MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 32, 15 February 1935, Page 47

MAINLY ABOUT

FOOD

10/6. for Hot Weather Dish

Salads When Company Comes

"THINKING up new dishes for special . occasions is not. an.easy matter for the busy housewife. Matters are. simplified if an emergency shelf of canned fruit is kept for decking up. when anyone, especially’ the unexpected visitor. arrives, Delicious salads can be made from canned pears. The simplest one is made by placing one large half or two small halves on a bed of lettuce with a

ball of cream cheese, the size of a walnut, in the centre with a piece of chrystallised cherry. Mayonnaise is served at the side. A decorative salad may be made with these same ingredients and grapes. After wiping the pear with a tea towel fill the cavity with the cream cheese and spread a thin layer over the round side. Halve and seed either red or green grapes and arrange them over the top of the pear to simulate a bunch of grapes. A stem of parsley or watereress may be stuck into the end to represent the grapevine. Mayonnaise is placed in a mound in the bed of lettuce. Hard-boiled eggs may be made fes-

tive by peeling them while hot and rolling gently in the palms of the hands into the form of.a ball. Dip them into pink cake colouring or soak in a jar with pickled beets until a rose colour. A clove may be stuck into one end to represent the blossom part of an apple, while the stem of a clove may be used at the other end. Also a stem of parsley, a sprig of mint, or even a tiny piece of celery may represent the stem of an apple. One or two eggs may be served on either a bed of shredded lettuce or crisp watercress with mayonnaise to which a small amount of curry powder has been added in a mound to one side. _A pickle fan and’ an olive may be used as a garnish, If children are to be entertained they will love the "Mickey Mouse" salads which are made so easily with a halfeof pear frosted with cream cheese placed with the stem-end down. Two halves of dates protrude from the top for the ears. Two cloves make the eyes, a quarter’ of a marshmalJow rolled into a ball forms the nose, while the mouth is a crescent shaped strip of maraschino. cherry, Jack-o’-lanterns and other. fascinating figures may be formed on a pear or a half peach by paring a thin layer of skin from a green pepper and cutting patterns of eyes, nose and mouth from it and placing the bits into position. Pieces of raw or cooked beet may also be used for designs. Domino designs may be fashioned -by using narrow strips of green, pepper for the outlines and capers for the. numer: als.. Another way is to cut a pattern out of heavy paper or thin cardboard; hold it over the pear base and sprinkle’ paprika heavily over it, so that the design will be shaped in bright red against the whiteness of the cream cheese, oo, A special sweet dressing: may be made for children’s salads by combining one cup of mayonnaise with onehalf cup of honey and one-fourth cup each nut nieats and marshmallows cut fine. A half cup of whipping cream added to the above will increase the amount and add fluffiness which children love, Banana Cake . REQUIRED: # cup of butter, add 13 cups. sugar and cream . thor--. oughly, Add 2 egg yolks unbeaten and 4 tablespoons milk, sift 2 cups flour, add + cup chopped nuts, -1 cup mashed bananas and vanilla essence to flavour. Stir well, add 2 egg yolks well beaten and stir. again. Bake in 2 -sandwich tins in moderate oven,

Banana Filling, REAM well 2 tablespoons — butter With 1 cup of icing sugar then add gradually the mashed pulp of a large

banana.-

-Mrs.

Butler

(Napier).

Italian Salad AKD two lettuces, a dozen filleted anchovies, 2 teaspoons of parsley, 1 cup of capers, 8 hard-boiled eggs, 1 small beetroot, 1 teacup of mayonnaise sauce, and a little vingar, Dry the lettuce thoroughly in a. cloth, shred it and sprinkle with salt and vinegar, chop the. parsley. and capers, and roll the anchovies in a salad bowl. Garnish with the eggs cut in quarters and beetroot cut in fancy shapes. Or, cooked vegetables of any kind may also

he used.-

Mrs.

W.

McDiarmid

(Oam-

aru),

Pickled Cucumbers (CHOOSE short green cucumbers and have an earthernware pot or a cask with a cover for pickling, At the bottom spread a bed of leaves, black currant, cherry or oak with a few sprigs of fennel, On this "bed" arrange a layer of cucumbers (or gherkins) then a layer of leaves, then cucumbers and so on until the pot is full. Then boil some water, adding salt. in the proportion of 1lb. of salt to a bucket of water: and put in-a handful of peppercorns, When the brine is cold pour over the cucumbers, which must

Ten-and-Six Goes to Christchurch Girl

HY not send in your ériginal recipes to ‘Chef,’ ‘‘N.Z. Radio Record,"’ G.P.O. Box 1680, Wellington, and try for the halfguinea prize which is offered for the’ best original recipe each week? Miss Violet Sharpe (Christchurch) is the winner of this week’s prize, which has been awarded for her fish and tomato dish.

be entirely covered. Then close hernetically with an airtight top. The cucumbers must. be left at least three

weeks before they can be eaten-

G.

M.

Mellett

(Nelson).

Raisin Puffs Pour 1 cupful of boiling milk over 2. cupfuls of stale breadcrumbs, when cold. add cupful of sugar 4 teaspoon of salt, and 2 well-beaten eggs. Wash, dry and chop 1 ¢upful of stoned raisins add to the mixture and mix thoroughly. Grease some small moulds with butter and put in.-the mixture. Bake in a moderate’ oven 30 minutes, turn: out, serve with anv

stewed fruit or lemon sauce.-

~Miss

M.

J.

Marshall

(Napier South).

Tomato Sauce QLB. ‘tomatoes, 21b, onions, 20z. garlic, Loz. cloves, loz. ground ginger, 402. salt, cayenne pepper to taste. Boil all together for three hours slowly, then beat through a seive until nothing but skins, spice and seeds remain. When cold add 2 pints of vinegar and one pound of sugar. Boil fast for 14 hours or until it is like a thick cream bottle and when eold cork and $ caql —

Mrs, °

B. M.

M.

(Master ton),

Spanish Main ALLOW 1 tomato to each person and 4 skippers, cut tomatoes in half, scoop out a little of the middle: Add to the tomato pulp, skippers, juice of 4 lemon, salt and pepper, a dust of cay-

enne, chopped gherkin, chopped onion and a few drops. of worcester sauce. Put all these into a- basin and work them into a smooth paste. Fill the inside of each tomato with the mixture

and sprinkle a little grated cheese over, Serve cold on thin fried toasted biead or-on a cheese cracker. An onjoyable

luncheon dish.-

~Mrs

M.

Sutherland

(Hastings).

Apricot Jam RRECUIRED: 4lbs. sound apricots, 3 lbs. sugar. Halve and stone the ‘fruit. Take off the skin if: preferred. Blanch six kernels. Put the fruit in layers in a deep dish, sprinkling the sugar between the layers. Leave stand ing for 12 hours. Strain off the melted sugar and the-juice and pour it into a preserving pan into which a cup of cold water has been. poured, Bring to the boil, stirring well, and’ when it has boiled for a few minutes, put in the fruit. and the blanched kernels, and boil the whole quickly for half-an-hour or until a little dropped on a

plate sets at once.-

~Mrs

J.

Wilson

(Frankton Junction),

Chocolate Dessert INE a deep cake tin with wax paper. Split lengthwise lb. of sponge fingers. Alternate the fingers’ with the following sauce, having them as the top layer, 2 tablespoons of white sugar beaten into the yolks of eggs, a pinch of salt, teaspoonsful. of vanilla, a bar of Cadbury’s (or any other good chocolate) ‘melted. When melted stir: in the four stiffly beaten whites of egg. Keep the sauce over hot water whilst filling the cake tin, Let it stand in ice box over night. then serve with whin.

ped cream,-

Query

(Mor r insville).

A Fish and Tomato Dish tor Hot Days FrOR the hot days, when cooking is nearly out of the question, and meat is almost a back number, 1 am sending a seasonable recipe which ' housekeepers should welcome. It is sole with tomatoes. Have the sole filleted. Butter a piedish or casserole and fill it with pieces of sole and sliced tomatoes, arranged in alternate layers. Lightly pepper and salt each layer’as you put it in the dish. Cover the top with. fine breadcrumbs and put little pats of butter ‘on top. Bake in a moderate oven for three-

quarters of an hour_

Violet

Sharpe

(Christchurch) .