MAINLY ABOUT FOOD

Radio Record, Volume VIII, Issue 33, 22 February 1935, Page 54

MAINLY ABOUT

FOOD

Prize for Country Caps

Breakfast Dish AKE. any number of not-too-ripe . bananas, sprinkle with sale and pepper, roll each in a strip of bacon, dip in egg and breadcrumbs, and bake in moderate oven until crisp and

brown, about 15 minutes.-

M.E.

C.

(Whakatane).

Spiced Grapeade Two cups grape juice, } teaspoon cinnamon, juice of 4 lemons, } teaspoon Cloves, 2 cups sugar, } teaspoon ginger, 4 cup water, + teaspoon all spice. Bring sugar, water and. spices to boil. Cool and add other ingredients. ‘Stand half-hour and then serve

with ice if possible.-

M.

Aukland

Useful Filling FFOUNDATION mixture for pie fillings is to put one-third cup cornflour with.14 cups water or milk and 1 cup sugar in double boiler and cook till clear. ‘Then add yolks of two eggs _ beaten. With this foundation you can add the following to make a variety of pies. Pineapple pie: Add 14 cups grated pineapple. Coconut. pie: add } cup co-

FO a conut. Chocolate cream pie: Add 2 tablespoons cocoa dissolved. in a little boiling water and 4-teaspoon vanilla essence. Orange pie: Add juice of 2 orangés and grate rind. of one. ‘Banana pie: Three bananas mashed or sliced thinlv. Serve 911 with whinns]

cream:

M.

M.

(Oamaru), |

Pickled Peaches Six Ibs. of green peaches (must not be ripe), as much good vinegar as’ will cover them. Take the vinegar with 3lb. brown sugar, loz. cloves, loz. mace, 1 good ‘stick cinnamon bark and boil all‘15 minutes. When boiling, pour on to peaches. Allow to stand 24 hours. Now place all in a preserving pan and simmer gently for about 10 minutes. Lift peaches with a skewer-they must be tender without ‘breaking. «. Bottle when-cold and seal. If you pour a cup of the syrup from the peaches, together with.a scant cup of water, over a beef roast, and baste it during the’ process of cooking, you will discover it gives the roast, a piquant and delicious flayour, Baked ham is especially appetisjng..cooked in pickled peaches syrup.-

Miss

K.

R.

(Mt. Eden).

ee ey Blackberry Mincemeat HIS offers a novel filling for tarts, ) and can be: used in exactly the same way as mincemeat. Put 2!b. of « blackberries into saucepin: with juice of. two lemons and. half a:teacup of

water, Simmer -till tender, then put through ‘sieve. Peel, core and cut up 2 large cooking apples and add grated rind of one lemon, 4o0z. stoned raisins, 202. currants, 20%. suitanas, little candied peel, und a few blanched almonds Add lb. of. brown sugar and’ balf a teaspoonful of ground ginger, ground cloves and ground cinnamon. Chop ‘all together, then. add blackberry pulp, 1b. ehonned suet. and ae gill of brandy.

Put in jars and tie down.-

~Mrs.

O.A.

B.

(Tauranga).

St. Valentine Surprise AKE a erust from the following: 1 heaped tablespoon of cornfiour, 2 tablespoons flour, 1 dessertspoou| ; sugar, 1 tablespoon butter, 4 teaspoon baking powder and the yolk of one egg. If too stiff add a little milk. Roll out and line a ‘shallow dish with this and bake till light brown. Run the juice off a tin of crushed pineapple «and thicken with cornflour. Stir. in the pineapple and pile on the cooked crust. Make a meringue with the white of an egg and a little icing sugar and place on top of fruit. -Sprinkle with chopped walnuts and place in oven to

lightly brown. Serve cold —

~Mrs

M.

G.

(Feilding

African Steak | HALT to # cup flour, 2lbs, steak, -4 teaspoon salt, and pepper, half teaspoon carbonate of soda, tablespoqus sugar. Put all dry In a basin. .Mix 1 cup water, 4 cup Worcester sauce and 3 vinegar together. Pour this on dry ingred-

Country Caps AVE some finely-minced meat ; ready. If cooked before, use beaten egg to bind it. Season well with pepper and salt anda little. chopped parsley ‘and’ fresh ‘mint. .Form into flat thin cakes and dredge: lightly with flour. Brown quickly both sides. At the same time poach eggs in another -~pan.. Fry. slices of bread.a_ pale brown.. Place: a flat cake.. on each and cap it with a poached egg. Put u dash of mint sauce on top and serve piping hot with

1} rich gravy. —

Miss

T.

Cairns

| (Beach Street, Oamaru).

(Continued from previous page.) ients and mix well. Cut steak ready for serving, put in casserole and cover with mixture. Cook in oven about. 2 hours. This makes the steak very tender, and the gravy thick and delic-

jous.

-Mrs,

J.M.

B.

(Timaru) .

Answer to Mrs. O,A.B, (Tauranga). One pound of sugar to a pound of fruit.