salt to taste. Fry the onions and tomatoes, mash the cheese and sprinkle over them. Brown in the oven. Serve on: granose biscuits. This dish is delicious for the warmer weather especially for those who are not meat

eaters:

P.A.

I.

(Dunedin)

Orange Meringue Rice ALF cup rice washed well. Cover with water, add pinch salt and boil until well cooked. Add 2 well beaten egg yolks. and two cups milk and the grated rind of 1 orange and pour. into deep pie dish. Lastly add egg whites stiffly beaten and juice of one orange.

Place in oven to brown.-

Mrs.

R.

(Wil

Jowbridge) .

Caramel Cake ALF cup of butter, 1 cup chopped walnuts, 4 cup of milk, 3 eggs, 2 heaped teaspoons baking powder, 7} tea‘spoon salt, 14 cups brown sugar, 4 teaspoon vanilla, 2 cups flour, 1 teaspoon coffee essence. Method: Cream butter ahd sugar, add beaten egg yolks, then the flour alternately with the milk, nuts and essences. Lastly, fold in stiffly + beaten egg whites. Bake in a moderate over 45 minutes. Ice with sour cream frosting, made by boiling a cup each of sour cream and sugar till it will roll (80-45 min.). Then beat till it is setting, and spread on cake. Sprinkle nuts:

on top-

Elizabeth

> (Dunsandel.)

Raspberry and Date Chutney NE PINT vinegar, 2b. sugar, 3lhb. raspberries,~3lb. dates,-11b. garlic, yoz, shallots, 1b. onions, 4lb. cooking applies (the apples are used to make chutney thick), 6 peppercorns, 1 tea-

spoon curry powder, 1 teaspoon mus--tard, 1 level teaspoon cayenne, 1 heaped teaspoon salt. Method: Stone the dates, clean and place raspberries in pan, with dates and a pint of vinegar, and 2lb, sugar. Mince shallots, garlic and onions. Peel and slice apples. Place ( all ingredients in pan and boil for two ’} hours stirring occasionally. Place in

dry pots and tie securely.-

~Mrs.

W.

H.

(Spreydon).

Unusual Conserve Wins 10/6

Mss L. A. (Wanganui), wins the half-guinea prize -this week for her Passion Fruit and Melon. Conserve’ which will undoubtedly be welcomed to the pantry shelves by many readers. Send in your special recipes to ""Chef,’’ "N.Z. Radio Record," G.P.O. Box 1680, Wellington, and see if you win the 10/6 prize which is offered each week for the best original recipe.